Yǒngchuān Xiù Yá · new.thetea.app

Yǒngchuān Xiù Yá (永川秀芽, Yǒngchuān xiù yá — “Elegant Shoot from Yongchuan”) — the flagship green tea of Chóngqìng Municipality (重庆, Chóngqìng), created in 1959 and named in 1964 by the great tea scholar, Professor Chén Chuán (陈椽, Chén Chuán, 1908–1999) — the father of modern Chinese tea science, author of the classification of six types of Chinese tea. The tea is renowned for its impeccable “sword-like” shape: straight, slightly flattened shoots, gleaming with silver and emerald (银翠交辉, yíncuì jiāohuī), which when brewed stand vertically, creating the spectacle of “Underwater Forest” (海底森林, hǎidǐ sēnlín). In 2024 — special six-star gold award “Zhongcha Cup” (中茶杯国际鼎承茶王赛绿茶组六星特别金奖). Brand value — 34.32 billion yuan, total value chain — 4.5 billion yuan.

1. Classification and Origin:

Type: Green tea (non-oxidized). By shape — needle-like, slightly flattened, “sword-like” (针芽状，挺直略扁似剑). By technology — pan-firing and roasting with proprietary method of “three roastings and four pan-firings” (三烘四炒, sān hōng sì chǎo).
Category: National Geographical Indication Product (国家地理标志商标, 2011). Brand in China Agricultural Brand Catalog (中国农业品牌目录, 2019). Six-star gold award “Zhongcha Cup” (2024). Brand value — 34.32 billion yuan. Patented technology (国家发明专利, 2004).
Origin: China, Chóngqìng Municipality (重庆, Chóngqìng), Yǒngchuān District (永川区, Yǒngchuān Qū). Tea gardens are located on five mountain ranges: Yunwushan (云雾山), Yínshān (阴山), Bayueshan (巴岳山), Jishan (箕山) and Huangguashan (黄瓜山). Terroir core: Cháshān Zhúhǎi (茶山竹海, “Tea Mountain — Bamboo Sea”) — demonstration base, Yongrongzhen Township (永荣镇) and Shisunshan Mountain (石笋山) of Hegeng Township (何埂镇), elevations 300–500 m — “cloud zone”.
Geographic coordinates: Approximately 29°23′ North latitude, 105°53′ East longitude.

2. History and Cultural Significance:

History: In 1959, the Chongqing Agricultural Research Institute, Tea Research Division (重庆市农科院茶研所, formerly Sichuan Tea Experimental Station) on Jishan Mountain (箕山) in Yongchuan created a new needle-shaped green tea. In 1963, Chairman of the Standing Committee of the National People’s Congress Zhú Dé (朱德), while inspecting Yongchuan, tasted the tea and praised its quality. In 1964, the famous tea scholar, Professor of Anhui Agricultural University Chén Chuán (陈椽) — creator of the six types of Chinese tea system — officially gave the tea the name “Yongchuan Xiu Ya” (永川秀芽, “Elegant Shoot from Yongchuan”).

Technological development: in the 1980s — development of “adaptive spreading” and “staged shaping” methods; in 2004 — the technology received national patent (国家发明专利), establishing the formula «鲜叶适度摊放、杀青中度偏嫩、初干以烘代炒» — “moderate spreading, fixation with tendency toward tenderness, primary drying by roasting instead of pan-firing”.

Brand building: in 2011 — geographical trademark; in 2019 — China Agricultural Brand Catalog; by 2024 — brand value 34.32 billion yuan, total value chain — 4.5 billion yuan.
Name:
- “Yongchuan” (永川) — “Eternal River”: name of the district in Chongqing.
- “Xiu” (秀) — “elegant, graceful”: describes the elegant shape of the shoot.
- “Ya” (芽) — “shoot, bud”.
The name was given by Professor Chen Chuan — one of the greatest tea scholars of the 20th century. To receive a name from Chen Chuan is like receiving a name from Lu Yu: a sign of absolute recognition.
Cultural significance: Yongchuan Xiu Ya — the tea symbol of Chongqing, a municipality with a population of 30+ million people. The landscape “Chashan Zhuhai” (茶山竹海, “Tea Mountain — Bamboo Sea”) — a famous tourist attraction: endless tea plantations flowing into bamboo groves. The ecological model «猪-沼-茶» (pig — biogas — tea) — closed cycle of organic farming — is considered exemplary.

