Kāiyáng fù xī chá

Kāiyáng Fù Xī Chá (开阳富硒茶, Kāiyáng fù xī chá) — “Selenium-rich tea from Kaiyang” — green tea from Kāiyáng County (开阳县, Kāiyáng Xiàn), Guìyáng City (贵阳市), Guìzhōu Province (贵州省), grown on soils with record selenium content for China: 3.24 mg/kg — 8–10 times higher than the Chinese average. Three-quarters of the county’s territory is classified as a “natural selenium enrichment zone” (天然富硒区). The tea’s history dates back to the Qīng era (清朝): Emperor Qiánlóng (乾隆, Qiánlóng), after tasting the local tea, pronounced the phrase that became its motto: «南方茶叶甲天下，开州茶叶甲南方» — “Southern tea is the best under Heaven, and Kaizhou tea is the best in the South” — and bestowed upon it the name “Nan Gongcha” (南贡茶, Nán Gòngchá — “Southern Tribute Tea”). Since 2013 — a geographical indication product of the PRC. By 2025 — 173,000 mu (~11,500 ha) of tea gardens, 5,500 tons of dry tea, total value — 1.58 billion yuan.

1. Classification and Origin:

• Type: Green tea (绿茶, lǜchá), non-oxidized — the main and most mass-produced line. Green tea is produced in two forms: flat (扁形, biǎnxíng — in the style of “Guizhou Longjing”) and spiral (卷曲形, juǎnqū xíng — in the style of “Qingchi Maojian”). Additional lines: Se-red tea (black tea) (富硒红茶, fù xī hóngchá — fully oxidized) and Se-white tea (富硒白茶, fù xī báichá — minimally processed). All types of tea contain elevated levels of selenium.

• Category: PRC Geographical Indication Product (中国国家地理标志产品, 2013). Intangible cultural heritage of Guìyáng City (贵阳市非遗名录, 2018). Title “One of China’s Ten Major Se-brands” (中国十大富硒品牌, 2024). Passed EU inspection for 481 pesticide residue parameters — one of the few Chinese teas with confirmed European compliance.

• Origin: China, Guìzhōu Province (贵州省), Guìyáng City (贵阳市, Guìyáng Shì), Kāiyáng County (开阳县, Kāiyáng Xiàn). The county is located northeast of Guizhou’s capital — Guiyang. The production core — five “ten-thousand-mu” townships (万亩茶叶专业乡镇, wàn mǔ chá yè zhuānyè xiāngzhèn): Nanlong (南龙乡, Nánlóng Xiāng — “cradle of tribute tea”), Héfēng (禾丰乡, Héfēng), Lónggǎng (龙岗镇, Lónggǎng), Gāozhài (高寨乡, Gāozhài) and Máoyún (毛云乡, Máoyún), which account for more than 70% of production.

• Geographic coordinates: Approximately 27°05′ N, 106°58′ E.

2. History and Cultural Significance:

• History:

  Qiánlóng Era (乾隆, 1735–1796) — Qing “tribute tea”. According to local chronicles, the history of Kaiyang tea as “tribute tea” (贡茶) dates back to Qianlong’s reign. Legend tells that a military official — “jinshi” (武进士, wǔ jìnshì) Xú Zhànkuí (徐占魁, Xú Zhànkuí) — was from Kaiyang and once treated the emperor to tea brought from his homeland. Qianlong, after tasting the infusion, exclaimed: «此何茶也？好茶，好茶，天下少有的好茶！» — “What tea is this? Excellent tea, excellent tea, the rarest good tea under Heaven!”. After this, the tea received the name “Nan Gongcha” (南贡茶, “Southern Tribute Tea”), and to organize regular supplies to the court, General Yángwēi Méi Shìqí (杨威将军梅仕奇, Yángwēi Jiāngjūn Méi Shìqí) — a colleague and fellow countryman of Xu Zhankui — was appointed. The center of “tribute tea” production became Nanlong Township (南龙乡), which remains the “cradle” of Kaiyang tea to this day.

  Decline and revival (19th–early 20th century). During the Xiánfēng era (咸丰, 1850–1861), wars and social upheavals undermined Kaiyang’s tea industry. At the end of the Qing era, entrepreneur Lǐ Qīngchí (李清池, Lǐ Qīngchí) revived the brand under the name “Kaiyang Gongcha” (开阳贡茶) and established supplies to Shanghai (上海) and Wuhan (武汉). During the Republic years (1912–1949), Kaiyang remained one of the key tea suppliers to the Guiyang market.

