Guiping Xishan Tea is produced near the Xun River on Mount Xishan in Guiping, and belongs to the green tea category. Praised for having “a clear green color and fragrant taste that rivals Longjing,” its cultivation began in the Tang Dynasty and it was already well-known by the Ming Dynasty. Premium Guiping Xishan Tea is characterized by its emerald green color and subtle, lasting fragrance.
Mount Xishan in Guiping enjoys a mild climate, making it ideal for tea cultivation. Tea has been grown here since the Tang Dynasty, and its reputation grew even brighter during the Ming Dynasty. Because the local soil is predominantly sandy, the tea trees cannot be planted too densely, resulting in a relatively small harvest of Guiping Xishan Tea. However, because the tea trees require meticulous care, each plant receives more abundant nutrients, which contributes to the superior quality and value of Xishan Tea.
Production Method
Harvesting begins in March and continues through November. The ideal pick consists of one bud and one leaf, with a length not exceeding 4 mm. The harvested leaves undergo careful sorting before pan-firing begins. The production process consists of four main steps: fixing (shaqing), rolling, pan-firing, and drying.
The fixing pan is heated to 180°C and stirred for 2 minutes. The temperature is then lowered to 100°C for another 4 minutes of firing. At this stage, the tea aroma begins to emerge and the stems remain intact. Next comes hand-rolling, which shapes the leaves into strips. The pan-firing temperature is set to 60°C while shaping the tea. Finally, the tea is oven-dried at 80°C until fully dried, then cooled and packaged.