User:Zhang Yue

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Junshan Yinzhen

Junshan Island, which is situated 15 km offshore from the historical city of Yueyang, is home to many well-known Chinese folklore. These tales are said to speak to the island’s rich history, which is believed to date back to mythical times. Tea has been associated with this tiny island since the Tang Dynasty, over 1300 years ago. During the Qing Dynasty (1616-1912), Junshan Yinzhen was given tribute tea status, with the royal court demanding 9kg of the tea each year. This tea is rare for a number of reasons. Firstly, it has a prestigious past. Secondly, it is very small. The island is only one square kilometre. Thirdly, it is still state-owned. Finally, only one person in the world knows how to make it. He holds the secret to a crucial step in the production process. He receives a special government stipend for his expertise. He is helped by over 30 people. Junshan Yinzhen is now one of the rarest teas in China.

This is a real modern tribute tea. Every year, the harvest is sent straight to government departments. It is usually reserved to treat visiting diplomats and important people. Junshan Yinzhen’s price is stable and very expensive, given its limited market circulation. Junshan Island is a tealeaf-harvesting hotspot, with many different types of tea being picked there. These include the original varieties, Yin Zhen, Bi Xiang Zao, Tao Yuan Da Ye, Fu Yun, and a green tea varietal. Junshan Yinzhen is a type of tea made from only the buds, which are picked in the early spring, typically starting in the first half of March.

Junshan Yinzhen is made by subjecting the leaves to high temperatures, which kill some of the enzymes. Then we bake the leaves to semi-dry before wrapping them airtight and fermenting them for 48 hours. The leaves are then baked for a second time after being wet once more, then fermented for about 24 hours before being baked dry over charcoal. A Junshan Yinzhen that has been well-made will not have a grassy taste, but will be sweet and have notes of sweetcorn.

General Introduction

Junshan Yinzhen is a renowned Chinese yellow tea that is cultivated on Junshan Island in Dongting Lake, Yueyang, Hunan Province. Its name is derived from its slender, needle-like form. The finished tea is characterised by its robust buds, which are uniform in length, and display a golden-yellow sheen. The buds are covered in white pekoe, which is elegantly known as “gold inlaid with jade”. The processing involves fixing (杀青), initial drying (初烘), initial wrapping for yellowing (初包闷黄), and other steps, forming a “double yellowing” fermentation technique. When brewing this tea, you will see the tea buds exhibit a “three rises and three falls”floating and sinking phenomenon. The tea's official name is now “Junshan Yinzhen”, but it has had many other names over the years. In the Tang Dynasty it was listed as a tribute tea and went by the name of “Yellow Feather Hair”. In the Later Tang of the Five Dynasties it was known as "White Crane Tea", while in the Song Dynasty it was called "Spear and Flag Tea". It wasn't until 1957 that it was given its current name. In November 2022, its production technique was inscribed on the National Intangible Cultural Heritage Representative Project list. This tea was introduced to Tibet by Princess Wencheng of the Tang Dynasty when she married a Tibetan prince. During the Qing Dynasty, it was presented as a form of tribute in accordance with the "Gongjian" standard. In 1956, it won a gold medal at the Leipzig International Fair. Then, in 1972, it was served as a Chinese tea gift to representatives at the United Nations General Assembly. In 2024, 10,400 tons of Yueyang yellow tea were produced, with a brand value exceeding 3.084 billion yuan and a comprehensive tea industry output value of over 8.9 billion yuan, meaning income was boosted for nearly 65,000 farming households. Historical Development The Junshan Yinzhen tea was first produced during the Tang Dynasty and was listed as a “Tribute Tea” in the Qing Dynasty. The Baling County Annals describe it as “tender green like lotus hearts”. “Junshan tribute tea began in the Qing Dynasty, when an annual tribute of eighteen jin was made.”Prior to Grain Rain (谷雨), the county magistrate invited monks to pick and make tea with one bud and one leaf, covered in white hairs, which is commonly called “White Hair Tea”. The Hunan Provincial New Gazetteer records the following: “Junshan tea resembles Longjing in colour and taste, with slightly broader and greener leaves.”Ancient people described this tea as ’a green snail on a silver plate’.

