Tóngchéng Xiǎo Huā · new.thetea.app

Tongcheng Xiao Hua is a historical green tea from Anhui Province, belonging to the family of «lanhua cha» (兰花茶, «orchid-scented tea»). Its uniqueness lies not in artificial scenting, but in its natural orchid aroma, born from wild orchids growing alongside tea bushes on the slopes of Mount Longmian. Created during the Ming era, it has been valued for centuries alongside China’s finest teas and was honored with the status of «gongcha» — imperial tribute. The local saying «品不减龙井» — «in quality, it does not yield to Longjing» — precisely captures the character of this tea: modest yet deeply refined.

1. Classification and Origin:

Type: Green tea (non-oxidized, 绿茶, lǜchá). Processing — hongqing (烘青, hōngqīng) — fixation followed by hot-air drying (unlike the pan-fired chaoqing of Longjing).
Category: Historical famous tea (历史名茶, lìshǐ míngchá), belonging to the family of Wanxi Lánhuā Chá (皖西兰花茶, «orchid teas of western Anhui»). Protected as a product with geographical indication: in 2018, the Ministry of Agriculture and Rural Affairs of the PRC approved agricultural geographical indication (农产品地理标志) for «Tongcheng Xiao Hua». In 2025, the State Intellectual Property Office of the PRC recognized it as a product with geographical origin protection (地理标志产品). Provincial standard — DB34/T 586-2006.
Origin: China, Ānhuī Province (安徽省, Ānhuī Shěng), Tóngchéng City (桐城市, Tóngchéng Shì). Main production areas: Dàguān (大关镇), Lüting (吕亭镇), Huangjia (黄甲镇), Tangwan (唐湾镇), Qīngcǎo (青草镇) townships, as well as Lóngmián (龙眠街道) and Wénchāng (文昌街道) streets — a total of 7 administrative units, 33 villages. Production core — Mount Lóngmián (龙眠山, Lóngmián Shān), southeastern spur of the Huòshān range (霍山山脉) in the Dàbié Mountains (大别山, Dàbiéshān) system.
Geographic coordinates: 30°39′–31°16′ N, 116°40′–117°09′ E (protection zone according to geographical indication data). Core — area of Yangtou (杨头) and Huangcaojian (黄草尖) peaks at elevation ~800–1000 m.

2. History and Cultural Significance:

History: The tradition of tea cultivation in Tóngchéng dates back to the Tāng dynasty (唐, 618–907), however the creation of the tea now known as «Tongcheng Xiao Hua» is attributed to the Míng era (明, 1368–1644). According to the historical collection «Tong Jiu Ji» (《桐旧集》), Lushan-gong (鲁山公) — the honorary title of Sǔn Jīn (孙晋), who held the post of Dǎ Sima (大司马, Minister of Defense) at the Ming court — brought unusual tea seeds from his official travels and planted them in the Jiaoyuan (椒园) area on Mount Longmian. Tea from this garden, which received the name «Jiaoyuan Cha» (椒园茶), soon came to be mentioned alongside the celebrated Gùzhǔ (顾渚) and Méngdǐng (蒙顶) and was classified as «gongcha» — tribute to the imperial court. Subsequently, since the shoots opening during brewing resembled a blooming flower, and the aroma was like wild orchid, the tea received the poetic name «Tongcheng Xiao Hua» — «little flower from Tongcheng».

Qīng poet Yáo Xingquan (姚兴泉) celebrated this tea in the poetic cycle «Longmian Za Yi» (《龙眠杂忆》): «桐城好，谷雨试新铛，椒园异种分辽蓟，石鼎连枝贩霍英，活火带云烹» — «Good is Tongcheng: in the Guyu season we try the new kettle, rare variety from Jiaoyuan spreads to Liao and Ji, stone tripod boils shoots from Huoshan, living fire prepares tea among clouds». «Tongcheng Fengwu Ji» (《桐城风物记》) also records: «品不减龙井» — «in quality does not yield to Longjing».