  Discovery of selenium and rebranding (1980s). In the 1980s, geochemical research revealed that 75% of Kaiyang County’s territory is rich in selenium — average Se content in soils is 3.24 mg/kg, which is 8–10 times higher than the Chinese average (~0.29 mg/kg). This is a geochemical anomaly related to Paleozoic sedimentary rocks enriched with organic selenium. The discovery led to renaming the tea to “Kaiyang Fu Xi Cha” (开阳富硒茶, “Selenium-rich tea from Kaiyang”), and selenium became the main marketing “anchor” of the brand.

  Modern recognition. In 2013 — geographical indication registration. In 2018 — inclusion in Guiyang City’s intangible cultural heritage registry. In 2024 — title “One of China’s Ten Major Se-brands”. Red tea from Kaiyang was awarded an international silver medal, white tea — gold at the provincial “Dou Cha Sai” (斗茶赛, 2015) competition. By 2025, tea garden area reached 173,000 mu (~11,500 ha), annual volume — 5,500 tons, total value — 1.58 billion yuan.

• Name:

  • “Kaiyang” (开阳, Kāiyáng) — county name. “Kai” (开) — “open, beginning”, “yang” (阳) — “sun, yang (masculine principle)”. Old county name — “Kaizhou” (开州, Kāizhōu).
  • “Fu Xi” (富硒, Fù Xī) — “selenium-rich” — key word defining the brand’s identity. “Fu” (富) — “rich, abundant”, “Xi” (硒) — “selenium” (chemical element Se, from “stone” 石 + phonetic 西).
  • “Cha” (茶, Chá) — tea.

• Cultural significance: Kaiyang is one of three “selenium capitals” (硒都, Xī Dū) of China alongside Ēnshī (恩施, Hubei) and Zǐyáng (紫阳, Shaanxi). The historical name “Nan Gongcha” (南贡茶, “Southern Tribute Tea”), dating back to the Qianlong era, has been returned to circulation as the name of a premium line. Guizhou as a whole is located in the core of the global origin area of the tea tree — the oldest fossilized tea leaf over one million years old was discovered here — and Kaiyang tea inherits this deep connection with the prehistory of Camellia sinensis culture.

3. Botanical Description and Raw Material:

• Variety / Cultivar: Main cultivars:

  • Fúdǐng Dàbái Chá (福鼎大白茶, Fúdǐng Dàbái Chá) — about 60% of plantings. Ultra-early variety with large white-downy buds. Suitable for producing flat forms.
  • Longjing 43 (龙井43, Lóngjǐng 43) — high-yielding clonal variety selected by the Tea Institute of Zhejiang University. Used for producing “Guizhou Longjing” — flat green tea of Kaiyang type.
  • Local population varieties (当地群体种, dāngdì qúntǐzhǒng) — large-, medium- and small-leaf. Distinguished by early vegetation (10–15 days earlier than introduced varieties), soft leaf and increased amino acid content. Ideally suited for spiral “Maojian” form.
  • All cultivars grow on soils with high Se content and absorb it through the root system in organic (bioavailable) form.

• Picking: Spring picking — main, determining quality. Standards by grades:

  • Supreme grade (特级): full bud or one bud + one leaf in initial opening stage.
  • First grade (一级): one bud + one leaf.
  • Second grade (二级): one bud + two leaves.

• Se content in fresh leaf: 0.25–4.00 mg/kg — 5.5+ times higher than ordinary green tea (~0.15 mg/kg). Selenium is predominantly in organic form (selenomethionine, selenocysteine), ensuring high bioavailability during brewing.

4. Terroir and Cultivation:

• Climate: Subtropical monsoon, with the characteristic Guizhou Plateau formula «低纬度、高海拔、寡日照» (dī wěidù, gāo hǎibá, guǎ rìzhào — “low latitude, high altitude, little sunshine”). Average annual temperature — 19.1°C (higher than most high-mountain tea regions due to low latitude). Precipitation — 1733 mm per year. Cloudiness — more than 150 days. Diffused light predominates, which favors synthesis of amino acids and L-theanine in the leaf.

• Altitude: 900–1300 m above sea level.