3. Botanical Description and Raw Material:

Variety / Cultivar: Local Group Variety (本地群体种, běndì qúntǐzhǒng) — indigenous small-leaf and medium-leaf variety of Camellia sinensis var. sinensis bush form.
Picking: Spring. Standard — one bud with one leaf in initial opening stage (一芽一叶初展). Picking hours: 9:00–16:00. Not picked: diseased buds, purple shoots.
Grades (by raw material level):
- Gòngyá (贡芽, “Tribute Shoot”): Full buds ≥95%. Pure, high aroma. From 2000 yuan per jin.
- Yùyá (玉芽, “Jade Shoot”): One bud with one leaf. Rich taste. 1000–1500 yuan.
- Yunya / Xiùyá (云芽/秀芽, “Cloud / Elegant Shoot”): One bud with two leaves. Good price/quality ratio. 300–800 yuan.

4. Terroir and Cultivation:

Climate: Subtropical humid monsoon. Average annual temperature — 17–20°C, humidity ≥75%, average annual number of foggy days — >200. Daily temperature fluctuations — significant. Diffused light stimulates amino acid accumulation: spring tea — ≥4.0%.
Growing elevation: 300–500 meters above sea level. Core — “cloud zone” of five mountain ranges.
Soils: Red-yellow soils (红黄壤), pH 4.5–6.0, with high organic content. Core tea gardens — water conservation areas (水源保护区): use of chemical fertilizers and pesticides prohibited. Ecological model «猪-沼-茶» implemented — closed cycle: pig farming → biogas plant → organic fertilizer → tea gardens.

5. Production Technology:

Key technology — “three roastings and four pan-firings” (三烘四炒, sān hōng sì chǎo) — patented method (national patent 2004), combining machine and manual processing.

Picking (鲜叶采摘): Manual spring picking.
Spreading (摊晾 — tānliàng): 6 hours — one of the longest spreading times among green teas, ensuring deep development of aromatic precursors.
Fixation (杀青 — shāqīng): In rolling drum (滚筒) at 160–180°C. Formula: “medium fixation with tendency toward tenderness” (杀青中度偏嫩) — gentler than most teas, for maximum preservation of amino acids.
Rolling (揉捻 — róuniǎn): “Two-handed ball rolling” (双手滚球揉, shuāngshǒu gǔnqiú róu) — unique technique: master rolls the tea mass like a ball with both hands, ensuring uniform shaping without breaking.
Moisture shaking (抖水 — dǒushuǐ): Intermediate moisture evaporation.
Shaping (做条 — zuòtiáo): At 60–70°C — manual straightening and “rolling into shape” (理条搓形). Creating characteristic “sword-like” shape.
Drying (烘干 — hōnggān): Moisture content — ≤5%.
Special feature: Complete cycle — on bamboo and wooden tools (全程竹木器具避金属氧化).

6. Organoleptic Characteristics:

Dry leaf appearance: Straight, slightly flattened shoots, “sword-like” (挺直略扁似剑). Light silvery down (茸毛依稀). Color — “silver and emerald shimmer” (银翠交辉, yíncuì jiāohuī). In highest grades — “sandy green with frost” (砂绿起霜, shālǜ qǐshuāng).
Dry leaf aroma: Pure (清香) — main note. Chestnut (栗香) — in highest grades. Orchid (兰花香) — in fresh tea.
Liquor aroma: Fresh, rich, persistent (鲜嫩浓郁, xiānnèn nóngyù).
Taste: Fresh and brisk (鲜爽) — amino acids ≥4.0%. Sweet and beautiful (甘美, gānměi) — persistent sweetness. “Light astringency, instantly dissolving” (微涩速化, wēisè sùhuà) — unique characteristic: initial micro-astringency disappears within seconds, giving way to pure sweetness.
Liquor color: Emerald green, clear and transparent (碧绿清澈).
Visual effect: When brewed in a glass cup, buds stand vertically and sink to the bottom tips down — “Underwater Forest” effect (海底森林, hǎidǐ sēnlín) — one of the most spectacular “tea shows” among needle teas.
Spent leaves: Tender, uniform, bright shoots (嫩匀明亮), with buds standing vertically (芽尖竖立下沉).

7. Chemical Composition:

Amino acids: ≥4.0% — provides freshness and umami.
Polyphenols: Significant content. Free radical neutralization efficiency — 18 times higher than vitamin E.
Fluoride: Notable content — tooth protection (防龋健齿).
Alkaloids: Caffeine — moderate content.
Vitamins: Vitamin C, carotenoids.

8. Health Properties:

Antioxidant action: Polyphenols — efficiency 18 times higher than vitamin E.
Tooth protection (防龋健齿): Fluoride suppresses bacteria, reduces plaque.
Weight and sugar control (降脂控糖): Catechins accelerate fat breakdown by 30%.
Tonic effect: Caffeine and L-theanine.
Important: not medical advice.

9. Brewing:

Glass cup method (直泡法):
- Temperature: 85°C. Ratio: 3 g / 150 ml.
- Pour water, add tea. Steep 2–3 minutes.
- Observe «海底森林» — “Underwater Forest”.
Gàiwǎn method (工夫泡):
- 80–85°C. First infusion — 20 seconds. Increase by 10 seconds.
Note: do not use boiling water (>85°C). After opening — consume within 7 days.

