Shūchéng Xiǎo Lán Huā

Shucheng Xiao Lan Hua is an Anhui green tea whose appearance resembles a freshly blooming orchid flower, while its aroma carries a genuine orchid note. Behind this remarkable coincidence of form and fragrance lies more than three centuries of craftsmanship tradition and the unique terroir of the eastern foothills of Dabie Mountain.

1. Classification and Origin:

• Type: Green tea (non-oxidized); belongs to the category of hongqing (烘青, hōngqīng) — with a dominant role of charcoal roasting (烘焙) in the final stage; however, fixation is performed by pan-firing (锅炒杀青), making the technology a combined “pan-fired and roasted” method (炒烘结合).
• Category: Historical famous tea of Ānhuī (安徽历史名茶); one of the ten traditional famous teas of the province (安徽十大传统名茶). Representative of the “orchid-fragrant” type of green teas (兰香型绿茶).
• Origin: China, Ānhuī Province (安徽, Ānhuī), Shūchéng County (舒城, Shūchéng), Lu’an Prefecture (六安, Lù’ān). Located on the eastern slopes of the Dàbié Mountain range (大别山, Dàbiéshān), between the Yangtze River and Huai River. The protected geographical indication zone covers the mountainous areas of the county: townships and towns of Xiaotian (晓天), Tangchi (汤池), Luzhen (庐镇), Hepeng (河棚), Gāofēng (高峰), as well as Wuxian (五显), Chunqiu (春秋), Nángǎng (南港), Shúchá (舒茶).
• Geographic coordinates: 31°01′–31°34′ N, 116°26′–117°15′ E (according to the original county reference). Core production area — 31°27′–31°48′ N, 116°49′–117°01′ E.

2. History and Cultural Significance:

• History: Shucheng is an ancient tea region. According to the “New Book of Tang” (《新唐书·地理志》), as early as the Tang and Song dynasties, local tea was famous and among those presented to the imperial court. However, the technologies of those times differed fundamentally from modern ones: the current appearance of “Orchid Tea” (兰花茶, Lánhuā chá) with its characteristic aroma was created during the Qīng dynasty (清朝), presumably in the late 17th to early 18th century. The renowned tea scholar Chén Chuán (陈椽, Chén Chuán) noted in the “Anhui Tea Canon” (《安徽茶经》): “even before the Qing, the local elite paid special attention to orchid tea production.” In his fundamental works “Selected Studies of Famous Chinese Teas” (《中国名茶研究选集》) and “Tea Manufacturing Science” (《制茶学》), Shūchéng Xiǎo Lán Huā is placed alongside such masterpieces as Bìluóchūn (碧螺春), Tàipíng Hóukuí (太平猴魁), Yǒngxī Huoqing (涌溪火青), Lu’an Guāpiàn (六安瓜片), and Tiěguānyīn (铁观音). Thus, the tea’s history spans at least 300 years.

  Two folk legends exist about the origin of the name. The first tells of a girl named Lán Huā (兰花, “Orchid”) from Baisangyuan village (白桑园) in Xiaotian township: she was a skilled craftswoman whose tea had an unusual aroma and orchid-like form. Shandong merchants bought it at high prices, and Lan Hua, seeking to help her fellow villagers, worked day and night until she died from exhaustion; the villagers named the tea in her memory. The second legend involves master Shěn Xingyue (沈兴余) from Huangjiawan (黄家湾) in Moziyuan town (磨子园): his tea so impressed merchant Zhèng Guóyíng (郑国英) from Tongcheng that he exclaimed: “In form like a barley spike, in aroma like an orchid flower!”

