Jiǔcéng shān hóngchá

Jiuceng Shan Hong Cha is a high-mountain red tea (black tea) from Guizhou Province, born on the slopes of Nine-Tier Mountain under unique conditions of “low latitude, high altitude, and minimal sunshine.” It is renowned for its interweaving of honey-sugar and orchid aromas—the result of revolutionary adaptation of Sri Lankan technology to Chinese mountain raw materials.

1. Classification and Origin:

• Type: Fully oxidized tea, belonging to the category of Hóng Chá (红茶, Hóngchá—“red tea”). Degree of oxidation—complete, with an extended oxidation process of up to 48 hours, which is a distinguishing feature of this tea. Production is conducted in accordance with national standard GB/T 13738 (red tea standard).
• Category: Guizhou high-mountain red tea (black tea). Product with geographical indication (国家地理标志产品).
• Origin: China, Guìzhōu Province (贵州, Guìzhōu), Liùpánshuǐ Prefecture (六盘水, Liùpánshuǐ), Liùzhī Special District (六枝特区, Liùzhī Tèqū), Zāngkē Township (牂牁镇, Zāngkē Zhèn), Bànpō Village (半坡村). The tea plantation is located on Jiǔcéng Shān (九层山) at an altitude of 1000–1500 meters above sea level.
• Geographic coordinates: Approximately 26° North latitude, 105° East longitude (the “golden tea belt” region at the 26th parallel).
• Alternative designations: Products are released under the S9 series (premium), S6 series (mid-range), and “High-Mountain Red” (高山红茶).

2. History and Cultural Significance:

• History: Jiuceng Shan Hong Cha is a young but rapidly gaining recognition tea, whose history spans little more than half a century.

  The origins of tea cultivation on Jiuceng Shan date back to the 1960s, when an agricultural farm for urban youth sent to the countryside (知青农场, zhīqīng nóngchǎng) was organized on these lands. It was precisely the “sent-down youth” (知青) who laid the first tea gardens on the mountain slopes, using seedlings brought from Fujian.

  For decades, the plantation remained a local production of modest scale. The turning point came in 2008, when the “Liuzhi Special District Jiuceng Shan Local Products Development Company” (六枝特区九层山土特产开发有限公司) was founded, taking a course toward industrial development of the region’s tea potential.

  A qualitative breakthrough occurred in 2019 with the involvement of specialists in Sri Lankan red tea production technology. Adaptation of the Ceylon method to local high-mountain raw materials—extending oxidation to 48 hours, three-stage stacking in bamboo baskets, wooden boxes, and on stone trays—allowed the formation of a unique aromatic profile: a honey-sugar base with orchid overtones.

  By 2024, the brand received wide recognition: the title “Golden Tea King” at the National Good Green Teas of China Competition (中国好绿茶大会金奖茶王), inclusion in the “Map of Good Green Teas of China,” and a brand valuation of 25.67 billion yuan. The tea plantation area comprises 1200 mu (about 80 hectares), with annual dry tea production of about 200 tons. The products successfully pass testing for more than 400 types of pesticide residues according to EU standards and are exported abroad.

• Name:

  • “Jiuceng” (九层)—“nine tiers/levels.” The number nine (九) in Chinese numerology symbolizes the highest point, completeness, the limit of possibility. Jiuceng Shan received its name for the stepped, tiered relief of its slopes.
  • “Shan” (山)—“mountain.”
  • “Hong Cha” (红茶)—“red tea”—the category of fully oxidized teas according to Chinese classification (called “black tea” in Western tradition).

• Cultural significance: Jiuceng Shan Hong Cha is a symbol of the modern rise of tea cultivation in Guizhou Province, which for a long time remained in the shadow of “tea giants”—Yunnan, Fujian, Zhejiang. The Liupanshui region, previously known as the “Capital of Coolness” (凉都) and center of the coal industry, is experiencing a “green transformation,” in which high-mountain tea plays the role of flagship product. Moreover, the Zāngkē district (牂牁) is a place with ancient history: here during the Hàn era existed the state of Yèláng (夜郎国), and tea cultivation is part of the cultural revival strategy of this territory.

3. Botanical Description and Raw Material:

• Variety / Cultivar: Two main cultivars are used:

  • Local group variety (当地群体种, dāngdì qúntǐ zhǒng): An autochthonous population of tea bushes formed on Jiuceng Shan over decades of natural selection. Belongs to Camellia sinensis var. sinensis. Characterized by thick, fleshy leaves with high pectin content, making the variety ideal for deep oxidation. The plantation preserves bushes up to 60 years old—a legacy of the “sent-down youth” era.
  • Fúdǐng Dàbái Chá (福鼎大白茶, Fúdǐng Dàbáichá): A widely known elite cultivar from Fujian, brought to Guizhou during introduction programs. Early spring awakening, high polyphenol content, abundant golden tips (buds). Optimal for producing aromatic red tea of the highest grades.

