Nanjing Yuhua Tea
Nanjing Yuhua Tea Attributes
Leaf Shape
Tight, straight and round, with slightly pointed ends, shaped like pine needles
Liquor Color
Silvery white with green, fine hairs hidden
Fragrance
Rich and elegant
Taste
Fresh, mellow and lasting, sweet aftertaste
Brewed Tea Leaves
Tender, smooth and bright, like emerald
Table of Contents
Learn More about Nanjing Yuhua Tea
Nanjing Yuhua Tea Introduction
Nanjing Yuhua Tea is a newly created famous tea, a treasure among green teas, and one of China’s “Three Needles”. It is a high-quality, tender, needle-shaped spring tea. The pine needle shape symbolizes the eternal loyalty and unyielding spirit of the revolutionary martyrs. Brewing this tea with hot water has a fresh taste, a fragrant aroma, and a clear color. It has the effect of removing troubles and greasiness, refreshing the mind and invigorating the qi.
Nanjing Yuhua Tea History
Nanjing Yuhua Tea was created in 1958 to commemorate the revolutionary martyrs. It was rated as “National Famous Tea” by the Ministry of Commerce four times in 1981, 1982, 1986 and 1990; and won the international gold medal at the “Mongolia International Commodity Fair” held by China, Russia and Mongolia in 1994.
Nanjing Yuhua Tea Origin
The Sun Yat-sen Mausoleum and Yuhuatai Garden Scenic Area in Nanjing, Jiangsu Province has now expanded to Jiangning, Liuhe, Lishui, Gaochun, Pukou, Qixia and other places
Nanjing Yuhua Tea Production Process
Pick fresh leaves with one bud and one leaf at the beginning of their development around the Qingming Festival. More than 85% of the top-grade tea is made from one bud and one leaf. Insect-damaged buds and leaves, purple buds and leaves, red buds and leaves, and hollow buds and leaves are not picked. Usually, 50,000 buds and leaves are needed to make 500 grams of top-grade Yuhua tea. The manual production process includes withering, rolling, rubbing and pulling, and drying. The mechanical production process includes withering, rolling, rough firing, shaping, re-firing and drying, and screening.
Nanjing Yuhua Tea Purchase Guide
Yuhua tea is divided into four grades: special first-grade Yuhua tea, special second-grade Yuhua tea, first-grade Yuhua tea, and second-grade Yuhua tea.
Nanjing Yuhua Tea Quality Identification
Yuhua tea “Qingqian” tea is precious because of its good color, mellow taste, fragrant aroma, and low production, and is often in short supply. Some merchants on the market will use expired old tea to impersonate “Qingqian” new tea and sell it at a high price. Therefore, it is necessary to understand how to distinguish new tea from old tea. ◎ Touch: The characteristics of new tea are that the tea leaves are dry and hard, with low water content, and can be crushed into powder with fingers; while old tea is generally soft and has a high water content, and feels worse. ◎ Second look: New tea has bright and bright color; while old tea has dark and black color. ◎ Third smell: After brewing, the new tea has a mellow smell (the stronger the aroma of Yuhua tea, the better), and the taste will generally not fade after refilling water for four or five times; the old tea not only has a light smell, but also tastes a bit astringent, and generally the taste fades after refilling water twice.
Nanjing Yuhua Tea Brewing Method
When brewing Nanjing Yuhua tea, you can choose a transparent glass cup or a blue-and-white porcelain covered bowl. You should also pay attention to the ratio of tea leaves to water. For a glass cup that can hold 400 ml of water, you should put 3 to 4 grams of tea leaves. First, pour 1/3 of boiling water into the cup. The water temperature should be 80 to 90℃. First, moisten the tea leaves, and then fill it with boiling water after the tea juice overflows.
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