In modern history: in 1949 modernization of tea farming began with introduction of improved varieties and mechanized production. In 1986 the tea was honored with the title «Famous Tea of Anhui Province» (安徽省名茶). In 1991 — silver medal of the National Exhibition of Scientific and Technical Achievements of the «Spark» program (星火科技成果博览会). In 1993 — certificate from the Ministry of Commerce of the PRC. In 1998 — title of recommended product of the International Tea Exhibition. In 1999 — status of «branded product» of the China International Agricultural Exhibition. In 2007 — first prize of the «Zhong Cha Bei» (中茶杯) competition. In 2010 and 2012 — title «Ten Brand Teas of Anhui» (安徽十大品牌名茶) at the China International Tea Exhibition. In 2013 the tea entered the series «National Gift Teas of Huizhou» (国礼徽茶). In 2015 and 2017 — inclusion in the Catalog of National Famous New Agricultural Products. In 2018 — registration of agricultural geographical indication. In 2025 — assignment of status as product with geographical origin protection (地理标志产品).
Name: «桐城» (Tóngchéng) — name of the city and county in Anhui Province, literally «paulownia city»; «小» (xiǎo) — «small»; «花» (huā) — «flower». The name indicates the characteristic form of the opened shoot, resembling a small blooming flower, as well as the pronounced floral (orchid) aroma. The tea is also known as «Longmian Cha» (龙眠茶, «Sleeping Dragon tea» — after Mount Longmian) and «Xiao Lanhua Cha» (小兰花茶, «small orchid tea»).
Cultural significance: Tongcheng is one of the main cultural centers of Anhui Province, famous for the «Tongcheng Literary School» (桐城派, Tóngchéng Pài) — the most influential movement in prose of the 18th–19th centuries. The city bears the unofficial title «Wendu» (文都, «Capital of Culture»). Tongcheng Xiao Hua tea fits organically into this cultural tradition: refined, quiet, with literary associations. The famous story «Liuchichang» (六尺巷, «Six-Chi-Wide Alley») — a legend about mutual concession, connected with Qīng chancellor Zhāng Tingyu (张廷玉), a native of Tongcheng — is also associated with local tea. It was Zhang Tingyu who, according to legend, named Xiao Hua: «色澄秋水，味比兰花» — «color clear as autumn waters, taste like orchid fragrance». The local formula for tea harmony states: «龙眠山上茶，紫来桥下水» — «tea from Mount Longmian, water from under Zilai Bridge».

3. Botanical Description and Raw Material:

Species: Camellia sinensis (L.) Kuntze var. sinensis.
Variety / Cultivar: Traditional base — Lóngmián Quntichong (龙眠群体种, lóngmián qúntǐzhǒng) — local population (seed) planting, representing a genetically diverse mixture of lines naturally adapted to the terroir of Mount Longmian over centuries. Also permitted are clonal varieties selected from the local population: Shūchá Zǎo (舒茶早, Shūchá Zǎo), Shanpo Lü (山坡绿, Shānpō Lǜ) and other closely related varieties from the Dabie Mountains zone, preserving the characteristic profile «jade color, clear liquor, orchid aroma, sweet aftertaste» (色翠汤清，兰香甜韵).
Harvest: Traditionally — from Gǔyǔ (谷雨, ~April 20) and later; with introduction of early clonal varieties, harvest beginning shifted to the period before Qīngmíng (清明, ~April 5). For highest grade — one bud and one leaf in initial opening stage; for 1st and 2nd grades — one bud and two-three leaves.
Harvest standard: Shoots must be plump (壮实), uniform (匀整), with well-expressed down (茸毛显露). Shoot length for highest grade — about 2.5–3 cm. For 500 g of finished tea, 8,000–10,000 buds are required.
Raw material requirements: Freshly picked, without mechanical damage, without overheating. Harvest — in clear, dry weather.

4. Terroir and Cultivation:

Growing elevation: From 400 to 1000 m above sea level. Core of quality production (杨头, 黄草尖, 黄岭) — at elevation 600–1000 m. Base plantations in this zone — about 140 hectares.
Climate: Subtropical humid monsoon. Average annual temperature — 16°C (in mountain zone — 14.5°C). Precipitation — 1200–1400 mm/year. Four distinct seasons, sufficient light.
Microclimate: Mount Longmian — southeastern spur of the Huoshan range in the Dabie Mountains system — is characterized by deep gorges, frequent clouds and mists, high humidity. Key feature: wild orchids (兰草, lán cǎo) grow abundantly on mountain slopes among tea bushes, creating natural background scenting. Mountain forest with high coverage percentage provides diffused lighting, favorable for accumulation of amino acids and aromatic substances.
Soils: Sandy loam (砂壤土, shā rǎng tǔ), acidic and weakly acidic (pH 5.0–6.5), with high organic matter content. Enriched with microelements — zinc and selenium. Water regime is formed by four river systems (Dashahe, Guachehe, Longmianhe, Kongchenghe), flowing into Caizi Lake and further into the Yangtze. Mountain streams are clean and saturated with minerals.
Agricultural techniques: Ecological farming: hand weeding (without herbicides), organic fertilizers. High-mountain plantations (杨头) are managed by cooperatives according to the model of «six unified standards» (统一种植、管理、采摘、包装、品牌、销售). New plantings preferably from seed material of local Longmian population to preserve authentic character.

