Shāngnán Quán Míng · new.thetea.app

Shangnan Quan Ming is a high-quality green tea from Shāngnán County (商南县, Shāngnán Xiàn) in Shāngluò City (商洛市, Shāngluò Shì), Shaanxi Province. This is a product with geographical indication (地理标志产品), which received protected status in 2007. The tea belongs to the rare type in Chinese tradition of “half-roasted half-dried” (半烘半炒, bàn hōng bàn chǎo) and is distinguished by its characteristic aroma of tender chestnut (嫩栗香, nèn lì xiāng). Shangnan Quan Ming is a symbol of the success of the “Southern Tea Goes North” program (南茶北引, nán chá běi yǐn), thanks to which tea production was established for the first time in history at the 33rd parallel north latitude, in the foothills of the Qinling Mountains.

1. Classification and Origin:

Type: Green tea (绿茶, lǜchá) — unfermented; degree of oxidation is minimal (less than 5%). Technology — half-roasted half-dried (半烘半炒, bàn hōng bàn chǎo): combination of wok-firing and final hot-air drying.
Category: Regional Chinese green teas, high-quality tea from the “new northern tea region” (新兴北方茶区). Since 2010, included in the regional brand system “Qinling Quan Ming” (秦岭泉茗, Qínlǐng Quán Míng) — the unified public brand of Shaanxi Province teas.
Origin: China, Shaanxi Province (陕西省, Shǎnxī Shěng), Shāngluò City (商洛市), Shāngnán County (商南县). The production zone covers 13 townships and towns, including Chengguan (城关镇), Fushui (富水镇), Shima (试马镇) and others.
Geographic coordinates: 33°06′–33°44′ N, 110°24′–111°01′ E.

2. History and Cultural Significance:

History:

The history of Shangnan Quan Ming is the history of one woman and her half-century obsession. Shangnan County is located at the 33rd–34th parallel, significantly north of the traditional boundary of Chinese tea cultivation (around 30° N). Until the 1960s, tea was never produced here.

The Era of “Southern Tea Goes North” (1962–1970). In 1961, graduate of the Northwest Agricultural Institute (西北农学院, Xīběi Nóngyè Xuéyuàn) Zhāng Shuzhen (张淑珍, Zhāng Shūzhēn, 1937–2024) came to work at the Shangnan County forestry station. Inspired by the story of veteran partisan Méi Guānghuá (梅光华) about wild tea trees in neighboring Ankang, she began experiments with tea bush introduction in 1962. The first attempts to plant seedlings from southern provinces failed — the plants did not survive the winter. Then Zhang Shuzhen switched to direct seed sowing, and after several years of trials and failures, the first harvest was obtained in 1970. Thus ended the history of “Shangnan, where tea never grew” (商南不产茶), and the boundary of tea cultivation was shifted north by hundreds of kilometers.

Birth of the brand (1987–1988). Initially the tea was simply called “mao jian” (毛尖, máo jiān — “hairy tips”), then — “Quanshui Qing” (泉水清, Quánshuǐ Qīng — “clear as spring water”). On June 14, 1987, the China Tea Research Institute (中国茶叶研究所, Zhōngguó Cháyè Yánjiūsuǒ) conducted an official tasting evaluation and recommended renaming the product to “Shangnan Quan Ming” (商南泉茗 — literally “spring tea from Shangnan”). In 1988, the tea was officially registered under this name and awarded the title “Excellent Quality Product of Shaanxi Province” (陕西省优质产品). In 1986, the tea was awarded the second-degree prize for scientific and technological progress of Shaanxi Province.

Modern development (2000s — present). In 2007, “Shangnan Quan Ming” received the status of a product with geographical indication. In 2010, it was included in the regional brand system “Qinling Quan Ming”. By 2020, the area of tea plantations in the county reached 240,000 mu (about 16,000 hectares), annual production volume — 3,200 tons, product value — 380 million yuan. The tea industry became the main driver of rural income growth. Its founder Zhang Shuzhen, who received the folk nickname “Tea Grandma” (茶奶奶, Chá Nǎinai), was a delegate to the XIII and XIV CPC Congresses, awarded the May 1st Medal and the title “National Model Worker”. She died on January 1, 2024, at the age of 86. Her story became the basis for the feature film “At the 33rd Parallel” (《北纬三十三度》).

