Jìng shānchá · new.thetea.app

Jìngshān Chá (径山茶, Jìngshān Chá) is a historic green tea from Mount Jingshan in the vicinity of Hangzhou, possessing unique significance for world tea culture: it was here that the “Jingshan Tea Ceremony” (径山茶宴, Jìngshān cháyàn) originated, which Japanese monks brought to the archipelago in the 13th century, giving birth to the Japanese tea ceremony (茶道, Chadō). Mount Jingshan became the place where the “tea sage” Lù Yǔ (陆羽, Lù Yǔ) spent years in seclusion, working on the “Classic of Tea” (茶经, Chá Jīng) — the world’s first treatise on tea.

1. Classification and Origin:

Type: Green tea (non-oxidized). By form — twisted “mao feng” (毛峰) with characteristic curled leaf shape. Technologically — pan-firing combined with baking (炒烘结合, chǎo hōng jiéhé).
Category: One of the “Ten Famous Teas of Zhejiang Province” (浙江省十大名茶). Historic tea with roots in the Tang era (8th century), achieving fame in the Song (10th–13th centuries). Besides the classic twisted green tea, under the “Jingshan Cha” brand today are also produced niancha (碾茶, niǎnchá — steamed tea for matcha production) and matcha itself (抹茶, mǒchá) — direct heritage of the Tang-Song tradition.
Origin: China, Zhèjiāng Province (浙江, Zhèjiāng), Hángzhōu City (杭州, Hángzhōu), Yúháng District (余杭区, Yúháng Qū). The production zone encompasses the townships of Jìngshān (径山镇), Yúháng (余杭), Xianlin (闲林), Zhongtai (中泰) in Yuhang District, as well as the townships of Hengban (横板) and Gaohong (高虹) in neighboring Lin’an City (临安市).
Terroir Core: Jìngshān Village (径山村, Jìngshān Cūn) in Jingshan Township, particularly the slopes of Lingxiaofeng Peak (凌霄峰) and the Sibiou Valley (四壁坞).
Geographic Coordinates: Approximately 30°24′ North latitude, 119°51′ East longitude.

2. History and Cultural Significance:

History: Tea cultivation on Mount Jingshan dates back to 742 CE (Tang era, Tianbao period, 天宝), when the Chán monk Fǎqīn (法钦禅师, Fǎqīn Chánshī) established the Jingshansi Monastery (径山寺, Jìngshān Sì) on the summit and planted tea bushes as offerings to Buddha. The monastery quickly became one of China’s largest Chan (Zen) centers — in the Song era it held the title “foremost among the five great Chan monasteries under Heaven” (天下禅林之冠).

The “tea sage” Lu Yu spent a significant part of his life in seclusion on Mount Jingshan, working on his great treatise “Classic of Tea” (茶经). Lu Yu’s connection to Jingshan is one of the key facts in the history of world tea studies.

The tea reached its highest flourishing in the Song era (960–1279), when the unique tradition of the “Jingshan Tea Ceremony” (径山茶宴, Jìngshān cháyàn) developed at Jingshansi Monastery. This was a ritualized process of preparing and offering tea: powdered tea (末茶, mòchá) was whisked with a bamboo whisk (茶筅, cháxiǎn) in a bowl — a technique indistinguishable from Japanese tencha (点茶, diǎnchá). Japanese Zen monks studying at Jingshansi adopted this ceremony and brought it to Japan, where it transformed into the Japanese tea ceremony (茶道, Chadō / Sadō). Thus, Mount Jingshan is the recognized “cradle of the Japanese tea ceremony.”

After the Qing era, the tea fell into decline. Revival began in 1978, when local masters restored production according to historical recipes. In recent years, production of niancha (碾茶) and matcha has also been revived at Jingshan — closing the historical spiral connecting the Chinese cradle with the Japanese tradition.
Name:
- “Jingshan” (径山) — “Path-Mountain” — name of the mountain range on the northeastern edge of the Tiānmùshān Range (天目山, Tiānmùshān) in Yuhang District.
- “Cha” (茶) — “tea.”
Cultural Significance: Jingshan Cha is a tea with unique civilizational significance extending far beyond gastronomy. It is:
- The place where Lu Yu worked on the “Classic of Tea” — the fundamental text of world tea culture;
- The birthplace of the “Jingshan Tea Ceremony” — direct ancestor of the Japanese tea ceremony;
- One of the five great Chan monasteries of Song — a spiritual center where tea and meditation united in the philosophy of “cha chan yi wei” (茶禅一味, “tea and Zen — one taste”).

