Liùlóng hóngchá

• Type: Red tea (black tea) (红茶, hóngchá) — fully oxidized.
• Category: Regional Chinese red teas. “Liulong Cha” (六龙茶) is registered as a product with national geographical indication for agricultural products (国家地理标志农产品). Red tea is produced under the brand “Liulong Yanchi” (六龙岩赤, Liùlóng Yánchì, “Red Cliff of Liulong”) and includes several varieties: “Golden Bud” (金芽红茶), “Golden Spiral” (金螺红茶), “Traditional Xiaozhong” (传统小种红茶).
• Origin: China, Guǎngxī Zhuāng Autonomous Region (广西壮族自治区, Guǎngxī Zhuàngzú Zìzhìqū), Héchí Prefecture (河池市, Héchí Shì), Nándān County (南丹县, Nándān Xiàn). The historical homeland and production core — Liùzhài Township (六寨镇, Liùzhài Zhèn), Lóngmǎ Village (龙马村, Lóngmǎ Cūn). The protected zone also covers Mangchang Township (芒场镇), Yueli Township (月里镇), Chengguan Township (城关镇) and Zhongbao Miáo Township (中堡苗族乡) — a total of 5 township units and 70 administrative villages.
• Geographic coordinates: ≈ 25.0° N, 107.5° E (reference point at the center of Nandan County; the original file contained erroneous coordinates — corrected).

2. History and Cultural Significance:

• History: Tea cultivation in the Longma Village area spans approximately 800 years, dating back to the Song–Yuán period (宋元, 12th–14th centuries), when local residents began purposefully planting tea bushes on mountain slopes. Nandan County is located at the junction of Guangxi and Guizhou, near historical trade routes, which facilitated the spread of tea culture.

  In the 1930s (1932 is mentioned), local tea cultivation received new impetus: the first large plantations were established. In the 1960s, as part of nationwide agricultural modernization, work began on production standardization. For a long time, Liulong tea was known primarily as green tea: “Liulong Baihao” (六龙白毫, white down), “Liulong Yunjian” (六龙云尖, “cloud tip”), “Liulong Cuipian” (六龙翠片, “jade flake”), “Zhonghua Yu Ya” (中华玉芽, “jade bud of China”).

  Production of red tea under the “Liulong Yanchi” (六龙岩赤) brand is a relatively recent development, evolving since the 2010s. Liùlóng Tea Company (六龙茶业) led the process, applying the model “company + cooperative + base + farming households.” In 2011, the “Liulong Cha” brand passed certification as a “green product” (绿色食品A级). In 2019, it received the Hong Kong STC international quality certificate with the “Zheng” mark (正印). In 2022, “Liulong Cha” was registered as a national geographical indication product. The technique of making Liulong tea is included in the registry of intangible cultural heritage of Hechi City. In 2025, the brand continues to develop, focusing on tea tourism and export.

  Among the most significant awards: gold medal at the International Tea Exhibition in Chéngdū (中国（成都）国际茶博览会金奖); first prize in the “Zhong Cha Bei” competition (中茶杯全国名优茶评比一等奖); first prize in the “Guo Yin Bei” competition (国饮杯全国茶叶评比一等奖); gold medal at the Guangxi Special Agricultural Products Exhibition. Such concentration of top-level awards for a relatively young brand is rare, testifying to the genuine quality of raw materials and mature technology.

• Name: The name “Liulong” (六龙) has dual meaning. On one hand, it indicates the place of origin — Liùzhài Township (六寨), Lóngmǎ Village (龙马, “dragon horse”), from whose first characters 六龙 (“Six Dragons”) is composed. On the other — the name refers to the classical text “I Ching” (《易经》), where in the Qiān hexagram (乾卦) it is said: “時乘六龍以御天” — “In due time ride six dragons to govern Heaven.” This image symbolizes power, harmony and ascension — which resonates with the brand’s ambitions. 红茶 (hóngchá) — “red tea.” The red tea brand “Yanchi” (岩赤) literally means “red cliff,” emphasizing the rocky mountain character of the terroir.

• Cultural significance: Nándān County is the homeland of the Baiku Yáo people (白裤瑶, Báikù Yáo, “white-trouser Yao”), one of the most distinctive ethnic groups of southern China, whose culture is recognized as a “living fossil” of ethnography. The tea traditions of Nándān are inseparably linked with Yáo and Miáo (苗族) life — tea accompanies rituals, festivals and everyday hospitality. Since 2018, the annual Nándān Tea Culture and Tourism Festival (南丹茶文化旅游节) has been held, combining tastings, master classes on tea picking and processing, tea incense making competitions (制香), RV routes and popularization of the “adopt a tea tree” program (认养茶树).

