Yongchuan Xiuya

Yongchuan Xiuya

Yongchuan Xiuya is a geographical indication certification trademark.

　　  Yongchuan Xiuya, abbreviated as “Chuanxiu,” is produced in Yongchuan District, Chongqing. It symbolizes the elegant and serene landscapes of Bashan and Shushui, and also reflects the distinctive characteristics of this premium tea, which features emerald-green color and delicate shape.

　　    Sichuan, known in ancient times as the “Land of Abundance,” is known for its four major attributes: elegance, serenity, grandeur, and rugged beauty. Thanks to its picturesque scenery, misty mountains, abundant rainfall, fertile soil, and vast tea-growing regions, tea cultivation flourished. Over the centuries, people have developed various methods of tea processing and created many precious and renowned teas.

　　    Yongchuan Xiuya was first created in 1963. Through continuous refinement, its production techniques have become increasingly sophisticated, and its quality has steadily improved, forming a unique style. The tea has won accolades in multiple Sichuan Provincial Famous Tea Evaluation Competitions. In 1989, it was awarded the title of “Famous Tea” by the Ministry of Agriculture.

　　    The fresh leaves used to make Yongchuan Xiuya come primarily from high-quality tea varieties such as “Zaobaijian” and “Jiangnan Tea.” The standard is one bud and one leaf, requiring that the buds and leaves be intact, fresh, and clean. The processing involves five steps: fixation, rolling, water shaking, shaping, and drying. Fixation is done in a wok, requiring uniform and thorough heat application. Rolling is performed by hand using a ball-rolling technique to ensure the tea strips are tightly rolled. Water shaking is equivalent to the second drying step in pan-fired green tea processing. The formation of Yongchuan Xiuya’s tight, straight, and slender appearance mainly occurs during the “shaping” process. Shaping is done in a wok at a temperature of 60–70°C. First, the tea strips are straightened by hand in the wok, then the palms are cupped together and gently rolled to shape the tea mass. During this process, tea strips continuously fall through the fingers into the wok. This rolling action is repeated until the tea reaches approximately 80% dryness, after which the wok temperature is slightly increased to enhance aroma and highlight the fine tips. After being taken out of the wok, the tea is baked until its moisture content reaches 6%, then removed, cooled, and stored.

　　    This tea is characterized by its tightly rolled, slender shape, vibrant emerald-green color, buds and leaves covered with fine hairs and tips, clear and bright green liquor, rich and lingering fragrance, fresh and mellow taste with a sweet aftertaste, and tender yellow, bright-colored leaves. Chemical analysis shows that Yongchuan Xiuya has a relatively high amino acid content and an appropriately balanced ratio of various catechins.