Dayeqing is a specialty of Guangdong Province. It is processed through deterioration, fixation, rolling and at last piling, different from other yellow teas. Deterioration and piling is to eliminate the grassish and astringent smell and to make it pure and mellow. Its products have the general characteristics of yellow tea.
Harvest of Guangdong Dayeqing
Guangdong Dayeqing is made from the fresh leaves of Yunnan broad-leaf variety. It takes one bud with four or five leaves from big branches and stalks, with its length kept in 10 to 13 centimeters. The finished tea is stout and tight in strips, green, smooth, obviously yellow, and mellow.
Guangdong Dayeqing was produced in the reign of Emperor Longqing in Ming Dynasty. It is featured by a big leaf, long stalk, yellow color and soup, and strong old fire smell (generally called rice crust smell). Yellow large leaf tea is characterized by strong stalks and thick leaves, strip-formed blade, fishhook-like connection of stalks and leaves, golden and obvious brown, lubricative color, dark yellow and brown liquid, yellow and brown brewed tea leaves, strong and mellow taste, and strong delicate burnt smell. By qualities, yellow large leaf tea is divided into three grades and six levels.