This tea comes from Shouzhou, Huoshan county. It is mentioned for the first time in “Tang Dynasty Chronicles” as one of the 14 famous tea of that times (VII – X cen. AD). Thin and delicate leaves were compared with cicada wings. According to the technology of that times tea leaves were compressed into round tea cake. Loose tea and “yellow stewing” technologies appeared during Ming dynasty (XIV – XVII centuries) and since that time “Yellow Buds” had got contemporary shape. During Qing dynasty (XVII – XX centuries ) up to 300 jings (150 kilograms) of Huo Shan were sent as tribute to Emperor and imperial officials every year.
Huoshan Mountains is huge mountain chain which is situated in Anhui province far from industrial zones. The highest peak is at an altitude of above 1774 meters. The tea plantations are situated near three rivers basins at an altitude of above 400-800 meters. These are Taiyanghe river, (The Sun River), Manshuihe river (The Flowing River) and Shiyang river (The River of Stone Goat). This is beautiful land of great mountains and rocks, misty canyons, green hills. The space is filled with birds singings, cicadas buzz and water murmurings. The climate is subtropical, monsoon, moist, the winter is cold and summer is hot and rainy. The soils are formed by rocks weathering, they are yellow-brown, low acid (pH 5-6.5) and fertile. The best tea plantations are situated on the Jinjishan Mountain (The Golden Cock Montain), Jinzhu Peak (The Peak of Golden Bamboo), Jinwangzhufo Bend (The Golden Bend of All Buddha’s Temple) and Wumijiang Peak (The Peak of Black Rice). These “tree golden and one black” lands give highest quality tea.
Due to chilly highland climate, tea bushes start blooming quite late. The raw material is harvested just few days before “Cereal Rains” season in the middle of April. Yellow tea is made from buds and tips, the bud with one or two leaves. The tea producing process consists of first drying, sorting, and charcoal fire-drying in wok at the 120 °С. Then tea leaves are chilled and dried again at 60°С. Then tea leaves are enveloped into hygroscopic paper for “yellow stewing” process. It is main stage for taste and aroma forming. This is thermal process. To avoid over warming the envelopes are opened few times during next 48 hours and tea leaves are mixed.
The dry tea consists of medium size buds and spiky leaves of olive green color. The aroma is smoky, spicy, tender and delicate. The liquor color is clear with light golden-yellow tint.
The bouquet of brewed tea is perfect! The floral overtones have charming freshness. The main tones are reminiscences of roasted chestnuts, plum resin and olibanum. It brings hypnotic and mystic atmosphere. The low tones are calm, herbal and woody. The taste is deep, mild, sweet, buttery and smooth. The aroma is magnificent, exquisite, fragrant. The velvet aftertaste is very tender.
Infuse this tea in porcelain or glazed ceramic gaiwan. The gaiwan cap can concentrate the divine aroma for your enjoyment. Also you can use yixing teapot for yellow, green and light fermented oolongs. Chill the boiled water till 80-85°С. Take 3 grams for 120 ml volume vessel. Infuse 10-15 seconds for the first times and after increase the infusion time gradually. It goes 6 infusions.
“Yellow Buds from Huoshan Mountain” is original tea for special occasion. It does not depend on seasons or any external circumstances. This is tea of inner silence, meditation and pure consciousness. It gives special state of mind, which is equal to its wonderful taste. It lifts you to the secret Sky of the magic world.
