Description
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XiangLuo
"Unveil the unique charm of XiangLuo Black Tea, a premium black tea sourced from Qimen County in Huangshan City, Anhui Province. Renowned for its signature 'XiangLuo aroma,' this tea delivers a sweet and mellow taste profile, enriched with floral, fruity, and honey-like notes. Every sip immerses you in the rich tapestry of Chinese black teas, where the harmonious blend of flavors and aromas creates an unforgettable tea-drinking experience. Indulge in the exquisite taste of XiangLuo Black Tea and elevate your tea time to a delightful journey of sensory exploration."
Geographic Data
Location: Huangshan City, Anhui Province (29.85°N, 117.72°E)
Climate Data: Located in the North Subtropical Monsoon Climate Zone, XiangLuo County enjoys a mild and humid climate with distinct seasons. The average annual temperature is around 15.5℃, and the forest coverage rate is as high as 69%, providing an ideal environment for tea cultivation.
Craftsmanship Process
- Natural Withering: The tea leaves are left to naturally lose moisture, which enhances their flavor and prepares them for further processing.
- Pressure Rolling: The leaves undergo multiple pressings to achieve a cell breakage rate of at least 85%. This causes the cell walls to rupture, releasing polyphenol oxidase that initiates enzymatic oxidation.
- Fermentation: In a controlled fermentation chamber, the temperature is varied along a curve. During this stage, catechins are oxidized to produce theaflavins (TF) and thearubigins (TR), while terpenoid compounds undergo isomerization to develop aromatic notes.
- Initial Drying: The tea undergoes initial baking, where the Maillard reaction creates a caramel-like fragrance. Esterification reactions further intensify the floral and fruity aromas.
Scientific Craftsmanship
🌿 Precision Processing:
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Natural Withering: 18-24hr outdoor withering at 22-25°C (RH 65-70%)
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Triple Rolling: Achieves 85%+ cell rupture rate via alternating pressures (3kg → 5kg → 2kg/cm²)
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Enzymatic Alchemy:
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0-3hr: 25°C → Theaflavins formation (TF ≥1.2%)
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Multi-Use Scenarios:
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Morning energizer with butter toast
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Afternoon tea paired with dark chocolate
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Base for milk tea (reduces astringency by 40%)
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3-6hr: 28°C → Thearubigins development (TR ≥8.5%)
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6-8hr: 30°C → Terpene isomerization (linalool ↑37%)
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🔥 Maillard Mastery:
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75°C initial drying activates caramelization (furfural compounds ↑22%)
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65°C slow baking stabilizes floral esters
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