Nüwa Yín Fēng · new.thetea.app

Nüwa Yín Fēng (女娲银峰, Nǚwā yín fēng) — “Silver Peak of [Mount] Nüwa” — green tea from Pínglì County (平利县, Pínglì Xiàn), Ānkāng City (安康市, Ānkāng Shì), Shaanxi Province (陕西省, Shǎnxī Shěng). The tea is cultivated on Mount Nüwashan (女娲山, Nǚwāshān) — a sacred site associated with one of the central figures of Chinese mythology: the goddess Nüwa (女娲, Nǚwā), who, according to legend, repaired the heavens with five-colored stones (五色石, wǔsè shí) and sculpted humans from yellow clay. The tea’s aroma contains a mineral undertone, poetically termed “breath of the five-colored stones” (五色石矿物气息) — a subtle sandalwood note resulting from the granitic soils of Mount Nüwa. The tea has been awarded the Gold Medal of the World Green Tea Evaluation (世界绿茶评比金奖, 2022), China’s Geographical Indication (2007), status as intangible heritage of Shaanxi, and the poetic epithet “Tea Fairy” (茶中仙子, Chá zhōng Xiānzǐ). Selenium content — 2.26 ppm — is three times higher than ordinary green tea, and Pingli County territory is part of a UNESCO Biosphere Reserve (联合国世界人与自然生物圈保护区). The signature note is orchid-sandalwood (兰花香 + 隐现檀香): orchid from mountain mist, sandalwood from “Nüwa’s stones.”

1. Classification and Origin:

Type: Green tea (绿茶, lǜchá), non-oxidized. Form — “silver needle” (形若银针, xíng ruò yínzhēn): straight, round, slightly flat, with abundant silvery down. Three seasonal lines: “Mingqian Dan Ya Yinfeng” (明前单芽银峰) — spring, single bud; “Guyu Cuifeng” (谷雨翠峰) — Grain Rain harvest, one bud + one leaf; “Qiuyun Yinfeng” (秋韵银峰) — autumn, one bud + two leaves, with “five-colored stones” note.
Category: China’s Geographical Indication Product (国家地理标志保护产品, 2007). Intangible heritage of Shaanxi Province (陕西省非物质文化遗产). Gold Medal of the World Green Tea Evaluation (世界绿茶评比金奖, 2022). Gold Medal of the Western China Tea Exhibition (2002). Gold Medal of the Panama Exhibition (2013, as part of “Hanzhong Xianmao”). Gold Medal “Zhongchabei” (中茶杯, 2022). Included in “Top 100 Famous Teas of China.” Se-enriched. Epithet — “Tea Fairy” (茶中仙子). Brand “Pingli Nüwa Cha” (平利女娲茶) valued at 2.454 billion yuan in 2021.
Origin: China, Shaanxi Province (陕西省), Ānkāng City (安康市), Pínglì County (平利县). Mount Nüwashan (女娲山). Eastern section of the Qínbā Mountains (秦巴山脉东段, Qínbā Shānmài), basin of the Hàn River (汉江, Hànjiāng) and its tributary Nanhe (南河).
Geographic coordinates: Approximately 32°22′ N, 109°21′ E.