  In 1958, Mao Zedong visited the Shucha People’s Commune (舒茶人民公社) in Shucheng County, tasted the local tea, and delivered his famous directive: “In the future, more tea gardens should be developed on mountain slopes” (以后山坡上要多多开辟茶园). This visit gave powerful impetus to tea cultivation development in the county and throughout the country. In 1995, Wēn Jiabao (温家宝) visited Shucheng, which also contributed to the rise of the local tea industry. In the 1980s, new products were developed based on traditional technology: Bái Shuǎng Wǔ Háo (白霜雾毫) and Wǎn Xī Zǎo Huā (皖西早花), which received the status of “Famous Teas of Anhui” in 1987. In 2016, Shūchéng Xiǎo Lán Huā received protection as a geographical indication (国家地理标志保护产品). The production technology was included in the registry of intangible cultural heritage of Anhui Province (2010).

• Name: Shūchéng (舒城) — the county name. Xiǎo (小) — “small,” distinguishing this tea from the larger-leafed “Da Lan Hua” (大兰花, made from raw material with 4–5 leaves). Lán Huā (兰花) — “orchid”: the name refers both to appearance (shoots connected with leaves resembling an orchid flower) and aroma (genuine orchid note). The accepted quality formula is “three orchids” (三兰, sān lán): orchid form (兰花形), orchid color (兰草色), orchid aroma (兰花香).

• Cultural significance: Shucheng Xiao Lan Hua is the county’s calling card, its “golden name” (金名片). The tea is registered as a national geographical indication trademark (证明商标), included in the list of “National Famous, Special and High-Quality New Agricultural Products” (全国名特优新农产品), and awarded the status of “Famous Trademark of Anhui” (安徽省著名商标). By 2022, the county’s tea garden area was 13.3 万 mu (approximately 8,867 hectares), annual production — 4,000 tons of dry tea, total tea industry value — 23.5 billion yuan. Tea cultivation involves 20 townships and towns, more than 55,000 farming households, and 200,000 tea workers.

3. Botanical Description and Raw Material:

• Species: Camellia sinensis var. sinensis.
• Variety / Cultivar: Based on local population plantings (当地群体种, dāngdì qúntǐzhǒng), adapted over centuries to Dabie Mountain conditions and distinguished by high cold resistance. Three nationally recognized cultivars have been developed from this base: Shūchá Zǎo (舒茶早, Shūchá Zǎo) — early variety, Shanpo Lü (山坡绿, Shānpō Lǜ), and Gǔyǔ Chūn (谷雨春, Gǔyǔ Chūn). The area of clonally propagated plantations (无性系良种) has reached 6.6 万 mu, with varietal purity level around 50%.
• Harvest: Period from Gǔyǔ (谷雨, mid-April) onwards. Xiao Lan Hua requires tender, succulent raw material with abundant down, uniform yellow-green color, without purple shoots (紫芽). For highest grades, the bud should be longer than the leaf. Harvest coincides with the blooming of wild orchids in the mountains — it is believed that tea shoots absorb their aroma.
• Harvest standard: One bud with one beginning-to-unfold leaf (一芽一叶初展) — for special and first grade; one bud with two to three leaves (一芽二叶至一芽三叶) — for standard Xiao Lan Hua; one bud with four to five leaves — for Dà Lán Huā (大兰花). Harvested raw material is processed the same day (现采现制).
• Raw material requirements: Whole, undamaged shoots without signs of overheating, wilting, or mechanical damage.

