Bā shān què shé · new.thetea.app

Bā Shān Què Shé (巴山雀舌, Bā shān què shé) is a famous flat green tea from the depths of the Bashan Mountains (大巴山) in northeastern Sichuan, one of the “Ten Famous Teas of Sichuan Province” (四川十大名茶). This tea bears a double crown: “King of selenium-rich teas, treasure among sparrow tongues” (富硒茶王、雀舌珍品, fùxī chá wáng, quèshé zhēnpǐn). The flat, even tea leaves, truly resembling the tiny tongue of a mountain sparrow, are grown on soils naturally enriched with selenium—Wanyuan City is part of one of China’s three largest selenium-rich zones. With over a millennium of tea cultivation history and more than 80 awards at national and international levels, Ba Shan Que She has established itself as the flagship of Sichuan’s “selenium tea belt.”

1. Classification and Origin:

Type: Green tea (绿茶, lǜchá), unfermented. Belongs to flat green teas (扁形绿茶, biǎnxíng lǜchá)—subtype “queshe” (雀舌, “sparrow tongue”), characterized by miniature flat leaf form. Technologically combines pan-firing and hot air drying (半烘半炒, bàn hōng bàn chǎo).
Category: One of the “Ten Famous Teas of Sichuan Province” (四川十大名茶). Geographical indication product (国家地理标志保护产品). Holder of “Famous Trademark of China” status (中国驰名商标, Zhōngguó Chímíng Shāngbiāo). In 1991, received the title “Cultural Famous Tea of China” (中国文化名茶) at the International Tea Culture Festival in Hangzhou—fifth place in the national ranking. Passed 486 parameter inspection by the European Union SGS standard. Received more than 80 awards at various levels.
Origin: China, Sìchuān Province (四川省, Sìchuān Shěng), Wànyuán City (万源市, Wànyuán Shì), part of Dázhōu Prefecture (达州市, Dázhōu Shì). Wanyuan is located at the junction of Sichuan Province, Shaanxi Province, and Chongqing Municipality, in the heart of the Dabashan mountain range (大巴山, Dà Bā Shān). The production territory covers 13 townships.
Geographic coordinates: 107°28′–108°31′ East longitude, 30°39′–32°20′ North latitude.

2. History and Cultural Significance:

History: Wanyuan’s tea tradition has the deepest historical roots.

Ancient era. According to the chronicle “Huayang Guozhi—Ba Zhi” (《华阳国志·巴志》, Huáyáng Guózhì — Bā Zhì)—a chronicle of the Bā Kingdom compiled by historian Cháng Qū (常璩) in the 4th century—the territory of Wanyuan was already included in the tea cultivation zone during the Western Zhou era (11th–8th centuries BCE), and tea was one of the “tributes” (贡品) presented to rulers. Wanyuan, located on one of the northern routes of the Ancient Tea Horse Road (茶马古道), played a notable role in tea trade between central China and northwestern territories from the Song era (960–1279).

Key historical monument. In Shiwo Township (石窝镇) on Wanyuan territory, a unique artifact is preserved—the rock inscription “Ziyunping Zhiming Lingyuanji” (《紫云坪植茗灵园记》), dated 1109 (third year of the Daguan era of the Northern Song dynasty). It tells how one Wáng Mǐn (王敏) transported tea seedlings from Jianxi (建溪, now Nanping district in Fujian Province) and planted them at his home. The inscription contains a poem: “Built a small garden comparable to Mengding peak; / Brought sacred roots from Jianxi…” (筑成小圃凝蒙顶，分得灵根自建溪). According to available data, this is the oldest rock inscription in China documenting tea cultivation; its rubbing (拓片) is kept in the China Tea Museum (中国茶叶博物馆) in Hangzhou.

