Jiǔcéng shān lǜchá · new.thetea.app

Jiǔcéng Shān Lú Chá (九层山绿茶, jiǔcéng shān lǜchá) is a Chinese high-mountain green tea from Guizhou Province, produced in the Jiucengshan mountain range within Liuzhi Special District of Liupanshui City. The tea is distinguished by its unique terroir of “low latitude, high altitude, and limited sunshine” (低纬度、高海拔、寡日照), has been protected as a product with geographical indication of the PRC since 2017, and is renowned for its reputation as “clean tea” (干净茶), having passed over 400 pesticide residue tests according to European Union standards.

1. Classification and Origin:

Type: Green tea (绿茶, lǜchá), unoxidized. Produced in two forms: flat (扁形, biǎnxíng) and curled (卷曲形, juǎnqū xíng).
Category: High-mountain green teas of Guizhou; Chinese regional green teas with geographical indication. Part of the provincial brand system “Guizhou Lu Cha” (贵州绿茶, Guìzhōu Lǜchá).
Origin: China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Liùpánshuǐ City (六盘水市, Liùpánshuǐ Shì), Liùzhī Special District (六枝特区, Liùzhī Tèqū). The geographical indication zone covers the entire territory of Liuzhi Special District.
Geographic coordinates: Approximately 26°12′ North latitude, 105°28′ East longitude (the region is located in the “golden belt of tea production” on the 26th parallel north).

2. History and Cultural Significance:

History: Tea cultivation in the Jiucengshan mountain range dates back to the 1960s, when a farm for urban “educated youth” (知青农场, zhīqīng nóngchǎng) was established here, laying the foundation for tea plantations. In the locality of Banpocun (半坡村, Bànpō Cūn), thousand-year-old wild tea trees (千年古茶树) are preserved, testifying to the centuries-long presence of tea trees in this region. In 2008, the company “Liuzhi Special District Jiucengshan Local Products Development Co., Ltd.” (六枝特区九层山土特产开发有限公司) was created, which registered the “Jiucengshan” brand and began large-scale development of the region’s tea resources. In 2017, the tea received the status of a product with national geographical indication (国家地理标志保护产品). In 2024, the “S9” series was awarded a silver prize at an international tea exhibition, and the value of the “Jiucengshan Cha” brand was estimated at 25.67 billion yuan.
Name: Jiǔcéngshān (九层山) — literally “Mountain of Nine Tiers” (九 jiǔ — nine; 层 céng — tier, layer; 山 shān — mountain). According to local legend, the massif contains about one hundred mountain peaks that line up tier after tier, like a multi-story tower — hence the figurative name “nine tiers.” Lú chá (绿茶, lǜchá) — green tea.
Cultural significance: Jiuceng Shan Lu Cha has become a symbol of economic revival and “green development” (绿色发展) of Liuzhi Special District — a former coal-mining area that has reoriented toward ecological agriculture and tea tourism. Liuzhi Special District is an administrative formation with the unique status of a “special district” (特区, tèqū), created in the 1960s to manage coal resources, and now has become a showcase of sustainable development. Tea products are actively promoted as part of the strategy to reduce poverty and create jobs in the mountainous regions of Guizhou. Seven townships with tea plantations of over ten thousand mu each operate within Liuzhi Special District, with the total area of tea gardens exceeding 107,000 mu (more than 7,100 hectares).

3. Botanical Description and Raw Material:

Variety / Cultivar: The foundation of plantings (about 60%) consists of the cultivar Fúdǐng Dàbáichá (福鼎大白茶, Fúdǐng Dàbáichá) — an especially early variety (Camellia sinensis var. sinensis) with early bud awakening, high polyphenol content, well-suited for producing aromatic flat green teas. Additionally, local population varieties (本地群体种, běndì qúntǐ zhǒng) are cultivated, including large-leaf and medium-leaf forms with thick, fleshy leaves rich in pectic substances — ideal raw material for curled teas of the mao jian (毛尖) type. The region contains over 300,000 ancient tea trees over one hundred years old.
Harvest: Main harvest — spring, with early spring peak (明前, míngqián) for highest grade tea. Standard: fully bud — for T9 series; bud with one leaf — for high-quality tea; bud with two leaves — for mass production.
Raw material requirements: Young uniform raw material, without coarse, damaged, or diseased leaves. Purity is confirmed by annual testing for 481 types of pesticide residues according to EU standards.