• Harvest: Spring harvest (March–April) is considered most valuable, though summer and autumn raw materials are also used. Due to high-altitude location, vegetation begins later than in lowland areas, and spring tea from Jiuceng Shan is distinguished by increased amino acid content.

• Harvest standard: For S9 series—exclusively single buds or “one bud + one leaf” (一芽一叶); for S6 series—“one bud + two leaves” (一芽二叶); for mass category—“one bud + two-three leaves” is permitted.

• Raw material requirements: Production is conducted without chemical pesticides and synthetic fertilizers. The plantation uses physical pest control methods—ultraviolet insect traps (灭蚊灯). Raw materials undergo control for compliance with EU standards on 481 indicators.

4. Terroir and Cultivation:

The terroir of Jiuceng Shan is one of the most impressive among tea-producing regions of southwestern China, characterized by three key features: low latitude, high altitude, minimal insolation (低纬度、高海拔、寡日照).

• Growing altitude: 1000–1500 meters above sea level. This is significantly higher than most Chinese red teas (black teas) (except Taiwanese and some Yunnan varieties). High mountains slow shoot growth, increasing the period of aromatic substance and amino acid accumulation.
• Climate: Subtropical mountain with pronounced altitudinal effect. Average annual temperature—about 14°C. Annual precipitation—more than 1200 mm. Cloudy and foggy days—more than 180 per year. Diffused light (散射光) exceeds 70% of total solar radiation. Daily temperature fluctuations—more than 10°C. These conditions form the so-called “high-mountain cool character” (高山冷韵, gāoshān lěng yùn) of tea: slowed growth, rich amino acid composition, refined aromatic profile.
• Soils: Acidic yellow mountain soils (微酸性黄壤, wēi suānxìng huángrǎng), pH 5.0–6.5. Organic matter content ≥ 2%. Soils are rich in selenium, zinc, and other microelements. Acidic soil reaction is ideal for tea bushes.
• Ecology: Forest coverage of the territory—78.8%. Water quality corresponds to First Class national standard. Complete absence of industrial pollutants. Tea gardens are surrounded by natural forest, ensuring biodiversity and ecological balance.
• Effect on composition: Due to high-altitude vegetation slowdown, amino acid content in spring tea reaches 3.5–5.0% (20% higher than analogues from low-mountain areas). Polyphenol content—≥ 40%, significantly higher than the average indicator for red teas (black teas).

5. Production Technology:

The technology of Jiuceng Shan Hong Cha is the result of a unique synthesis of the Sri Lankan school of red tea processing and Chinese mountain traditions. The key innovation is extended three-stage oxidation, revealing the hidden potential of high-mountain raw materials.

• Plucking (采摘, cǎi zhāi): Hand-picking of one bud with one-two leaves. Morning time after dew drying is preferable.

• Withering (萎凋, wěidiāo): Fresh leaves are spread in a thin layer on bamboo trays (竹筛) in a ventilated room. Duration—6–8 hours. Goal—reducing moisture content by 25–30%, increasing leaf plasticity and initiating primary enzymatic processes.

• Rolling (揉捻, róuniǎn): Mechanical rolling aimed at destroying cellular membranes and releasing pectin juice (果胶质, guǒjiāozhì). Due to high pectin content in local raw materials, rolled leaves acquire a characteristic oily luster.

• Oxidation (发酵, fājiào): The key stage determining the character of Jiuceng Shan Hong Cha. The concept of prolonged controlled oxidation borrowed from Sri Lanka is adapted to local conditions:

  • First stage (bamboo baskets, 竹篮): Rolled leaf is placed in shallow bamboo baskets. Temperature—25–28°C. Natural ventilation ensures gentle initiation of oxidation.
  • Second stage (wooden boxes, 木盒): Partially oxidized leaf is transferred to wooden boxes where temperature is maintained stable. Layer thickness increases, oxygen access decreases—oxidation slows but deepens.
  • Third stage (stone trays, 石盘): Final phase on stone trays ensuring even heat distribution. Total oxidation duration reaches 48 hours—significantly longer than most Chinese red teas (usually 4–8 hours). It is precisely this extended oxidation that generates the unique aromatic pair: honey-sugar (蜜糖香, mìtáng xiāng) and orchid (兰花香, lánhuā xiāng).

• Drying / firing (烘干, hōnggān): Drying over burning pine wood (松明火烘焙, sōngmíng huǒ hōngbèi) to moisture content ≤ 6.5%. Use of pine wood introduces the finest resinous note to the aroma, echoing the distant tradition of Fujian Xiao Zhongs.