3. Botanical Description and Raw Material:

Variety / Cultivar: For Jingshan Cha production, both specialized local cultivars and adapted introduced varieties of Camellia sinensis var. sinensis are used:
- Jingshan 1 and Jingshan 2 (径山1号、径山2号) — varieties registered by the Ministry of Agriculture, specially bred for Mount Jingshan conditions. Distinguished by stable aromatic profile, abundant down, and increased yield (20–30% higher than standard).
- Longjing 43 (龙井43), Zhenong 113 (浙农113), Jiūkēng Qúntǐzhǒng (鸠坑群体种) — well-proven varieties adapted to local climate and technology.
Picking: Early spring picking. For supreme first grade (特级一等) — one bud with one barely opened leaf (一芽一叶初展), shoot length 2–2.5 cm. For first grade — one bud with one to two leaves, 2.5–3 cm. For second grade — one bud with one to two leaves, 3–3.5 cm.
Picking Standard: Six categories: special class of three levels (特级一、二、三等) and three standard grades (一级、二级、三级). Raw material must be fresh, tender, without diseased leaves or damage.
Raw Material Requirements: Tender, uniform shoots. For niancha (碾茶), raw material from tea bushes that have undergone shading (覆下栽培, fù xià zāipéi) is used — following Japanese “kabuse” technology, which increases amino acid and chlorophyll content.

4. Terroir and Cultivation:

Topography and Location: Mount Jingshan is the northeastern edge of the Tianmushan Range. Tea gardens are located at 560 meters above sea level and higher, on gentle slopes surrounded by bamboo and coniferous forests. The ecosystem of “tea among bamboo forest” (竹木共生, zhú mù gòngshēng) is a characteristic feature of the terroir.
Climate: Mountain peaks are almost constantly shrouded in clouds and mist. Daily temperature variations are significant, promoting amino acid accumulation in young shoots. Annual precipitation exceeds 1400 mm. Abundant diffused light (漫射光) combined with high humidity creates conditions close to ideal for producing delicate green teas.
Soils: Acidic red or yellow soils (红壤 / 黄壤) with pH 4.5–6.0, deep profile, high organic matter content. Leaf litter from bamboo and coniferous trees enriches the soil, creating a powerful humus horizon.

5. Production Technology:

Production of classic twisted Jingshan Cha combines pan-firing (炒) and baking (烘), ensuring balance between dense form and persistent floral aroma.

Spreading and Withering (摊放 — tānfàng): Freshly picked raw material is spread in a thin layer in a cool room for 6–12 hours. During this time excess moisture evaporates, aromatic precursors begin to form, and leaves become soft and pliable.
Kill-green / Fixation (杀青 — shāqīng): High-temperature pan-firing at 150–170°C. Rapid inactivation of oxidative enzymes fixes green color and fresh aromatics.
Shaping / Straightening (理条 — lǐtiáo): As temperature decreases to 80–90°C, the master manually shapes the tea leaves, giving them their characteristic slightly twisted form.
Rolling (揉捻 — róuniǎn): Light rolling — minimal pressure to preserve the integrity of tender buds and leaves while ensuring sufficient cell juice release for future extraction.
Primary Baking (毛火 — máohuǒ): Drying at moderate temperature to reduce moisture and set the shape.
Final Baking (足火 — zúhuǒ): Slow charcoal drying over low heat (文火慢烘, wénhuǒ màn hōng) — the key stage for aroma development. This “slow fire” creates the persistent chestnut-orchid bouquet that cannot be achieved with rapid machine drying.

Niancha / Matcha Technology (碾茶 / 抹茶):

Parallel to classic green tea, production of niancha has been revived at Jingshan — steamed tea (蒸青, zhēngqīng) using technology directly inheriting the Song tradition: raw material is shaded before picking (覆下栽培), fixed by steaming, dried and ground into fine powder — matcha.

6. Organoleptic Characteristics:

Dry Leaf Appearance: Fine, tightly twisted shoots with characteristic curled form (细紧卷曲). Color is bright emerald-green (绿翠) with abundant silvery down (显毫). In supreme grades — uniform, elegant, graceful tea leaves.
Dry Leaf Aroma: Delicate aroma of young buds (嫩香, nèn xiāng), chestnut note (板栗香, bǎnlì xiāng), orchid overtone (兰花香, lánhuā xiāng). Aroma is clean, without grassiness.
Liquor Aroma: Persistent, high, with chestnut-orchid profile. Unfolds gradually from steeping to steeping.
Taste: Fresh and brisk (鲜爽, xiānshuǎng), mellow and sweet (甘醇, gānchún), with long returning sweetness (回甘, huígān). Body is medium-dense, rounded. Astringency is minimal. Classic formula: “First steeping — light and clean, second — rich and aromatic, third — mellow and harmonious” (首泡清淡，二泡浓郁，三泡醇和).
Liquor Color: Tender green, clean, bright and clear (嫩绿莹亮).
Spent Leaves: Tender, whole shoots gathered in “buds” (细嫩成朵). Color is even, light green. Leaves are elastic, lively.

7. Chemical Composition:

High-altitude origin, constant mist, and bamboo ecosystem determine the chemical profile:

Polyphenols (Catechins): Moderate content — result of abundant diffused light. Provides light structural depth of taste without harsh astringency.
Amino Acids (including L-theanine): Elevated content — key factor for freshness, sweetness, and umami note. For tea from shaded raw material (niancha/matcha), amino acid content is even higher.
Alkaloids: Caffeine — moderate content. Theobromine, theophylline.
Chlorophyll: Elevated content in shaded raw material — ensures intense green color of matcha.
Vitamins: Vitamin C, B-group vitamins, carotenoids.
Minerals: Potassium, magnesium, zinc, manganese — profile determined by acidic mountain soils enriched with bamboo litter.