• Soils: Yellow soils (黄壤土, huáng rǎng tǔ), acidic (pH 4.5–6.5). Average selenium content in soil — 3.24 mg/kg — 8–10 times higher than the Chinese average. 75% of the county’s territory is classified as a “natural selenium enrichment zone”. Origin of the anomaly — Paleozoic sedimentary rocks rich in organic Se. Forest cover — 54.33%. Water resources — first class purity.

• Ecology: “Tea + forest” model (茶林相间, chálin xiāngjiàn): tea rows are interspersed with ginkgo trees (银杏, yínxìng — Ginkgo biloba) and yew trees (红豆杉, hóngdòushān — Taxus chinensis), creating a natural barrier against pests and microclimatic protection. Chemical pesticides are prohibited. Passing 481 EU inspection parameters — one of the strictest food safety standards in the world.

5. Production Technology:

Main line — green tea in two commercial forms.

• Spreading (摊青, tānqīng): Freshly picked leaves are spread on bamboo sieves for 5–10 hours — significantly longer than for most green teas (usually 2–4 hours). Moisture loss — 20–25%. Prolonged spreading promotes development of floral and chestnut notes in the aroma.

• Kill-green (杀青, shāqīng): Rotary drum at 200–250°C. High temperature ensures rapid enzyme inactivation and preservation of the leaf’s green color.

• Shaping (理条/揉捻, lǐtiáo / róuniǎn): For flat form (“Guizhou Longjing”) — pressing in a special wok or on a pressing machine that forms the characteristic flat profile with smooth surface. For spiral form (“Qingchi Maojian”) — rolling, creating tight spirals with abundant down.

• Drying (干燥, gānzào): To moisture content ≤7.0%.

• Additional lines:

  • Se-red tea (black tea) (富硒红茶): Withering (萎凋) → rolling (揉捻) → oxidation at 25°C → drying over pine wood (松明火烘焙, sōngmíng huǒ hōngbèi), imparting light smokiness remotely reminiscent of Zheng Shan Xiao Zhong.
  • Se-white tea (富硒白茶): Minimal processing — withering and natural drying. White down is completely preserved.

6. Organoleptic Characteristics:

• Dry leaf appearance: Spiral (毛尖): tight, neat spirals of green color with abundant silvery down, compact and uniform. Flat (翠片): straight, smooth, resembling classic Longjing, with glossy surface and tender green shade. Se-red tea (black tea): thin dark strips with golden tips. Se-white tea: buds with abundant white down.

• Dry leaf aroma: Chestnut (栗香, lìxiāng) — main note for green tea. In supreme grades of flat form — pure and fresh (清香, qīngxiāng). Red tea (black tea) — sweet (甜香, tiánxiāng) with light smokiness from pine drying. Aroma is persistent — cooled cup retains fragrance for at least 15 minutes.

• Liquor aroma: Chestnut aroma unfolds more fully, enriched with honey and floral undertones. Red tea (black tea) — fruity-sweet, with light smoky aftertaste.

• Taste: Fresh and mellow (鲜醇, xiān chún) — amino acids 3.5–5.0%, which is 20% higher than ordinary green teas. Rich and full-bodied (醇厚, chúnhòu) — polyphenols ≥30%. Returning sweetness (回甘) — pronounced and persistent, provided by high L-theanine content (3.4–3.8 g/100 g). Aftertaste — clean, without bitterness.

• Liquor color: Green tea — yellow-green, bright and clear (黄绿明亮). Red tea (black tea) — orange-yellow, clear (橙黄透亮). White tea — pale yellow.

• Spent leaves (wet leaves): Tender green, uniform, fleshy and soft (嫩绿匀整，肥厚柔软). Leaves are thick, elastic, with clearly distinguishable buds — evidence of high-mountain origin and enriched soils.

7. Chemical Composition:

• Selenium (硒, Se): 0.25–4.00 mg/kg in dry leaf — key marker of identity. For comparison: ordinary green tea — about 0.15 mg/kg. Excess — 5.5+ times. Selenium is predominantly in organic (bioavailable) form — selenomethionine and selenocysteine, ensuring 80–90% absorption during brewing. One of the earlier analytical characteristics (for “Nangongcha” variety): Se ~0.35 mg/kg — closer to the lower boundary of the range, but still significantly above average.

• Polyphenols (茶多酚): ≥30%. According to one analysis of “Nangongcha” variety — 23.4% (for a specific batch). Catechins, including EGCG, provide antioxidant activity and light astringency.