4. Terroir and Cultivation Features:

Climate and topography: Tea gardens are located at the junction of Lángdài Township (郎岱镇, Lángdài Zhèn) and Zāngkē Township (牂牁镇, Zāngkē Zhèn) in a typical river valley zone influenced by water masses of the Zāngkē River (牂牁江). Average annual temperature — 14°C, annual precipitation — over 1,200 mm. Foggy days exceed 180 per year, diffused light comprises over 70% of total illumination, daily temperature variation exceeds 10°C. Average annual sunshine duration — only 1,107 hours, significantly lower than in eastern tea-producing provinces — precisely this factor of “limited sunshine” (寡日照, guǎ rìzhào) promotes amino acid accumulation and formation of mild, sweet taste.
Growing altitude: 1,000–1,500 m above sea level.
Soils: Micro-acidic yellow soils (微酸性黄壤, wēi suānxìng huáng rǎng), pH 5.0–6.5, with organic matter content ≥ 2%. Soils are rich in selenium, zinc, and other microelements. Forest cover comprises 78.8%, industrial pollution is absent. Water supply is provided by the Zangke River, whose water meets the first class of national quality standards.
Cultivation features: High-altitude location slows tea tree growth, which promotes nutrient accumulation in young shoots. According to available data, amino acid content in spring raw material comprises 3.5–5.0% (20% higher than lowland analogues), and polyphenols — over 40%, forming the characteristic “cold high-mountain character” (高山冷韵, gāoshān lěngyùn). Tea gardens are managed according to ecological standards: only physical methods (light traps) are used for pest control, chemical pesticides are completely prohibited.

5. Production Technology:

The production process of Jiuceng Shan Lu Cha includes classical stages of green tea manufacture with an important distinguishing feature — a dual shaping path that determines the final product type: flat or curled.

Withering (摊青, tānqīng): Fresh leaves are spread on bamboo sieves for 4–10 hours until losing approximately 25% moisture. This stage initiates initial development of aromatic substances.
Fixation “kill-green” (杀青, shāqīng): Processing in a drum machine at 180–240°C. Rapid drum rotation ensures uniform heating and “sealing” of green color (锁翠, suǒcuì).
Rolling (揉捻, róuniǎn): Duration 25–30 minutes; pectic substances are released during the process, giving the tea density and “body.”
Shaping (做形, zuòxíng): At this stage the technology bifurcates:
- Flat form (扁形, biǎnxíng): manual or machine pressing in the style of “翠芽” (cuì yá, “emerald bud”), creating a flat, straight leaf resembling Longjing;
- Curled form (卷曲形, juǎnqū xíng): traditional manual shaping, recognized as intangible cultural heritage, ensuring dense, tight curled strips.
Drying (干燥, gānzào): Conducted in 2–3 stages until reaching final moisture ≤ 7.0%.

A distinguishing feature of production is complete ecological cleanliness of the process: from plantation to packaging, only physical protection methods are applied, products annually pass testing for 481 pesticide residue indicators according to European Union standards.

6. Organoleptic Characteristics:

Dry leaf appearance: Depends on form: flat tea (especially “Ming Qian Cui Ya” series, 明前翠芽) — flat, straight, even tea leaves of emerald-green color; curled tea — dense, tight strips with pronounced weight. Both types are distinguished by uniformity and purity.
Dry leaf aroma: Delicate aroma of young shoots (嫩香, nèn xiāng) — for flat type; chestnut aroma (栗香, lì xiāng) — for curled type. Light floral notes are present in spring samples.
Liquor aroma: Persistent and clean: delicate freshness in highest grades, deep chestnut tone in curled leaf tea. Aroma in cooled cup (冷杯留香, lěng bēi liú xiāng) persists for more than 10 minutes.
Taste: Fresh and brisk (鲜爽, xiānshuǎng), mellow and rich (醇厚, chúnhòu). Amino acid harmony provides pronounced sweetness, polyphenols give light astringency quickly transitioning to sweet aftertaste (回甘, huígān). Tea polysaccharides create a sensation of full taste and soft coating.
Liquor color: Tender green, bright and clear (嫩绿明亮, nèn lǜ míngliàng) for highest grades; yellow-green and transparent for mass tea.
Spent leaves (wet leaves): Tender yellow-green leaves, even and elastic, with thick, fleshy buds. Overwintered buds (越冬芽, yuèdōng yá) may show light reddish edges — a characteristic natural sign.

