Orchid tea is a traditional green tea from Anhui, known for its orchid fragrance and fresh, mellow taste.
Orchid tea is a traditional green tea with a fairly long history, mainly produced in the areas of Shucheng, Lujiang and Lu'an in Anhui Province. It gets its name because the finished tea carries an elegant fragrance resembling that of orchids, and there is also a folk saying that its buds and leaves stay connected, shaped like an orchid just beginning to bloom. The name is refined, and the tea's flavor is distinctive as well.
In terms of quality characteristics, orchid tea has a tightly rolled, slender leaf shape and a lustrous emerald-green color. After brewing, the liquor is tender-green and bright, the aroma is high and lasting with a clear orchid fragrance, and the taste is fresh and mellow with a sweet aftertaste. Note that its orchid fragrance comes mainly from the fresh leaves themselves and the unique processing technique, not from scenting with added orchids, which is a point often misunderstood.
Based on differences in origin and raw materials, orchid tea is divided into large orchid tea and small orchid tea, among which the small orchid tea produced in Shucheng is relatively well known. Picking and processing are mostly carried out in spring, with fresh leaves mainly consisting of one bud and one leaf to one bud and two leaves, made through processes such as fixing, shaping and drying. The craft places great demands on heat control; if it is not handled well, it is hard to form the typical orchid fragrance.
When brewing, it is best to use a glass cup or a white porcelain lidded bowl, with water temperature around eighty to ninety degrees, as water that is too hot tends to make the liquor taste bitter. For storage, it should be sealed, kept away from light, protected from moisture and kept away from strong odors to prevent the aroma from fading. When buying, you can use an even and uniform appearance, a natural and quietly elegant aroma, and a fresh, mellow liquor as references, judging quality overall.
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