3. Botanical Description and Raw Material:

• Variety / Cultivar: Predominantly local populations of Camellia sinensis (群体种, qúntǐzhǒng), adapted to the mountain conditions of northwestern Guangxi through centuries of naturalization. Selective cultivars with increased amino acid content are also used for producing elite green teas; for red tea, batches with sufficient polyphenol content are selected to ensure deep oxidation.
• Harvest: Spring (March–April) — main season. Summer and early autumn — additional harvests. Due to the relatively southern location (≈ 25° N) and mild climate, spring harvest begins 1–2 weeks earlier than in more northern areas of Guangxi.
• Harvest standard: For “Golden Bud” (金芽红茶) — single buds or bud with one half-opened leaf. For “Golden Spiral” (金螺红茶) — one bud and one–two leaves. For “Traditional Xiaozhong” (传统小种红茶) — one bud and two–three leaves, with more mature raw material allowing light smokiness.
• Raw material requirements: Whole, fresh leaf without mechanical damage and signs of disease. Raw material passes certification as harmless (无公害) and “green” (绿色食品A级). Total area of certified plantations — 3,820 mu (≈ 255 hectares).

4. Terroir and Cultivation:

• Growing altitude: About 700–900 meters above sea level; main gardens concentrated at ≈ 800 m elevation.
• Topography: Mountain-hilly landscape of northwestern Guangxi. Nandan County is located at the junction of the Yunnan-Guizhou Plateau and Guangxi Mountains, creating a complex mosaic of microclimates. Tea gardens are sheltered in river valleys and on gentle slopes protected from winds.
• Climate: Subtropical monsoon with notable vertical zonation. Characterized by significant day-night temperature differences (diurnal amplitude 8–12°C), frequent fogs and cloudiness. Average annual temperature — about 17–19°C; average annual precipitation — 1,300–1,500 mm. Diffused light and high humidity promote amino acid accumulation and formation of delicate aromatic compounds.
• Soils: Mountain yellow and red soils, weakly acidic (pH 4.5–6.0), with good organic matter content. Parent rocks — sandstones and shales, providing excellent drainage and mineral saturation. Soil stoniness contributes a characteristic mineral “cliff” note to the tea, reflected in the brand name “Yanchi” — “Red Cliff.”
• Agricultural practices: Ecological practices: hand picking, limited use of chemical protection agents, emphasis on organic fertilizers. The “company + cooperative + base + farming households” model involves local population in the tea production chain and ensures stable quality control.

5. Production Technology:

Liulong Hong Cha is produced using classical gongfu hongcha technology; for the “Traditional Xiaozhong” line, elements of low-smoke smoking are applied. The manufacturing technique is included in the registry of intangible cultural heritage of Hechi City.

• Picking (采摘, cǎizhāi): Hand selection of tender raw material according to the standard of the specific grade.
• Withering (萎凋, wěidiāo): Reducing leaf moisture by 30–40%. Natural withering on bamboo sieves or combined (air + gentle heating) is used. The degree of turgor loss is controlled for precise adjustment of subsequent oxidation.
• Rolling (揉捻, róuniǎn): Leaf shaping; for “Golden Spiral” — characteristic spiral twist; for “Golden Bud” — more gentle rolling with emphasis on preserving bud down.
• Oxidation (发酵, fājiào): Controlled oxidation at 25–30°C and high humidity. Duration is individually selected: for “Golden Bud” — shortened, for “Traditional Xiaozhong” — deeper, with subsequent light smoky heating.
• Drying (烘干, hōnggān / 干燥, gānzào): Profile fixation. For most lines — clean hot air; for “Traditional Xiaozhong” — final stage with minimal contact with smoke from coniferous species, imparting a light smoky note without aggressiveness.
• Sorting (分级, fēnjí): Separation by fractions. Batches with high proportion of golden tips (金毫) are separately distinguished.