2. History and Cultural Significance:

Origin of the name. “Nüwa” (女娲, Nǚwā) — name of the creator goddess, one of the most important figures in Chinese mythology. “Yin Feng” (银峰, Yín Fēng) — “silver peak”: reference to the silvery down on tea buds and to the mountain peaks of Nüwashan. The name, therefore, is “Silver Peak of [Mount] Goddess Nüwa.”
Tang era and “gongcha.” Tea cultivation in Pínglì County is documented from the Tāng era (唐, 618–907), when the territory was part of one of the eight great tea regions of the empire. During the Qīng era (乾隆, 1735–1796), local “Sanliya Maojian” (三里垭毛尖, Sānlǐyà Máojiān) became “gongcha” — tribute tea for the imperial court, establishing a centuries-long reputation of Pingli tea as “贡茶之乡” (hometown of tribute tea).
Creation of “Nüwa Yinfeng.” In the late 20th century, a scientific team with participation of local tea experts developed a new tea that combined traditional high-mountain raw material with mechanized technology and manual finishing (提毫, tíháo — “raising the down”). The tea was named after Mount Nüwashan — a sacred place where, according to legend, the goddess repaired the heavens.
International recognition. 2002 — Gold Medal of the Western China Tea Exhibition. 2007 — obtaining China’s Geographical Indication. 2013 — Gold Medal of the Panama Exhibition (as part of “Hanzhong Xianmao”). 2022 — Gold Medal of the World Green Tea Evaluation (世界绿茶评比金奖) — highest international recognition for green tea. Same year — Gold Medal “Zhongchabei” (中茶杯). Brand “Pingli Nüwa Cha” valued at 2.454 billion yuan (2021).
Industry scale. Currently in Pingli County, 11 tea-growing townships out of 11 have tea bases with areas exceeding 10,000 mu each; 55 out of 137 administrative villages are specialized “tea villages” with areas exceeding 1,000 mu. Total area of tea and jiaogulan plantations — 25 万亩 (250,000 mu, ~16,700 ha). Annual production — approximately 13,900 tons, total value — over 15.5 billion yuan. More than 10,000 families are connected to the tea industry, average per capita income increase from tea — 1,565 yuan. The county received the title “全国绿茶重点产区” (“National Key Green Tea Production Area,” 2025).
Cultural significance. Nüwa (女娲) — one of the most ancient figures in Chinese mythology: creator goddess who repaired the heavens with five-colored stones and sculpted humans from yellow clay. Her consort — Fúxī (伏羲, Fúxī), creator of the trigrams of the “I Ching” (《易经》). Mount Nüwashan in Pingli County — sacred place where, according to legend, the goddess accomplished her feat. At the foot of the mountain are preserved ruins of “Guanya Guchancheng” (关垭古长城) — remains of the Chu wall approximately 2,700 years old, the oldest in China. The tea’s epithet — “茶中仙子” (“Tea Fairy”) — emphasizes the mythological aura. Pingli County is also the birthplace of “pingxian” (平利弦子戏), traditional shadow puppet theater included in Shaanxi’s intangible heritage list.

3. Botanical Description and Raw Material:

Variety / Cultivar: Primary — Pingli Quntizhong (平利群体种, Pínglì Qúntǐzhǒng) — local population variety belonging to Camellia sinensis var. sinensis. Bush type (灌木型, guànmù xíng). Leaf — from elliptical to “willow-shaped” (柳叶形). Early vegetation, increased frost resistance. Additional cultivars: Longjing 43 (龙井43号) and Fúdǐng Dàbái Chá (福鼎大白茶). Biochemical profile: polyphenols — 22.1–25%, amino acids — 3.86–5.2%, selenium — significantly above normal (2.26 ppm in finished tea; in soils — 0.35–3.85 mg/kg, three times higher than usual indicators).
Harvest: Spring (明前, Míngqián — before Qingming; 谷雨, Gǔyǔ — before Grain Rain), summer and autumn. Spring — primary and most valuable.
Grades:
- Special “Yumao” (玉毫, Yùháo): Single bud (单芽, dānyá), 90%+ pure buds, length 1.5–2.0 cm. Form — “silver needle.” Down abundant. Delicate aroma, maximum freshness.
- First “Yunfeng” (云峰, Yúnfēng): One bud + one leaf initial opening (一芽一叶初展), ≥90%. Chestnut-orchid aroma.
- Second “Cuihua” (翠华, Cuìhuá): One bud + two leaves. Full-bodied taste, less pronounced down.

4. Terroir and Cultivation:

Climate: Qínbā Mountains (秦巴山脉) — boundary between northern and southern China, transition zone from subtropical to temperate climate. Average annual temperature — 14–16°C. Precipitation — approximately 900 mm per year (but during active growth season, April–September, — over 1,000 mm). Cloud cover — 65–85%, providing diffused light and slowed photosynthesis. Forest cover — 76%.
Altitude: Main tea gardens — at 400–800 m elevation. Production core — 600–1,500 m, zone of maximum Se accumulation and aromatic precursors.
Soils: Granitic acidic brown (花岗岩酸性棕壤, pH 4.5–5.5). Organic matter content >1.5%. Selenium in soils — 0.35–3.85 mg/kg, three times higher than China’s average. Pingli County is located in the “selenium belt” (富硒带, fùxī dài) — geochemical anomaly covering southern Shaanxi and northern Hubei.
Ecology: County territory is part of UNESCO’s “Man and Biosphere” Reserve (联合国人与自然生物圈保护区). Absence of heavy industry. 26 tea enterprises in the county have organic production certification, 12 — Good Agricultural Practice (GAP) certification, 64 — SC production licenses. In total, over 170 enterprises in the county are covered by product quality traceability systems.