• Amino acids (氨基酸): 3.5–5.0% — 20% higher than ordinary green teas. According to individual analyses — up to 13% (calculated by China Tea Institute methodology — 2.8%). High indicator is due to cloudy climate and diffused light.

• L-theanine (L-茶氨酸): 3.4–3.8 g/100 g — high indicator, forming characteristic “freshness” (鲜爽) and mild calming effect.

• Caffeine (咖啡碱): According to one analysis — 2.4% — moderate content, typical for green teas.

• Water-extractable substances (水浸出物): According to analysis — 35.6%.

• Vitamins: Vitamin C (ascorbic acid), B vitamins (B1, B2), vitamin K.

• Minerals: Besides Se — zinc (Zn), magnesium (Mg), potassium (K).

• Essential oils: Form the chestnut and floral aromatic profile.

8. Health Properties:

• Highly effective selenium supplementation: Se content 5.5+ times higher than ordinary green tea. Selenium is an essential microelement necessary for immune system function, thyroid gland and antioxidant protection. Organic form of Se in Kaiyang tea ensures 80–90% absorption, making the tea one of the most effective dietary sources of selenium.

• Dual antioxidant system: Polyphenols (≥30%) + organic Se — synergy of two powerful antioxidant mechanisms: polyphenols neutralize free radicals directly, while selenium activates glutathione peroxidase — a key endogenous antioxidant enzyme.

• Tonic and cognitive effect: Caffeine (~2.4%) combined with L-theanine (3.4–3.8 g/100 g) provides mild stimulation without sharp peaks: concentration improves, mood enhances, anxiety decreases.

• Cardiovascular system support: Polyphenols help reduce LDL cholesterol levels. Selenium participates in protecting vascular endothelium from oxidative damage.

• Thyroid function support: Selenium is a cofactor of deiodinases, enzymes necessary for synthesis of active thyroid hormones (T3 from T4).

• Digestive support: Polyphenolic compounds stimulate digestive enzymes and promote healthy intestinal microflora.

• Immunomodulatory action: Selenium participates in immune cell differentiation and inflammatory response modulation; polyphenols enhance this effect.

• Skin health support: Antioxidant complex Se + polyphenols + vitamin C protects skin from photoaging and oxidative stress.

9. Brewing:

• Green tea:

  • Water temperature: 80°C.
  • Tea amount: 3 g per 150 ml water.
  • Vessel: Glass cup (for observing tea form and liquor color) or white porcelain gaiwan (盖碗).
  • Process:
    1. Warm vessel with boiling water, drain water.
    2. Add 3 g tea.
    3. Rinsing not required.
    4. Pour 80°C water.
    5. First infusion — 30 seconds.
    6. Pour out liquor. Each subsequent steeping — +15–20 seconds.
    7. Withstands 3–5 steepings.

• Se-red tea (black tea):

  • Water temperature: 90–95°C.
  • Tea amount: 5 g per 150 ml (gaiwan).
  • Process: First steeping — 3–5 seconds (quick). Withstands 5–8 steepings with gradual time increase.

• Se-white tea: 85–90°C, 3–4 g per 150 ml, first infusion — 45 seconds.

10. Storage:

• Green tea: Airtight opaque packaging, refrigerator 0–5°C. After opening — consume within 3 months. Unopened — up to 12–18 months.
• Red tea (black tea): Dry cool place, protected from light and foreign odors. Storage period — up to 2–3 years. Refrigerator not necessary.
• White tea: Allows long aging (3–5+ years) in dry, well-ventilated conditions. With age, taste becomes softer and sweeter.
• General rules: Main enemies of tea — light, moisture, foreign odors and oxygen. Do not store near products with strong aroma.

11. Market and Price Range:

• Price categories (approximate, green tea, per 500 g):

  • Supreme grade (特级): from 600 yuan (~83 USD) — single bud, early spring picking.
  • First grade (一级): 200–400 yuan (~28–55 USD).
  • Second grade (二级): 40–80 yuan per 1 kg (~5.5–11 USD/kg).
  • Premium “Nan Gongcha” (南贡茶) line: significantly more expensive — positioned as collectible and gift product.

