Shifang Hongbai Tea

Shifang Hongbai Tea

　　Shifang Hongbai Tea is a famous specialty of Hongbai Town, Shifang City, Deyang, Sichuan Province. It is produced in the Yinghua Mountain area of Shifang. Since this tea is mostly found only in the nearby Yinghua and Hongbai townships, locals call it “Hongbai Tea.” The tea offers health benefits such as quenching thirst, relieving summer heat, stimulating appetite, and strengthening the spleen, and it also has a uniquely pleasant fragrance that sets it apart from other white teas, resulting in an especially enjoyable taste.

　　Shifang Hongbai Tea is a rare variety among the many types of tea. Its place of origin is the Yinghua Mountain area in Shifang City, Sichuan Province, China. Local residents have been using traditional methods to process and drink it for over 1,000 years. Because people in Sichuan have traditionally preferred green tea and scented tea, this tea has never received widespread attention. To this day, it remains largely in its wild, primitive state, with only a minimal amount under artificial cultivation. The supply still mainly comes from wild tea leaves gathered by mountain villagers, making the gathering process relatively costly. Since this tea is mostly found only in the nearby Yinghua and Hongbai townships, locals call it “Hongbai Tea.” 9my

　　Shifang Hongbai Tea has health benefits such as quenching thirst, relieving summer heat, stimulating appetite, and strengthening the spleen, and it also has a uniquely pleasant fragrance that sets it apart from other white teas, resulting in an especially enjoyable taste. With the development of tourism in Sichuan, Hongbai Tea has gradually spread out from the Yinghua Mountain area and has gained popularity among white tea, black tea, and oolong tea drinkers in regions such as Guangdong, Fujian, Yunnan, and Taiwan in China.

　　Shifang Hongbai Tea belongs to the genus Litsea of the Lauraceae family. It is an evergreen small tree with herbaceous leaves that grow alternately, in oval or inverted ovate shapes, tapering to a point at the tip and wedge-shaped at the base, with a grayish-white back and curly soft hairs. The flowering period is in September, and the fruiting period is from May to June of the following year. The tender leaves can be used to make a beverage, known as “white tea,” “eagle tea,” “Hongbai tea,” or “hairy litsea.” It is produced in areas such as the eastern, western, and southern parts of the Sichuan Basin, often growing in evergreen broad-leaved forests at altitudes of 1,000 to 1,500 meters. In Muping Village, Mugua Ping, in Hongbai Town, some Hongbai Tea trees have trunks up to 50 centimeters in diameter. Many farmers say some trees are up to 500 years old, and the consumption of Hongbai Tea has a history of over 1,000 years.

　　Health Benefits of Shifang Hongbai Tea:

　　Scientific experiments and practical tasting experiences by Hongbai Tea enthusiasts have shown that, in addition to containing a variety of essential amino acids, vitamins, and trace elements, Hongbai Tea has a higher content of fat-decomposing enzymes than other types of tea. Therefore, it has stronger effects in breaking down grease, reducing human body lipids, cholesterol, and triglycerides. Long-term consumption can strengthen the stomach, nourish the spirit, improve fitness, and help with weight loss. In summary, the main health functions of Hongbai Tea are: refreshing the mind and eliminating fatigue; reducing grease, aiding digestion, and sobering up; promoting diuresis and detoxification, killing bacteria, reducing inflammation, and preventing illness; lowering blood pressure and preventing arteriosclerosis; protecting against radiation and inhibiting cancer; promoting health and beauty, reducing obesity, and prolonging life.

　　Improved Brewing Procedure for Shifang Hongbai Tea:

　　1. Tea Appreciation: That is, appreciating the appearance of the dry tea leaves, especially the color of the tea fuzz.

　　2. Warming the Cup and Teapot: That is, rinsing the gaiwan (lidded bowl), tasting cup, and purple clay teapot with boiled water.

　　3. Tea Placement: Place the tea leaves into the gaiwan, using 3 grams of tea.

　　4. Rinsing the Tea: Pour boiling water into the gaiwan, then discard the water immediately into the drain tray.

　　5. Brewing: Brew with freshly boiled water, pouring from a height, using 150 milliliters of water.

　　6. Pouring the Tea: Skim off any foam on the tea soup, then pour it into a fairness pitcher using the “Phoenix Head” method, and then distribute it into the tasting cups, filling each cup about seven-tenths full.

　　7. Serving the Tea: Place the tea cup on a saucer, raise the cup to eye level, and serve it to the guest.

　　8. Tasting the Tea: First observe the color of the tea soup, then smell the aroma, and finally taste the flavor.