5. Production Technology:

Tóngchéng Xiǎo Huā is produced using hōngqīng (烘青) technology — green tea with final hot-air drying. The technology aims to maximally preserve the natural orchid aroma and create the characteristic «floral» form of the shoot. Traditional and modern lines differ at the shaping stage.

Spreading-withering (摊放 — tānfàng): Fresh leaves are spread in a thin even layer in a ventilated room for moisture equalization, tissue softening and initial aroma development. Duration — 4–8 hours.
Fixation «shaqing» (杀青 — shāqīng):
- Traditional method: wok-firing in two stages — «raw wok» (生锅, shēngguō) at high temperature for rapid enzyme inactivation and «ripe wok» (熟锅, shúguō) at moderate temperature for initial shaping.
- Modern method: machine fixation in drum or tray shaqing unit at controlled temperature.
Shaping-straightening (理条 — lǐtiáo): Mechanical or manual shaping of shoots into straight, slightly flattened form resembling an opened flower bud. This stage is present in the modern line; in traditional it is partially performed by the «ripe wok».
Initial drying (初烘 — chūhōng): Hot air (热风, rèfēng), temperature 100–110°C. Leaf is dried to moisture ~20–25%. Uses drying rack or mechanical drying unit.
Cooling-resting (摊凉 — tānliáng): Tea is spread for redistribution of residual moisture from leaf center to surface. Duration — 30–60 minutes.
Re-drying (复烘 — fùhōng): At lower temperature (~80–90°C) to moisture 5–7%.
Selection and sorting (剔拣 — tījiǎn): Manual or machine removal of defective leaves, stems, tea dust. Division into grades: special (特级), first (一级), second (二级), third (三级).
Final warming-scenting (提香 — tíxiāng): Brief warming at moderate temperature (~60–70°C) for «lifting» aroma and fixing final flavor profile. It is at this stage that orchid notes become most pronounced.

6. Organoleptic Characteristics:

Dry leaf appearance: Shoots straight, slightly flattened, opened — resembling a small blooming flower or opening orchid (形似兰花). Color — bright jade-green (色泽翠绿), lively and fresh (鲜活). Buds and leaves whole, with noticeable down.
Dry leaf aroma: Clean, fresh, with distinct orchid overtone (兰花香, lánhuā xiāng) — the calling card of this tea. Notes of wild flowers and fresh greenery.
Liquor aroma: High, fresh, persistent (清鲜持久). Orchid aroma dominates — elegant, not perfumery, but natural, like mountain wind that swept through wild orchid thickets. As it cools, honey and herbal overtones emerge.
Taste: Rich, fresh, with pronounced briskness (鲜醇回甘). Body medium, dense for hongqing tea. Light astringency quickly transitions to long returning sweetness (回甘). Finish — clean, with mineral aftertaste. Qing chancellor Zhang Tingyu defined it with the formula «味比兰花» — «taste like orchid».
Liquor color: Tender green with light yellow tint, transparent, bright (嫩绿明亮). «Clear as autumn waters» (色澄秋水).
Spent leaves (wet leaves): Tender, uniform, bright green (嫩匀绿明). Shoots open completely, demonstrating structural integrity of «bud + leaf». Texture — soft, elastic, lively.

