Huafo Tea

Huafo Tea

　　The "Huafo" series of tea products are produced in the high-altitude ecological tea gardens of Huafoshan Mountain, a Buddhist holy site in central Yunnan's Midu County. They are made from carefully selected high-quality fresh leaves. This tea features tightly rolled, fine leaves with visible fuzz; a clear, bright green liquor; a fresh, refreshing taste with a sweet aftertaste; a rich, long-lasting aroma; and is free from tea stains. Regular consumption has been known to aid in weight loss, prevent cancer, boost energy, and improve overall health — making it an essential beverage for the 21st century. The company has now developed 3,400 acres of pollution-free tea plantations, and all "Huafo" brand teas produced are certified as pollution-free agricultural products.

　　Huafo Tea is a newly created famous tea in Yunnan Province. In 1982, at the Yunnan Province Famous Tea and Fine Varieties Appraisal Conference, it was awarded the title of Famous Tea of the Large-Leaf Variety with White Down. Huafo Tea is produced at the Qingfeng Tea Farm in Midu County, Yunnan, which sits at an altitude of 1,968 meters and is adjacent to the renowned Huafoshan Mountain. At the foot of the mountain lies the county’s largest Qingfeng Reservoir, creating a beautiful environment of mountains and water that is ideal for tea tree cultivation. Huafo Tea uses the superior Shuangjiang Mengku tea variety, and the picking standard ranges from one bud and one leaf fully opened to one bud and two leaves half opened. Typically, nearly 20,000 buds are required to produce one kilogram of dried tea.

　　Huafo Tea is processed using a combination of manual and mechanical methods. The main steps include fixation, rolling, shaping, drying, screening and sorting, and firing. Fixation: This takes place in a clean iron wok with an 80 cm diameter. When the wok temperature reaches 160–180°C, 2–2.5 kg of withered leaves are added. The wok temperature is controlled to be high at first and then lowered, mainly using shaking, combined with shaking and smothering. The principle of “killing tender leaves thoroughly, and older leaves more gently” is applied. When the buds and leaves become soft, slightly sticky to the touch, and the green odor disappears, they are quickly removed from the wok to reduce leaf temperature and prevent yellowing or reddening of stems and leaves under humid heat conditions. The fixation process lasts 6–8 minutes. Rolling: A type 50 rolling machine is used, divided into initial rolling and repeat rolling. Initial rolling lasts 25 minutes, and repeat rolling lasts 28 minutes. Pressure is applied lightly or not at all, helping shape the leaves and maintain intact tips.

　　Shaping: Performed through manual pushing and kneading. This process straightens the tea leaves and tightens the leaf strips, taking about 2–3 minutes. Drying: Done using a dryer to achieve moisture loss, shape setting, and aroma enhancement. Drying is divided into two stages: preliminary drying (low fire) and final drying (high fire). For preliminary drying, the air inlet temperature is 120–130°C, and drying time is around 10 minutes. When the leaves become prickly to the touch and reach about 70–80% dryness, they are taken out to cool. For final drying, the air inlet temperature is 100–110°C, and drying time is 10–13 minutes until fully dry, then cooled and bagged for storage. Screening and Sorting: A No. 7 sieve is used to remove coarse leaves, and a No. 10 sieve removes fine particles. After cutting off tips and removing dust, the tea undergoes winnowing and hand sorting to eliminate substandard leaves and impurities. Firing: A necessary step before packing, firing ensures full dryness, prevents spoilage, and aids storage. It is done in a dryer at 70–80°C for 8–10 minutes, then cooled, weighed, and packed. The quality characteristics of Huafo Tea include tightly rolled leaves, a fresh and richly lasting aroma (strong when hot, lingering when cold), a full-bodied and mellow taste, and a bright leaf base. Drinking a cup leaves a rich, smooth, and sweet flavor lingering on the palate, instantly refreshing the spirit and creating a sense of blissful intoxication.