The history of "Yong Xi Huo Qing" began on the Yun Xi Shan Mountain (Rapid Creeks Mountain) at the times of the Ming Dynasty (1368-1644). This is a picturesque mountain forest area in Anhui Province. According to local legend, a scientist named Liu Jin, also called Luo Han Xian Sheng (Wise Teacher) has found a wild tea bush in the mountains. He collected tender, silvery shoots and, returning home, decided to make tea. Since he had no special utensils for the tea manufacturing, he quickly roasted leaves and buds in a cauldron on high heat. So he called this tea "Fiery Freshness". The bright aroma and juicy taste of this tea became famous throughout the district and eventually got to the emperor.
According to historical chronicles, "Yong Xi Ho Ching" is the first spherically twisted green tea. Famous "Lui Zhu Cha" ("Green Pearl") and other varieties with a similar shape appeared later.
Our "Yong Xi Huo Qing" was manufactured in the distant 1980 in a special way and laid for long storage. When, as a result of exceptionally favorable weather conditions, farmers receive high-quality harvest, they lay some part of mao cha for long-term storage in sealed clay vessels. Once every few years, vessels are opened and tea is warmed up on charcoal. Green tea is not stored for a long time, unlike "Lao Cha", the shelf life of which is not limited. Such tea is always in demand as a remedy that removes the pathogenic cold from the body.
Dry leaf: small, glossy twisted knots burgundy-brown colour. The fragrance is restrained, warm, with fruity, bread and spicy tints. The infusion is transparent, chestnut colour.
The brewed tea has warm, complex flavor, with notes of exotic wood resins, aged cognac, vanilla biscuit and dried fruits; all shades are thin, light, time-polished. The aroma is warm and gentle, sweetish-floral. The taste is extremely soft, silky, sweet, with a slight sourness – reveals gradually, transforming into memorable, velvety aftertaste.
Brewing suggestions. Brew tea with hot boiling water (95°C) in a gaiwan or a teapot for aged tea made of porous clay. The proportion is 6-7 g per 100 ml. The first infusion should last for 8-10 seconds. After that make short infusions (just for a second), increasing the infusion time gradually. You can repeat this brewing method up to 8-9 times.
Tasting of such tea is not an ordinary occupation. You should listen carefully and peer regardfully into it’s strange, thin wave, to notice wonderful metamorphosis in the space of the soft silence that surrounded you.