10. Storage:

Sealed, in refrigerator at 0–5°C. Shelf life — up to 12 months. After opening — 7 days.

11. Market and Price Range:

Four levels: Gongya (≥2000 yuan/jin), Yuya (1000–1500), Yunya/Xiuya (300–800).

Authenticity identification: Buy with GI marking from Yongchuan district; evaluate “sword-like” shape and “silver-emerald” luster; check “Underwater Forest” when brewing.

12. Recommended Sources:

Purchase with National Geographical Indication marking from Yongchuan district; evaluate “sword-like” shape and “silver-emerald” luster; verify “Underwater Forest” effect when brewing.

Interesting Facts:

Named personally by Chén Chuán (陈椽) — creator of the six types of Chinese tea system, one of the greatest tea scholars of the 20th century. To receive a name from Chen Chuan is the highest honor.
Zhú Dé (朱德) — Chairman of the NPC Standing Committee, one of the “ten marshals” — personally praised the tea in 1963.
«海底森林» (Underwater Forest) effect — when brewed in a glass, buds stand vertically and sink tips down, creating a miniature “underwater forest”. Similar effects: «杯中森林» (Kaihua Long Ding), «松针林立» (Anhua Song Zhen).
Patented technology (2004) — one of the few cases where a green tea production process is protected by national patent.
Ecological model «猪-沼-茶» — closed cycle of organic farming — recognized as exemplary at national level.
34.32 billion yuan — brand value (2024). For tea from Chongqing — a region not part of the traditional “tea belt” — this is an outstanding result.

Comparison with other needle green teas:

Nánjīng Yǔ Huā Chá (南京雨花茶): From Nanjing. Also “needle”, also created for anniversary. Yu Hua — more floral; Xiu Ya — more chestnut, with “sword-like” shape and “Underwater Forest”.
Ānhuà Sōng Zhèn (安化松针): From Hunan. Also “needle”, also 1959. Song Zhen — more “round in cross-section”; Xiu Ya — more “flat sword-like”.
Éméi Zhú Yè Qīng (峨眉竹叶青): From Sichuan. Flat, “bamboo leaf”. Zhu Ye Qing — lighter; Xiu Ya — more “sword-like” and chestnut, with «微涩速化» (dissolving astringency).
Qīngchéng Xuě Yá (青城雪芽): From Sichuan (Dujiangyan). Straight, “snowy”. Xue Ya — Daoist, with 20-hour down development; Xiu Ya — Chongqing, with «三烘四炒» and “Underwater Forest”.

In conclusion:

Yongchuan Xiu Ya — tea named by the greatest tea scholar, praised by a marshal, and born in a giant city at the junction of Sichuan and Chongqing. Its “sword-like” shoots, silvering with emerald, the “Underwater Forest” effect in a glass cup, and unique “dissolving astringency” (微涩速化) — all this creates a tea with character: not the timid tenderness of Biluochun, not the monumental power of Longjing, but graceful, confident elegance — like a gleaming sword lowered into emerald water. Chongqing, a city of 30 million, has finally found a tea worthy of its scale.

13. Comparison with other needle-shaped green teas:

Nánjīng Yǔ Huā Chá (南京雨花茶): From Nanjing. Also a “needle,” also created for an anniversary. Yu Hua is more floral; Xiu Ya is more chestnut-like, with a “sword-like” shape and “Underwater Forest.”
Ānhuà Sōng Zhèn (安化松针): From Hunan. Also a “needle,” also from 1959. Song Zhen is more “round in cross-section”; Xiu Ya is more “flat and sword-like.”
Éméi Zhúyèqīng (峨眉竹叶青): From Sichuan. Flat, “bamboo leaf.” Zhuyeqing is lighter; Xiu Ya is more “sword-like” and chestnut-like, with “微涩速化” (dissolving astringency).
Qīngchéng Xuě Yá (青城雪芽): From Sichuan (Dujiangyan). Straight, “snowy.” Xue Ya is Daoist, with 20-hour down manifestation; Xiu Ya is from Chongqing, with “三烘四炒” and “Underwater Forest.”

In conclusion:

Yongchuan Xiu Ya is a tea named by the greatest tea expert, praised by a marshal, and born in a giant city at the junction of Sichuan and Chongqing. Its “sword-like” shoots, silvering with emerald, the “Underwater Forest” effect in a glass cup, and unique “dissolving astringency” (微涩速化) — all this creates a tea with character: not the timid tenderness of Biluochun, not the monumental power of Long Jing, but graceful, confident elegance — like a gleaming sword lowered into emerald water. Chongqing, a city of 30 million, has finally found a tea worthy of its scale.