7. Chemical Composition:

Polyphenols (茶多酚, chá duōfēn): ≥ 14.5% (according to some sources — up to 40% at seasonal peak). The foundation consists of catechins providing antioxidant activity. Notably, polyphenol content exceeds indicators of average green teas from flatland production by 15%.
Amino acids (氨基酸, ānjīsuān): 3.5–5.0%, including L-theanine. High content is a consequence of high-altitude location and limited sunshine.
Water extract (水浸出物, shuǐ jìnchū wù): ≥ 42%, indicating an extremely rich flavor profile and high extractability.
Alkaloids: Caffeine, theobromine, theophylline — in standard concentrations for green tea.
Selenium (硒, xī): Organic selenium in significant quantities — a distinguishing geochemical feature of regional soils.
Vitamins: C (in fresh raw material), B group, K.
Minerals: Zinc, potassium, manganese, and other microelements.
Essential oils: Form the chestnut-floral aromatic profile, especially pronounced due to slow high-altitude growth.

8. Health Properties:

High antioxidant activity: The polyphenol complex, enhanced by organic selenium, provides increased effectiveness in neutralizing free radicals — according to available data, 20% higher than the average level for green teas.
Lipid metabolism support: Catechins (especially EGCG) suppress fat absorption, and high water extract content (≥ 42%) enhances metabolic effect with regular consumption.
Cardioprotective action: The combination of organic selenium and polyphenols promotes cardiovascular system protection and maintenance of vascular elasticity.
Mild tonic effect: Caffeine combined with L-theanine provides smooth toning without sharp spikes — a state of clear concentration.
Digestive support: Polyphenols and pectic substances beneficially affect gastrointestinal tract function.
Immune system strengthening: The complex of vitamins, minerals, and biologically active polyphenols supports the body’s protective functions.

9. Brewing:

Water temperature: 80–85°C (for highest grade tea of T9 series — 75°C). It is recommended to boil water and let it cool for approximately 2 minutes.
Tea quantity: 3 g per 150 ml water (1:50 ratio).
Teaware: Glass cup (玻璃杯, bōli bēi) — for observing tea form and leaf opening; white porcelain gaiwan (白瓷盖碗, báicí gàiwǎn) — for concentrating aroma.
Process:
1. Warm teaware with hot water.
2. Recommended brewing method — “top pouring” (上投法, shàngtóu fǎ): first fill the glass with water, then gently place tea on the surface.
3. First infusion: steep for 30 seconds.
4. Pour out the liquor or begin drinking.
5. Subsequent infusions: increase steeping time by 10–15 seconds.
6. Tea withstands 3–4 full infusions.

10. Storage:

Airtight packaging with complete protection from light, moisture, and foreign odors.
Optimal temperature: 0–5°C (refrigerator). Before opening, tea must be kept at room temperature in closed packaging to prevent condensation.
Shelf life — 24 months when storage conditions are observed. After opening, it is recommended to consume tea as soon as possible to preserve aroma and freshness.
Tea enemies: moisture, direct light, foreign odors, high temperature.

It should be noted that green tea with high polyphenol content is not recommended to drink on an empty stomach, as tannins may irritate the gastric mucosa. Optimal time — one hour after meals. Recommended daily volume — no more than 600 ml. When taking medications (especially iron preparations and antibiotics), an interval of at least one hour should be maintained between taking medicine and tea drinking.

