Basic Introduction to Dafang Tea

Top Valley Dafang, also known as Zhupu Dafang, Kao Fang, and Bamboo Leaf Dafang, is particularly effective for weight loss, earning it the title of “King of Weight Loss Teas.” Dafang tea is produced in the villages of Zhupu, Jinchuan, and Sanyang in She County, Huangshan City. The quality of the tea from Laozhuling and Dafang Mountain in Zhupu Township and Fuquan Mountain in Jinchuan Township is considered the best, known as Top Valley Dafang. Legend has it that during the Song and Yuan dynasties, there was an ancient temple on Laozhuling Mountain, where a monk named Dafang lived. To entertain pilgrims, he grew and made tea for them, hence the name Dafang Tea. Dafang tea was created in the Ming dynasty and became a tribute tea in the Qing dynasty. The tea gardens are typically located at altitudes above 1,000 meters, with steep mountains, dense forests, bamboo, and abundant clouds. The area receives plentiful rainfall, forming a unique microclimate. Additionally, the soil quality is excellent, with a dark sandy surface layer over red and yellow loam, which is slightly acidic, providing ideal conditions for tea plants.

Nutritional Value

It reduces free fatty acids and neutral fats, making it particularly effective for weight loss.

Product Characteristics

The distinctive qualities include a flat, uniform shape, smooth and glossy appearance, olive-green with a slight yellow hue, and a somewhat darker color. It is covered with golden down hairs that remain hidden. The infusion is clear and slightly yellow, with a high and long-lasting aroma reminiscent of chestnuts. The taste is full-bodied and refreshing, with tender, even leaves at the bottom of the cup. The leaves are plump and robust. Regular Dafang has a deep greenish-brown luster like cast iron and is shaped like a bamboo leaf, hence it's also called “Iron-colored Dafang” or “Bamboo Leaf Dafang.”

History and Folklore

Dafang tea was created in the Ming dynasty and was included among tribute teas in the Qing dynasty. According to the “She County Annals,” “During the Longqing period (1569-1572) of the Ming dynasty, a monk named Dafang resided on Mount Songluo in Xiuning County and skillfully crafted tea. Other regions followed his methods. At that time, only the northwest mountains and Mount Dahan in the city produced tea. By the end of the Qing dynasty, as exports increased overseas, planting expanded, including varieties such as Mao Feng, Dafang, and Hong Qing.” Dafang tea is said to have been originally created by the monk Dafang in Laozhuling, She County, thus named “Laozhupu Dafang.” It has a history of more than 400 years. Top Valley Dafang bears a resemblance to Zhejiang Longjing tea, sharing a flat profile as its main characteristic. In recent market feedback, Top Valley Dafang is noted for having a richer flavor compared to Longjing tea, with a hint of sweetness. Top Valley Dafang was selected as a diplomatic gift tea by the Chinese Ministry of Foreign Affairs in 1986, receiving official recognition for its quality. Professor Zhan Luojiu, a tea expert from Anhui Agricultural University, once stated: “Dafang tea is the progenitor of flat-shaped teas in China. Since the Five Dynasties and Ten Kingdoms period (911 AD), it has been a tribute product, with a history spanning over a thousand years. Dafang tea is flat and beautifully shaped, covered with golden down hairs while hiding its buds. Its infusion is clear and bright with a slight yellow hue, carrying a chestnut fragrance with a high and lasting aroma. The leaves at the bottom of the cup are thick and evenly distributed, with a rich and refreshing taste.” In 2005, Professor Yang Weishi from Anhui Agricultural University tasted Dafang tea and praised it highly. In 2006, Anhui Television conducted interviews and reports in our production area, and I personally participated in the program's production. The report aired on April 24, 2006, on the Super News Field program of Anhui Television, introducing Dafang tea to the people of Anhui and the nation. Additionally, on May 20, 2006, a report on the first promotional event in Beijing's Malian Dao district by the people of Huangshan received excellent results.

Manufacturing Process of Dafang Tea

The process of making Dafang tea involves five steps: pan-firing, rolling, shaping, flattening, and finishing. Pan-firing: This step is similar to the manual stir-frying of Green Tea, using about 1 kilogram of leaves per batch, with a requirement for slightly less heat. Rolling: This is usually done by hand, although small machines can be used today. The rolling time is short, and light pressure is applied to form straight, uniform strips. Shaping: A bucket-shaped wok is used for shaping at a temperature of 120 to 140°C, with about 1.5 to 2 kilograms of leaves per batch. After adding the leaves to the wok, they are frequently flipped and shaken to promote moisture loss. When the leaves no longer stick to the hands, a small amount of vegetable oil or soybean oil is rubbed onto the wok walls to make them smooth. The process of flattening begins, using both hands to press and shape the leaves along the wok walls, gradually forming a flat, tight, and straight shape. Once the moisture content is low enough for the shape to be set, the leaves are removed and spread out to cool. When the leaves become soft again, the flattening and shaping process begins. Flattening: The wok is heated to 90 to 100°C, with about 1 kilogram of leaves per batch. Oil is rubbed onto the wok walls, and the leaves are added. With open palms, the leaves are pressed and shaped against the wok walls, and the hands are used to press and straighten the leaves. When the leaves are firmly and flatly shaped (like the edge of a leek), they can be removed from the wok. After spreading out to cool, the finishing step begins. Finishing: The temperature for this step is 60 to 70°C, with a method similar to flattening but lighter movements. The hands move gently with the leaves, promoting a smooth surface and preventing breakage. When the moisture content reaches around 5%, the leaves are removed from the wok to cool before being sealed in cans for storage.