Basic Introduction to Pingyang Yellow Infusion Tea
Pingyang Yellow Infusion Tea is a specialty of Pingyang County, Wenzhou City, Zhejiang Province, also known as Wenzhou Yellow Infusion. It is produced in areas such as Pingyang, Cangnan, Taishun, Rui'an, and Yongjia, with the best quality coming from Dongxi in Taishun and Beigang (Nanyandang Mountain Area) in Pingyang. The tea was created during the Qing Dynasty and designated as tribute tea. Its characteristics include: slender, tight, and delicate strands; yellow-green color with many downy hairs; bright orange-yellow infusion; tender and uniform leaves; clear and distant aroma; and a harmonious, fresh, and refreshing taste. It was lost during the Republican era but was restored after the founding of the People's Republic of China in 1979. It is one of the main famous teas in Zhejiang.
Product Features
The distinctive qualities of Wenzhou Yellow Infusion are slender, tight, and delicate strands, a yellow-green color with many downy hairs, a bright orange-yellow infusion, a high and fresh aroma, a fresh, pure, and refreshing taste, and buds and leaves that form even whole leaves in the infused leaves. Wenzhou Yellow Infusion is produced in counties in southern Zhejiang such as Taishun, Pingyang, Rui'an, and Yongjia, with the best quality coming from Dongxi in Taishun and Beigang (Nanyandang Mountain Area) in Pingyang. Yellow Infusion originated in the Qing Dynasty, over 200 years ago. Harvesting for Wenzhou Yellow Infusion begins before the Qingming Festival, with the picking standard being tender, downy one bud and one leaf and one bud and two leaves just beginning to unfurl. Uniformity in size is required. The manufacturing process for Wenzhou Yellow Infusion consists of five steps: fixation, rolling, piling, initial drying, and piling-drying.
Historical Folklore
Wenzhou Yellow Infusion has existed since ancient times, but different historical periods and varying methods of observation have given the concept of yellow tea different meanings. The earliest recorded concept of Wenzhou Yellow Infusion differs from what it is now referred to, based on the original features of the tea tree variety and the natural yellow appearance of its buds and leaves. For example, the famous yellow tea from Anhui's Shouzhou and the tribute tea, Mengding Yellow Bud from Sichuan, were named due to their naturally yellow buds and leaves.
In history, before the development of systematic theories for classifying teas, and among many consumers, yellow teas were mostly identified by intuitive feelings. This method of identifying yellow tea confused several different types of teas that had very different processing methods and qualities, involving many different types of teas. For example, the yellow tea named after the presence of yellow buds in fresh leaves is actually a type of green tea. Additionally, coarsely processed green teas, sun-dried green teas, aged green teas, oolong teas like Lianxin and Baozhong, which are yellow in color and infusion, are easily mistaken for Wenzhou Yellow Infusion.
Manufacturing Method
Fixation: The pan temperature should be around 160°C, with an input weight of 1-1.2 kg. The leaves need to be evenly and thoroughly fixed until they become soft and dark green, then rolled and twisted.
Rolling: This continues in the same fixation pan, lowering the temperature. Roll until the leaves are basically shaped into strands, reducing their weight by 50-55%, at which point they can be removed from the pan.
Piling: Spread the rolled leaves layer by layer on a bamboo tray, about 20 cm thick, cover with white cloth, and let them sit for 48-72 hours until the leaf color turns yellow, ready for initial drying.
Initial Drying: Use a bamboo tray for baking. Place around 1.2 kg of piled leaves in each tray and bake for approximately 15 minutes, or until they are 70% dry.
Piling-Drying: After initial drying, cool the leaves slightly, place them in a cloth bag (1-1.5 kg per bag), and put the bags on top of the bamboo trays for piling and drying. Maintain a leaf temperature of around 30°C for 3-4 hours until they are 90% dry. Then sift and remove fragments, re-dry to complete dryness, and package.
The distinctive qualities of Wenzhou Yellow Infusion are slender, tight, and delicate strands, a yellow-green color with many downy hairs, a bright orange-yellow infusion, a high and fresh aroma, a fresh, pure, and refreshing taste, and buds and leaves that form even whole leaves in the infused leaves.
Distinguishing Genuine Pingyang Yellow Infusion Tea
The most distinct feature of Wenzhou Yellow Infusion's infusion is its pure yellow color without much or any greenish hue. The name ‘Yellow Infusion' comes from this characteristic. Yellow teas generally have a degree of greenish hue, which can be seen at the edges of the cup. The color of Wenzhou Yellow Infusion is transparent and bright, unlike aged green teas. Oolong teas have an orange-yellow or golden-yellow color, differing in depth from yellow teas. The taste of Wenzhou Yellow Infusion also differs from green and oolong teas, with a unique, sweet, and refreshing flavor. With careful tasting, one can distinguish it.
1. Shape: Slender, tight, and delicate strands
2. Color: Yellowish-green with visible downy hairs
3. Infusion: Bright, clear, and orange-yellow
4. Aroma: Sweet, pure, and high fragrance
5. Taste: Fresh, pure, and refreshing
6. Infused Leaves: Buds and leaves form even whole leaves