Introduction
Baitang Camellia, also known as Hakka Camellia, is produced in Baitang Town in the northern part of Boluo County, Huizhou City. It belongs to the special variety of camellia from the Luofu Mountain region. The appearance of Baitang Camellia is tight and solid, slender and uniform, with a moderate curl, exhibiting a pure and fresh aroma. After brewing, the tea soup is clear, golden, smooth, and bright, with a rich and sweet taste, leaving a lasting aftertaste. In December 2015, Baitang Camellia was recognized as a national geographical indication product, and in August 2019, it received certification as a national famous and excellent new agricultural product.

Production Environment
Baitang Town is located between the national nature reserves of Luofu Mountain and Xiangtou Mountain, in a hilly area characterized by interconnected peaks and intersecting valleys. The climate is mild, with warm winters and cool summers, ample rainfall, an average annual temperature of 22.7°C, and annual precipitation of 1900 mm, along with a frost-free period lasting up to 342 days. The soil is primarily red and yellow soil with a pH value between 5 and 5.5, featuring deep soil layers and organic matter content as high as 2% to 3%. This unique natural environment provides excellent conditions for the growth of tea trees, facilitating the formation of tea polyphenols and aromatic substances, which contribute to the unique quality of Baitang Camellia.
Quality CharacteristicsBaitang Camellia is characterized by its tightly rolled, slender shape with a uniform appearance, featuring a dark green and oily sheen. It has a natural pure aroma, with hints of fresh floral or honey scents. When brewed, the tea soup is clear and golden, smooth and bright, with a rich and sweet flavor and a long-lasting aftertaste. Its distinctive characteristics of "sweet, smooth, and aromatic" allow it to stand out among other teas. Compared to the refreshing aroma of West Lake Longjing, Baitang Camellia boasts a richer taste, full-bodied flavor, and a strong resistance to brewing. The leaves remain thick and soft, showcasing an exceptionally high quality.
HistoryThe history of Baitang Camellia can be traced back to the Eastern Jin Dynasty, with legends suggesting that Ge Hong planted tea in Luofu Mountain, marking the beginning of Baitang Camellia cultivation. Tang Dynasty literature recorded the scale of local tea gardens, and the Song Dynasty poet Su Dongpo praised Baitang Camellia in his verses. During the Ming and Qing Dynasties, Baitang Camellia became one of the four famous teas in Lingnan, with tea farmers beginning large-scale cultivation and paying tea taxes. Today, Baitang Town still preserves over 130 ancient tea trees, with the oldest tree nearly 200 years old, witnessing the long history of Baitang Camellia.

Production Process
The production process of Baitang Camellia is rigorous, mainly involving the following steps:

Hand withering: Fresh leaves are spread out at room temperature (20-25°C) until the leaves become wrinkled and the grassy smell diminishes, emitting a fresh aroma.

Hand fixing: High-temperature fixation at 260-280°C is carried out quickly to preserve the aroma and color of the tea leaves.

Hand rolling: The leaves are rolled until the rolling rate reaches ≥90%, creating a tight appearance.

Hand separating: The tea balls are quickly separated, and tea dust and broken leaves are screened out.

Hand drying: The drying process consists of two steps—light fire and strong fire—until the tea leaves break easily when bent, with moisture content controlled between 5.5% and 6%.

Brewing Suggestions
Tea to water ratio: 1:30
Water temperature: 90 - 95˚C
Steep time: 10 - 15 seconds