5. Production Technology:

Nüwa Yin Feng technology combines complete mechanization of main stages with manual “提毫” (raising the down) — unique finishing operation. For autumn tea, “三层焙火” (sāncéng bèihuǒ) — three-layer roasting is applied, having no analogues in green tea production.

Spreading (摊晾, tān liáng): Fresh leaf is spread on bamboo sieves. Duration — 12 hours — one of the longest among Chinese green teas. Method poetically termed “cloud spreading” (云雾摊晾, yúnwù tān liáng). Extended withering at cool mountain temperatures initiates formation of aromatic precursors creating the orchid profile.
Kill-green (杀青, shāqīng): Rotary drum at 140°C — lower than many green teas (typically 200–300°C), preserving maximum amino acids and Se-containing compounds.
Wind cooling (清风摊凉, qīngfēng tān liáng): Rapid cooling of fixed leaf with air flow, preventing “over-cooking” and loss of delicate aroma.
Shaping (整形, zhěngxíng): Multi-function machine at 100°C. Light pressing to preserve “needle-like” form (圆直似针). Excessive pressure inadmissible — leaf must retain integrity and round cross-section.
“Raising the down” (提毫, tíháo): 90–100°C. Manual operation — master uses rotational movements to extract silvery down to bud surface. This stage gives the tea its characteristic “silver” appearance and forms “golden halo from down” (金色毫晕, jīnsè háoyùn) in the liquor.
Cooling → final drying (足干, zúgān): 70–80°C to residual moisture ≤6%.
Three-layer roasting for autumn tea (三层焙火, sāncéng bèihuǒ): Unique smoke flavoring technology — three fuel layers: pine wood (松柴) → bamboo charcoal (竹炭) → mugwort (艾草, àicǎo). Each layer contributes its aromatic component: pine — resinous note, bamboo — mineral purity, mugwort — herbal undertone. Result — autumn tea with pronounced “five-colored stones” note.

6. Organoleptic Characteristics:

Dry leaf appearance: Straight “silver needles” (圆直似针, yuánzhí sì zhēn), slightly flat, uniform (微扁匀齐). Abundant silvery down covers the surface of each bud. Color — emerald green with silvery sheen.
Dry leaf aroma: “Tender” (嫩香, nèn xiāng) — primary. Chestnut (栗香) — first grade. Orchid (兰花香, lánhuā xiāng) — subtle, manifesting when cup is warmed.
Liquor aroma: Multi-layered. Top note — orchid (兰花香), middle — chestnut, base — “hidden sandalwood” (隐现檀香, yǐnxiàn tánxiāng) — mineral note poetically described as “breath of Nüwa’s five-colored stones” (五色石矿物气息). Orchid — from mountain mist, sandalwood — from granitic soils.
Taste: Fresh and brisk (鲜爽, xiānshuǎng) — leading characteristic. Mellow and rich (醇厚, chúnhòu) — result of 22.1% polyphenols. “Smooth” (甘滑, gānhuá) — silky texture on tongue. Pronounced returning sweetness (回甘). Aftertaste — long-lasting, with mineral undertone.
Liquor color: Tender green, bright and clear, “like jade” (清澈如翡翠, qīngchè rú fěicuì). Characteristic detail — golden halo from down (泛金色毫晕, fàn jīnsè háoyùn): finest down suspended in liquor creates golden glow in backlight.
Spent leaves: Tender, in “bouquets” (成朵, chéng duǒ), yellow-green, soft. Buds intact, resilient.