Modern era. The tea “Ba Shan Que She” in its current form was created in 1985 by tea specialists from Wanyuan who developed an original processing technology. In 1987, the state enterprise “Caoba Tea Factory” (国营草坝茶场, Guóyíng Cǎobà Cháchǎng) began industrial production. In 1989, the trademark was registered. In 1991, at the International Tea Culture Festival in Hangzhou, the tea was awarded the title “Cultural Famous Tea of China” (中国文化名茶)—fifth place in the country. The famous military leader Zhāng Àipíng (张爱萍, Zhāng Àipíng) personally calligraphed the name “巴山雀舌,” and this calligraphy is used as the brand logo to this day. In 2000, fully mechanized production was established. In 2010, the Ministry of Agriculture of the PRC registered the geographical indication “万源富硒茶” (Wanyuan Fuxicha—“Wanyuan Selenium-rich Tea”). By 2024, the area of Wanyuan tea gardens reached 24.7 wan mu (万亩, ~165,000 ha), annual dry tea production—6,590 tons, total product value—about 16 billion yuan.
Name:
- “Ba Shan” (巴山)—“Mountains of [the Kingdom of] Ba.” Reference to the ancient Bǎ Kingdom (巴国, Bāguó), which existed in the territory of eastern Sichuan and western Chongqing in the 1st millennium BCE. The Dabashan mountain range (大巴山, “Great Ba Mountains”)—the tea growing area—carries the same historical connection in its name.
- “Que She” (雀舌)—“Sparrow tongue.” Figurative description of the tea leaf form: flat, miniature, slightly pointed, truly resembling the tiny tongue of a mountain bird. The name “queshe” (雀舌) in Chinese tea tradition is a mark of the highest quality raw material and processing; only teas from the most tender, select buds are named this way.
Cultural significance: Wanyuan holds the titles “China’s Selenium-rich Tea Capital” (中国富硒茶都) and “Hometown of China’s Famous Teas” (中国名茶之乡). Ba Shan Que She is the calling card not only of Wanyuan but of the entire Dazhou region, as well as a symbol of the “selenium tea corridor” (中国硒部茶园走廊), which the city strives to promote as a unified brand. Poems by Qīng official Wáng Menggen (王梦庚), who served twice as county magistrate in Wànyuán (1808, 1826), contain the famous line: “Sparrow tongue, with tip rivaling Mengdingshan shoots; disc pressed tea, pressing Linqiong products” (雀舌芒欺蒙顶撷，龙团饼压临邛研)—evidence that Wanyuan tea was already placed on par with Sichuan’s greatest teas two hundred years ago.

3. Botanical Description and Raw Material:

Variety / Cultivar: Main variety—Sichuan Medium-leaf Population (四川中叶群体种, Sìchuān Zhōngyè Qúntǐzhǒng)—Camellia sinensis var. sinensis of seed reproduction. Distinguished by high frost resistance (耐寒性强), which is critically important for the mountain conditions of Dabashan with winter temperatures down to –10°C. Medium-sized leaf with good pubescence. Old tea trees aged 30+ years are concentrated in Cǎobà Township (草坝镇). Weight of one hundred shoots of “one bud—one leaf” standard is about 45 g.
Harvest: Spring harvest—primary. Most valuable is “mingqiancha” (明前茶)—tea picked before Qingming (~April 5): no less than 90% of shoots of “one bud—one barely opened leaf” standard. “Yuqiancha” (雨前茶)—before Guyu (~April 20): shoots of “one bud—one opened leaf,” no less than 80%. The standard “five prohibitions on picking” (五不采, wǔ bù cǎi) applies: do not pick in rain, do not pick dewy leaves, do not pick purple leaves, do not pick damaged leaves, do not pick leaves not meeting the standard.
Harvest standard:
- Premium grade (特级): single bud or bud with barely opened leaflet. Shoot length—no more than 2 cm.
- First grade (一级): one bud with one leaf. Length—no more than 2.5 cm.
- Second grade (二级): one bud with two leaflets.
Raw material requirements: Exceptionally high. Shoots of uniform size, whole, without mechanical damage. Hand picking. Freshly picked raw material is immediately delivered for processing.