7. Chemical Composition:

Polyphenols (茶多酚): Typical level for high-mountain hongqing teas of Anhui — 18–26%. Scientific research comparing four cultivars showed that polyphenol, caffeine and water-soluble extract content does not statistically differ between varieties used for Tongcheng Xiao Hua.
Amino acids (氨基酸): Elevated content — characteristic feature of teas from the mountain zone of Longmian. Local population (群体种) and Fuzao-2 variety (凫早二号) demonstrate the highest amino acid level (theanine, aspartic acid, arginine). Low polyphenol-amino acid coefficient (< 5) ensures softness and pronounced umami component.
Catechins (儿茶素): Main fractions — EGCG, EGC, ECG, EC. Interestingly, different cultivars have different catechin profiles: Shucha Zao variety contains more EGC, EC and ECG, while local population — more theanine.
Alkaloids: Caffeine — typical level for green tea (2–4% dry mass). Theobromine and theophylline — in trace amounts.
Vitamins: Elevated vitamin C content (according to CAAS data), as well as B vitamins, vitamin E, β-carotene.
Minerals: Zinc and selenium — noted as characteristic microelements of Longmianshan soils, which is reflected in the tea’s mineral profile. Also — potassium, magnesium, manganese, fluorine, phosphorus.
Essential oils: Linalool, geraniol, β-ionone, cis-jasmone, benzyl alcohol — responsible for the characteristic orchid bouquet. Proximity of tea bushes to wild orchids (Cymbidium spp.) on Longmian slopes apparently not only creates olfactory associations, but also influences microbiota and volatile compounds in the plantation microenvironment.

8. Health Properties:

Antioxidant action: Catechin complex (EGCG, EGC) protects cells from oxidative stress and free radicals.
Gentle toning: Balanced ratio of caffeine and L-theanine provides sustained concentration without nervousness and energy «crashes».
Cardiovascular system support: Green tea polyphenols contribute to cholesterol level normalization and maintaining vascular elasticity.
Immune strengthening: Vitamin C, zinc, selenium and catechins in complex support body’s protective functions, especially during seasonal transitions.
Digestive support: Moderate astringency and polyphenols stimulate peristalsis and digestive juice secretion, facilitating food absorption.
Oral health: Fluorine and antibacterial properties of catechins help prevent caries and maintain fresh breath.
Cognitive support: L-theanine promotes generation of alpha waves of brain activity, improving ability for focused work and creative thinking.
Anti-inflammatory action: EGCG reduces level of pro-inflammatory cytokines.

Note: people with increased caffeine sensitivity and during gastrointestinal disease exacerbations are recommended moderation. Green tea should not be drunk on empty stomach.

9. Brewing:

Water temperature: 80–85°C for standard batches; 75–80°C for highest grade with tender buds.
Tea amount: 3–4 g per 150–200 ml (glass brewing); 5 g per 100–120 ml (gaiwan).
Vessels: Glass tumbler — for admiring the «dance» of opening shoot-«flowers»; porcelain gaiwan (盖碗) — for controlled brewing with multiple infusions; porcelain teapot — for daily tea drinking. According to tradition, ideal water — from the spring under Zilai Bridge (紫来桥) in Tongcheng.
Process (glass brewing):

Warm glass tumbler with boiling water, drain.
Add 3 g dry tea. Inhale aroma — orchid note should be perceptible already in dry leaf.
Pour 80°C water to about 1/3 volume. Swirl glass, let leaf «awaken» 30–40 seconds. Observe opening of «flowers».
Fill with water to full volume.
Steep 2–3 minutes before first sip.
Drink to 1/3 level, refill with water. Repeat 2–3 times.

Process (gaiwan):

Warm gaiwan and fairness cup.
Add 5 g, inhale aroma of warmed leaf.
First infusion: 80°C, 20–25 seconds. Pour out.
Second and third infusions: 25–35 seconds.
Subsequent: increase by 10–15 seconds.
Number of infusions: 4–6.

10. Storage:

Container: Airtight — aluminum foil bag with removed air, placed in tin or ceramic container with tight lid.
Temperature: Optimal — 0–5°C (refrigerator). Short-term (2–4 weeks) acceptable at room temperature in dark, cool place.
Tea enemies: Moisture, light, heat, foreign odors. Orchid aroma of Xiao Hua is especially sensitive to degradation — cold storage is critically important for its preservation.
Shelf life: Optimal — 6–12 months after production. With proper refrigerated storage — up to 18 months. Not suitable for aging.