7. Chemical Composition:

Selenium (Se): 2.26 ppm in finished tea — three times higher than ordinary green tea. Source — “selenium belt” of Qinba Mountains (0.35–3.85 mg Se/kg soil). Selenium — powerful antioxidant participating in cell membrane protection, thyroid and liver function regulation.
Polyphenols: 22.1% (according to producers — up to 25%). Main components — catechins, including EGCG. Relatively high indicator for high-mountain tea — due to Se-enriched soils and sufficient insolation of Bashan’s southern slopes.
Amino acids: 3.86% (“Yunfeng” grade). “Yumao” grade (single spring buds) — up to 5.2%. Primary — L-theanine.
Caffeine: 2–4% (typical for green tea). In balance with L-theanine provides mild stimulation.
Vitamins: Vitamin C (preserved due to gentle fixation at 140°C), vitamins B₁, B₂, E, carotenoids.
Minerals: Zinc, potassium, manganese — from granitic soils. Elevated selenium — distinguishing feature.
Essential oils: Terpene and phenolic compounds forming orchid-sandalwood profile. 12-hour spreading at cool temperatures maximizes formation of linalool and geraniol (orchid components), while granitic soils contribute mineral undertones.

8. Health Properties:

Se-enrichment (×3). Selenium in bioavailable form participates in antioxidant protection (glutathione peroxidase), thyroid regulation and liver support. Two-three cups of Nüwa Yin Feng daily provide significant portion of daily Se requirement.
Antioxidant action. High polyphenols (22.1%) + selenium = dual antioxidant system. EGCG neutralizes free radicals; Se enhances enzymatic protection.
Tonic effect. Caffeine balanced with L-theanine — gentle alertness, improved concentration without anxiety.
Liver support. Selenium and catechins show hepatoprotective action, promoting detoxification.
Cardiovascular support. Polyphenols reduce LDL, normalize blood pressure. Selenium participates in preventing oxidative vascular damage.
Cognitive support. L-theanine stimulates brain α-waves, improving attention and memory.
Immunomodulating action. Selenium + zinc + EGCG — triple immune system support.
Antibacterial action. Catechins show bacteriostatic activity in oral cavity.

9. Brewing:

Water temperature: 80°C (沸水晾3分钟, “cool boiling water 3 minutes”).
Tea quantity: 3 g per 150 ml.
Vessels: “Fuxi glass” (伏羲式玻璃杯, Fúxī shì bōlíbēi) — glass cup named after Fuxi — Nüwa’s consort and creator of “I Ching” trigrams. Mythological couple — in one cup. Alternative — local black ceramics (本地黑陶碗, běndì hēi táo wǎn).
Process:
1. Warm glass with boiling water, drain.
2. Add 3 g tea.
3. “Middle pour” method (先注水1/3摇香，再注满): pour water to 1/3 volume, gently swirl glass to release aroma (摇香, yáo xiāng), then fill completely.
4. First infusion — 2 minutes (longer than most green teas — for full orchid-sandalwood profile development).
5. Each subsequent — +15 seconds.
6. 3–5 infusions. Highest grade “Yumao” withstands up to 5 steeps.
Cold brewing: 3 g + 500 ml mineral water, 4 hours in refrigerator. Result — refreshing beverage with pronounced sweetness and light sandalwood undertone. Consume within 24 hours — selenium oxidizes with prolonged air contact.

10. Storage:

Conditions: Airtight packaging, refrigerator 0–5°C. Especially important for preserving Se in bioactive form.
Tea enemies: Moisture, light, foreign odors, oxygen (Se oxidizes).
Shelf life: 12–18 months with proper storage. Cold brewing — consume within 24 hours.
Peculiarity: Selenium in tea is present predominantly in organic form (selenomethionine, selenocysteine), which is more bioavailable but also more susceptible to oxidation than inorganic forms. Therefore for Nüwa Yin Feng, packaging airtightness and minimizing oxygen contact are especially important — Se-containing compounds degrade faster than polyphenols or amino acids. Opened packaging recommended for use within 2 months.

11. Price and Counterfeits:

Price range: “Yumao” grade (特级) — from 800 yuan per 500 g. “Yunfeng” (一级) — 400–800 yuan. “Cuihua” (二级) — 200–400 yuan. Autumn “Qiuyun Yinfeng” with three-layer roasting — separate price category.
How to avoid counterfeits:
- Buy products with GI marking “女娲银峰” and “平利女娲茶” sign.
- Key visual test: “金色毫晕” (golden halo from down) in liquor — counterfeits lack this.
- Aromatic test: “隐现檀香” (hidden sandalwood) in aroma — characteristic note due to granitic soils of Mount Nüwashan. Without it — not Nüwa Yin Feng.
- Form: genuine “silver needles” — straight, round in cross-section, with abundant down. Counterfeits — flat, loose, without down.
- Suspiciously low price: “Yumao” grade cannot cost less than 500 yuan per 500 g.