4. Terroir and Cultivation:

Climate: Wanyuan is located in the subtropical humid monsoon climate zone with pronounced altitudinal zonation—the difference between minimum (335 m) and maximum (2412 m) elevations of the city exceeds 2000 m. Average annual temperature—14.7°C. Frost-free period—237 days. Annual precipitation—about 1170 mm. Number of days with clouds and fog—more than 200 per year. Predominance of diffused light stimulates amino acid accumulation: amino acid content in spring tea—no less than 3.0%.
Growing elevation: 800–1200 meters above sea level—the so-called “golden tea cultivation belt of Dabashan” (大巴山黄金产茶带).
Soils: Yellow-brown soils (黄棕壤, huáng zōng rǎng) and “rocky” soils (烂石地, làn shí dì)—the very type that Lù Yǔ (陆羽) in “The Classic of Tea” (茶经) considered ideal for tea. pH 4.5–6.0, organic matter content—more than 1.0%. Key uniqueness—natural selenium content: 0.28–0.51 μg/g—Wanyuan is among China’s three largest selenium-rich zones (全国三大富硒带).
Ecology: Forest coverage—60.2%. Wànyuán City is located in the upper reaches of the Qújiāng River (渠江), in a zone with minimal industrial pollution. The region received certification as “China’s Natural Oxygen Bar” (中国天然氧吧). Tea gardens are irrigated by mountain streams and spring waters from the upper reaches of the Dānjiāng River (丹江).
Key production zones (核心产区):
- Cǎobà Township (草坝镇, Cǎobà Zhèn): Historical production core—here is located the oldest state tea factory (1987). Old trees 30+ years.
- Bātái Township (八台乡, Bātái Xiāng): High-altitude gardens at 1000–1200 m elevation, shrouded in year-round fog.
- Shitang Township (石塘镇): 3000+ mu of gardens that have entered full productivity period.

5. Production Technology:

Ba Shan Que She is produced using proprietary technology combining pan-firing and hot air drying (半烘半炒, bàn hōng bàn chǎo). This method allows preserving the “sparrow” flat leaf form while revealing chestnut aroma. The tea has passed certification according to European standards (SGS, 486 parameters).

Picking (采摘 — cǎi zhāi): Hand picking according to the “five prohibitions” standard (五不采). Shoots are delivered to the factory the same day.
Spreading (摊放 — tān fàng): Picked shoots are spread in a thin layer for 4–6 hours for light withering. During this time, moisture content decreases, the leaf becomes elastic, and aroma begins to form.
Kill-green (杀青 — shāqīng): Processing in a rotary drum at about 180°C. Rapid enzyme inactivation, fixation of green color and chestnut note.
Shaping—“stretching and flattening” (理条压扁 — lǐtiáo yā biǎn): Key stage determining the characteristic “sparrow” form. Manual “pulling” technique is applied (手工拖带, shǒugōng tuōdài): the master pulls the leaf across a heated surface, simultaneously flattening and straightening each shoot. This is where the flat, even, slightly pointed “tongue” silhouette is formed.
Cooling (摊晾 — tān liáng): Leaf is spread for moisture equalization and “rest” before final processing.
Re-shaping (隔离整形 — gélí zhěngxíng): Additional form correction: removing irregularities, ensuring uniformity.
Drying and light rolling (辉干 — huīgān): Leaf is gently rubbed on bamboo sieves (竹筛轻揉) for final surface shaping and partial removal of residual moisture.
Heating for “aroma lifting” (烘焙提香 — hōngbèi tíxiāng): Final low-temperature drying at 60–70°C. Slow, gentle heating “locks” chestnut aroma inside the tea leaf without overheating.

6. Organoleptic Characteristics:

Dry leaf appearance: Flat, even, straight tea leaves (扁平匀直, biǎnpíng yúnzhí), bright green color (翠绿, cuìlǜ) with noticeable white pubescence (显毫, xiǎn háo). Miniature form—resembles a mountain sparrow’s tongue. Exceptionally uniform leaf.
Dry leaf aroma: Delicate chestnut aroma (嫩栗香, nèn lìxiāng)—characteristic quality marker of Ba Shan Que She. Complemented by pure green note (清香, qīngxiāng).
Liquor aroma: Chestnut aroma as dominant, persistent and lasting. In higher grades—additional subtle floral nuancing.
Taste: Pronounced freshness (鲜爽, xiānshuǎng)—result of high amino acid content (≥3.0%). Distinct sweetness (甘, gān). Long, persistent returning sweetness with increasing salivation (回甘生津, huígān shēngjīn). Moderately full body. Bitterness and astringency practically absent when temperature regime is observed.
Liquor color: Apricot-green (杏绿), bright, clear (明亮, míngliàng).
Spent leaves (wet leaves): Tender green, lively (嫩绿鲜活, nèn lǜ xiānhuó), uniform. Shoots open in whole “bouquets” (匀整成朵).