11. Price and Counterfeits:

Price category: Medium for Anhui green teas. Highest grade (特级) from production core (杨头, Longmianshan) — 600–1500+ yuan/kg. Regular batches of 1st–2nd grade — 200–500 yuan/kg. Price significantly depends on growing elevation and harvest time (pre-Qingming more expensive).
Price factors: Plantation elevation (mountain > flatland); harvest time (ming qian > yu qian); cultivar (local population > introduced clones); processing method (hand > machine).
How to avoid counterfeits:
- Pay attention to shoot form: genuine Xiao Hua when brewed opens like a small flower, preserving integrity of «bud + leaf». Coarsely twisted or broken leaves — sign of substitution.
- Aroma: natural orchid tone — subtle, «breathing»; artificial scenting gives sharp, perfumery, quickly disappearing smell.
- Liquor color: should be clean and transparent, without cloudiness. Dull or yellowish-brown liquor — sign of old or poor-quality tea.
- Price: suspiciously low price (below 150 yuan/kg for allegedly «highest grade») — almost guaranteed sign of substitution.
- Look for agricultural geographical indication marking (农产品地理标志) and indication of production zone (桐城市).

12. Interesting Facts:

Orchids and tea — natural duet. The uniqueness of Tongcheng Xiao Hua is that its orchid aroma is not the result of scenting, but consequence of natural «neighborhood»: wild orchids of genus Cymbidium grow abundantly right among tea bushes on Longmian slopes. This ecosystem formed over centuries and is considered a key terroir factor.
«Does not yield to Longjing». Local chronicle «Tongcheng Fengwu Ji» records that in quality Xiao Hua does not yield to the celebrated Xi Hu Longjing — an assessment quite bold for a modest provincial tea, but confirmed by centuries of reputation.
Tea of the literary capital. Tongcheng — birthplace of the Tóngchéng Literary School (桐城派), which defined prose standards in the Qing Empire. This tea, with its refined orchid character, became natural companion of literati and officials, which secured its reputation as «tea of the intelligentsia».
From «gongcha» to «guo li». Tongcheng Xiao Hua passed through a full cycle of statuses: from tribute to the imperial court in the Ming era to inclusion in the series «National Gift Teas» (国礼徽茶) in 2013 — a tradition of prestige five centuries long.
40 thousand tea growers. Tongcheng’s tea industry encompasses 7 townships and streets, ~11,000 households and about 40,000 tea growers. Total tea garden area — 6.75 万 mu (~4500 hectares), total production volume — about 655 tons. Combined value of tea industry including rural tourism reaches 1.07 billion yuan.

13. Comparison with Other Green Teas:

Parameter	Tóngchéng Xiǎo Huā (桐城小花)	Huángshān Máo Fēng (黄山毛峰)	Lu’an Guāpiàn (六安瓜片)	Xī Hú Lóngjǐng (西湖龙井)
Origin	Tongcheng, Anhui	Huangshan, Anhui	Lu’an, Anhui	Hangzhou, Zhejiang
Processing type	Hōngqīng (烘青)	Hōngqīng (烘青)	Hōngqīng (烘青)	Chǎoqīng (炒青)
Leaf form	Opened «flower»	«Sparrow tongue» with down	Flat leaf without bud	Flat, smooth
Key aroma	Orchid (兰花香)	Fresh grassy	Nutty-chestnut	Bean-chestnut
Raw material	Bud + 1–3 leaves	Bud + 1 leaf	Leaf only (without bud)	Bud + 1 leaf
Terroir feature	Wild orchids on slopes	Granite mountains, clouds	Dabie Mountains hills	Lake microclimate
Taste	Soft, orchid, sweet	Fresh, light, grassy	Dense, nutty	Rich, oily

Tongcheng Xiao Hua differs from other Anhui teas primarily in its natural orchid aroma — neither Huangshan Mao Feng nor Lu’an Guapian possess such pronounced floral note. Compared to Longjing — this is completely different stylistics: hongqing instead of chaoqing, «floral» form instead of flat, orchid instead of chestnut. Xiao Hua — tea for those who value elegance and unobtrusive complexity.

In conclusion:

Tongcheng Xiao Hua is tea that smells of mountains. Not abstract «mountain freshness» from advertising brochure, but specific Mount Longmian mountains: their mists, their orchids, their streams carrying transparent water through sandstone. Five centuries — from Minister Sun Jin’s Jiaoyuan garden to modern cooperatives on Yangtou peak — this tea maintains fidelity to the same character: quiet elegance, orchid tenderness, pure sweetness without a single false note.

If the Tongcheng Literary School taught that prose should be «clear and truthful» (雅洁), then Tongcheng Xiao Hua is the perfect embodiment of this in a tea cup. Brew it in a glass tumbler, allow the «little flowers» to open in jade-green liquor — and you will understand why the ancient chronicle dared to compare it with Longjing. Xiao Hua does not argue with the great ones — it simply blooms on its mountain, and that is enough.