Basic Introduction to Xiaokeng Green Tea
Xiaokeng Green Tea is a specialty of Xiaokeng Village, Guichi District, Chizhou City, Anhui Province, and it is a Chinese Geographical Indication product (agricultural product geographical indication). Xiaokeng Green Tea has outstanding characteristics, with a long growth period and late harvest. It absorbs the essence and spirit of nature, being resistant to brewing, retaining its strength even after prolonged brewing. It is known for its bright color and rich aroma.
Product Features
The exterior of Xiaokeng Green Tea is plain yet the tea quality is excellent. The tea plants accumulate abundant nutrients in their bodies, which results in a high content of internal substances, especially aromatic compounds, amino acids, theanine, and water-soluble components, while components that affect the tea's fragrance, such as anthocyanins and ester-type catechins, are relatively low. Thus, Xiaokeng Green Tea has a clear and high aroma, a thick and sweet taste, and good quality. Xiaokeng Green Tea has the quality characteristics of green leaves and clear broth.
History and Folklore
Xiaokeng Village is located on the rear side of Mount Jiuhua, a Buddhist holy site, and is rich in ecological resources. Originally, there were six villagers' groups in Xiaokeng Village, which later merged with the neighboring Shuangcun Village due to the requirements of new rural construction and administrative district adjustments, and they became collectively known as Xiaokeng Village. The original six villagers' groups are the primary tea-producing areas, particularly the fifth team of Xiaokeng Village at high altitude, which produces green tea resembling dragon's whiskers. This is the core representation of high-quality eco-friendly green tea production in Xiaokeng.
Manufacturing Method
The processing of green tea can be simply divided into three steps: fixation, rolling, and drying, with the key step being the first process, fixation. Fresh leaves undergo fixation to inactivate enzymes, allowing various chemical components within the leaves to undergo physical and chemical changes under the influence of heat, thus forming the quality characteristics of green tea.
1. Fixation
Fixation plays a decisive role in the quality of green tea. Through high temperature, the characteristics of enzymes in fresh leaves are destroyed, preventing the oxidation of polyphenols to avoid redness in the leaves; at the same time, some of the moisture in the leaves is evaporated, making the leaves softer and more pliable for rolling. As the water evaporates, low-boiling-point aromatic compounds that give off a grassy scent also volatilize, improving the aroma of the tea. Except for special teas, this process is generally carried out in a fixation machine. Factors affecting the quality of fixation include fixation temperature, leaf input volume, type of fixation machine, duration, and fixation method. These factors are interrelated and influence each other.
2. Rolling
Rolling is a step in shaping the appearance of green tea. By applying external force, the leaves are broken and rolled into strips, reducing their volume and making them easier to brew. At the same time, part of the tea juice is squeezed out and adheres to the surface of the leaves, which is important for enhancing the flavor concentration of the tea. There are two methods of rolling for green tea production: cold rolling and hot rolling. Cold rolling refers to the rolling of fixed leaves after cooling, while hot rolling involves rolling the leaves while they are still hot after fixation. Tender leaves should be cold-rolled to maintain the yellow-green and bright broth color and tender green leaf base, while older leaves should be hot-rolled to facilitate tighter strip formation and reduce breakage. Nowadays, except for famous teas that are still hand-processed, the rolling operation for green tea is mechanized.
3. Drying
Drying involves evaporating moisture and shaping the final form, fully developing the tea's aroma. Drying can be achieved through baking, pan-firing, or sun-drying. In the processing of green tea, the drying process usually starts with baking followed by pan-firing. Since the moisture content of the leaves after rolling is still very high, if directly pan-fired, they would quickly clump together in the pan and the tea juice might stick to the pan walls. Therefore, the tea is first baked to reduce its moisture content to a level suitable for pan-firing.
Awards and Honors Received by Xiaokeng Green Tea
At the 1999 China International Agricultural Products Fair, Xiaokeng tea received a gold medal and was featured in Xiao Cui's Talk Show on CCTV. It has been praised by renowned Chinese tea expert Professor Chen Yuan as having “floral fragrance and flavor, the sage of Chinese teas.” Xiaokeng Green Tea is the first organic food certified by the Organic Food Development Center of the State Environmental Protection Administration in Anhui Province, and it has been awarded certificates for organic (eco-friendly) food production, processing, and DFDC sales. It has won the title of international famous tea for four consecutive years, was named an Anhui provincial township enterprise brand-name product in 2001, and was recognized as an Anhui provincial brand-name product in 2002.