Yongchuan Xiuya Tea
Yongchuan Xiuya Tea Attributes
Leaf Shape
Tight, straight, slender, with buds and leaves showing their sharp edges
Liquor Color
Fresh green
Fragrance
Rich and long
Taste
Fresh and mellow aftertaste
Brewed Tea Leaves
Bright yellow
Table of Contents
Learn More about Yongchuan Xiuya Tea
Yongchuan Xiuya Tea Introduction
Yongchuan Xiu Ya is a needle-shaped green tea, referred to as “Chuanxiu”, which symbolizes the beautiful and elegant Bashan and Shushui, and also reflects the characteristics of the famous tea with green color and beautiful shape. Yongchuan Xiu Ya has the quality style of clear soup, mellow taste, green leaves and beautiful shape. According to chemical determination, Yongchuan Xiu Ya has a high amino acid content and a suitable ratio of various tea elements.
Yongchuan Xiuya Tea History
Yongchuan Xiu Ya was developed and produced by the former Tea Research Institute of Sichuan Academy of Agricultural Sciences (now the Tea Research Institute of Chongqing Academy of Agricultural Sciences) in 1959. In 1964, it was officially named “Yongchuan Xiu Ya” by Professor Chen Zhuan, a famous domestic tea expert. Its processing technology was awarded a national invention patent in 2004. Yongchuan Xiu Ya was recognized as a well-known brand by the China International Agricultural Expo in 1999 and 2001; it won the gold medal at the China (Chongqing) International Tea Expo in 2005; in March 2012, Yongchuan Xiu Ya obtained the geographical indication certification trademark.
Yongchuan Xiuya Tea Origin
The tea-growing areas of the five mountain ranges of Yunwu Mountain, Yin Mountain, Bayue Mountain, Ji Mountain and Huanggua Mountain in Yongchuan District, Chongqing
Yongchuan Xiuya Tea Production Process
The picking requirements of Yongchuan Xiu Ya are very strict. Fresh leaves are selected from “Zao Bai Jian” and Fuding Da Bai Cha. They are picked from mid-to-late February to before Qingming Festival. The picking standard is one bud and one leaf. The buds and leaves must be complete, fresh and clean. After the fresh leaves are picked, they are finely processed through five processes: killing green, rolling, shaking water, making strips and drying. Among them, the strip making process is the key to forming the tight, straight and fine appearance of Yongchuan Xiu Ya. The strip making is carried out in a pot with a pot temperature of 60 to 70℃. First, straighten the tea strips in the pot with your hands, then put your palms together and gently rub the tea balls. During this period, the tea strips will continue to fall into the pot from between your fingers. Rub repeatedly like this. When it is 80% dry, slightly increase the pot temperature to enhance the tea fragrance and reveal the tea tips.
Yongchuan Xiuya Tea Purchase Guide
It is best not to buy loose Yongchuan Xiu Ya (most of which are not genuine), but to buy authentic Yongchuan Xiu Ya produced by Yongchuan District enterprises and packaged with patented processing technology (the packaging indicates the product name, manufacturer name and address and other product information). At present, tea companies such as Yunling, Xinsheng, Youyichun, Dechuan, Yulin, Yongrong, Guangming, Chenxiang, Geshan and Yixin in Chongqing are allowed to use the “Yongchuan Xiu Ya” brand (among which “Yunling Brand” Yongchuan Xiu Ya has been rated as a national high-quality agricultural product and famous brand product many times). The main tea-producing areas are in five towns, including Chashan Zhuhai Office, Da’an Town, Hegang Town, Yongrong Town and Sanjiao Town.
Yongchuan Xiuya Tea Brewing Method
Yongchuan Xiu Ya is a high-grade green tea with tender buds and leaves. It is best brewed using the “upper pouring method” with a water temperature of 80 to 85°C. First, pour about 70% of boiling water into a glass teacup, and wait until the water temperature cools to about 80°C before pouring the tea. You can taste the tea later.
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