Basic Introduction to Baiya Qilan Tea
Baiya Qilan Tea is a rare new variety of oolong tea successfully cultivated from local tea plant varieties by agricultural technicians from the Pinghe County Agricultural Bureau and Pengxi Village, Qiling Township, Fujian Province. It is a shrub type with medium-sized leaves. The new shoots are notably covered with white down, and the tree has a moderate growth habit with a semi-spreading canopy and relatively dense branching at a lower position. Winter buds sprout in late March, and the tea can be harvested from late April to early May. In Pinghe, there are about four rounds of shoots per year, with an effective growing period of 215-230 days. It has strong bud-forming ability and good tenderness retention. The processing of Baiya Qilan Tea is meticulous and sophisticated.
Nutritional Value
The newly cultivated Baiya Qilan Tea was approved as a provincial-level superior tea variety in 1996. The processing of Baiya Qilan Tea is highly meticulous, resulting in high-quality tea. The evaluation conducted by the Ministry of Agriculture's Tea Quality Inspection Center in the spring of 1996 concluded: “The tea has a firm and uniform appearance, dark green and lustrous; the liquor is orange-yellow, with a fresh and high aroma, a refreshing taste that is delicate and nuanced, and the infused leaves show a harmonious mix of red and green. Overall, Baiya Qilan Tea has excellent quality and belongs to the premium category within oolong teas.” In May 1995, samples were sent to the Ministry of Agriculture's Tea Quality Inspection Center for chemical analysis, which showed: “Baiya Qilan Tea contains 15.7% polyphenols, 2.8% caffeine, 11.78% total catechins, and 0.8% amino acids. The content of polyphenols and caffeine in Baiya Qilan Tea is higher than that of Tieguanyin, other oolong varieties, and wulong. Additionally, Baiya Qilan Tea contains various vitamins and rare elements, and regular consumption provides benefits such as invigoration, sobering effects, blood pressure reduction, weight loss, stress relief, thirst quenching, promoting circulation, and longevity.”
History and Folklore
According to legend, during the Chenghua period of the Ming Dynasty, Chen Yuanhe, the twenty-eighth direct descendant of the founder of Zhangzhou, Chen Yuanguang, lived by the well in Pengxi Village, Qiling Township, Pinghe County. He discovered a tea plant there with dense branches and lush leaves. Its buds were a white-green color, the leaves were a vibrant green, and the tea emitted a natural fragrance reminiscent of orchids, refreshing and pleasant to the senses. He carefully picked the tips and leaves and processed them. To his surprise, the tea produced had a rich and fragrant aroma, and when brewed, it released the scent of orchids. With one sip, the mouth was filled with a clear and sweet aroma, and soon after, one felt refreshed and satisfied. Due to the white-green color of the buds and the unique orchid-like aroma, people named it Baiya Qilan (White Bud Orchid).
Differentiating Genuine from Fake
The tenderness of Baiya Qilan Tea leaves can be primarily observed through the number of buds, glossiness, and the age of the leaf material. Additionally, the proportion of peak buds (fine and pointed tea leaves made from tender leaves) should be considered. Leaves with fine and numerous buds and sharp peaks indicate high tenderness, while coarse, old leaves with prominent veins indicate low tenderness. Generally, black tea is better when it has many buds, peak buds, and fine young leaves; stir-fried green tea is better when it has many peak buds, fine young leaves, and is heavy and solid; and baked green tea is better when it has many downy buds and fine young leaves.
Genuine Baiya Qilan Tea should be uniform, tightly bound, cylindrical, even, and heavy.
The color and luster of Baiya Qilan Tea leaves most intuitively reflect the quality of the tea. Black tea is best when it is dark and lustrous, and green tea is best when it is fresh green and glossy; conversely, grayish and yellowish colors are inferior.
It is also necessary to check if there are stems, fragments, or other impurities in the tea, and whether there are any smoky, burnt, moldy, sour, or other abnormal odors. High-quality tea should be free of impurities and have a pure and natural aroma.
Awards and Honors of Baiya Qilan Tea
In 1997, at the Fujian Provincial Tea Quality Evaluation Meeting and the Jiufeng Cup Tea King Competition, 500 grams of Baiya Qilan Tea was auctioned for 1.8 million yuan, setting the highest price record for oolong tea in the country that year. Since its successful cultivation, Pinghe Baiya Qilan Tea has received numerous accolades in domestic and international competitions: In May 1989, it won the “First Prize in the Fujian Famous Tea Evaluation.” From 1991 to 1993, it won the “Fujian Superior Quality Tea Award” three consecutive times. In 1993, it also received the “Gold Medal of the Second China Patent New Technology and New Product Exposition” and a “Certificate of Superior Quality” from the Ministry of Agriculture. In 1994, it won the first prize in the inaugural Min-Tai “Tianfu Cup” competition. In 1995 and 1996, it won the “Fujian Famous Tea Award” twice in a row. In 1997, it received the “Green Food” certification from the state, and in the same year, it won the “Gold Medal of the International Milan Light Industry Exposition.” In 1997 and 1998, it won the Fujian Famous Tea Award consecutively. In 1998, it won the “International Tea Culture Exposition Gold Medal,” and in 1999, it received the “Gold Medal of the China 99 Kunming World Expo Fujian Special Products Exhibition.” In 2000, Pinghe County was honored as the “China Tea (Baiya Qilan Tea) Hometown” by the China Specialty Town Organizing Committee. In 2001, it was awarded the title of “China International Agricultural Fair Brand Product” and designated as the official tea of the Chinese Women's Volleyball Team. In 2002, it was recognized as a Fujian Province Brand Product by the Fujian Provincial People's Government. In September 2002, it passed the original trademark registration certification by the State General Administration of Quality Supervision, Inspection, and Quarantine. In 2003, it won the gold medal at the Shanghai International Tea Culture Festival and claimed the title of Tea King at the Autumn Tea Grand Prix in Zhangzhou City.