Liu Zu Zen Tea

Liu Zu Zen Tea

　　Liu Zu Zen Tea – Brief Profile

　　Origin: Xinxing County, Guangdong Province

　　Variety: Oolong tea, introduced from Taiwan and scientifically improved into a premium variety with large, thick leaves.

　　Product Features

　　1. Dry tea has a dark green color; the brewed tea is golden-yellow and bright in color. It has a delicate aroma, a fresh and refreshing taste, a good aftertaste, and intact leaves

　　2. The tea-picking season is mainly in spring and autumn:

　　Spring tea has the best quality. After the dormant winter period, the tea trees accumulate rich nutrients. The warm spring climate and abundant rainfall promote nitrogen metabolism in the tea trees, resulting in rich content of internal substances in the fresh leaves—especially aromatic compounds, amino acids, theanine, and water-soluble components. As a result, spring Liu Zu Zen Tea offers a high and clear fragrance, a rich and mellow taste, and excellent quality.

　　Autumn tea benefits from the crisp, cool weather and significant day-night temperature differences, which are particularly conducive to the formation and accumulation of floral and fruity aromatic compounds. For example, the levels of – and – increase. Therefore, autumn Liu Zu Zen Tea has an especially sharp, long-lasting fragrance, often referred to as the “manifestation of autumn aroma.”

　　Liu Zu Zen Tea is grown at altitudes of 800 meters on high mountains, where the soil is deep, springs are abundant, organic matter is rich, clouds and mist are frequent, and humidity is high—ideal conditions for tea tree growth. The tea trees here receive more diffused light, increasing the content of amino acids (such as theanine), while reducing polyphenols, especially the bitter-tasting ester-type catechins. This makes the tea taste fresher, mellower, and more harmonious.

　　The relatively low nighttime temperatures in the high mountains slow down the growth of the tea trees, facilitating the formation and accumulation of fragrant compounds that produce a refreshing aroma, making the tea’s fragrance richer.

　　In addition, the environment here is close to the Longshan Hot Spring springhead, which is rich in minerals. These minerals activate and promote the synthesis of amino acids and aromatic substances in the tea trees, enhancing the mellow taste and aftertaste of the tea and improving overall tea quality.

　　Processing Section

　　Withering in the Sun

　　Freshly picked tea leaves contain moisture. Using solar heat to evaporate the excess moisture helps activate enzymes, which aids in forming the aroma of semi-fermented tea and in removing off-odors.

　　Shaking the Leaves

　　This causes collisions and friction that bruise the leaf edges, promoting enzyme oxidation. Shaking is not just about motion—it also involves resting, using a combination of movement and stillness to achieve the desired effect. Typically, this process is repeated 4–5 times over about 8–10 hours, and can be considered a mild fermentation. As fermentation time increases, the characteristic green leaves with red edges form.

　　Fixation (Kill-green)

　　High-temperature charcoal fire is used to destroy enzyme activity, halting further fermentation and preventing the loss of aroma due to over-fermentation. This preserves the unique aroma of semi-fermented tea.

　　Rolling

　　The leaves are rolled from flat pieces into tight strips. This breaks down leaf cells and squeezes out the tea juice, which adheres to the surface of the leaves. When brewed, the juice dissolves more easily into the water, enhancing the flavor of the tea soup. This step affects both the appearance and quality of the tea, so controlling the pressure during rolling is especially important. Too much force will break the leaves; too little will leave the strips loose. Often, to grasp the optimal timing, masters roll the tea by hand under high heat—a highly demanding process.

　　Drying

　　High-temperature charcoal fire is used to destroy any remaining enzymes in the tea leaves, completely stopping fermentation and fixing the tea’s quality at the ideal level. Moisture evaporation causes the tea leaves to shrink in volume, making them easier to store.

　　Tea Ceremony Section

　　1. For brewing, you can use a white porcelain gaiwan or a high-density Yixing clay teapot to minimize aroma loss. The shape of the teapot can be flat-bodied with a wide base, allowing the long strip-shaped tea leaves to lay flat at the bottom and release flavor more easily.

　　2. Brew Oolong tea with water at 95°C or above. Do not drink the first brew, which is mainly for rinsing and opening up the tea leaves. The second brew reveals the true flavor of the tea. First, smell the aroma to appreciate its richness and purity, then sip the tea, swirling it in your mouth to savor its mellow taste. The tea can generally be brewed 7–8 times.

　　3. Use a small cup to enjoy the tea. The cup opening should not be too wide to prevent aroma loss.

　　Organically grown with no pesticide residues

　　Liuzu Zen Tea is cultivated on high mountains at an altitude of 800 meters. The area features deep soil layers, abundant spring water, rich organic matter, and is often shrouded in mist with high humidity—ideal conditions for tea tree growth. The tea trees here receive more diffused light, which increases amino acid content and reduces bitterness, resulting in a fresher, smoother, and more mellow tea flavor. The relatively low nighttime temperatures at high altitudes slow down the tea trees’ growth, facilitating the formation and accumulation of aromatic compounds that produce a richer fragrance.

　　Additionally, the environment is close to the Longshan Hot Spring source, which is rich in minerals. These minerals activate and promote the synthesis of amino acids and aromatic substances within the tea trees, enhancing the tea’s mellow taste, lingering sweetness, and overall quality.

　　 Drinking Liuzu Zen Tea offers numerous benefits

　　　　1. Eliminates active oxygen that harms beauty and health:

　　　　2. Drinking one liter of oolong tea daily can improve skin allergies:

　　　　3. Drinking oolong tea aids in weight loss:

　　　　4. Provides anti-aging effects.