In the Qing Dynasty, Junshan tea was divided into two types: “Jiancha” (tip tea) and “Rongcha” (downy tea). “Jiancha,”resembling a tea sword with white down, was offered as tribute and known as “Gongjian.”Junshan Yinzhen has a clear and high aroma, mellow and sweet taste, bright yellow liquor, strong and pekoe-covered buds, neat strips, white pekoe like feathers, golden shiny buds with light yellow fuzz, thick and even infused leaves, and a sweet, mellow flavor that remains unchanged over time. After brewing, the buds stand upright in the liquor, rise to the surface, slowly sink, rise and sink again, exhibiting the fascinating “three rises and three falls” spectacle.

Natural Geography

Junshan, also referred to as Dongting Mountain, is an island in Dongting Lake in the Junshan District of Yueyang City, Hunan Province. The island is known for its fertile soil, which is mostly sandy loam, and its average annual temperature of 16–17°C and annual rainfall of about 1,340 mm. From March to September, relative humidity is high, at around 80%, creating a very humid climate. During the spring and summer months, the evaporation of water from the lake results in the formation of mist and clouds. The island is covered in dense woodlands, creating a natural habitat perfect for the growth of tea trees, with vast tea plantations sprawling across the hillsides. The distinctive quality of Junshan Yinzhen is intimately associated with the climatic conditions, soil characteristics and plant life of Junshan Island.

Quality Characteristics

The tea is made entirely from buds, is covered with pekoe and has a bright colour. The finished tea is made up of buds that are all the same length and size, and are orange-yellow on the inside, wrapped in a layer of white pekoe.

Production Process

Junshan Yinzhen must be picked and produced strictly. The picking of this tea is a process that takes place over a period of seven to ten days around Qingming (Tomb-Sweeping Day). The standard used to be the first tender buds of spring tea, but this has now changed. The production process is comprised of eight steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The whole process takes 78 hours.

Fixing (Shaqing) The leaves were fixed fresh after being polished and waxed in a 20° slanted wok. The temperature of the fire is controlled in this way: first it is set to a high (100–120°C), then to a low (80°C). Each wok can hold around 300 grams of leaves. When the leaves are ready, pick them up gently with both hands, push forward from the chest, then toss and shake to let the buds slide along the wok. It is vital that movements are gentle and flexible, and that there is no heavy friction, as this can cause bud bending, pekoe loss and darkening. When the bud stems have softened for about 4–5 minutes, and the grassy smell has gone and the tea fragrance has come through, you can take it out of the wok. This will have made it about 30% lighter. Spreading and Cooling After fixing, we place the leaves in small bamboo trays, winnowing them gently several times to dissipate heat and remove fine debris. Spread the mixture and let it cool for 4–5 minutes before you start the drying process. Initial Drying Initial drying is done on a charcoal-fired kang stove. The temperature is 50–60°C. It is left for 20–30 minutes. This is until it is about 50% dry. The degree must be appropriate: if it is too dry, it makes yellowing difficult during initial wrapping, leaving leaves green and failing to achieve high aroma and yellow colour; if it is too wet, it results in low, stuffy aroma and dull colour.

Initial Wrapping

After slight cooling, initially dried leaves are wrapped in kraft paper (about 1.5 kg per packet) and placed in a box for 40–48 hours.This initial wrapping for yellowing is crucial as it promotes the formation of Junshan Yinzhen's unique colour and aroma.The amount per packet should be just right, as too much can cause intense chemical changes and darken buds, while too little can slow down the colour change and fail to meet requirements. The gradual rise in temperature inside the wrap, caused by the release of oxidative heat, can reach around 30°C after 24 hours. Ensure an even colour change by turning it over. The duration is closely related to the ambient temperature: about 40 hours at 20°C, longer if colder. When the buds turn yellow, unwrap them to dry again. Initial wrapping is used to form the basic quality style of Yinzhen. Re-drying The process of re-drying aims to do three things: to evaporate moisture further, to fix formed effective substances and to slow certain transformations during re-wrapping. The temperature should be around 50°C and the time should be about one hour until it is 80% dry. If the colour change after the initial wrapping is insufficient, dry to 70% dryness. After drying and cooling, the purpose is the same as after the initial drying. Re-wrapping The method is the same as the initial wrapping. It lasts approximately 20 hours. When the tea buds turn golden yellow with a rich aroma, it is considered to be at its optimal point.