• Authenticity Identification:

  • Buy tea with “开阳富硒茶” geographical indication marking and origin certificate.
  • Key test: request laboratory certificate of Se content. Authentic Kaiyang tea contains 0.25–4.00 mg/kg selenium — this indicator cannot be reproduced on ordinary soils.
  • Evaluate aroma: authentic Kaiyang Fu Xi Cha has persistent chestnut aroma and pronounced sweetness.
  • Check liquor: color should be clean yellow-green, without cloudiness.
  • Examine spent leaves: leaves are thick, fleshy, tender green — sign of high-mountain tea from enriched soils.

12. Recommended Sources:

• Nanlong Township (南龙乡): “Cradle of tribute tea” — historical center of production with plantations laid during the Qing era.
• Hèfēng Township (禾丰乡): One of five “ten-thousand-mu specialized tea townships” with modern processing facilities.
• Lónggǎng Township (龙岗镇): Large-scale production with emphasis on flat-form green tea.
• Gāozhài Township (高寨乡): High-altitude plantations (1200–1300 m) producing premium grades.
• Máoyún Township (毛云乡): Specializes in spiral-form “Maojian” with abundant down.

In conclusion:

Kaiyang Fu Xi Cha is a tea whose main asset is hidden underground: Paleozoic rocks that enriched soils with selenium 8–10 times above normal, transmitted it through roots to leaf in organic, bioavailable form. But Se is only the geochemical foundation; above it — chestnut aroma, amino acids 3.5–5.0% and L-theanine 3.4–3.8 g/100 g, forming a taste worthy of the Qing emperor who called this tea “the best in the South”. Four types of tea from one Se-terroir — green (in two forms), red (black) and white — provide choice from morning freshness to evening richness, but selenium remains in every cup. This tea suits those seeking not just taste, but functional benefit — and who are ready to discover in a modest Guizhou county one of the most geochemically unique terroirs of the tea world.

13. Comparison with other “Se-teas” and green teas of Guizhou:

• Ēnshī Yùlù (恩施玉露, Ēnshī Yùlù): The only surviving “steamed” green tea (蒸青) in China from Enshi (Hubei) — another “selenium capital.” Form — dark green needles. Taste — pronounced umami with marine notes. Kaiyang tea is “pan-fired” (炒青), with chestnut aroma instead of marine freshness. Both are rich in Se, but Kaiyang contains Se in higher concentration (up to 4.00 mg/kg vs ~0.5–1.0 mg/kg for Enshi).

• Zǐyáng Fú Xī Chá (紫阳富硒茶, Zǐyáng Fùxī Chá): Se-tea from Ziyang County (Shaanxi) — the third “selenium capital.” Classic green tea with mild taste and clean aroma. Se content — 0.3–0.6 mg/kg — lower than Kaiyang’s. Ziyang tea is milder and lighter in taste, Kaiyang is denser and more complex.

• Dūyún Máojiān (都匀毛尖, Dūyún Máojiān): Famous green tea from southern Guizhou, included in the “Ten Famous Teas of China.” Spiral form with abundant down. Aroma — fresher and more floral, without pronounced chestnut tone. Not a Se-tea. In prestige Duyun Maojian ranks higher, but in Se content is incomparable.

• Fènggāng Xīn Xī Chá (凤冈锌硒茶, Fènggāng Xīn Xī Chá): “Zinc-selenium tea” from Fenggang County (Guizhou) — another Se-tea of the province, but with emphasis on dual enrichment Zn+Se. Was included in the “Ten Famous Teas of Guizhou.” Kaiyang tea surpasses in Se concentration, Fenggang — in Zn.

• Méitán Cuìyá (湄潭翠芽, Méitán Cuìyá): Green tea from Meitan County (Guizhou) — one of China’s largest tea-growing counties. Flat form, resembling Longjing. Clean, fresh taste. Not a Se-tea. Meitan is larger in volume, but Kaiyang is unique precisely for its Se-terroir.

In conclusion:

Kaiyang Fu Xi Cha is a tea whose main asset is hidden underground: Paleozoic rocks that enriched the soils with selenium 8–10 times above normal, transmitted it through roots to leaf in organic, bioavailable form. But Se is only the geochemical foundation; above it — chestnut aroma, amino acids 3.5–5.0% and L-theanine 3.4–3.8 g/100 g, forming a taste worthy of the Qing emperor who called this tea “the best in the south.” Four types of tea from one Se-terroir — green (in two forms), red and white — offer choice from morning freshness to evening density, but selenium remains in every cup. This tea suits those seeking not just taste, but functional benefit — and who are ready to discover in a modest Guizhou county one of the most geochemically unique terroirs of the tea world.