7. Chemical Composition:

Polyphenols (catechins): ≥28% for premium grade. Water-extractable substances—≥45%—one of the highest indicators among Chinese green teas, testifying to exceptional richness of internal substances.
Amino acids (including L-theanine): ≥3.0% for first grade and higher. High amino acid content—key factor determining pronounced freshness and “juiciness” of taste.
Selenium (Se): Unique feature—selenium content in tea leaf significantly higher than national average. Wanyuan soils contain 0.28–0.51 μg/g selenium; tea effectively accumulates this microelement. According to producer claims, selenium content in Ba Shan Que She dry leaf is several times higher than ordinary green tea indicators.
Alkaloids: Caffeine (moderate content), theobromine, theophylline.
Vitamins: Vitamin C, B-group vitamins (B1, B2), vitamin E.
Minerals: Potassium, magnesium, zinc, manganese, fluorine, and unique to this terroir—selenium.
Essential oils: Provide characteristic persistent chestnut aroma. Daily temperature fluctuations at 800–1200 m elevation enhance aromatic compound synthesis.

8. Health Properties:

Powerful antioxidant action: Combination of high polyphenol content (≥28%) and natural selenium creates synergistic antioxidant effect—selenium is part of glutathione peroxidase, one of the key enzymes of the body’s antioxidant defense.
Selenium deficiency replenishment: Selenium is an essential microelement necessary for normal thyroid function, immune system, and reproductive health. Tea from selenium-rich soils is a safe source of organic selenium.
Tonic effect: Combination of caffeine and L-theanine provides gentle, balanced alertness and improved concentration.
Cardiovascular system support: Catechins promote lipid metabolism normalization and maintenance of vascular elasticity.
Digestive support: Polyphenols and catechins stimulate digestive processes and normalize intestinal microflora.
Tooth protection: High fluorine content suppresses cariogenic bacteria activity.
Refreshing action: Green tea in traditional Chinese medicine belongs to “cooling” products that help disperse internal heat.

9. Brewing:

Water temperature: 80–85°C. For premium grade (特级), reduction to 75°C is acceptable—the more tender the raw material, the lower the temperature.
Tea amount: 3 g per 150 ml (glass cup, 1:50 ratio) or 4–5 g per 100–120 ml (gaiwan, flash steeping method).
Vessels: Glass cup (玻璃杯)—best choice: allows admiring how flat “sparrow tongues” stand vertically in water, opening like miniature fans. White porcelain gàiwǎn (白瓷盖碗) is also suitable.
Process:
1. Warm the cup or gaiwan with hot water.
2. Add tea.
3. “Middle pouring” method (中投法): pour 1/3 volume of water (80–85°C), gently swirl the cup for “aroma awakening” (摇香), then add water to full volume.
4. First steeping: 30 seconds.
5. Subsequent steepings: increase time by 10 seconds each time.
6. Tea withstands 3–4 full steepings (second grade—up to 5+ steepings).

10. Storage:

Airtight packaging (aluminum foil or vacuum), protection from light, moisture, and foreign odors.
Optimal—refrigerator storage at 0–5°C in hermetically sealed packaging. Recommended to set aside 1–2 weeks’ supply in advance to avoid opening main packaging too frequently.
If tea will be consumed within 2 months—acceptable storage in cool dark place at room temperature.
New tea (xincha) is recommended to “rest” 10–15 days before first brewing to soften “fieriness” (火气) after heating.
After opening—consume within 1 month for maximum freshness.

11. Market and Price Range:

Price category: Medium and upper segment of Sichuan green teas. Approximate retail prices: premium grade (特级, mingqiancha)—from 800 yuan per jin (500 g) and higher; first grade (一级, yuqiancha)—400–600 yuan; second grade (二级)—more affordable, for daily consumption.
Authenticity identification:
- Buy from official distributors of the “Ba Shan Que She” brand (巴山雀舌). Main producer—state enterprise in Wanyuan and its authorized partners.
- Check for geographical indication mark “Wanyuan Fuxicha” (万源富硒茶) and/or trademark “Ba Shan Que She” (巴山雀舌) on packaging.
- Visual inspection: authentic tea—flat, even, with pronounced pubescence and uniform bright green color. Counterfeits often have irregular form, dull color, and weak pubescence.
- Aroma should be pure chestnut, without “perfumed” or rancid notes.
- Liquor—clear, apricot-green. Cloudy or yellowish liquor—sign of low quality or old tea.

