Hui Ming Tea

Hui Ming tea also called Jingning Hui Ming tea is a kind of Chinese green tea, produced in Jingning County of Zhejiang Province. It is a specialty of Jingning and a national geographical indication product of China.

Hui Ming tea is a famous traditional tea in Zhejiang and was a tribute tea in the Ming Dynasty (1368-1644).

1. History of Hui Ming tea

In 861 (during the Tang Dynasty), a monk named Hui Ming built a temple called Hui Ming Temple. He and some tea farmers planted tea trees around the temple.

Later, they created a new tea called Hui Ming tea, which is named by the monk’s name. With the popularity of Hui Ming tea, the village where Hui Ming Temple is located is also named Hui Ming Village, which is in Jingning County.

According to historical records, Hui Ming tea had been listed as a tribute tea in 1482 (during the Ming Dynasty). And the local officials paid a kilogram of dry Hui Ming tea to the imperial court every year.

In 1915, Hui Ming tea won the first-class certificate and gold award at the World Expo in San Francisco to commemorate the opening of the Panama Canal.

From 1979 to 1982, it was rated as a famous tea of high quality in Zhejiang Province for four consecutive years.

2. Characteristics of Hui Ming tea

Jingning County is known as “natural oxygen bar” for its large mountain area, high forest coverage, lush trees, and fresh air. The tea areas are distributed in the middle and high mountains with an altitude of 300-700m.

The climate is humid and mild, the rainfall is abundant, and the soil is deep and fertile, which is very conducive to the growth of tea trees, especially the accumulation of nitrogen-containing substances, amino acids, catechins and aromatic substances in tea.

The picking time of Hui Ming tea is from March to October. The picking standard is to pick the buds and leaves whose tenderness is more than one bud with two leaves, that is, single bud, one bud with one leaf, or one bud with two leaves.

According to the picking season, Hui Ming tea can be divided into spring tea (March, April, May), summer tea (June), and autumn tea (September, October).

The dried Hui Ming tea is curled, green, and covered with white hair. After brewing, the tea soup looks clear and light green and has an orchid fragrance or fruit fragrance.

Many people who have tasted Hui Ming tea praised it “the first cup is light, the second is fresh, the third is mellow, and the fourth is aftertaste”.

3. Health benefits of Hui Ming tea

The amino acid content of Hui Ming tea is more than 2.5%, the tea polyphenol content is more than 16%, and the water extract content is more than 40%.

The water extract includes vitamins, soluble sugar, soluble protein, pectin, trace elements, free amino acids, etc. The content of water extract reflects the quality of tea.

Drinking Hui Ming tea has the functions of detoxification, anti-aging, weight loss, protecting eyes, improving immunity, reducing blood fat, anti-inflammation, etc.