11. Price and Counterfeits:

Price category: T9 series tea (特级, tèjí), fully bud — over 1,000 yuan per jin (500 g), retail 400–600 yuan per 100 g. High-quality green tea “bud with one leaf” — 50–100 yuan per jin (this is one of the most accessible high-mountain teas of Guizhou, related to large-scale production). Mass tea — significantly cheaper.
Price factors: Harvest season (early spring significantly more expensive), raw material grade, form (flat more expensive than curled), European certification passage.
How to avoid counterfeits:
- Purchase tea with confirmation of geographical indication status — marking “九层山茶” with corresponding sign.
- Pay attention to leaf purity and uniformity: flat tea should be even and emerald-green, curled — dense and weighty.
- Evaluate aroma: persistent, clean, without mustiness, foreign chemical notes.
- Check liquor: it should be transparent, bright green shade.
- Request quality certificate — brand products pass pesticide residue testing according to EU standards.

12. Interesting Facts:

The name “Mountain of Nine Tiers” poetically describes the local landscape: standing on an elevation, one can see about one hundred mountain peaks receding into the distance layer by layer, like steps of a giant staircase.
In Banpocun village (半坡村), a group of ancient tea trees over one thousand years old is concentrated, including specimens recognized by experts as “the most recommendable ancient tea trees of Guizhou” (贵州最具推介价值古茶树).
Jiucengshan tea is one of the few Chinese green teas systematically passing testing according to EU standards (481 pesticide residue indicators), making it a standard of the concept “clean tea” (干净茶) in the Guizhou tea branding system.
Liuzhi Special District is the only administrative district in China with “special district” status (特区), preserved from the coal-mining development era of the 1960s. The transition from coal to tea is a symbolic and real transformation of the regional economy.
The value of the “Jiucengshan Cha” brand in 2024 reached 25.67 billion yuan — an impressive indicator for regional tea that was practically unknown outside Guizhou just a few decades ago.

13. Comparison with Other Green Teas:

Dūyún Máo Jiān (都匀毛尖, Dūyún Máojiān): The most famous green tea of Guizhou, included in the ten classical Chinese teas. Produced in Qiannan Buyi and Miao Autonomous Prefecture from local small-leaf varieties. Compared to Jiuceng Shan Lu Cha, Duyun Mao Jian possesses more delicate aroma, fine needle-like form, and delicate umami profile. Jiuceng Shan is more dense, rich, and “heavy” in body.
Méitán Cuì Yá (湄潭翠芽, Méitán Cuìyá): Another leading Guizhou green tea of flat form, produced in Meitan County. In appearance and style most similar to the flat form of Jiuceng Shan Lu Cha, however grows at lower altitudes (600–900 m), giving a softer but less “cold” flavor profile.
Xī Hú Lǒng Jìng (西湖龙井, Xīhú Lóngjǐng): Classical flat green tea from Zhejiang. The flat form of Jiuceng Shan Lu Cha visually resembles Longjing but differs in more pronounced chestnut aroma, greater body density, and characteristic “high-mountain coolness,” uncharacteristic of flatland Longjing.
Shuǐchéng Chūnchá (水城春茶, Shuǐchéng Chūnchá): Green tea from neighboring Shuicheng district within the same Liupanshui City. Similar terroir and altitude profile, but Jiucengshan differs in more large-scale ecological control and presence of ancient tea trees in the foundation of population genetic fund.
Fènggāng Fuzin Fùxī Chá (凤冈富锌富硒茶, Fènggāng Fùxīn Fùxī Chá): Green tea from Fenggang County (Guizhou Province), also rich in zinc and selenium and having geographical indication status. Compared to Jiuceng Shan, Fenggang tea grows at somewhat lower altitudes, possesses a more delicate and refined flavor profile, while Jiuceng Shan wins in body density and depth of chestnut aroma.

In Conclusion:

Jiuceng Shan Lu Cha is one of the most striking representatives of the new generation of high-mountain green teas of Guizhou, combining centuries-old natural resources with modern ecological standards. “Low latitude, high altitude, and limited sunshine” — this triad of terroir factors gives the tea a rare combination of dense, rich body and soft amino acid sweetness, while uncompromising production purity control makes it a standard of “clean tea” of Guizhou. This tea is worth trying for those who appreciate rich, full-bodied green teas with pronounced mineral character and want to discover the tea wealth of southwestern China beyond the classical canon.