Yongchuan Xiuya belongs to green tea.
Yongchuan Xiuya is a famous needle-shaped tea, which belongs to the green tea category. Produced in Yongchuan District, Chongqing City, it mainly includes the tea areas in the five mountain ranges of Yongchuan District: Yunwu Mountain, Yin Mountain, Bayue Mountain, Ji Mountain, and Huanggua Mountain. It was developed and produced by the Tea Research Institute of the Chongqing Academy of Agricultural Sciences in 1959. In 1964, it was officially named Yongchuan Xiuya by Professor Chen Rong, a famous domestic tea expert.
The processing technology was awarded the national invention patent in 2004. The processing technology mainly includes six processes: spreading, fixing, rolling, shaking, strip making and drying. Tea is rich in 15 minerals including potassium, calcium, magnesium, and manganese. Yongchuan Xiuya has won more than 50 awards in international and domestic famous tea competitions.
Yongchuan Xiuya Growth Environment
Yongchuan is located in a subtropical humid monsoon climate with four distinct seasons. The temperature returns early in spring, the temperature is high in summer, the rainfall is concentrated, the light is sufficient, and the rain and heat are in the same season. The relative humidity is about 80, the frost-free period is 320 days, and the soil pH is between 4.5 and 6.5 (slightly acidic), which is very suitable for the growth of tea trees.
Since the tea gardens in Yongchuan District are generally located at an altitude of 300--500m and have good climatic conditions, many varieties of large, medium and small leaf species suitable for cultivation in Yongchuan District exist, which are called Yongchuan Xiuya. The blending provides a good foundation. The beautiful buds of Yongchuan are tight, straight and slender, green and fresh. The inner soup is clear and green, the aroma is fresh and rich, the taste is fresh and sweet, and the bottom of the leaves is bright green.