Gulao Tea is produced in areas such as Lishui, Chashan, Maishui, and Xialu in Gulao Town, Gaobe County, Guangdong Province.
The tea region has a warm climate, abundant rainfall, misty conditions, high humidity, deep soil layers, fertile land, and is rich in organic matter and minerals.
Gulao Tea is made from local Gulao tea plants, which are divided into two types: green bud and red bud. The former is called "Green Core," and the latter "Red Core." Tea made from red bud leaves has a lower aroma, while that from green bud leaves has a clear and high fragrance. Gulao Silver Needle is mostly made from green bud leaves. Based on quality, Silver Needle tea is divided into three varieties: premium Gulao Silver Needle, regular Gulao Silver Needle, and Gulao Green Tea. Premium Gulao Silver Needle, also known as Sparrow Tongue Tea, is harvested around the Spring Equinox, with a plucking standard of one bud and one leaf just unfolding, bud and leaf length of 1.5-2.0 cm, yellow-green bud color, and abundant fine hairs, referred to as "Snow Valley Bud." Regular Gulao Silver Needle is harvested around Qingming Festival, with a plucking standard of one bud and two leaves just unfolding, deep green color, referred to as "Black Core." Gulao Green Tea has a plucking standard of one bud with two or three leaves, referred to as "Split Core."
The main processes include spreading and withering, fixation, rolling, frying, and drying. It is divided into two products: "Gulao Tea" and "Gulao Silver Needle," with the "Cuiyan Silver Needle" produced in Lishui being of the best quality.
Gulao Tea is a historical famous tea from Guangdong Province, known for its unique high-fire fragrance, also called "Sparkle Aroma Tea." It features a characteristic where the first infusion has a fire scent, the second infusion develops a sweet aroma, the third infusion brings relaxation, and further infusions remain mellow. Gulao Silver Needle is characterized by tightly rolled, straight needles with a silvery-white hue and fine hairs, a high, pure, and lasting aroma, a mellow and sweet aftertaste, a green and bright liquor, and tender, even brewed leaves.
Brewing tips: The tea-to-water ratio should be appropriate, usually 1:50 to 1:60 (i.e., 1 gram of tea leaves to 50 ml - 60 ml of water). The water temperature for brewing should be around 80°C (after boiling and cooling). After placing the tea leaves in the cup, first add a small amount of hot water just enough to soak the leaves, cover for about 3 minutes, then add water until 70-80% full, and enjoy while hot. When about one-third of the tea liquor remains in the cup, add more hot water. Typically, three infusions are suitable.