6. Organoleptic Characteristics:

• Dry tea appearance:
  • S9 series: Dense granules (颗粒紧结重实), heavy in the palm, uniform size. Color—glossy black with a scattering of golden tips (金毫).
  • S6 series and “High-Mountain”: Fine, neatly twisted shoots (条索细秀), black with pronounced golden down.
• Dry tea aroma: Intense, sweet, with leading notes of honey, caramelized sugar, and fresh orchids. S9 series tea reveals an additional note of fresh caramel toffee.
• Liquor aroma: Multi-layered, with dominating honey-sugar tone (蜜糖香) interwoven with elegant orchid note (兰花香). In the aftertaste—warm tones of caramel and roasted chestnut. In deeply oxidized batches, a burnt sugar note (焦糖香) appears. The “cold cup” (冷杯) retains aroma for more than 15 minutes—a rare quality for red tea (black tea).
• Taste: Body—full, dense, rich (tea polyphenols ≥ 40%). Expressive sweetness with a fresh note (甘鲜, gān xiān), due to high amino acid content. Clear, perceptible returning sweetness (回甘, huí gān)—after a light initial astringent note, the mouth fills with prolonged honey aftertaste. S9 series demonstrates the phenomenon of “seven fragrant infusions” (七泡留香).
• Liquor color: Bright red, clear, brilliant (红艳明亮). In the best batches—with a light orange halo under side lighting.
• Spent leaves (wet leaves): Evenly red (红亮匀整), bright. Buds and leaves whole, fleshy, soft. In S9 series—predominance of whole golden buds.

7. Chemical Composition:

High-mountain origin and extended oxidation form a biochemical profile different from lowland red teas (black teas):

• Polyphenols: ≥ 40%—one of the highest indicators among red teas (black teas). During deep oxidation, catechins actively convert to theaflavins (providing brightness and “liveliness” of liquor) and thearubigins (responsible for body and color depth).
• Amino acids: 3.5–5.0%, including high L-theanine content. It is amino acids that give the taste characteristic “fresh sweetness” (鲜甜) and balance polyphenol astringency.
• Polysaccharides: Tea polysaccharides provide long returning sweetness and liquor “thickness.”
• Alkaloids: Caffeine, theobromine, theophylline. Caffeine content is moderately high, providing stimulating effect.
• Selenium (硒): Organic, naturally occurring (from mountain soils). Specific indicators depend on batch, but overall the tea is rich in microelements.
• Pectin substances: Increased content due to peculiarities of local cultivars and mountain climate. Pectins are responsible for the oily texture of the liquor.
• Vitamins: C, E, B group, carotenoids.
• Minerals: Zinc, manganese, potassium, magnesium, iron.

8. Health Properties:

• Lipid metabolism activation: High polyphenol content (≥ 40%) stimulates lipase activity, promoting fat breakdown.
• Antioxidant and anti-radiation protection: Synergy of selenium and polyphenols provides enhanced neutralization of free radicals.
• Cardioprotection: Theaflavins reduce cholesterol deposition on vessel walls, contributing to cardiovascular health maintenance.
• Stable blood sugar support: Polysaccharides and polyphenols jointly modulate glycemic response.
• Tonic effect: Caffeine combined with L-theanine provides a “gentle” tonic effect—alertness without nervousness, increased concentration.
• Digestion improvement: Tannins and enzymes stimulate gastric juice secretion and peristalsis.
• Anti-inflammatory action: Polyphenols possess pronounced anti-inflammatory properties.
• Bone tissue strengthening: Manganese and fluorine contained in tea contribute to bone mineralization.

9. Brewing:

• Water temperature: 90–95°C for standard series. For special grade (S9)—85°C, to avoid “burning” delicate tips and preserve delicate orchid aroma.

• Tea amount: 3 g per 150 ml water (1:50 ratio).

• Teaware:

  • White porcelain gaiwan (white porcelain emphasizes liquor color and allows aroma evaluation from the lid).
  • Purple clay Yíxīng teapot (紫砂壶)—for deeper, “warmer” flavor development.
  • Glass teapot—for aesthetic enjoyment of liquor color.

• Process:

  1. Warm teaware: Rinse gaiwan or teapot with boiling water.
  2. Add tea: Place 3 g dry tea. Inhale aroma of heated leaf—“getting acquainted with aroma” (闻香, wén xiāng).
  3. First infusion: Pour water of required temperature, hold for 5 seconds, pour into fairness cup. Do not rinse—for red tea (black tea) the first infusion already reveals flavor.
  4. Infusions 2–4: Hold 8–10 seconds each. It is precisely in these infusions that the honey-orchid symphony unfolds.
  5. Infusions 5–8: Increase time by 5 seconds. Flavor shifts toward caramel and nutty notes.
  6. Infusions 8–10 and beyond: S9 series can maintain aroma up to 10 infusions; standard batches—7–8.