12. Interesting Facts:

Goddess Nüwa and “five-colored stones.” Mount Nüwashan — place where, according to legend, the goddess repaired the heavens with five-colored stones (五色石). Mineral note in tea aroma — sandalwood undertone due to granitic soils — is poetically described as “breath of Nüwa’s stones.” Connection of mythology and terroir — unique in tea world.
Fuxi glass. Producer recommends brewing in “伏羲式” glass cup — reference to Fùxī (伏羲), Nüwa’s consort and creator of “I Ching” trigrams. Mythological couple — husband and wife — reunited in each cup.
World Green Tea Gold (2022). Highest international evaluation for green tea. Same year — gold “Zhongchabei” (中茶杯), oldest national competition (since 1994). Double gold in one year — rare for regional tea.
“Triple roasting” (三层焙火). Pine → bamboo charcoal → mugwort — three-layer smoke flavoring for autumn tea. Technology has no analogues in green tea production — closest parallel — roasting of Wuyi oolongs, but there single-type charcoal is used.
Se 2.26 ppm × 3. Selenium from UNESCO Biosphere Reserve soils. “Selenium belt” of Qinba Mountains — one of China’s largest geochemical anomalies, stretching from southern Shaanxi to northern Hubei.
12 hours spreading. “Cloud spreading” (云雾摊晾) — one of the longest in green tea production. For comparison: Longjing — 6–10 hours, Bi Luo Chun — 3–4 hours.
Chu wall at tea garden foot. At Mount Nüwashan are preserved ruins of “Guanya Guchancheng” — remains of Chu kingdom wall ~2,700 years old, oldest known “long wall” in China. Tea and ancient wall — on same mountain.

13. Comparison with Other Green Teas:

Zǐyáng Máo Jiān (紫阳毛尖, Zǐyáng Máojiān): Another Se-enriched tea from Ankang. Downy, fresh. Differs from Nüwa Yin Feng in form (twisted vs. needle-like), absence of sandalwood undertone and lesser orchid note.
Ēnshī Yù Lú (恩施玉露, Ēnshī Yùlù): Se-enriched green tea from Hubei, steamed (蒸青). Nüwa Yin Feng — pan-fired (炒青/烘青), giving different aromatic profile: chestnut-orchid vs. marine-grassy of Yu Lu.
Huángshān Máo Fēng (黄山毛峰, Huángshān Máofēng): Downy, orchid aroma, altitude 700–1,800 m. Similar orchid profile, but without sandalwood undertone and Se-enrichment. Nüwa Yin Feng — more mineral.
Xìnyáng Máo Jiān (信阳毛尖, Xìnyáng Máojiān): Downy, fresh, astringent. Polyphenols — 18–25%. Nüwa Yin Feng has comparable polyphenol level, but supplemented with Se-enrichment and unique sandalwood undertone.
Ānjí Bái Chá (安吉白茶, Ānjí Báichá): Record amino acids — 5–7%. Light body, delicate umami. Nüwa Yin Feng — fuller (polyphenols 22% vs. 10–14% in Anji), with Se-enrichment and mineral profile absent in Anji.

In Conclusion:

Nüwa Yin Feng — “Silver Peak” of the mountain where the goddess repaired the heavens: orchid-sandalwood aroma with “breath of five-colored stones,” selenium three times above normal, World Green Tea 2022 gold, UNESCO Biosphere Reserve and Fuxi glass for brewing. This is tea where mythology and terroir are inseparable: granitic soils of Mount Nüwa give mineral undertone that poets call “breath of stones” and chemists — consequence of Se-geochemical anomaly. 12 hours of “cloud spreading,” manual “raising the down” and three-layer roasting of autumn tea — technologies having no analogues in green tea world. Nüwa Yin Feng — “Tea Fairy” for those who believe mythology lives in every cup, and for those who value Se, EGCG and golden halo of silver down.