Zhàoān bā xiān

Zhàoān Bā Xiān (诏安八仙, zhàoān bā xiān) — a unique Minnan oolong from the southernmost county of Fujian Province, produced from the eponymous cultivar “Ba Xian” — the first and only new national oolong tea bush variety developed after the founding of the People’s Republic of China. The tea is distinguished by its high, penetrating and persistent aromatics with pronounced varietal character (品种香, pǐnzhǒng xiāng), dense rich flavor with quick returning aftertaste and exceptional endurance in infusions.

1. Classification and Origin:

• Type: Oolong (semi-oxidized tea, oxidation degree 20–40%). The Ba Xian cultivar possesses multi-category adaptability (多茶类适制性, duō cháleì shìzhì xìng) and is also suitable for producing green and red tea (black tea), however the classic and most valued version is precisely the oolong variant.
• Category: Mǐnnán oolongs (闽南乌龙, Mǐnnán wūlóng). Product with national geographical indication (国家农产品地理标志, 2021).
• Origin: China, Fújiàn Province (福建省, Fújiàn shěng), Zhāngzhōu Prefecture (漳州市, Zhāngzhōu shì), Zhàoān County (诏安县, Zhàoān xiàn). The geographically protected zone covers 15 townships and towns (梅洲, 四都, 金星, 梅岭, 桥东, 南诏, 深桥, 西潭, 白洋, 建设, 红星, 太平, 霞葛, 官陂, 秀篆), including 251 villages. The production core — Báiyáng Township (白洋乡, Báiyáng xiāng), Tīngyáng Village (汀洋村, Tīngyáng cūn), where the protected mother garden of 17 progenitor trees is located; as well as Jiànshè Town (建设乡, Jiànshè xiāng), Wanshixi District (万石溪, Wànshí xī); Guānpí Town (官陂镇, Guānpí zhèn) and Xiùzhuàn Town (秀篆镇, Xiùzhuàn zhèn).
• Geographic coordinates: approximately 23°35′–24°10′ N, 116°55′–117°22′ E (tea plantation core — around 24°00′ N, 117°05′ E, at elevation 600–800 m).

2. History and Cultural Significance:

• History: Zhaoan — the southernmost county of Fujian, located on the border with Guangdong Province. Local tea cultivation spans about 400–500 years; here the traditions of Minnan oolongs and Guangdong dancongs interweave, forming a distinctive tea culture.

  In spring 1965, tea assessor technician of the county purchasing station Zhèng Zhàoqīn (郑兆钦, Zhèng Zhàoqīn) during inspection of old tea gardens in Xiùzhuàn Town (秀篆镇) on the border with Guangdong discovered a variant seedling among aboriginal tea bushes. He selected 20 plants, transferred them to a varietal nursery and through individual selection over three years identified the most promising specimen. In January 1969, cuttings were planted for rooting at the tea factory of Tīngyáng Village at the foot of Bǎ Xiān Mountain (八仙山, Bāxiān shān). Of these, 17 mother trees survived, becoming the foundation of the new clonal variety.

  In 1982, the scientific committee of Longxi District (龙溪地区, predecessor of Zhangzhou) conducted expert evaluation of the new variety. Experts noted early sprouting, high yield, resistance to diseases and pests, as well as high aroma, rich flavor and endurance in brewing. The variety was recommended for propagation and officially named “Ba Xian Cha” (八仙茶) — after Ba Xian Mountain, at whose foot the mother bushes were grown. In 1987, the Agricultural Crop Approval Committee of Fujian Province granted it provincial variety status. In 1994, the State Committee of the PRC for Tea Bush Variety Approval certified it as a national variety with code GS1302-1994, making Ba Xian the first and only new national-level oolong variety developed after 1949.

  In the 1990s, planting area expanded rapidly (up to 28,000 mu), however unsystematic cultivation and crude processing led to quality and reputation decline. In the early 2010s, revival began: masters improved technology — extended the zuoqing (做青) process, introduced charcoal roasting (炭焙, tànbèi), developed industry standards. In 2009, the Fujian Provincial Department of Agriculture and Zhangzhou government established protective regime for the 17 mother trees, granting them status as a tea genetic resources reserve (编码 EW002, serial number 23). In 2012, the tea received national-level geographical trademark, in 2021 — geographical indication registration for agricultural products. In 2023, Zhaoan Ba Xian entered the “Top Ten Regional Agricultural Brands of Fujian”; the county received the title “Hometown of Chinese Ba Xian Tea” (中国八仙茶之乡). By 2023, plantation area reached 56,600 mu (about 3,770 ha), annual harvest — 17,300 tons, total industry value — 1.8 billion yuan; products are exported to Guangdong, Beijing, Shanghai, Shandong and Southeast Asian countries.