Name:

商南 (Shāngnán) — toponym, literally “south of [the Shang] mountains”: 商 (shāng) — name of a mountain range and the historical state of Shang, 南 (nán) — “south”. 泉 (quán) — “spring, source”, reference to the spring waters of the Qinling Mountains that feed the tea plantations. 茗 (míng) — literary designation for tea, often implying high quality. Thus, “Shangnan Quan Ming” — “exquisite spring tea from Shangnan”.

Cultural significance:

Shangnan Quan Ming is more than tea: it is a symbol of overcoming natural limitations and the triumph of human perseverance. The story of Zhang Shuzhen, who created the tea industry at an “impossible” latitude, became one of the most famous agronomic stories of 20th-century China. The tea is included in the “big four” famous Shaanxi green teas alongside Hànshuǐ Yinleng (汉水银棱), Qínbā Wumao (秦巴雾毫) and Zǐyáng Máo Jiān (紫阳毛尖). Shāngnán County built a Tea Museum (茶博物馆), the “Quan Ming” tourist complex (泉茗度假区) with five functional zones, and Xiānmíng Street (仙茗茶街) dedicated to tea culture.

3. Botanical Description and Raw Material:

Variety / Cultivar:

The basis of plantings consists of two types of cultivars:

— Zǐyáng Quntichong (紫阳群体种, Zǐyáng Qúntǐzhǒng) — local population variety from neighboring Zǐyáng County (紫阳县), historically adapted to the conditions of northern Shaanxi. Belongs to Camellia sinensis var. sinensis. Distinguished by high cold resistance and natural selenium enrichment.

— Ānhuī Zhūyè Zhǒng (安徽槠叶种, Ānhuī Zhūyè Zhǒng) — variety introduced from Anhui Province with increased resistance to low temperatures.

Auxiliary varieties: Longjing 43 (龙井43, Lóngjǐng Sìshísān) and Fúdǐng Dàbái (福鼎大白, Fúdǐng Dàbái) — early varieties ensuring earlier spring picking. In Shima town (试马镇), Qīngquán township (清泉乡), plantations with old trees over 30 years old are preserved; the weight of 100 “bud + one leaf” buds is about 45 g.

Picking: Spring picking (春茶, chūnchá) — primary, from late March to late April. Highest quality — picking before Qīngmíng (明前茶, míng qián chá).
Picking standard: Special grade: single buds (单芽, dān yá) — not less than 90% in raw material. First grade: bud with one beginning-to-unfold leaf (一芽一叶初展) — not less than 80%. Second grade: bud with one unfolded leaf (一芽一叶开展). The standard of “five prohibitions on picking” (五不采) applies: do not pick in rain, with dew, purple shoots, damaged leaves and non-standard raw material.
Raw material requirements: Picking exclusively by hand, in bamboo baskets. Leaves must not be squeezed in palms or compacted in the basket. Raw material must arrive for processing on the same day. Share of single leaves (without bud) — no more than 5%. The product has passed European organic certification.

4. Terroir and Cultivation Features Shāngnán County is located on the southern slope of the Qínlǐng Mountains (秦岭, Qínlǐng) — China’s main climatic watershed, separating the northern subtropical and warm temperate zones. Tea plantations are located in the transition zone between these climatic regions, which determines the unique character of the tea.:

Growing altitude: 300–800 m above sea level.
Climate: Transitional from northern subtropical to warm temperate (北亚热带向暖温带过渡气候). Average annual temperature 14.5°C — noticeably lower than most Chinese tea regions. Daily temperature range — over 8°C. Annual precipitation — 735–1,000 mm. Abundance of diffused light (散射光, sǎnshè guāng) stimulates amino acid accumulation in the leaf: amino acid content in spring tea — not less than 3.0%.
Soils: Brown earth (棕壤, zōng rǎng) with acidic reaction (pH 4.5–6.5), organic matter content over 1.0%, natural enrichment with selenium (硒, xī) and zinc (锌, xīn). Plantations are irrigated with spring water from the upper reaches of the Dānjiāng River (丹江, Dānjiāng).
Ecology: Forest coverage of the territory — 65.1%. The county is certified as a “Chinese Natural Oxygen Bar” (中国天然氧吧). Industrial pollution is absent, pests and diseases of tea bushes are extremely rare due to the healthy ecosystem.