12. Interesting Facts:

China’s oldest tea rock inscription. The inscription “Ziyunping Zhiming Lingyuanji” (《紫云坪植茗灵园记》, 1109) in Shiwo Township—China’s oldest rock text documenting purposeful tea cultivation. Its rubbing is kept in the China Tea Museum in Hangzhou. Notable that the inscription records the transfer of tea seedlings from Fujian to the Dabashan mountains—evidence of interregional “tea exchange” at the turn of the 11th–12th centuries.
General’s calligraphy. The name “巴山雀舌” was calligraphically written by General Zhāng Àipíng (张爱萍, 1910–2003)—one of the outstanding military leaders of the PRC, a native of Sichuan. His calligraphy is used as the official brand logo.
King of selenium. Wanyuan is the only district in Sichuan recognized as “naturally selenium-rich” (天然富硒区). Selenium content in soils—0.28–0.51 μg/g, and in individual zones—up to 12 ppm. Tea from these soils is one of the most accessible and pleasant ways to replenish selenium deficiency, which, according to WHO estimates, affects populations in more than 40 countries.
Qing official’s poems. Wáng Menggen (王梦庚), twice appointed county magistrate of Wànyuán during the Qīng era (1808, 1826), openly admitted that he returned for a second term for the local tea: “Sparrow tongue, with tip rivaling Mengdingshan shoots…”—a rare case when an official dedicated poems not to duty, but to tea.
486 parameters. Ba Shan Que She passed inspection according to 486 parameters of the European SGS standard—a result few Chinese green teas can boast.

13. Comparison with other “queshe” and Sichuan-Shaanxi teas:

Níngqiáng Què Shé (宁强雀舌): Shaanxi. Also “sparrow tongue,” but from Hanzhong (Se-soils). Ba Shan—from Dazhou, also Se-enriched. Both—mild, with low astringency.
Pújiāng Què Shé (蒲江雀舌): Sichuan. Flat, “beany” aroma, large production volumes. Ba Shan—more “floral,” with chestnut base and Se.
Jīntán Què Shé (金坛雀舌): Jiangsu. Eastern “queshe,” without Se. Ba Shan—Se-enriched, with more pronounced chestnut tone.

In conclusion:

Ba Shan Que She is a tea that rewards the patient explorer. Behind the modest name “sparrow tongue” lies a millennium of history, China’s oldest rock inscription about tea cultivation, unique terroir on selenium-enriched soils, and a general who did not spare his brush for calligraphy. In the cup—gentle freshness with chestnut warmth, pure sweetness without bitterness, and long aftertaste that builds with each sip. This tea will suit those seeking a combination of impeccable taste with real health benefits—and who value teas with genuine, not fabricated, history behind them.

13. Comparison with other “queshe” and Sichuan-Shaanxi teas:

Ningqiang Que She (宁强雀舌): Shaanxi. Also “sparrow tongue,” but from Hanzhong (Se-soils). Ba Shan — from Dazhou, also Se-enriched. Both — soft, with low astringency.
Pujiang Que She (蒲江雀舌): Sichuan. Flat, “bean” aroma, large production volumes. Ba Shan — more “floral,” with chestnut base and Se.
Jintan Que She (金坛雀舌): Jiangsu. Eastern “queshe,” without Se. Ba Shan — Se-enriched, with more pronounced chestnut tone.

In conclusion:

Ba Shan Que She is a tea that rewards the patient explorer. Behind the modest name “sparrow tongue” hides a thousand-year history, China’s oldest rock inscription about tea cultivation, a unique terroir on selenium-rich soils, and a general who didn’t spare his brush for calligraphy. In the cup — soft freshness with chestnut warmth, pure sweetness without bitterness and a long aftertaste that builds with each sip. This tea suits those who seek a combination of impeccable taste with real health benefits — and value teas backed by genuine, not fabricated history.