Basic Introduction to Emei Mountain Tea
Emei Mountain Tea belongs to the green tea category. Its discovery, cultivation, utilization, and appreciation originated relatively early in Emei Mountain, with a long history of tea culture. It has formed its unique planting and processing techniques, characterized by being “flat, straight, smooth, tender, green, glossy, fragrant, fresh, mellow, and refreshing.” Due to Emei Mountain's exceptional natural environment, abundant tea resources, and a long religious history, a wide variety of high-quality teas and a rich tea culture have been produced. In particular, its Buddhist tea culture has a long history and far-reaching influence.
Nutritional Value
Analysis has identified over 500 compounds in tea. Some of these compounds are essential components for the human body, referred to as nutritional components. These include vitamins, proteins, amino acids, lipids, sugars, and mineral elements, which have high nutritional value for humans. There is also a part of these compounds that have health benefits and medicinal effects, known as components with medicinal value. Such as polyphenols, caffeine, and polysaccharides.
Drinking tea can supplement various vitamins needed by the human body.
There are several types of vitamins in tea. They can be divided into water-soluble vitamins and fat-soluble vitamins based on their solubility. Water-soluble vitamins (including vitamin C and B vitamins) can be directly absorbed and utilized by the human body through drinking tea. Therefore, drinking tea is a good way to supplement water-soluble vitamins, and regular tea drinking can meet the body's needs for multiple vitamins. Vitamin C, also known as ascorbic acid, can improve the body's resistance and immunity. The content of vitamin C is relatively high in tea, generally reaching 100 mg to 250 mg per 100 grams of green tea, and can exceed 360 mg in high-grade Longjing tea, which is higher than in lemons, oranges, and other fruits. During the fermentation process in Black Tea and Oolong tea production, vitamin C is oxidized and reduced, leaving only dozens of milligrams per 100 grams of tea, especially in black tea, where the content is even lower. Therefore, the higher the grade of green tea, the greater its nutritional value. Drinking just 10 grams of high-grade green tea daily can meet the daily requirement for vitamin C.
Product Characteristics
Emei Mountain has been producing fragrant tea since ancient times, with a tea history spanning more than 3,000 years. Its reputation for excellent tea quality has endured throughout history. The characteristics of Emei Mountain Tea include superior natural conditions, a long history, abundant tea resources, and a rich and enduring tea culture. Over time, it has developed its unique style.
Diverse Climate
Emei Mountain has unique natural climates, often described as having “four seasons in one day and different weather every ten miles.” The mountain's climate zones are clearly vertically distributed, ranging from subtropical to temperate, cool temperate, and subfrigid climates. The diverse climate conditions within the region provide a habitat for various plants that thrive under different climatic conditions, creating ideal natural conditions for both wild ancient tea trees and cultivated tea gardens.
The most distinctive feature is the “Huaxi Rainscreen” meteorological phenomenon that exists within an area of approximately 360 square kilometers west of Emei Mountain towards Lesser Liangshan. This phenomenon consists of unique natural climates such as Emei rime, rain rime, snow clearance, and mountain mist, providing a heavenly ecological environment for high-altitude ancient tea trees and artificial forest tea gardens in the mountains.
Fertile Soil
Emei Mountain has complex geological structures and rich soils. Six main soil types exist in the region: yellow soil, purple soil, calcareous soil, yellow-brown soil, dark brown soil. Soils at altitudes between 600 meters and 1,500 meters are influenced by abundant rainfall, lush vegetation, and numerous wild animals, leading to strong leaching effects and highly unsaturated soil bases, making this extensive area of soil acidic or slightly acidic, which is very beneficial for plant growth and particularly suitable for tea garden development.
The mountainous soil at altitudes between 800 meters and 1,500 meters is incredibly fertile. Large quantities of plant litter and animal remains and excreta enrich the soil, forming thick layers of humus. These soils contain abundant natural organic nutrients and beneficial mineral elements, providing superior and unparalleled conditions for developing high-quality organic tea gardens.
Adequate Precipitation
Emei Mountain receives ample precipitation, with annual rainfall averaging around 1,700 millimeters. The air is humid, and the vegetation is lush. There is no drought throughout the year, and forest water storage levels remain above 40%. Numerous hot springs and mountain streams are found across the mountain, and the abundant water resources combined with plentiful rainfall and the forests' excellent water retention capabilities naturally regulate the mountain's climate. More than 5,000 species of plants thrive here, and the development of “Emei Snow Bud” organic tea gardens benefits greatly from these unique conditions.
History and Folklore
The history of tea in Emei Mountain dates back to the agricultural culture of the local people over a thousand years before the present, beginning during the Western Zhou period when ancient Taoist figures first entered Emei Mountain to cultivate and seek the elixir of immortality. Notable figures include Mr. Gui Gu (Wang Yi) and the reclusive scholar Lu Tong from the State of Chu.
In 135 BCE during the reign of Emperor Wu of Han, the tea prepared by Taoists in the mountain had already gained significant fame, with Emperor Wen of Han sending envoys to the mountain to make offerings and seek the tea.
By the Sui and Tang dynasties, Daoist and Buddhist traditions had developed rituals and procedures related to tea (harvesting, processing, baking, storage; tea ceremonies, offerings, tributes to the imperial court) after over a thousand years of cultivation and practice. As scholars, officials, nobles, temple benefactors, pilgrims, and literati visited Emei Mountain over the centuries, the tea-drinking custom as part of temple etiquette became an indispensable ritual activity for both Daoist and Buddhist practitioners. The art of tea, including receiving guests, guiding them, presenting tea, brewing tea, tasting, and discussing Daoist and Buddhist teachings, gradually took shape. The natural sounds of the mountain winds, forest waves, and water all contributed to the tea's mystical ambiance. Daoist and Buddhist monks had their own insights and understanding of tea, which were passed down from generation to generation.
The cultural confluence of Daoism, Buddhism, and Confucianism enriched the historical and cultural context of Emei Mountain Tea. Many poems and writings praising Emei Mountain Tea emerged:
“The wind pushes through the pine forest, roaring; tea is brewed from millennia-old snow.”
“Blue flowers hold the cups, asking what nourishes the longevity of Master Baizhang, the hermit of Mount Guigǔ in Emei, whose age matches the sun and moon; five thousand herbs protect the blessed trees of the immortal mountain, receiving the grace of heaven and absorbing the fragrance of the fairy grass, baked into snow buds.”
“Spring is sent before the thatched cottage on Qingming, carrying the fragrance of Emei Mountain in a bag.”
The tea prepared by Daoists and Buddhists in Emei Mountain was never used for commercial trade. Visitors and pilgrims who drank the tea were not charged. Both Daoists and Buddhists considered the tea a ceremonial offering. When wandering monks came to study or venerated Bodhisattva Samantabhadra, the temples would gift them with the finest snow bud tea as a ceremonial gift.
Methods of Making Emei Mountain Tea
Rural method: Fresh tea leaves (the tender shoots just sprouted) are collected and then roasted in a heating device (a traditional pot). They are not completely dried, but instead, once the leaves become soft and about 50% of the moisture has been removed, they are manually kneaded (while still warm) for about ten minutes. Finally, they are sun-dried, resulting in natural tea!