• Name: Zhàoān (诏安) — county name dating to the Míng era (明嘉靖九年, 1530), formed from the expression “Nan Zhao Anjing” (南诏安靖) — “pacification of Southern Zhao”. Bā Xiàn (八仙) — “Eight Immortals”, name of Ba Xian Mountain in Baiyang Township, at whose foot the 17 mother trees were rooted. According to local legend, once the eight immortals (Ba Xian) descended to this land to banish drought and evil spirits; local people offered them tea from fresh shoots of wild-growing bushes, and the immortals were so delighted with the drink that they proclaimed: “Truly excellent tea!” Since then the mountain is called Ba Xian Mountain, and the tea — Ba Xian Cha.

• Cultural significance: Ba Xian occupies a special place in the tea culture of southern Fujian. Former chairman of the Tea Society of China, professor of Zhèjiāng Agricultural University Zhuāng Wǎnfāng (庄晚芳, Zhuāng Wǎnfāng) noted during his lifetime that “Ba Xian’s quality is outstanding, in aroma and flavor it can compete with Tie Guanyin”. Chairman of the Chinese Buddhist Association Zhào Pǔchū (赵朴初, Zhào Pǔchū) after tasting wrote the poem “Praise of Ba Xian” (赞八仙). Zhaoan — a region where tea is called “cha mi” (茶米, “tea rice”), equating it to the main food product. The custom of “tea for guests” (客来茶) is deeply rooted in daily life: practically every home has a gongfu tea set. The geographic position at the junction of Fujian and Guangdong creates a unique crossroads of two tea traditions — Minnan and Chaozhou.

3. Botanical Description and Raw Material:

• Variety / Cultivar: Bǎ Xiān Chá (八仙茶, Bāxiān chá) — clonal variety of Camellia sinensis var. sinensis, type “small tree, large-leaf” (小乔木大叶类, xiǎo qiáomù dàyè lèi). National oolong variety, code GS1302-1994. Listed in the “Catalog of Chinese Tea Cultivars” (《中国茶树品种志》). Botanical characteristics: tall plant with powerful root system; early spring sprouting, late winter dormancy entry; high shoot-forming ability, rapid shoot growth, elongated internodes. Pubescence on buds short and sparse, buds relatively thin, petioles thin. The bush prefers humidity and partial shade, possesses moderate cold resistance. Besides oolong, suitable for producing green and red tea (black tea).
• Harvest: Main seasons — spring (April–May) and autumn (September–October). Summer (June–July) and late autumn/“winter picking” (冬片, dōngpiàn) harvests are also practiced; summer and winter tea are valued for particularly high aroma. Thanks to the variety’s early awakening, spring harvest begins earlier than most Fujian oolong cultivars.
• Harvest standard: Shoot “medium open face” (中开面, zhōng kāimiàn) — from terminal bud in dormant phase and 2–4 unfolded leaves (一芽二叶至三叶, yī yá èr yè zhì sān yè, rarely up to fourth leaf for fuller body).
• Raw material requirements: Whole shoot with uniform leaf maturity, without mechanical damage, foreign odors and excessive coarseness. Tea polyphenol content in spring raw material — not less than 25%, amino acids — not less than 4.0%.

4. Terroir and Cultivation:

• Region and topography: Zhaoan County is located in the far south of Fujian, at the junction with Ráopíng County (饶平, Guangdong). Complex topography: from mountain ranges in the northwest (highest point — Longsandong Peak (龙伞岽), 1,152 m) through hilly central part to coastal plain in the southeast, facing Zhaoan Bay. Mountains over 1,000 m also include Wushan (乌山), Bā Xiàn Zuoshan (八仙座山), Xishanyan (西山岩) and others. Tea plantations of the production core are located in the “cloud zone” at elevations 600–800 m, in mountain valleys with abundant vegetation.
• Growing elevation: Core: 600–800 m above sea level. Individual plantations in the Longsandong area — up to 800–1,157 m.
• Climate: Subtropical oceanic monsoon climate. Average annual temperature 21.3°C (January average 14.9°C, July average 28.9°C). Average annual precipitation about 1,450 mm, concentrated in April–September period. Humidity ≥ 80%, number of foggy days over 200 per year. Pronounced daily temperature variation in mountain zones, diffused light due to clouds and fog promote intensive amino acid accumulation (content in spring raw material reaches 6% and higher). Frost-free period — about 360 days.
• Soils: Predominantly red-yellow lateritic soils (红黄壤, hóng huáng rǎng), pH 4.5–6.0, organic matter content ≥ 6.01%. Critically important Zhaoan feature — soil selenium richness: about 78% of areas contain 0.15–0.35 mg/kg selenium, allowing the county to bear the title “China’s Selenium Capital of the Strait” (中国海峡硒都). High selenium content translates into tea leaf, making Ba Xian Cha certified selenium-enriched tea (富硒茶, fùxī chá). Forest cover of the production core constitutes about 80%; the ecological model “pig–biogas–tea” (猪-沼-茶) is widely practiced, chemical fertilizers and pesticides are prohibited.