Final Baking (Zuhuo)

The final baking temperature should be 50–55°C, with each batch weighing about 0.5 kg, and baked until completely dry.The grading of the buds is based on three key factors: plumpness, straightness and colour brightness.The best buds are plump, straight and bright yellow; the worst are thin, curved and dull yellow. Storage The first step is to heat and crush the gypsum, spreading it at the bottom of the box. Then, place two layers of tissue paper on top. Next, pack the tea into small packets, using tissue paper to line them. Finally, place the packets on the paper and seal the box lid. As long as gypsum is replaced timely, Yinzhen quality remains unchanged for a long time.

Terms and Expressions

1.gypsum 石膏 2.ferment 使发酵 3.plumpness 丰满 4.oxidative 氧化 5.evaporate 蒸发 6.tissue paper 皮纸 7.three rises and three falls 三起三落 8.spreading and cooling 摊晾 9.pekoe 茸毛 10.wrapping for yellowing 闷黄

Questions

1.What are the production processes of Junshan Yinzhen?

2.What type of tea does Junshan Yinzhen belong to?

3.Why is Junshan Yinzhen so expensive?

4.Why is Junshan Yinzhen known as one of the rarest teas in China?

5.What different names has Junshan Yinzhen had throughout history?

6.What key steps are involved in the production process of Junshan Yinzhen?

7.What unique visual phenomenon occurs when brewing Junshan Yinzhen?

8.What are the characteristics of the natural growing environment of Junshan Yinzhen?

9.What important cultural or economic values does Junshan Yinzhen hold in modern times?

Answers

1.The production of Junshan Yinzhen involves eight meticulous steps: fixing (杀青), spreading and cooling (摊晾), initial drying (初烘), initial wrapping (初包), spreading and cooling again, re-drying (复烘), re-wrapping (复包), and baking to dryness (焙干). The entire process takes approximately 78 hours.

2. Junshan Yinzhen belongs to the category of yellow tea and is one of China's most renowned representatives of this type.

3. It is expensive primarily due to its extreme rarity (grown only on the 1-square-kilometer Junshan Island), its prestigious historical status (it was a tribute tea during the Qing Dynasty), its complex and unique production process (only one person in the world knows the key step), and its very limited market circulation, as it is mainly supplied to government departments for diplomatic and important occasions.

4. It is considered one of China's rarest teas due to its tiny production area (only 1 square kilometer), state-owned status, very low annual output, production knowledge held by a single inheritor, its historical role as a tribute tea, and consequently, its extremely limited availability on the market.

5. Historically, it was known as "Yellow Feather Hair" (黄翎毛) in the Tang Dynasty, "White Crane Tea" (白鹤茶) in the Later Tang of the Five Dynasties period, and "Spear and Flag Tea" (旗枪茶) in the Song Dynasty. It was officially named "Junshan Yinzhen" in 1957.

6. Key steps in its production include "fixing" (杀青) to deactivate enzymes, "initial wrapping for yellowing" (初包闷黄) and "re-wrapping for yellowing" (复包闷黄) – collectively known as the "double yellowing" technique – which develop its unique golden color and mellow aroma, as well as precisely controlled charcoal baking.

7. When brewed, the tea buds stand upright in the liquor, then repeatedly rise to the surface and slowly sink back down three times, creating the famous spectacle known as the "three rises and three falls."

8. Junshan Island is located in Dongting Lake, featuring a humid climate (annual average humidity of 84%), abundant rainfall, and frequent mist and clouds. The soil is fertile sandy loam, and the forest coverage exceeds 90%. This creates a microclimate and ecological environment perfectly suited for tea tree growth.

9. Culturally, its production technique was inscribed on the National Intangible Cultural Heritage list in 2022. Economically, it is the core brand of Yueyang's yellow tea industry. In 2024, it helped drive the comprehensive output value of the local tea industry to over 8.9 billion yuan, with a brand value exceeding 3.084 billion yuan, boosting income for nearly 65,000 farming households. It also serves as a prestigious Chinese tea gift in diplomatic activities.

References

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