6. Organoleptic Characteristics:

• Dry leaf appearance: Thread-like, neat twist (条索, tiáosuǒ); for “Golden Spiral” — elegant spirals. Color — dark chestnut to black. Golden tips (金毫) are distinctly visible, especially in “Golden Bud” batches.
• Dry leaf aroma: Warm, with honey base and distinct notes of dried fruits. “Traditional Xiaozhong” has light, delicate smokiness (轻烟香), without obtrusiveness.
• Liquor aroma: Multi-layered: opening wave — honey and dried fruits (apricots, raisins); middle — bread crust with caramel undertone; final — light woody tones. The smoky line adds a subtle pine-resinous touch.
• Taste: Dense, rounded, with clean natural sweetness. Astringency moderate and “velvety,” without harshness. Aftertaste — warming, prolonged, with nuances of honey and roasted chestnut. “Golden Bud” — the softest and sweetest; “Traditional Xiaozhong” — the most “characteristic,” with mineral depth and smoky aftertaste.
• Liquor color: Red-amber (红琥珀色), bright and clear. “Golden Bud” — lighter, orange-golden.
• Spent leaves: Leaf opens elastically and evenly; shades from copper-brown to reddish-chestnut. Leaf integrity is preserved, testifying to quality hand picking and careful processing.

7. Chemical Composition:

• Polyphenols: Catechin oxidation products — theaflavins (form brightness and “liveliness” of liquor) and thearubigins (color depth and taste “body”). Total polyphenol content — typical for mountain red teas of southern China (≈ 22–26%).
• Amino acids: Including L-theanine — provide softness, sweetness and “honey” aftertaste. High-altitude conditions with frequent fogs promote increased amino acid accumulation.
• Alkaloids: Caffeine (typically 2.5–3.5%), theobromine and theophylline in trace amounts.
• Vitamins and minerals: B-group vitamins; potassium, magnesium, manganese, zinc. Mountain soils of Nandan enrich the leaf with microelements.
• Volatile aromatic compounds: Complex of terpenes (linalool, geraniol), aldehydes and Maillard reaction products. The smoky line is characterized by presence of guaiacol and syringol — products of coniferous wood combustion.
• Pectic substances: Moderately elevated content, characteristic of local mountain populations; gives the liquor a “rounded” texture.

8. Health Properties:

• Gentle stimulation: Caffeine combined with L-theanine provides steady alertness and concentration without nervousness, with a milder effect than coffee.
• Antioxidant action: Theaflavins and thearubigins possess pronounced antioxidant potential; regular red tea consumption is associated with slowing oxidative stress.
• Digestive support: Warm red tea with tannins gently stimulates digestive processes; especially comfortable after heavy or fatty meals.
• Cardiovascular system: Red tea polyphenols support vascular elasticity and normalize cholesterol levels with regular moderate consumption.
• Warming effect: Full-bodied liquor with honey profile subjectively reduces feelings of cold and fatigue — ideal beverage for autumn-winter season.
• Cognitive functions: L-theanine promotes generation of brain alpha waves, supporting a state of “calm alertness” — optimal for creative and intellectual work.

Note: Listed properties are based on general data about bioactive components of red tea and do not replace medical consultation.

9. Brewing:

• Water temperature: 90–95°C.
• Tea quantity: 4–6 g per 100–120 ml.
• Teaware: Gàiwǎn (盖碗) — optimal for revealing aromatic profile; porcelain or glass teapot; Yixing teapot for more rounded taste.
• Process:
  1. Warm teaware with hot water and drain.
  2. Add tea; inhale aroma of warmed leaf.
  3. Rinse usually not necessary, but acceptable (1–2 seconds) for tightly rolled leaf.
  4. First infusion: 8–12 seconds.
  5. 2nd–4th infusions: 10–15 seconds.
  6. Then increase time by 5–10 seconds; high-quality Liulong Hong Cha withstands 6–8 infusions.
  7. “Traditional Xiaozhong” with smoky note is especially good at slightly higher temperature (95°C) and slightly increased exposures — this allows fuller revelation of its characteristic smoky-sweet profile.

10. Storage:

• Airtight containers (tin cans, vacuum bags), protection from foreign odors, direct light and moisture.
• Optimal: 15–25°C, dry dark place.
• Liulong red teas are best consumed fresh (within 6–18 months after production), but quality batches can “round out” up to 2–3 years with proper storage, acquiring additional depth and “velvetiness.”
• The smoky “Traditional Xiaozhong” line allows somewhat longer storage: smoky notes soften over time, integrating into the taste.

