Basic Introduction to Yongxi Huoqing
The reason high mountains produce fine tea is due to the unique natural ecological environment, which is determined by the biological genetics of the tea plant. Yongxi Huoqing tea belongs to the pearl tea category and is produced in the areas around Feng Pit, Pan Pit, Shijing Pit, and Wantaishan in Yongxi Mountain, 70 kilometers east of Jing County, Anhui Province. The best natural quality teas come from places like Tuanjie Rock and Yinshang Rock in Feng Pit; Jizhao Valley, Orchid Pit, and Fanjing Stone in Pan Pit; and Yingwo Rock in Shijing Pit. The “Jing County Annals” once described: “From Millstone Mountain (now Pan Pit) southward to Yongxi, the area spans more than thirty miles, producing much fine tea as well as Chinese fir.” This region features high mountains with dense forests, deep valleys with gushing streams, misty clouds, abundant flowers, and a unique ecological setting.
Product Characteristics
Yongxi Huoqing has a unique style and excellent quality. It is tightly compact and solid, with a dark green color that shines and reveals silvery tips. The white down is hidden, yet the silvery sheen is visible. The shape resembles small beads that make a sound when dropped into a cup and sink immediately upon contact with water, leaving a sweet aftertaste.
When brewed, it resembles a blooming flower bud or an orchid emerging from a valley. Due to its quick sinking, it is also known as “Water Sinker.” Its fragrance is rich (upon closer examination, the aroma of Yongxi Huoqing can vary, depending on the origin and processing method, manifesting as orchid fragrance, sweet floral fragrance, or downy fragrance, with floral fragrances being most common), fresh, and long-lasting. The taste is full-bodied, refreshing, and sweet, and it is highly resistant to steeping. The liquor is yellow-green, clear, and bright. The infused leaves are tender, uniform, and bright apricot in color, with a glossy appearance.
The dry tea makes a tinkling sound when dropped into a cup, and when steeped in boiling water, the tea gradually unfurls, resembling a budding flower that slowly blossoms in the cup, gradually transforming into a cluster of newly opened orchids, each stem standing upright in the water, providing great enjoyment for the observer. Among many high-grade green teas, it stands out. It can be steeped 4-5 times, with the second and third infusions being the best.
Historical Folklore
According to the “Ningguo Prefecture Annals,” “In the Song Dynasty, there were four million six thousand six hundred and eighty-seven tea plants in Jing County.” According to historical records, Yongxi Huoqing originated during the Ming Dynasty. There is a local legend about its origins: In ancient times, there was a scholar named Liu Jin in Yongxi, nicknamed Mr. Luo. One spring, he discovered a “gold-silver tea” (a tea plant with half-yellow and half-white leaves) on Wantaishan in Yongxi. He picked the tender shoots and created “Yongxi Huoqing,” which was later presented to the emperor and thus gained widespread fame. Another record in the “Jing County Annals” states: “During the second year of the Shunzhi era (1646 AD) of the Qing Dynasty, from Millstone Mountain southward to Yongxi, spanning over thirty miles, much fine tea and Chinese fir were produced.” It is evident that Yongxi tea had already become quite famous over three hundred years ago. During the reign of Emperor Xianfeng (1851–1861), the annual production of Huoqing reached over one hundred piculs, marking the peak period of Huoqing production.
Manufacturing Method
The traditional manufacturing process of Yongxi Huoqing involves manual operations. Fresh leaves should not be left to stand for more than six hours before processing, and all fresh leaves should be processed on the same day. The manufacturing process includes steps such as fixation, rolling, first shaping, re-rolling, second shaping, resting, final shaping over charcoal fire, and sieving. The entire process takes approximately 20 to 22 hours.
Fixation
A wok with a diameter of 46 centimeters is used, with a temperature of around 140-160°C. A quantity of 1.5 to 2 kilograms of fresh leaves is used, and the fixation time is 6-7 minutes. The fixation should be slightly on the tender side, and the fixed leaves should not have any blisters or burnt edges. After removal from the wok, the moisture should be shaken off, and the leaves should be rolled promptly.
Rolling
The leaves are gently rolled by hand, without applying excessive force. Rolling should achieve the initial formation of strips and the squeezing out of some tea juice.
First Shaping
The first shaping is done in a wok, with a temperature of 100-110°C. About 0.8 kilograms of rolled leaves are used, and the leaves are quickly shaken and stir-fried to lose moisture. When the leaves no longer stick to the hands, they can be removed from the wok and re-rolled, proceeding then to the second shaping.
Second Shaping
The temperature is set at 80-85°C, and 1 to 1.5 kilograms of re-rolled leaves are added to the wok. Slowly stir-fry to form the shape, with less shaking and more stirring. Once the leaves curl up and take on a shrimp-like shape, they can be removed from the wok. Allow them to cool for about 3 to 5 hours before proceeding to the final shaping over charcoal fire.
Final Shaping Over Charcoal Fire
The essence of making Yongxi Huoqing lies in the low-temperature charcoal firing, known in the processing steps of Yongxi Huoqing as “final shaping over charcoal fire.” The low temperature, gentle movements, and extended duration (12 to 14 hours) are unmatched by any other stir-fried green tea.
This is the most critical step. The initial temperature is around 55°C, which gradually decreases to around 40°C. To ensure stable heat supply, wood charcoal is used as fuel. Initially, 4 to 5 kilograms of leaves are placed in each wok, and two batches are combined later to help achieve a compact shape. The entire process takes approximately 10 to 12 hours. Throughout this process, the leaves are manipulated by hand, pressing, squeezing, pushing, rolling, flipping, and stir-frying gently to prevent the loss of down. The frequency of stir-frying is initially around ten times per minute, decreasing to five to six times per minute later. The low temperature, long duration, large quantity of leaves, slow speed, and gentle movements make this a true “low-temperature long stir-frying.” When the moisture content reaches 7%, the particles are formed, the surface is smooth, and the color is lustrous and green, the leaves can be removed from the wok. After combining the batches, the amount of tea in each wok exceeds 10 kilograms, reaching 10 to 20 kilograms, requiring more than 40 kilograms of fresh leaves. Half an hour before removing the leaves from the wok, the temperature is appropriately increased to enhance the aroma.
Sieving
After the finished tea is hand-sieved to separate the larger and smaller particles, it is considered genuine Yongxi Huoqing. One characteristic of the traditional Yongxi Huoqing made through this manual process is its “apricot yellow” liquor color.
Awards and Honors of Yongxi Huoqing
Yongxi Huoqing has received praise and attention from the Party and state leaders due to its outstanding quality. Comrade Deng Xiaoping praised it in 1979 after tasting it in Jing County, saying, “Yongxi Huoqing is as good as Huangshan Maofeng and West Lake Longjing.” In 1982, Yongxi Huoqing was jointly rated by the Ministry of Commerce and the China Tea Society as one of the “Top Ten Famous Teas in China.” In 1997, machine-made Huoqing was awarded a certificate of quality by the Agricultural Ministry's Tea Testing Center. The following year, it won the title of “Recommended Product” at the 1998 China International Tea, Tea Products, and Tea Culture Exhibition organized by the Ministry of Agriculture.