10. Storage:

Unlike dark teas, Jiuceng Shan red tea (black tea) is not intended for multi-year aging and best manifests itself in the first months after production.

• Conditions: Airtight, light-proof container. Storage temperature—0–5°C (refrigerator). At home, room temperature storage away from heat and light sources is acceptable.
• Duration: Opened packaging should be used within 6 months to prevent loss of volatile aromatic compounds.
• Tea enemies: Light, moisture, foreign odors, oxygen. Storage near spices, coffee, perfumes is categorically not recommended.

11. Price and Counterfeits:

Price varies significantly depending on series and harvest year:

• S9 series (premium, single buds): over 600 yuan per jin (500 g); converted to 50 g packaging—300–600 yuan.
• S6 series (mid-range, one bud + two leaves): 200–400 yuan per jin.
• “High-Mountain Red”: 300–600 yuan per 50 g for batches from altitudes above 1300 m.
• Mass category: from 150–200 yuan per 100 g.

How to avoid counterfeits:

• Pay attention to labeling: Look for geographical indication mark (地理标志) and EU pesticide residue compliance certificate.
• Evaluate form: S9 series is characterized by dense, heavy granules with abundant golden tips. Loose, non-uniform mass is a sign of substitution.
• Check aroma: Authentic Jiuceng Shan Hong Cha possesses pure honey-orchid aroma without admixtures of acidity, mustiness, or artificial fragrances.
• Test “cold cup”: Pour liquor into a cup and let cool. After 15 minutes, aroma should remain perceptible—this is a distinguishing feature of authentic tea.
• Beware of dumping prices: The production cycle with 48-hour oxidation and hand-picking makes tea objectively expensive.

12. Interesting Facts:

• Sri Lankan heritage: Jiuceng Shan Hong Cha is one of the few Chinese red teas (black teas) whose technology is directly borrowed from Ceylon and adapted to local raw materials. Extended oxidation (48 hours instead of standard 4–8) is an atypical technique for China that gave amazing results.
• From coal to tea: Liupanshui Prefecture was historically the “coal capital” of Guizhou. Development of high-mountain tea cultivation is a bright example of “green transformation” of a Chinese city’s economy, transition from mineral extraction to ecological agriculture.
• Ancient Yelang state: Zangke Township, in whose vicinity the tea plantation is located, is named after Zāngkē region (牂牁)—one of the administrative units of the Han era, associated with the legendary Yèláng state (夜郎国). This is one of the most mysterious ancient states of southwestern China.
• Three-stage oxidation: Use of three different materials (bamboo, wood, stone) for oxidation containers is a technique without analogues among Chinese red teas (black teas). Each material makes a microscopic contribution: bamboo—freshness, wood—softness, stone—minerality.
• Ecological record holder: Passing 481 pesticide residue tests according to European standards is one of the highest indicators among Chinese teas.

13. Comparison with Other Red Teas (Black Teas):

• Diān Hóng Jīn Yá (滇红金芽): Yunnan red tea (black tea) with golden tips. Dian Hong is generally more “meaty,” with notes of honey and chocolate. Jiuceng Shan is distinguished by pronounced orchid tone and longer returning sweetness due to high-altitude vegetation slowdown.
• Qí Mèn Hóng Chá (祁门红茶): Anhui “Keemun” is famous for rose-fruity aroma (祁门香). Jiuceng Shan is sweeter and denser, with honey-sugar base instead of rose-floral.
• Ceylon Uva: Direct “relative” by technological origin. Uva demonstrates sharp, invigorating character with menthol notes. Jiuceng Shan is softer, sweeter, with more pronounced floral profile due to adaptation of Ceylon method to Chinese high-mountain raw materials.
• Zhèng Shān Xiǎo Zhǒng (正山小种): Fujian classic with smoky character. Jiuceng Shan lacks smoked note (though light resinous shade from pine drying is possible) and is more fruity-honey.
• Jīn Jùn Méi (金骏眉): Elite Fujian “Golden Eyebrow” from single buds. Jin Jun Mei is more refined and floral; Jiuceng Shan S9 is more powerful and rich, with denser body and pronounced “high-mountain” minerality.

In conclusion:

Jiuceng Shan Hong Cha is a bright embodiment of how the meeting of distant traditions can give birth to something new and remarkable. Nine-Tier Mountain, lost in the cloudy heights of Guizhou, accepted Sri Lankan technology and reforged it into something purely Chinese and purely high-mountain—red tea (black tea) with a honey soul and orchid breath. For the connoisseur, Jiuceng Shan is an invitation to acquaintance with the new generation of Guizhou teas: ecologically impeccable, technologically innovative, flavorfully distinctive. Each cup of this tea with bright red liquor, like sunset sky over mountains, is testimony that great teas can be born not only in places with millennial history, but also where ambitions, terroir, and mastery meet at the right time.