Huiming Tea is a traditional famous tea from the Chimu Mountain region in Jingning She Autonomous County, Zhejiang Province, China, and belongs to the green tea category. It is renowned for its plump, slightly flattened appearance, large buds, and tender leaves. The liquor is a clear, bright pale green with a high and persistent orchid aroma. It is celebrated with the praise: “The first brew is light, the second is fresh, the third is mellow and sweet, and the fourth retains an enduring aftertaste.”
Origins and Characteristics of Huiming Tea
The history of Huiming tea dates back to the Tang Dynasty, with origins traditionally traced to the tea gardens near Huiming Temple. According to the County Records of Jingning, the monk Huiming built a hut to practice Zen on Nanquan Mountain and planted tea trees extensively around his quarters. To express their gratitude for his benevolence, local residents built a temple in his honor in the second year of the Xiantong era of the Tang Dynasty (861 AD), naming the nearby tea trees Huiming Tea. Thanks to its exceptional quality, Huiming Tea was designated as a tribute tea in the 18th year of the Chenghua era of the Ming Dynasty (1482). The unique geography and climate of the Akagi mountainous region provide these tea trees with ideal growing conditions. Thriving at high altitudes in acidic sandy and volcanic ash soils, the tea develops the distinct and unique flavor profile of Huiming Tea.
Production Method
The creation of Huiming Tea is an intricate and meticulous process. It begins with the plucking of tender buds consisting of one leaf and a bud, which are then sorted to ensure uniformity in size and length. Next, the leaves undergo withering by being thinly spread out, followed by fixation (shaqing). Fixation starts at an initial temperature of 200°C, which is gradually lowered while the leaves are hand-rolled and tossed in the wok to shape them into graceful curves. Once the timing is just right, the leaves are removed from the heat and finished with baking and drying. Crafted through this rigorous traditional method, premium Huiming Tea features plump, tightly bound strips, a vibrant emerald-green color, a full covering of downy trichomes, a fresh, sweet, and mellow taste, and a bright liquor—the hallmarks of the finest Jingning Huiming Tea.
Brewing Guide
Brewing a great cup of Huiming Tea requires careful attention to two key elements: the amount of tea leaves and the water temperature. The ideal tea-to-water ratio is between 1:50 and 1:60, which yields a well-balanced brew with a pleasant, smooth mouthfeel. A water temperature of 70°C to 80°C is best. It is recommended to bring the water to a full boil first, then let it sit for about 5 minutes until the temperature drops to around 80°C. Water that is too hot will make the tea bitter and destroy the vitamin C content within the leaves.