Production core: Fushui town (富水镇), Cháfáng village (茶坊村) — the historic site of Shangnan’s first tea plantation. Shima town (试马镇), Qīngquán township (清泉乡) — mountain tea gardens at 300–800 m altitude, constantly shrouded in clouds.

Unique terroir feature: Shāngnán is the northernmost new tea region in western China (中国西部最北端新兴茶区). Cold winters and cool springs extend the winter dormancy period of tea bushes, leading to increased accumulation of free amino acids and L-theanine. This gives the tea exceptional freshness (鲜爽, xiānshuǎng) and pronounced sweetness.

5. Production Technology:

Shangnan Quan Ming is produced using the unique “half-roasted half-dried” technology (半烘半炒, bàn hōng bàn chǎo), combining elements of chaoqing and hongqing. This is an original development by Shangnan tea makers, allowing simultaneous fixation of chestnut aroma (through roasting) and preservation of leaf tenderness (through gentle drying).

Fresh leaf spreading (摊放, tān fàng): Freshly picked raw material is spread in a ventilated room in a thin layer for no more than 12 hours. Goal — moderate withering and beginning of aroma development.
Enzyme fixation / “kill-green” (杀青, shāqīng): Conducted in a horizontal drum at 110–120°C. Temperature is lower than many southern green teas — this allows gentle processing of tender high-mountain raw material without burning it.
Airing (清风, qīngfēng): After fixation, the leaf is winnowed (簸扬, bǒyáng) to remove substandard fragments and cooling.
Primary roasting (初炒, chū chǎo): Wok-firing along a descending temperature curve: from 100°C at the beginning to 80°C at completion. At this stage, the characteristic chestnut aroma is formed.
Shaping and “raising down” (做形起毫, zuò xíng qǐ háo): Hand shaping — the key stage determining the tea’s appearance. The leaf is hand-rolled into a spiral (螺形, luó xíng), simultaneously bringing out white down on the surface (白毫, bái háo). This is painstaking work requiring high master qualification.
Sorting out (拣剔去末, jiǎn tī qù mò): Removal of small fragments, stems and non-standard pieces.
Final drying / “warming” (烘焙, hōngbèi): With hot air at 60–70°C. Gentle mode allows fixing the aroma without destroying the tender leaf structure.

6. Organoleptic Characteristics:

Dry leaf appearance: Thin, tightly curled spiral-shaped tea leaves (条索紧细卷曲, tiáosuǒ jǐnxì juǎnqū), covered with abundant white down (白毫显露, bái háo xiǎnlù). Color — tender green (嫩绿, nèn lǜ). Leaf is uniform, clean, without coarse fragments.
Dry leaf aroma: Distinct note of tender chestnut (嫩栗香, nèn lì xiāng) — the calling card of Shangnan Quan Ming. Based on fresh, clean tone (清香, qīngxiāng), characteristic of spring green teas.
Liquor aroma: High and persistent chestnut aroma, transitioning to clean green freshness. In special grade tea — subtle floral nuances.
Taste: Fresh (鲜爽, xiānshuǎng), with pronounced amino acid “meatiness”. Sweet (甘, gān), mellow and rich (醇厚, chúnhòu). Finish — long returning sweetness (回甘, huígān) and active salivation (生津, shēngjīn). Bitterness and astringency are practically absent with proper brewing. Withstands 4–5 infusions.
Liquor color: Yellow-green (黄绿, huánglǜ), clear and transparent, with bright luster.
Spent leaves (wet leaves): Tender green (嫩绿), uniform (匀整, yún zhěng), leaves and buds unfold into “flower buds” (鲜活成朵, xiānhuó chéng duǒ), look fresh and alive.

7. Chemical Composition:

Thanks to its northern location, low average annual temperatures and abundance of diffused light, Shangnan Quan Ming is distinguished by a characteristic biochemical profile: increased amino acid content with moderately high polyphenol levels.