4. Terroir and Cultivation Features:

• Growing altitude: The geographical indication standard requires at least 300 m. Main tea mountains: Baisangyuan (白桑园), Jiaozishi (珓子石), Moziyuan (磨子园), Longmianshan (龙眠山), Xiaomailling (小麦岭), Gujizhai (古迹寨), Tianzizhai (天子寨). Highest point in the county — Wanfoshan Mountain (万佛山, 1,539 m).
• Climate: Northern subtropical humid zone (北亚热带湿润气候). Average annual temperature 15°C; annual precipitation 1,200–1,600 mm (mountains receive the highest amount); average annual number of foggy days — over 280; relative humidity ≥ 80%; significant diurnal temperature variations. Diffused light conditions promote amino acid accumulation.
• Soils: Yellow-brown soils (黄棕壤), pH 5.5–6.5, organic matter content ≥ 1.5%, soil profile depth ≥ 1.0 m. Soils are enriched with trace elements: selenium (硒) and zinc (锌), which positively affects the tea’s mineral composition.
• Agrotechnology: The county practices a unique “tea-forest-green manure” model (茶—林—绿肥): tea bushes grow among trees and wild grasses (rhododendrons, orchids, ferns), forming a “hat” of forest at the top, a “belt” of shrubs and grasses on the slope, and “shoes” of turf at the foot (头戴帽，腰系带，脚穿鞋). Long-term coexistence with forest saturates tea plants with natural aromatic compounds. Forest coverage — 93%; industrial pollution is absent. Fertilizers are predominantly oil cake (饼肥) and organic. The county is certified as a “National Organic Product Base (tea).”

5. Production Technology:

The traditional technology of Shūchéng Xiǎo Lán Huā combines pān fixation (锅炒杀青) with charcoal firing (炭火烘焙) — it is precisely the final charcoal roasting that “reveals” the orchid aroma.

• Spreading and sorting (摊凉拣剔 — tānliáng jiǎntī): Fresh shoots are spread to lose surface moisture and remove defective leaves.
• Fixation and shaping (锅炒杀青、做型 — guōchǎo shāqīng, zuòxíng): Performed in two connected inclined pans (两口并连斜锅) on a special stove. The master works with a bamboo tea whisk made from solid bamboo (实心竹丝把), making circular movements in one direction. Principle: “whisk doesn’t leave tea, tea doesn’t leave pan” (把不离茶，茶不离锅). In the front (hot) pan, tossing predominates; in the back (cooler) pan — rolling and pressing, forming the characteristic “hook-shaped” shoot form (弯钩状). The task is to bring the leaf to “five parts dry” (五成干), when a “sha-sha” sound appears and distinct aroma emerges.
• Initial charcoal drying (炭火笼初烘 — tànhuǒ lóng chūhōng): Traditionally uses charcoal from oak or tung trees (黄栗树/桐树). Semi-finished product is spread on woven bamboo trays (篾制烘斗) and dried at 100–120°C to 70–80% dryness. This stage establishes the foundation of orchid aroma.
• Sorting (拣剔 — jiǎntī): Removal of yellow leaves, stems, and substandard material.
• Final charcoal drying (足烘 — zúhōng): Temperature decreases to 80–100°C; leaf is dried to moisture content ≤ 6%. It is precisely at this moment that orchid aroma unfolds most fully — “in heat emerges one aroma” (热气上冒一支香).

In mechanized production, a separate rolling stage (揉捻) and/or machine shape correction (理条, lǐtiáo) is added between fixation and drying, but the traditional hand method is valued higher.

6. Organoleptic Characteristics:

• Dry leaf appearance: Shoots with leaves connected resembling a blooming orchid; form — thin twisted “hooks” (条索细卷呈弯钩状), naturally spread. Color — bright emerald green (翠绿匀润) with noticeable silvery down (毫锋显露).
• Dry leaf aroma: Pure, fresh with distinct orchid note and chestnut undertone. Formula of “three aromas” (三香): first aroma — when opening the package (清香扑鼻, “pure aroma strikes the nose”), second — at first sip (满口生香, “whole mouth fills with aroma”), third — in aftertaste (齿颊留香, “aroma remains between teeth and cheeks”).
• Liquor aroma: Fresh, persistent, with pronounced orchid note (兰花香型) — the tea’s main organoleptic signature. Chestnut (栗香) and floral tones harmoniously interweave.
• Taste: Fresh, brisk (鲜爽), sweet-mellow (甘醇), with lasting returning sweetness (回甘持久). When properly brewed — not a trace of bitterness; sensation of “briskness” (爽) and “anticipation” of the next sip.
• Liquor color: Tender green, bright and clear (汤色嫩绿明净). With more mature raw material — greenish-yellow.
• Spent leaves: Shoots gathered in “bouquets” (叶底成朵), color — tender yellow-green (嫩黄绿色), uniform; fleshy texture indicating good raw material quality.