11. Price and Counterfeits:

• Price range: Affordable — middle segment. Liulong Hong Cha — one of the most attractive red teas of southern Guangxi in terms of “price — quality” ratio. “Golden Bud” — most expensive in the line; “Traditional Xiaozhong” — slightly cheaper.
• Cost factors: Harvest standard (single bud vs. bud with leaves); season (spring valued higher); grade and specific line of “Yanchi” brand.
• How to avoid counterfeits:
  1. Buy from authorized dealers of Liulong Tea Company or through certified regional channels.
  2. Evaluate leaf: even twist, absence of dust and foreign inclusions; presence of golden down for “Golden Bud.”
  3. Check aroma: clean, without “burnt” coarseness or moldy notes.
  4. Liquor: red-amber, bright, clear; cloudiness — alarming sign.
  5. Be skeptical of suspiciously low price for declared grade.

12. Interesting Facts:

• The name “Liulong” (六龙, “Six Dragons”) — one of the most poetic in the world of Chinese tea: it refers to an ancient image from the “Book of Changes,” symbolizing power and celestial harmony.
• Nandan County is the homeland of the white-trouser Yáo (白裤瑶), one of the least studied and most distinctive ethnic groups of China. Their traditional culture, including bronze drums (铜鼓), weaving and rituals, is closely intertwined with tea ceremonies. A visit to Nandan allows combining tea and ethnographic tourism.
• Liulong Cha is one of eight Nandan products that received national geographical indication, alongside Nándān Yáo chicken (南丹瑶鸡), Nandan blueberries and other specialties.
• At the Sixth Nandan Tea Culture Festival (2023), the “adopt a tea tree” program (认养茶树) was launched: anyone can take care of a specific tea tree on the plantation and receive personalized harvest.
• Red tea “Liulong Yanchi” is a relatively young product, but in a short time it has collected an impressive collection of national-level awards, testifying to the high quality of local raw materials and producers’ mastery. Liulong Tea Company actively develops tea tourism, offering guests plantation routes with self-picking opportunities, processing and tasting master classes, as well as introduction to Yao culture.

13. Varieties and Grades:

Liulong tea is produced in several lines covering different categories and grades:

Green teas (main historical product):

• Liùlóng Báiháo (六龙白毫) — white down green tea, covered with delicate down; fresh, mild profile.
• Liùlóng Yunjian (六龙云尖) — “cloud tip”; denser twist, bright vegetal aroma.
• Liùlóng Cuìpiàn (六龙翠片) — “jade flake”; flat-twisted green tea with chestnut notes.
• Zhōnghuá Yǔ Yá (中华玉芽) — “jade bud of China”; elite single-bud green tea.

Red teas (“Yanchi” brand, 岩赤):

• Jīn Yá Hóngchá (金芽红茶, “Golden Bud”) — single bud or “bud + one leaf”; most delicate and sweet, with abundance of golden down.
• Jīn Luó Hóngchá (金螺红茶, “Golden Spiral”) — spiral twist, one bud and one–two leaves; balance of sweetness and density.
• Chuántǒng Xiǎozhǒng Hóngchá (传统小种红茶, “Traditional Xiaozhong”) — more mature raw material, light smokiness, most “characteristic” and full-bodied in the line.

Dark tea:

• Lǎo Changzhang Hēichá (老厂长黑茶, “Old Director’s Heicha”) — post-fermented tea; separate line, not included in red category.

Quality levels within each line differ by harvest standard (单芽, 一芽一叶, 一芽二叶), proportion of tips, evenness of twist and harvest season.

In conclusion:

Liulong Hong Cha is a red tea with a dragon name and mountain character, born at the picturesque junction of Guangxi and Guizhou, in the land of white-trouser Yao and bronze drums. Behind it lies eight hundred years of tea cultivation history and a young, ambitious branding program backed by genuine quality: clean sweetness, honey-fruit bouquet and that special “cliff” mineral undertone that mountain soil of northwestern Guangxi imparts.

Liulong Hong Cha is an excellent choice for getting acquainted with red teas of southwestern China: affordable in price, aromatic, with an interesting palette of grades from the most delicate “Golden Bud” to the characteristic “Traditional Xiaozhong” with light smokiness. The “Yanchi” line allows selecting tea for any mood — from elegant morning “Golden Bud” to evening, cozy-smoky “Xiaozhong.” And for those who value not only taste but also history in every cup, Liulong offers a rare combination: ancient tea tradition and living ethnocultural heritage of one of the most colorful corners of China.