Wuli Qing Tea

Wuli Qing Tea

　　   Wuli Qing Tea is a specialty of Shitai County, Chizhou City, Anhui Province. The tea features straight leaves shaped like flower petals, resembling peonies, with visible white down, an attractive emerald green color, a high and lingering fragrance, a mellow and refreshing taste, a clear and bright green liquor, and tender, bright green leaf bases.

　　   Wuli Qing is a type of green tea. It was known as “Nenrui” during the Song Dynasty and as “Wuhao” in the 1990s. In the mid-Ming Dynasty, Wuli Qing was transported to Russia via the Beijing-Hangzhou Grand Canal. In the third year of the Zhengde Emperor’s reign (1508 AD), Wuli Qing tea was listed as an imperial tribute. (Today, an ancient Huizhou tea route still winds through the deep mountains of southern Anhui). During the Qianlong era of the Qing Dynasty, Wuli Qing tea began to be exported to Europe. It was shipped from Guangzhou aboard the Gotheborg to Sweden and then distributed to other countries. In 1745 (over 300 years ago), the Gotheborg merchant ship set sail from Guangzhou on its return journey but unfortunately struck a reef and sank just a few hundred meters from the port of Gothenburg, Sweden. More than 200 years later, Swedish marine archaeologists salvaged the ancient ship from the deep sea and discovered many small blue-and-white porcelain jars inside large blue-and-white ceramic pots, containing tea leaves. Surprisingly, after being submerged in seawater for over 200 years, the tea — tightly packaged in tin foil and isolated from air at the bottom of the sea — was still drinkable. Based on the porcelain jar labels and expert research, this was the premium famous tea “Wuli Qing,” produced in the high-altitude misty mountains of southern Anhui, China. At that time, Wuli Qing was regarded as a precious tea in Europe, with an extremely high price, and nobles considered drinking “Wuli Qing” a fashionable and honorable act, even willing to trade jewelry of equal weight for it.

　　   Twenty years ago, thanks to the persistent search of an elderly tea expert, the wild Wuli Qing tea trees, which had been lost for centuries, reappeared in the mountains at an altitude of 1,000 meters. With the help of this tea expert, the Anhui Tianfang Tea Group revived the production technique of this historic tea in 2004. In an era when handcrafting is disappearing, Wuli Qing tea is produced entirely by following the original ten manual steps and thirty-seven procedures to achieve classic quality. The misty environment, wildflowers, and selenium-rich soil have nurtured the noble quality of the legendary Wuli Qing tea.

　　   Wuli Qing ranks among the top famous teas in China. It is produced in the pristine forest of Xianyu Mountain in southern Anhui, located at the intersection of 30.5°N latitude and 117.5°E longitude. The area is surrounded by towering peaks, shrouded in clouds and mist, lush and primitive. Wild tea trees mostly grow in secluded valleys at altitudes of over 1,000 meters. In this beautiful ecological environment, each tea tree gives off a sense of the pure and fresh nature untouched by dust, with a transcendent mystery and sacredness. The completely wild Wuli Qing tea trees coexist harmoniously year-round with broad-leaved forests and wildflowers. The valley’s water vapor forms clouds and mist for up to 200 days a year. During the sprouting period of the Wuli Qing tea trees, nourished by the mist and scented by flowers, the unique quality of Wuli Qing tea is created.

　　   Quality characteristics of Wuli Qing Tea:

　　   1. When dry tea is rubbed forcefully, it turns into powder. The whole buds are plump and tender, covered with fine down, with a lasting delicate fragrance, a fresh and mellow taste, a light yellow and bright liquor, and tender, intact bright green leaf bases. The standard for fresh leaves is whole buds, with thick and strong buds about 15–20 mm long.

　　   2. The liquor is clear and emerald green, with a mellow aftertaste and rich beneficial trace elements, especially notable for being “selenium-rich” and having a “wildflower fragrance,” making it truly unique in the world.

　　   3. When brewed in a cup, Wuli Qing not only emits a special delicate aroma but also produces a wisp of white mist that slowly rises and lingers. Plump and elegant tea buds gradually stand upright in the cup, like a group of fairies dancing in the clouds.

　　   Brewing method for Wuli Qing Tea:

　　   1. Add Wuli Qing dry tea (3g–4g) to a glass cup according to personal taste. The ratio of dry tea to water directly affects the strength of the tea, generally around 1:50 or 1:80.

　　   2. Add about one-third cup of hot water (around 80°C–85°C), then shake.

　　   3. Once the tea leaves have fully absorbed the water and unfurled, add more water to fill the cup to 7–8/10 full, then enjoy while hot. 4. When about 1/3 of the tea remains, add more hot water to brew again, maintaining a consistent flavor and strength throughout.

　　   Brewing tips:

　　   1. Before brewing, rinse the cup with hot water to warm it, then add the dry tea.

　　   2. Since Wuli Qing is made from tender buds only, the brewing water temperature should not be too high; 80–85°C is ideal, roughly matching the temperature from a standard water dispenser.

　　   3. For brewing, it is recommended to use a transparent glass cup. The tea buds floating gracefully are like lotus flowers rising from water, a delightful sight.

　　   4. The tea can be brewed 3–4 times in succession. Generally, when 1/3 of the tea remains in the cup, add more hot water to maintain proper strength and flavor.