The Teas of Huzhou
Huzhou's Sandao tea — composed of Fengqi tea, smoked bean tea and green tea — is a unique local product of Jiangnan farmers and was famous in the Tang Dynasty. Used for entertaining guests over the New Year and on festive occasions, Sandao tea has found increased recognition in the international tea ceremony community.
The Fengqi tea used to make Huzhou's Sandao tea is reminiscent of glutinous rice with its smooth, fragrant taste. It is rich in iron, zinc and other elements, easy to digest and absorb, and is a particularly nourishing food for those who have recently given birth. The tea has a long history dating back to the Tang dynasty in AD 748, where it was given as tribute to the dynasty.
Sandao tea also has Fangfang tea or smoked bean tea, which is prepared from smoked beans, shredded carrot and tea leaves, with the additions of white sesame, perilla leaves, wolfberry and more. It contains a large amount of amino acids and carotene and a variety of vitamins. This hydrating tea quenches thirst, hydrating the intestines, regulating the spleen and invigorating the stomach.
Finally, another important component of the Sandao tea is green tea, made from a selection of famous Huzhou teas — Mogan Yellow Bud, Changxing Purple Bamboo Shoots, Anji White Tea — in Tianmu Mountain. It has a lasting fragrance and hydrates and refreshes the brain. (Our hotel uses mulberry leaf tea instead.)