7. Chemical Composition:

• Polyphenols (茶多酚): Content characteristic of mountain hongqing teas — moderate, ensuring taste mellowness. According to sources, the antibacterial effectiveness of Xiao Lan Hua polyphenols against pathogenic microorganisms is higher than that of several other green teas.
• Amino acids (氨基酸): High L-theanine content due to foggy high-mountain climate with diffused light. Amino acids provide the characteristic “xian shuang” taste (鲜爽).
• Alkaloids: Caffeine — content noted as “high” (咖啡碱含量高); synergy with theanine provides pronounced stimulation while maintaining mellowness.
• Essential oils and aromatic compounds: Orchid aroma forms comprehensively: natural prerequisites (growing among orchids, absorption of aromatic molecules during harvest) are supplemented by technological revelation during charcoal roasting. Key components: linalool, nerol, geraniol, cis-jasmone.
• Vitamins: C, B₁, B₂, E, carotenoids.
• Minerals: Selenium (硒) and zinc (锌) — trace elements enriched in local soils, distinguishing Shucheng among other tea regions of Anhui.
• Antioxidant activity: According to some sources, the ability of Xiao Lan Hua polyphenols to neutralize free radicals is 18 times higher than vitamin E.

8. Health Properties:

• Antibacterial and anti-inflammatory action: Enhanced effectiveness of polyphenols against pathogens — one of the features highlighted in Chinese sources.
• Stimulating effect: High caffeine content combined with theanine provides mental clarity and vigor without anxiety.
• Antioxidant protection: Catechins and vitamin C support cellular health and slow oxidation processes.
• Digestive support: Polyphenols stimulate peristalsis and normalize microflora.
• Cardiovascular system: Regular consumption helps maintain vascular elasticity and normal cholesterol levels.
• Cognitive functions: L-theanine supports brain alpha rhythm.
• Immune support: Complex of vitamins and trace elements (selenium, zinc) strengthens protective functions.
• Not recommended to drink on empty stomach (tannins may irritate mucosa); new tea is better aged 15 days to “shed fire energy” (褪火气); for caffeine sensitivity — only in the first half of the day.

9. Brewing:

• Water temperature: 80–85°C. Boiling water is contraindicated — it destroys chlorophyll, the liquor yellows, and aroma loses refinement.
• Tea amount: 3–5 g per 150 ml (glass method); 5–7 g per 100–120 ml (gaiwan gongfu style).
• Teaware: Glass tumbler (玻璃杯) — allows observing how shoots “stand up” in the cup like blooming orchids; porcelain gaiwan (盖碗) — for controlled brewing with short infusions.
• Process:
  1. Warm teaware with hot water, drain.
  2. Add tea.
  3. First infusion: pour 80–85°C water, steep 30 seconds.
  4. Second–sixth infusions: increase by 10 seconds (gongfu), 6–10 infusions.
  5. European method: 2–3 minutes; if bitter — reduce temperature or amount.
• Water: Soft (low mineralization) emphasizes sweetness and orchid tone. Hard water suppresses aroma.

10. Storage:

• Airtight opaque container; protection from light, moisture, foreign odors, and temperature fluctuations.
• Optimal — refrigerator at 0–5°C with tight vacuum or foil packaging.
• New tea is recommended to age about 15 days in a dark cool place for “rest” after charcoal roasting.
• Most expressive in the first 6–12 months after production.

