Production Process
While Anhua Songzhen tea is visually appealing and beloved, its rigorous production methods and limited yield mean it is rarely inexpensive. Harvesting alone presents a challenge, as it requires picking only buds with a single leaf or single-bud shoots, resulting in very low yields. After harvesting, the leaves undergo sorting; old, diseased, or rain-soaked leaves are discarded. They are then left to rest for 3 hours before processing begins. Production involves eight distinct steps: fixation, rolling, initial frying, cooling, shaping, drying, and final sorting and sifting.
Fixation is performed manually or using a fixation machine at a pan temperature of around 140°C. After the fixed leaves are cooled, they are rolled by hand or with a mini tea-rolling machine. This requires applying just enough pressure for tea juices to emerge and form initial strips while preserving the integrity of the buds and leaves—too much force will easily damage the leaves. The initial frying temperature is 70 to 80°C, which evaporates moisture, concentrates the tea juices, and continues until the leaves are 70% to 80% dry. The fried tea is spread out in a thin layer to allow moisture to redistribute evenly, then left for about 30 minutes.
After being spread thin for 30 minutes, the shaping process begins, which is critical to the tea’s appearance. Using various rolling techniques over approximately 40 minutes, the tea leaves are shaped to be slender, tight, and straight like pine needles. To ensure a beautiful appearance and standardized product quality, the tea is stored for 2 to 3 days before final screening to remove fragments and impurities. Once complete, it is ready to be packaged and shipped.
Brewing Guide for Anhua Songzhen
Spring water or high-mountain mineral water is best. The recommended tea-to-water ratio is about 1:50, meaning 2 grams of tea for every 100 ml of water. Water temperature should be 80°C. Steep for 3 minutes for the first brew, adding 1 minute to each subsequent infusion.