Jiulong Tea is produced in Anyuan County, Jiangxi Province, and belongs to the green tea category. The tea-growing region in Anyuan County, Jiangxi sits at an elevation of over 1,000 meters. With its high terrain and abundant rainfall, it has been renowned for producing exceptional tea since ancient times. Jiulong Tea has long been popular and even became a tribute tea during the Qing Dynasty, a testament to its outstanding quality.
Anyuan County has records of tea cultivation dating back to the Song Dynasty. Tea production flourished further by the early Ming Dynasty, giving rise to various grades and styles such as Shangchun, Erchun, Dazhuang, Yunzhuang, Ziyatou, and Chamo. Thanks to its superior quality, Jiulong Tea became a designated tribute tea during the Qing Dynasty.
Production Method
Fine buds harvested after the Spring Equinox are used; harvesting is avoided on rainy or cloudy days. After harvesting, the leaves undergo sorting and withering before production begins. The crafting process includes fixing (shaqing), pan-firing and rolling twice, initial drying, shaping, strip-forming, pekoe-enhancing (tihao), cooling, and baking.
Top-grade Jiulong Tea is characterized by tightly knotted strips and visible silvery down, offering a long-lasting, high aroma and a sweet, mellow flavor. Due to the meticulous harvesting and processing required, the price of 500 g of Jiulong Tea often exceeds RMB 2,000.
Brewing Guide
Spring water is recommended, with an ideal water temperature of 90°C. Transparent cups, bowls, or pots are best for observing the tea’s color. Generally, do not cover the vessel, and avoid pouring hot water directly onto the leaves; instead, pour it along the rim of the cup to prevent high temperatures from damaging the tea quality or causing bitterness. Brew for 3 minutes before drinking, and it can be steeped about 3 times.