Basic Introduction to Qian Island Jade Leaf
Qian Island Jade Leaf is produced in the Qingxi area of Chun'an County, originally known as Qian Island Longjing. It was created in 1982. In July 1983, Professor Zhuang Wanfang and other Tea experts from Zhejiang Agricultural University visited Chun'an for an inspection. After tasting the then Qian Island Longjing tea, they named it “Qian Island Jade Leaf” based on the scenery of Qian Island Lake and the characteristics of the tea—robust with white down.
Nutritional Value
Cancer Cell Inhibition
Flavonoids in tea have varying degrees of anticancer effects in vitro, with the more potent ones being vitexin, morin, and catechin. They also have anti-aging, antibacterial, anticancer, cholesterol-lowering, slimming, dental caries prevention, fresh breath, anticancer, whitening, and UV protection properties.
Antibacterial and Bacterial Inhibition
Tea polyphenols and tannic acid act on bacteria by coagulating their proteins and killing them. This can be used to treat gastrointestinal diseases such as cholera, typhoid, dysentery, and enteritis. For skin sores, ulcers, and wounds, washing the affected area with strong tea has a disinfecting effect. Tea can also be used to treat oral inflammation, ulcers, and sore throats.
Weight Loss
Several compounds in tea, including Caffeine, inositol, folic acid, pantothenic acid, and aromatic substances, can regulate fat metabolism. Tea polyphenols and Vitamin C help lower cholesterol and lipids, making tea consumption beneficial for weight loss.
Dental Caries Prevention
Fluoride in tea binds well with calcium in teeth to form a less soluble compound called “fluorapatite,” which acts like a protective layer that enhances the teeth's resistance to acid erosion and decay.
Product Characteristics
The distinctive feature of its appearance is flat and straight, green with visible downy tips. The buds are robust and covered with white down, and the tea has a clear and high aroma. Its inner quality includes a long-lasting fresh fragrance, bright yellow-green liquor, mellow and fresh taste, and a tender green leaf bottom that retains its shape.
Historical and Folklore
Qian Island Jade Leaf is produced in the mountainous areas around Qian Island Lake in Hangzhou. It was originally known as Qian Island Longjing, and research and trials began in spring 1982 at the Chun'an County Qian Island Lake Forest Farm.
In 1983, when Professor Zhuang Wanfang and other tea experts from Zhejiang Agricultural University visited Chun'an to inspect tea production, after tasting the then Qian Island Longjing tea, they named it “Qian Island Jade Leaf” based on the scenery of Qian Island Lake and the characteristics of the tea—robust with white down. It was officially named in January 1986 and registered as a trademark in 1987.
Production Method of Qian Island Jade Leaf
The processing technique of Qian Island Jade Leaf includes fixation and shaping, sieving and cooling, final drying and shaping, and sieving and sorting.
Fixation and Shaping
Leaf Quantity
The ideal quantity of leaves for high-grade tea is about 150g, and for medium-grade tea, it is about 200g. Too many leaves will result in uneven processing, while too few make shaping difficult to control.
Pan Temperature
The initial pan temperature for fixing and shaping high-grade Qian Island Jade Leaf should be around 110-120°C. For medium-grade tea, it should be around 120-130°C. The temperature should be appropriately lowered afterward. It must be flexibly adjusted according to factors such as the maturity of the fresh leaves, moisture content, and leaf quantity. Strictly avoid temperatures that are too high or too low to ensure both good shape and quality.
Processing Technique
With moderate pan temperature, the young shoots are added to the pan, where they are alternately exposed to air and covered, combining exposure and covering, and swiftly and evenly rubbed and tossed to tightly adhere the tea leaves to the pan wall, which helps increase leaf temperature and deactivate enzyme activity. This achieves thorough and uniform fixation, softening the leaves. Then, they are gently tossed to release moisture and the grassy scent.
In summary, during the shaping process, the changes in hand techniques, the pressure applied, the duration and number of times the leaves are processed, and other factors vary depending on the thickness, softness, temperature, and moisture content of the buds and leaves. The fixation and shaping process for high- and medium-grade teas takes about 15 minutes, and a reduction rate of 60% to 65% is ideal.
Sieving and Cooling
After fixation and shaping, the semi-finished product varies in size and length, and the moisture content, chemical composition, and pliability of the leaves differ. Without grading, the quality and dryness of the tea would be inconsistent. First, the tea is sorted based on its size and length to achieve uniformity. It is divided into two categories, head (top grade) and middle sieve, with the smallest particles removed, and any debris picked out. Then, the head and middle sieve categories are cooled separately. The cooling time generally needs to be 40-60 minutes. The purpose of cooling is to allow the moisture within the semi-finished product to redistribute evenly, ensuring consistency inside and out, which facilitates the final drying and shaping.
Final Drying and Shaping
Leaf Quantity
The ideal quantity of leaves per pan for high-grade tea is around 200-250g, and for medium-grade tea, it is around 250g. Adjustments should be made based on the size of the tea maker's hands and other factors.
Pan Temperature
A relatively stable pan temperature is generally required, but the temperature should be slightly increased before removing the tea from the pan to ensure the desired aroma and dryness. The principle is to maintain a higher temperature at the beginning and end and a stable temperature in the middle. For high-grade tea, the temperature starts slightly higher at around 80°C, stabilizes at around 70°C, and then increases again. It is important not to let the temperature become too high, as this could cause the tea to dry too quickly, making it difficult to shape and beautify, and may result in breakage and an increase in fine particles.
Processing Technique
Once the semi-finished product has been cooled and rehumidified and the pan temperature reaches around 80°C, the leaves are immediately added to the pan. At first, they are gently grabbed and rolled to straighten the tea strips. Once the leaves soften due to the heat and the pan temperature is appropriately lowered, the techniques of spreading, pressing, grabbing, and rubbing are used in combination and repeated.
The final drying process for high- and medium-grade teas lasts about 25 minutes, and the moisture content of the tea should be around 6%.
Sieving and Sorting
The rough tea after final drying and shaping must be sieved to achieve uniform length and size. Any excessively long parts are cut short to ensure uniformity, meeting the quality and dryness requirements. Any fragments and debris are removed, enhancing the “shape beauty” characteristic of Qian Island Jade Leaf tea.
Awards and Honors
It has won honors such as Zhejiang Province Famous Trademark, Chinese Culture Famous Tea, Gold Medal at the National Forestry Famous and Special New Products Expo, and Zhejiang Province Agricultural Famous Brand Product.
In 1986, it won the Second Prize for Scientific and Technological Progress in Zhejiang Province.
In 1988 and 1989, it won the First-Class Famous Tea Award issued by the Zhejiang Provincial Department of Agriculture for two consecutive years.
In 1991, it received the Zhejiang Famous Tea Certificate.
Tasting and Preparation
Teaware: For drinking
Qian Island Jade Leaf is typically brewed using a transparent glass cup, porcelain cup, or tea bowl. Porcelain cups and bowls are white, providing a good contrast to the Green Tea