Also known as Rizhu Tea, Rizhu Xueya is produced in Rizhu Ridge, Zhejiang Province, and is a renowned historical Chinese green tea. Characterized by its fine, pointed buds and prominent white downy hairs that resemble orchid and snow, it is also referred to as “Lanxue Tea” (Orchid Snow Tea). It is a visually stunning and delicious tea.
Located in Rizhu Ridge, Mount Kuaiji, southeast of Shaoxing County, Zhejiang Province, the region boasts fertile soil, an average annual temperature of 16°C, 1,400 mm of annual rainfall, and frequent winter snows. This area has been a famous tea-producing region since ancient times. Ouyang Xiu of the Northern Song Dynasty once wrote: “Tea production flourishes in the two Zhejiang regions; among them, Rizhu is the absolute best.” The Northern Song poet Yan Shu also mentioned in his poem *Brewing Rizhu Tea*: “Rizhu is stored in small jars sealed with waxed paper and vermilion stamps, while Guzhu is kept in red silk pouches; both served as annual imperial tributes.” These accounts highlight the exceptional quality and long history of Rizhu Xueya.
Pan-Firing Craftsmanship
The production process involves harvesting, fixing (kill-green), rolling, and drying. Because the tea plants sprout relatively late in this region, harvesting is best done after Guyu (Grain Rain), picking one bud and one leaf. Care must be taken during harvesting to avoid damaging the downy hairs, as this can significantly impact the tea’s value.
The fixing process is similar to that of general green teas, though the rolling pressure is slightly lighter. Drying is where Rizhu Xueya is unique, divided into two stages: primary firing and full firing. Primary firing involves high-temperature, thin-layer baking at around 85°C, turning the leaves every 3 minutes for about 15 minutes. Full firing is a low-temperature method at around 70°C, turning the leaves every 10 minutes for a duration of about 60 minutes.
With a complete production process and premium tea quality, the finest Rizhu Xueya can be crafted. It features fine, pointed buds with distinct white hairs. Brewed, it resembles orchid and snow with gleaming silver tips and a vibrant green hue; the aroma is fresh, clean, and long-lasting, offering a rich, mellow taste with a sweet aftertaste.
Brewing Guide
Use spring water or mineral water heated to approximately 85°C. Transparent glassware is ideal to appreciate the leaves’ shape and color. A clay teapot can also be used, though it offers slightly less visual enjoyment. When pouring, direct the water gently along the rim of the cup. Steep for 1 minute per infusion, for up to 4 infusions.