Polyphenols (茶多酚): Content — about 28% (for comparison: average for ordinary green teas — about 20%). Main component — catechins (儿茶素), primarily EGCG. Water extract indicator (水浸出物, shuǐ jìnchūwù) — not less than 42.5%, indicating high saturation.
Amino acids (氨基酸): Content in spring tea — not less than 3.0%. L-theanine predominates. It is precisely the high amino acid content combined with moderate polyphenols that determines the pronounced fresh, sweet taste.
Alkaloids: Caffeine — typical content for green tea (2–4% dry weight). Theobromine and theophylline are present.
Vitamins: Vitamin C (preserved due to minimal oxidation), B vitamins (B₁, B₂), vitamin E.
Minerals: Natural enrichment with selenium (硒) and zinc (锌) — consequence of geochemical features of brown earth on the southern slope of Qinling. Also contains fluorine, potassium, magnesium, manganese.
Essential oils: Aromatic profile is determined by pyrazines and aldehydes (chestnut note forms during roasting), as well as terpene alcohols (linalool, cis-jasmone) in spring picking.
Unique features: Natural selenium content — a rarity for green teas. Selenium is a powerful antioxidant, and its combination with tea polyphenols enhances the protective effect. This brings Shangnan Quan Ming closer to another famous Shaanxi tea — Zǐyáng Fuse Chá (紫阳富硒茶).

8. Health Properties:

Antioxidant action: Polyphenols (28%) provide effective neutralization of free radicals. According to some estimates, the antioxidant activity of green tea catechins is 18 times higher than vitamin E activity.
Cholesterol reduction: Catechins regulate cholesterol synthesis in the liver, reducing LDL levels and decreasing atherosclerosis risk. High water extract indicator (≥42.5%) means maximum extraction of bioactive substances during brewing.
Tooth protection: Increased fluorine content suppresses cariogenic bacteria activity and strengthens enamel. According to the source, anti-caries effectiveness is 30% higher than average green tea.
Antioxidant protection with selenium: Natural selenium content enhances overall antioxidant potential, supports thyroid and immune system function.
Tonic and nootropic effect: L-theanine combined with caffeine provides gentle, prolonged attention and concentration enhancement without “caffeine swings”.
Digestive support: Polyphenols have mild antibacterial action on pathogenic GI flora, improving digestion.
Calming component: High L-theanine content provides relaxing effect, reduces anxiety and promotes quality sleep (with moderate consumption in the first half of the day).

9. Brewing:

Water temperature: 80–85°C. For special grade from single buds — 75°C is acceptable. Categorically avoid boiling water: temperature above 85°C destroys theanine and increases astringency.
Tea amount: 3 g per 150 ml (1:50 ratio).
Vessel: Glass cup (玻璃杯) — for enjoying the process of curled tea leaves unfolding. White porcelain gàiwǎn (白瓷盖碗) — for full extraction control and aroma evaluation.
Process:

Warm vessel with hot water, drain.
Add tea. The middle pouring method (中投法, zhōng tóu fǎ) is recommended: pour ⅓ volume of water, gently rock the glass or gaiwan to release aroma (摇香, yáo xiāng), then add remaining volume.
Rinsing is not required — tender raw material opens from the first infusion.
First infusion — 30 seconds.
Each subsequent infusion — add 10–15 seconds.
Repeated brewings — 4–5 times.

Water: Mountain spring water (山泉水, shān quánshuǐ) or soft filtered water. Hard water muffles sweetness and aroma finesse.

10. Storage:

Conditions: Airtight, light-proof packaging. Optimal — refrigerator at 0–5°C. Exclude contact with foreign odors, moisture, sunlight.
Container: Vacuum foil bags, tin cans with tight lids.
Term: New tea is recommended to “air” in a shaded place for 7 days before consumption (醒茶, xǐng chá) to remove residual “fire” (火气, huǒqì). After opening packaging — seal tightly, store in refrigerator and consume within 1 month.
Overall storage term: Most expressive in the first 6–12 months. With proper storage in closed packaging — up to 18 months without significant quality loss.

11. Price and Counterfeits:

Price category: Shangnan Quan Ming belongs to the medium and above-medium segment. Special grade (明前, single buds) — from 800 yuan/jin (500 g) and higher. First grade (一芽一叶) — 400–600 yuan/jin. Second grade — accessible mass product. Cost is determined by picking season, raw material grade, degree of hand processing.
How to avoid counterfeits:

— Label verification: Authentic product is marked with the geographical indication sign “商南泉茗” or “秦岭泉茗” brand logo. Pay attention to organic production certificate.