11. Price and Counterfeits:

• Price range depends on grade and season: special grade (特级, single buds with beginning-to-unfold leaf, ≥ 90% uniformity) costs from 800 yuan per 500 g and higher; mass batches are significantly more affordable. Raw material from the production core (Baisangyuan, Moziyuan) is especially highly valued.
• How to avoid counterfeits:
  • Check origin: authentic Xiao Lan Hua must be produced in mountainous areas of Shucheng County (altitude ≥ 300 m) — early batches (before March 25) from other regions are most likely not genuine Shucheng Xiao Lan Hua.
  • Appearance: shoots with leaves connected in “hooks” resembling orchids; coarse broken raw material is a sign of counterfeit.
  • Aroma: genuine Xiao Lan Hua possesses distinct orchid note, not just “green freshness.”
  • Liquor: clear, tender green; murky or dark — reason for doubt.
  • Labeling: presence of geographical indication logo (地理标志) and producer information.

12. Interesting Facts:

• Legend of the “eighteen sacred bushes” (十八棵神茶): after Lan Hua’s death, villagers buried her at the foot of the best tea trees on Xiaomaitan slope (小麦淌), and soon 18 bushes grew there that could be picked during the day — and by morning they were already covered with new shoots. These trees became the source of the most valuable raw material.
• When brewing, Xiao Lan Hua shoots “stand up” vertically in the glass like miniature orchid bouquets — an effect for which the tea is valued not only as a beverage but also as an aesthetic spectacle. Famous folk expression — “heat rises — one aroma” (热气上冒一支香): when opening the lid of a hot gaiwan, a unified, concentrated stream of orchid fragrance strikes the face.
• Mao Zedong’s visit to Shucha commune in 1958 became a turning point not only for Shucheng but for all Chinese tea cultivation: his call to “develop more tea gardens on mountain slopes” was adopted as a national program and led to large-scale expansion of tea plantations throughout the country.
• Shucheng County is located on the famous “31st parallel” (北纬31°) — a latitude called the “golden belt of tea cultivation” in China, which also includes Xi Hu Longjing, Lu’an Guapian, and other great teas.

13. Comparison with Other Green Teas:

• Lu’an Guāpiàn (六安瓜片, Lù’ān Guāpiàn): Anhui neighbor — the world’s only green tea without buds and stems, only leaf blade. Completely different appearance and taste: Guapian is denser, richer, with bright “fiery” character thanks to the “lao huo” technique (拉老火). Xiao Lan Hua is more elegant, lighter, with pronounced orchid tone.
• Huòshān Huáng Yá (霍山黄芽, Huòshān Huáng Yá): Yellow tea from neighboring Huoshan County, also located in Dabie Mountains. Huòshān Huáng Yá undergoes the mēnhuáng procedure (闷黄, “yellowing”), giving it a milder, sweeter character. Xiao Lan Hua is purely green, fresher and brighter in aroma.
• Tàipíng Hóukuí (太平猴魁, Tàipíng Hóu Kuí): Another famous Anhui green tea with large flat leaves and characteristic “orchid” aroma. However, its orchid note is less intense, and leaf form differs dramatically — Houkui is monumental, Xiao Lan Hua is miniature and elegant.
• Jīngxiàn Làn Xiāng (泾县兰香, Jīngxiàn Lánxiāng): Green tea from neighboring Jingxian County — another “orchid” representative of the Anhui school. Similar in style, but Shucheng Xiao Lan Hua is distinguished by characteristic “hook-shaped” form and more pronounced chestnut base.

In Conclusion:

Shucheng Xiao Lan Hua is poetry tea. Everything in it serves one idea — the orchid: shoot form, liquor color, and most importantly, that elusive but unmistakably recognizable aroma that cannot be confused with any other green tea. Behind this orchid elegance stands the harsh mountain terroir of Dabie Mountains, centuries-old population plantings growing side by side with wild orchids, and a master with a bamboo whisk who with one movement transforms a handful of shoots into a work of art. This tea rewards the patient: give it proper water, proper temperature — and it will answer you with three aromas: at first breath, at first sip, and in the long, bright aftertaste.