8. Health Properties:

Stimulating Effect and Mental Clarity (提神醒脑): Caffeine and L-theanine provide gentle, focused alertness.
Antioxidant Action: Catechins and polyphenols neutralize free radicals.
Immune System Strengthening (提高免疫力): Complex of polyphenols, vitamins, and trace elements supports immune function.
Digestive Improvement (促进消化): Stimulation of digestive enzyme secretion.
Cooling and Refreshing Action (清热消暑): The infusion quenches thirst and reduces internal heat.
Important: the listed properties are based on publicly available data and are not medical recommendations.

9. Brewing:

Water Temperature: 80–85°C.
Tea Amount: 3 g per 150 ml water (1:50 ratio).
Teaware: Glass cup (玻璃杯) — for observing the unfolding of twisted shoots and evaluating liquor color.
Process (three methods to choose from):
- Top Pour Method (上投法, shàng tóu fǎ): First fill the glass with water (80–85°C) to 7/10 volume, then add tea. Recommended for supreme grades — allows observing how tea leaves slowly sink and unfold.
- Middle Pour Method (中投法, zhōng tóu fǎ): Pour water to 1/3, add tea, wait for wetting, fill to 7/10.
- Bottom Pour Method (下投法, xià tóu fǎ): Add tea, pour water. Classic method for daily tea drinking.
1. First infusion — 1–2 minutes.
2. Subsequent steepings — increase time. Tea withstands 3 full brewings.
Note: Do not over-steep to avoid increasing astringency. Not recommended to drink on empty stomach.

10. Storage:

Store in airtight container, in dark, dry, and cool place.
Optimal temperature — 0–5°C (refrigerator), in airtight packaging.
Storage period — up to 12 months. For best taste — consume within 6 months.
After opening — use within 1–2 months.

11. Price and Counterfeits:

Jingshan Cha is a tea with growing popularity, especially after the revival of matcha and niancha production. Price depends on grade (six levels), picking time, and origin from the core zone (Lingxiaofeng, Sibiou).

How to Avoid Counterfeits:
- Buy from verified sellers with confirmation of origin from Yuhang District.
- Evaluate form: characteristic twisted “mao feng” shape with abundant down. Loose, uneven tea leaves are signs of counterfeits.
- Evaluate aroma: clean chestnut-orchid tone. Absence of floral character is cause for doubt.
- Check liquor: tender green, bright, clear.
- Pay attention to price: tea from the core zone cannot be cheap.

12. Interesting Facts:

The “Jingshan Tea Ceremony” (径山茶宴) is the direct ancestor of the Japanese tea ceremony. In the 13th century, Japanese Zen monks studying at Jingshansi Monastery brought the technique of whisking powdered tea with bamboo whisk to Japan, where it transformed into chadō (茶道).
Lu Yu — the “tea sage,” author of the “Classic of Tea” (the world’s first treatise on tea, 8th century) — spent years on Mount Jingshan, where he wrote key sections of his work. Jingshan is one of the few places with direct documentary connection to Lu Yu.
Jingshansi Monastery in the Song era held the title “foremost among the five great Chan monasteries” (天下禅林之冠) — the highest rank in the Chan Buddhist hierarchy.
The revival of niancha (碾茶) and matcha (抹茶) production at Jingshan is historical irony: the technology that originated here in the 8th–13th centuries was lost in China, flourished in Japan, and now returns to its homeland.
The special cultivars Jingshan 1 and 2 are the result of years of breeding aimed at reproducing qualities described in historical sources: abundant down, persistent aroma, and high yield.

13. Comparison with Other Famous Green Teas of Zhejiang:

Xī Hú Lóngjǐng (西湖龙井): Fellow from Hangzhou. Flat leaf, chestnut-bean aroma. Longjing is more “structural” and umami-oriented; Jingshan Cha is more twisted, downy, with more pronounced orchid note.
Ānjí Báichá (安吉白茶): From northern Zhejiang. Green tea from albino shoots with record amino acid content. Anji is “pure sweetness and umami”; Jingshan Cha is more classic “mao feng” with chestnut character.
Kāihuà Lóngdǐng (开化龙顶): From western Zhejiang. Twisted green tea with floral aroma. Longding is lighter; Jingshan Cha is more historically deep and connected to Chan tradition.

In Conclusion:

Jingshan Cha is a tea standing at the very origins of world tea civilization. On this mountain Lu Yu wrote the “Classic of Tea,” monks created the tea ceremony that became the progenitor of Japanese chadō, and five great Chan monasteries united tea with meditation in the formula “tea and Zen — one taste.” Today’s Jingshan Cha — delicate, orchid-chestnut, with silky sweetness — is not merely a beverage, but a tangible thread connecting us to a thousand-year tradition in which a simple cup of tea became a path to enlightenment.