— Appearance: Thin, evenly curled tea leaves with abundant white down, tender green color. Coarse, large, non-uniform leaves without down — sign of substitution.

— Aroma: Characteristic chestnut note (嫩栗香) — key identifier. Absence of chestnut shade, musty or sour smell — reason for doubt.

— Liquor: Yellow-green, transparent, clear. Cloudy or dark liquor indicates technology violation or long storage.

— Price: Supposedly “special grade” at a price below 300 yuan/jin — almost certainly not authentic Shangnan Quan Ming.

12. Interesting Facts:

Tea at “impossible” latitude: Shangnan Quan Ming is one of the northernmost green teas in China. Plantations are located at 33–34° N — north of the traditional tea cultivation boundary (30°). Creating a tea industry at this latitude in the 1960–1970s was perceived as an agricultural breakthrough, comparable in boldness to Soviet experiments in advancing subtropical cultures in the Caucasus.
Woman who changed the county: Zhang Shuzhen (1937–2024) — a forester by education who became a tea agronomist — devoted more than 60 years to Shangnan tea. Besides green tea, she subsequently mastered production of white tea, oolong (“Shangnan Yu Guanyin” — 商南玉观音) and even fuzhuan dark tea in Shangnan. Her life is the subject of the feature film “At the 33rd Parallel” (《北纬三十三度》).
Natural selenium: Shangnan teas, like the famous Ziyang Fuse Cha, are naturally enriched with selenium — thanks to geochemical features of southern Qinling soils. This is rare for green teas: most “selenium” tea products on the market are the result of artificial enrichment.
“Five prohibitions” and European certificate: Strictness of picking standards (不采雨水叶、露水叶…) and complete ban on chemical protection means allowed Shangnan Quan Ming to pass European organic certification — an achievement few Chinese regional teas can boast.
China’s oxygen bar: Shangnan County is officially certified as a “Chinese Natural Oxygen Bar” (中国天然氧吧) — recognition of exceptional air purity and ecology. This directly affects tea taste purity: absence of industrial pollution and high biodiversity ensure “transparency” of the organoleptic profile.

13. Comparison with Other Green Teas:

Characteristic	Shāngnán Quán Míng (商南泉茗)	Zǐyáng Máo Jiān (紫阳毛尖)	Hànzhōng Xiǎnháo (汉中仙毫)	Xìnyáng Máo Jiān (信阳毛尖)
Province	Shaanxi (Shangluo)	Shaanxi (Ankang)	Shaanxi (Hanzhong)	Henan
Latitude	33°06′–33°44′ N	32°–33° N	32°–33° N	31°–32° N
Technology	Half-roasted half-dried (半烘半炒)	Pan-firing (炒青)	Pan-firing (炒青)	Pan-firing (炒青)
Leaf shape	Curled spiral	Needle-like	Flat, slightly curled	Thin needle-like
Key aroma	Chestnut (嫩栗香)	Chestnut, grassy	Chestnut, floral	Chestnut
Selenium	Natural	Natural (high)	Minimal	Minimal
Feature	Northernmost new tea region in western China	Famous “selenium” tea	Unified Hanzhong brand	One of “Ten Famous Teas of China”

Shangnan Quan Ming stands out among Shaanxi green teas primarily for its unique “half-roasted half-dried” technology, giving it simultaneously a chestnut roasted tone and tenderness characteristic of dried (hongqing) teas. Compared to Ziyang Mao Jian, it has less pronounced “selenium” component, but more refined texture and curled leaf shape. Compared to Xinyang Mao Jian, Shangnan Quan Ming is produced at significantly more northern latitude, making it another record-holder for “northerness” among quality green teas.

In Conclusion

Shangnan Quan Ming is a tea with a history worth a whole novel. Behind each curled tea leaf — sixty years of persistence, beginning with a handful of seeds thrown into “impossible” soil at the 33rd parallel. Today this is a mature, self-confident green tea: chestnut aroma, silky texture, long returning sweetness and that very “spring” character (泉, quán) reflected in its name. Shangnan Quan Ming will suit connoisseurs seeking an alternative to familiar southern green teas — something more restrained, “northern” in temperament, but no less deep in content. And for those who value stories no less than taste — this is a tea worth trying at least in memory of “Tea Grandma” Zhang Shuzhen.