Basic Introduction to Wujiatai Tribute Tea
“Wujiatai Tribute Tea” refers to tea produced in Wujiatai, Xuan'en County, Hubei Province, China.
As early as the Qing Dynasty, Wujiatai Tribute Tea, which was honored by Emperor Qianlong's imperial decree “Imperial Grace and Favor,” has long been famous and holds high historical, artistic, and scientific value. In 1984, General Secretary Hu Yaobang praised it highly after tasting Wujiatai Tribute Tea during his inspection tour of Xuan'en. “Wujiatai Tribute Tea” became a protected Geographical Indication product in 2008. In 2009, the Ministry of Agriculture issued the registration for the geographical indication of agricultural products for “Wujiatai Tribute Tea.” It has since received the highest Good Agricultural Practices (GAP) certification domestically, as well as organic food certifications from the European Union and the United States. The tea won a gold medal at the International Tea Expo in China in 2010 and signed organic tea orders for over 1,000 tons with seven countries. “Wujiatai Tribute Tea” has become a “national calling card” for entering the international market. Furthermore, the State Administration for Industry and Commerce has already announced the “Wujiatai Tribute Tea Geographical Indication Trademark.” The newly revised “Wujiatai Tribute Tea Standard” has been reviewed by the provincial quality supervision bureau. “Wujiatai Tribute Tea” series products have become famous brands in Hubei Province, renowned trademarks in Hubei Province, one of the “Top Ten Teas in Hubei,” and a well-known trademark in Enshi Prefecture.
History and Folklore
The founder of tribute tea, Wu Changchen, is buried in Zhongbao Wujiatai, Xuan'en County, where the tea originated. Wu Changchen was born in 1757 (the 22nd year of the Qianlong era of the Qing Dynasty) and died at the age of seventy in 1827 (the 7th year of the Daoguang era). From his youth, he devoted himself to cultivating tea in Zhongbao Wujiatai. The “white tea” produced there had many unique qualities: sweet taste, clear green color, and a roasted chestnut aroma. The first cup of tea brewed would be clear and green with a sweet, fragrant aroma; the second cup would have a deep green hue tinged with light yellow and a rich roasted chestnut fragrance; the third cup would have a greenish-blue color and an overflowing fragrance. If the spring tea of the previous year was sealed in a jar and consumed the following year, its color, aroma, flavor, and appearance remained unchanged, preserving all the characteristics of fresh tea. Due to these qualities, it gradually became famous far and wide, and officials and noblemen vied to purchase it, eventually presenting it as a tribute to Emperor Qianlong. After tasting it, the emperor was delighted and bestowed the imperial decree “Imperial Grace and Favor” as a reward.
Production Method
1. Spreading Fresh Leaves: After grading, fresh leaves are thinly spread on clean bamboo mats, with a thickness not exceeding 5 cm. The spreading time is 5 to 8 hours, and the leaves should be gently turned every 2 to 3 hours until the moisture content reaches 70% to 75%.
2. Fixation:
(1) Manual Fixation: Use an inclined wok or electric pan for fixation. The temperature should be controlled between 160°C and 170°C when the leaves are added, with each batch containing 200 to 250 grams of leaves. After adding the leaves, they are tossed until steam rises, then a combination of shaking and smothering is used, favoring shaking over smothering. When the moisture content reaches 50% to 60%, the leaves are removed and promptly spread out to cool.
(2) Mechanical Fixation: Use a drum-type continuous fixation machine, with a temperature of 120°C to 140°C (measured 5 cm from the pot mouth and bottom). The process takes 35 to 90 seconds, with the moisture content controlled at 58% to 60%. More leaves should be added initially to avoid scorching due to high temperatures. After fixation, the leaves are cooled to room temperature, and any burnt or yellowed leaves are sifted out. The leaves are allowed to rehydrate for 30 minutes.
3. Rolling:
(1) Hand Rolling: The leaves are held in both hands and rolled into a ball, which is then rotated clockwise, starting lightly and increasing pressure until the leaves curl into strips.
(2) Mechanical Rolling: Use a rolling machine, applying pressure for 5 to 10 minutes at low pressure, 10 to 15 minutes at high pressure, and finishing with no pressure. Pressure is alternated between light and heavy during the process, which lasts 15 to 35 minutes, until the buds are tightly rolled into strips with a strip formation rate above 90%.
4. Initial Drying: The rolled leaves are subjected to initial drying using a tea dryer until their moisture content reaches 45% to 55%. They are then left to cool and rehydrate.
5. Shaping: Shaping can be done manually or using a machine. For manual shaping, the temperature is 90°C to 170°C, and the process takes 15 to 30 minutes. For mechanical shaping, the temperature is 120°C to 150°C, and the process lasts around 20 minutes. In the later stages of shaping, the leaves may be further shaped on a forming table or by hand using techniques that straighten and roll the strips, ensuring that the moisture content is approximately 15%. Once shaped, the leaves are quickly sifted to remove tea dust.
6. Final Drying: The final drying temperature is 80°C to 100°C until the moisture content of the tea reaches 6% to 7%. After removal from the machine, the leaves are left to cool and rehydrate until the moisture is evenly distributed.
7. Aroma Enhancement: The temperature is 100°C to 110°C for 10 to 20 minutes, or 100°C to 120°C for 5 to 15 minutes.