Dafang Tea

Dafang Tea

Dafang Tea is a geographical indication protected product.

　　According to the *Shexian County Annals* (1995): “During the Five Dynasties and Ten Kingdoms period, Dafang Tea was already produced in Liangzhe (eastern and western Zhejiang; during the Tang Dynasty, Shexian Prefecture belonged to western Zhejiang) and served as a tribute tea, boasting a history of over a thousand years.” Experts such as Hu Ping, a senior agronomist at the Zhejiang Provincial Department of Agriculture and former chairman of the Zhejiang Tea Science Society, stated in *The History of Longjing Tea* and *The Origins of Longjing Tea*: “Dafang Tea is produced in Shexian County and cities such as Chun’an and Lin’an in Zhejiang Province. It originated from the mountainside of Laozhu Ling in Shexian County. Legend has it that it was named after Monk Dafang, who created it. Longjing Tea likely emerged during the late Ming and early Qing dynasties, with a history of about three to four hundred years. It is highly probable that Longjing Tea developed by adopting the pan-firing techniques of Dafang Tea.” The *Compendium of China’s Famous Teas* (1999), edited by Wang Zhenheng and Wang Guangzhi, and *West Lake Longjing* (1992), edited by Li Dachun, also noted: “The flat-shaped Longjing Tea was likely developed by adopting the pan-firing techniques of Dafang Tea... Nowadays, West Lake Longjing far surpasses Dafang Tea in fame, standing out as one of China’s finest teas—truly, the student has surpassed the master.”

　　The *Huizhou Prefecture Annals* recorded: During the Longqing era of the Ming Dynasty, Monk Dafang from Huangshan’s Yungu Temple traveled to Hangzhou’s Lingyin Temple to visit his senior monk brother. Passing through Laozhu Ling at the foot of Qingliang Peak in southern Shexian, Huangshan, he found the area surrounded by steep mountains, shrouded in clouds and mist, with crystal-clear streams and creeks—a paradise on earth that compelled Monk Dafang to settle in the ancient temple at the base of Laozhu Ling. He planted tea seeds brought from Yungu Temple here and, to serve visiting worshippers, personally crafted tea for them to drink. Thus, the tea was named Dafang Tea. Since it was created by Monk Dafang from Yungu Temple on Laozhu Ling in Shexian County, it is also known as Yungu Dafang or Laozhu Dafang. In 1955, it was named one of China’s Top Ten Historical Famous Teas; in 1986, it was awarded the title of Anhui Province Quality Food Product; in 1988, it won a silver medal at the First China Food Expo. In 2012, the provincial standard for Yungu Dafang Tea was formulated and released.

　　Yungu Dafang Tea is primarily produced in the high mountain valleys of key tea-growing towns and townships under Shexian County’s jurisdiction, such as Sanyang Township, Qizili Town, and Jinchuan Township, located on the western side of the Tianmu Mountain Range and around Qingliang Peak (with the main peak at 1,787 meters above sea level). The area enjoys an average annual precipitation of 1,800 mm, an average annual temperature of around 16°C, a mild climate, abundant rainfall, fertile soil rich in organic matter—conditions highly suitable for tea tree growth.

　　In recent years, our company has strengthened collaboration with higher education institutions, specially hiring a team of experts including Liao Wanyou, chief expert of the National Tea Technology System and director of the Tea Research Institute at the Anhui Academy of Agricultural Sciences; Ding Yong, deputy director; and Huang Jianqin, head of the Tea Processing Research Laboratory. They have conducted in-depth research and analysis on the traditional processing techniques of Yungu Dafang Tea. By utilizing modern processing equipment, they have comprehensively improved the tea’s processing methods and product packaging. While preserving the traditional characteristics of Dafang Tea, they have further refined its color, aroma, taste, and appearance, making the product highly favored by distributors and consumers alike.

　　[Processing Steps] Withering → Fixation → Straightening → Cooling → Shaping (Flattening) → Cooling → Roasting

　　[Quality Characteristics] Flat and thick, sword-like in shape, uniform and intact, with a greenish luster and slight downy appearance; bright liquor, chestnut aroma interwoven with floral notes, long-lasting and high fragrance, mellow and sweet taste, tender green and bud-filled leaves.

　　The production area of Dafang Tea covers the entire administrative region of Shexian County, Anhui Province.