Basic Introduction to Hanzhong Xianmao
Hanzhong Xianmao is a Green Tea produced in the Qin (Ling) and Ba (Daba Mountains) mountainous areas of Hanzhong City, Shaanxi Province. It is made from the tender buds and leaves of green Tea varieties and is a specialty of Hanzhong, as well as one of the famous teas of Shaanxi Province, protected by China's national geographical indication. “Hanzhong initiates a thousand years of Han dynasty, Xianmao grows with the fairy breeze beneath the arms.” Hanzhong Xianmao is the collective name for three brands: “Wuzi Xianmao,” “Dingjun Mingmei,” and “Ningqiang Quejue,” primarily produced in Hanzhong City located in the southwestern part of Shaanxi Province. “There are no idle herbs in the Qin and Ba mountains, and the tea in Hanzhong has a unique fragrance.” North of Hanzhong lies the Qinling Mountains, and to the south are the Dabashan Mountains. With a long history of tea production, the tea-growing region boasts high latitude, high altitude, frequent mist, and naturally high levels of zinc and selenium in the soil. These natural geographic advantages endow Hanzhong Xianmao with distinctive traits: beautiful appearance, high aroma, rich flavor, good brewing durability, and Health benefits, which have steadily increased the market reputation of Hanzhong teas.
Hanzhong Xianmao is a northern tea made from single buds or one bud and one leaf, processed through special techniques. The dry tea has a slightly flattened, upright, and elegant shape, with prominent white down on the young green leaves and a strong floral fragrance. Brewed with water cooled to 90-95 degrees Celsius, it yields a tender green and clear liquor, with an aroma reminiscent of late spring flowers that is both strong and lingering; the taste is full-bodied and refreshing, slightly astringent, followed by a lingering sweet aftertaste; the infused leaves are uniform, tender, and green, and are rich in natural zinc, selenium, and other trace elements.
Hanzhong City is located in the southwestern part of Shaanxi Province, north of the Qinling Mountains and bordering Sichuan and Chongqing to the south. It belongs to the transitional zone between northern and southern climates. Most of the tea gardens are situated on gentle slopes at an altitude of 800-1600 meters on the northern slope of the Dabashan Mountains, surrounded by lush bamboo and trees, abundant rainfall, blue skies, and beautiful scenery. With mild winters and cool summers, the climate is temperate, making it one of the most suitable places for tea growth at its latitude. The excellent ecological environment, characterized by high latitude, high altitude, frequent mist, high zinc and selenium content, and being far from pollution, gives Hanzhong tea five outstanding features: high aroma, rich flavor, good brewing durability, beautiful appearance, and health benefits.
Nutritional Value
1. It has antioxidant properties because the tea polyphenols in Hanzhong Xianmao can eliminate excess free radicals in the body, thus protecting and repairing the antioxidant system and enhancing the immune system.
2. Hanzhong Xianmao can also help lower blood lipids because flavonoids in the tea can prevent oxidation and decompose fat, delaying the onset of arteriosclerosis.
3. Hanzhong Xianmao can clean the mouth and prevent tooth decay and improve bad breath because it contains fluoride and catechins, which can effectively inhibit bacteria and have antibacterial effects.
4. Hanzhong Xianmao has weight loss benefits because the theobromine and caffeine it contains can promote the breakdown of fat and reduce the accumulation of fat in the body.
5. Hanzhong Xianmao can also improve digestive problems, particularly bacterial-induced acute gastroenteritis. The catechins in Hanzhong Xianmao can also play a role in resisting ultraviolet radiation.
Product Characteristics
The quality of Hanzhong Xianmao is excellent. Its natural geographical advantages and growing environment, characterized by high latitude, high altitude, frequent mist, high zinc and selenium content, and being far from pollution, give Hanzhong tea five outstanding features: high aroma, rich flavor, good brewing durability, beautiful appearance, and health benefits. The amino acid content in Hanzhong Xianmao reaches around 4%, caffeine around 4.5%, tea polyphenols around 40%, and water-soluble extracts reach over 46%.
Historical Folklore
Tea production in Hanzhong dates back to the Shang and Zhou dynasties, flourished during the Qin and Han dynasties, thrived during the Tang and Song dynasties, and prospered in the Ming and Qing dynasties. Historically, it was a well-known place for producing tribute teas. According to “The Chronicles of Huayang,” one of the earliest regional histories in China, around the 11th century BC, people of the ancient State of Ba offered tea as a local specialty to King Wu of Zhou. The tribute tea was shaped like the moon and tightly pressed into a round form, known as “Xixiang Mooncake.” Historical records show that “Xixiang Mooncake” was produced in today's Xixiang County and Zhenba County in Hanzhong City.
In the Tang Dynasty, the imperial court bestowed Hanzhong tea as a tribute.
In the Song Dynasty, “buy tea in Hanzhong, exchange horses in Xihhe,” the tea-horse trade became more prosperous, making Hanzhong one of the three major financial cities alongside Chengdu and Kaifeng.
In the Ming Dynasty, “three million piculs of Hanzhong tea were exchanged for three million horses…” Hanzhong tea became one of the most important strategic materials of the state at the time.
In the early 1980s, Hanzhong City successively developed famous teas such as Qinba Fog Tips, Wuzi Xianmao, Hanshui Silver Shuttle, Dingjun Eyebrow, and Ningqiang Sparrow Tongue. These teas won gold, silver, and high-quality product awards in domestic and international tea competitions, laying a solid foundation for the formation of the high-end tea brand Hanzhong Xianmao in Hanzhong.
Manufacturing Method of Hanzhong Xianmao
Processing Technology.
Process Flow: Withering → Fixation → Shaping → Molding → Fluffing → Drying → Selection.
(1) Withering: Fresh leaves are evenly spread out in a cool, ventilated room, away from direct sunlight, on clean bamboo trays or mats. The thickness should not exceed 3 cm. The leaves should be gently turned every 1 to 2 hours, and processing should begin within 6 hours. The leaves lose their luster, become soft, and lose 8% to 10% of their weight.
(2) Fixation: Commonly uses a micro-cylinder fixation machine, with a pot temperature of 220°C to 180°C. The amount of leaves added depends on the machine type. When the grassy smell disappears, the tea aroma appears, and the leaf color darkens, and the moisture content is around 60%, it is considered appropriate.
(3) Shaping: Commonly uses a five-slot or seven-slot multifunctional machine, with a pot temperature of 90°C to 80°C. The amount of leaves added depends on the machine type. The leaves take on a preliminary shape, and the moisture content is about 40%.
(4) Molding: Uses the same machinery as shaping. Pot temperature is 80°C to 70°C. The amount of leaves added depends on the machine type. The basic shape is set, and the moisture content is 20% to 30%.
(5) Fluffing: Performed manually in a wok at a temperature of 70°C to 60°C, adding 150 to 200g of leaves per batch. White down begins to appear, and the shape is fixed.
(6) Drying: Uses a hot air dryer, with initial drying temperatures of 100°C to 90°C, followed by a 30-minute rest, then re-drying at 80°C to 70°C. The leaves are dried until they crumble easily, and the moisture content is below