Caihua Tipped Tea is produced in Caihua Town, Wufeng County, Hubei Province, and originated in the late 1980s.
Wufeng County is located in the southwestern mountainous area of Hubei Province, in the foothills of the Wuling Mountains, at 110°15'E longitude and 111°25'N latitude. The tea trees grow mostly on slopes and in forests at an altitude of 400 to 1,300 meters; the average annual temperature is 13.1°C, with an annual accumulated temperature of 4,600°C. Annual rainfall is 1,500 millimeters, with relative Humidity above 75%, and a frost-free period of 280 days. The region is shrouded in clouds all year round, with ample diffused light, typical of a high-mountain cloud-covered climate. The soil, developed from mudstone and phyllite, is slightly acidic red soil, rich and loose, with organic matter content mostly between 2.0% and 4.0%, total nitrogen generally greater than 0.15%; available phosphorus is low, mostly less than 0.06%; potassium and available potassium content are abundant, with pH values ranging from 4.5 to 6.0. These ecological conditions are suitable for the growth of tea plants.
According to the “Changle County Gazetteer,” “Tea is produced in various areas of this county, and during March, women from households that grow tea go out to pick tea regardless of age. Tea picked before the Qingming Festival is known as pre-rain fine tea, while tea picked around the Guyu Festival is called Guyu tea. There are also famous teas such as ‘White Tipped Tea' and ‘Ronggou.'” After trade was established between China and Britain in the Qing Dynasty, British merchants set up the “British Baoshunhe Tea Shop” in Caihua, Wufeng. In the late 1980s, based on the traditional hand-processing techniques of “Tipped Tea” in Wufeng combined with modern mechanized processing, the Caihua Tipped Tea named after Caihua Town was created.
Caihua Tipped Tea uses medium and small-leafed tea tree varieties such as Echa No. 7, Wufeng Intermediate-Leaf Group, and Fuding Dahao as raw materials. Harvesting begins in mid-March and ends around the Guyu Festival. Fresh leaves are categorized into Special Grade (single buds with consistent length, size, and color), First Grade (primarily single buds or one bud with one leaf just unfolded), Second Grade (one bud with one leaf), Third Grade (one bud with two leaves just unfolded), and Common Grade (one bud with two leaves). Requirements include not picking dewy leaves, fish leaves, old leaves, purple leaves, or diseased leaves, ensuring the freshness, uniformity, cleanliness, and newness of the fresh leaves. Bamboo baskets or bamboo trays should be used for storing the fresh leaves, which should not be tightly packed or exposed to sun or rain during transportation. Upon arrival at the factory, the fresh leaves should be sorted and spread out for processing.
The processing technique for Caihua Tipped Tea includes: spreading fresh leaves, fixing, rolling, initial Drying, shaping, and final drying. Spreading fresh leaves: Fresh leaves are sorted and spread thinly on bamboo mats in a well-ventilated, cool, and clean environment for 4 to 6 hours until they reach the appropriate condition for processing. Fixing: Steam heating fixation machines or continuous drum fixation machines are used. For the 6C150 type steam heating machine, the steam temperature is 130°C to 150°C, with a leaf input rate of 100 to 150 kilograms per hour, and fixation time of 35 to 50 seconds; dehydration temperature is 200°C to 230°C, with dehydration time of 1.5 to 2 minutes; for the 20-type continuous drum fixation machine, the drum temperature is 260°C to 280°C, air temperature is 140°C to 160°C, leaf input rate is 150 to 200 kilograms per hour, and fixation time is 120 to 150 seconds. Degree of fixation: when the leaves can be formed into a ball by hand without breaking the stems, and the leaves lose their luster turning dark green (leaves fixed by steam remain bright green with a consistent color on both sides), the grassy aroma dissipates, and a fresh fragrance appears, the moisture content of the fixed leaves is 58% to 60%. Rolling: 40-type or 45-type rolling machines are used, and the fixed leaves are loaded into the machine once they have softened completely. The amount of leaves should fill the container slightly less than full. The principle is to start light and gradually increase pressure, alternating between light and moderate pressure, with light rolling being the main approach, until the rate of forming strips reaches at least 80%, taking about 20 minutes. Initial drying: 110-type octagonal compound dryer or 6CH-10 type dryer is used. For the 110-type octagonal compound dryer: temperature is 160°C to 180°C, 3 to 4 kilograms of leaves are added, and the time is 12 to 18 minutes, until the moisture content of the leaves reaches 33% to 35%, then the leaves are removed and promptly spread out to cool down; for the 6CH-10 type dryer: temperature is 105°C to 120°C, the layer thickness is 1.5 to 2 centimeters, and the initial drying time is 5 to 6 minutes, until the moisture content of the leaves reaches 35% to 38%, then the leaves are removed and promptly spread out to cool down. Shaping: A hot air stove or multifunctional shaping machine is used. Hot air stove: manual shaping is done, with Stainless steel plate temperature at 80°C to 90°C, 2 to 3 kilograms of leaves are added, using techniques such as straightening, rolling, and drawing alternately, the shaping time is 30 to 40 minutes, until the moisture content of the leaves drops to 8% to 10%, then the leaves are removed and promptly spread out to cool down. Multifunctional shaping machine: temperature is 80°C to 190°C, 1 kilogram of leaves is added per machine, shaping time is 20 minutes, the machine runs at medium speed, until the moisture content reaches around 10%, then the leaves are removed and promptly spread out to cool down. Final drying: 6CH-10 type dryer or 6CTH-6 box-type flavor enhancement machine is used. For the 6CH-10 type dryer: temperature is 115°C to 120°C, the leaf layer thickness is 2 to 4 centimeters, and the time is 10 to 12 minutes, until the moisture content of the leaves reaches 4% to 5%, and the aroma becomes apparent, then the leaves are removed and promptly spread out to cool down; for the 6CTH-6 box-type flavor enhancement machine: the box temperature starts high and then decreases, 60°C to 80°C, a single batch contains 11 to 12 kilograms of leaves, and the time is 40 to 60 minutes, until the moisture content of the leaves reaches 4% to 5%. After the final drying, the tea is strictly sorted by grade and packaged for sale.
The quality characteristics of Caihua Tipped Tea are: even and straight shape, tender green with white tips, lasting tender or fresh fragrance, fresh and smooth taste, bright green Infusion, and bright green, even leaves at the bottom of the cup.