5. Production Technology:

Zhaoan Ba Xian is produced using Minnan oolong technology with a number of specific adaptations for the large-leaf cultivar characteristics. Key principle — “heavy withering to activate enzymes, fine shaking until full development” (重晒青促酶活性，摇青薄摊形成兰花香), which allows overcoming the variety’s inherent tendency toward bitterness and forming pure floral aroma with pronounced varietal character.

• Picking / 采摘 — cǎizhāi: Medium maturity shoots (中开面) are picked — 2–4 leaves from terminal bud. Raw material is quickly delivered to the workshop, avoiding overheating and mechanical damage.
• Sun withering / 晒青 — shàiqīng: Leaves are evenly spread in thin layer on bamboo trays or special fabric. Duration 15–30 minutes; leaf surface temperature should not exceed 35°C. Leaf loses significant moisture (mass loss 10–15%), becomes pliable, enzymatic activity is triggered. For Ba Xian, “heavy” withering approach (重晒青, zhòng shàiqīng) is applied — more intensive than standard Tie Guanyin technology, which strengthens the enzyme base for subsequent aroma formation.
• Shaking and resting / 做青 — zuòqīng (摇青 — yáoqīng + 晾青 — liàngqīng): Alternation of 3–5 cycles of mechanical leaf shaking and rest periods over 14–18 hours. Shaking damages leaf edges, triggering local oxidation; during rest phase enzymes redistribute aromatic precursors. Process continues until characteristic signs appear: leaf acquires yellow-green tint, veins become translucent, “turtle shell” formation (龟背形, guībèi xíng), edges redden (绿叶红镶边, lǜyè hóng xiāngbiān), pure floral and varietal aroma appears. Principle of “thin spreading” (薄摊, bó tān) during rest phases is especially important for orchid aroma formation.
• Fixation / 杀青 — shāqīng: Heating in rotating drum at 240–280°C for 6–8 minutes. Stops enzymatic processes, fixes aroma direction. Leaf acquires dark green tint, becomes soft, stem doesn’t break when bent, characteristic “cooked” aroma appears (熟香, shú xiāng).
• Rolling / 揉捻 — róuniǎn: Rolling for 5–6 minutes with gradual pressure increase. Leaf curls into tight strands, rolling degree not less than 90%. Cell structure destruction increases extractability.
• Initial drying / 初烘 — chūhōng: Temperature 120–140°C, duration 6–8 minutes, layer thickness about 1 cm. Dry until leaf when squeezed in fist forms a lump, slightly pricking the palm. Then — immediate spreading for cooling (摊凉, tānliáng) in 3–5 cm layer for 30–60 minutes.
• Re-firing / 复焙 — fùbèi: Temperature 85–120°C, 6–8 minutes. Stabilizes moisture to storage level (≤ 7%), fixes color (乌润, wūrùn — dark oily) and reveals varietal aroma. For highest grades, charcoal roasting (炭焙, tànbèi) is applied, locking in aroma and adding additional depth.

6. Organoleptic Characteristics:

• Dry leaf appearance: Tightly twisted, heavy strands (条索紧结重实, tiáosuǒ jǐnjié zhòngshí) — longitudinal twist characteristic of Minnan oolongs; color dark olive with oily luster and light honey-yellow tint (乌褐油润带蜜黄). Leaf calibration uniform.
• Dry leaf aroma: High, penetrating and persistent (高锐持久, gāo ruì chíjiǔ). Bright varietal aroma (品种香) dominates, complemented by orchid notes (兰花香, lánhuā xiāng) in highest grades, as well as fresh green and pure sweet tones. Roasted versions add “fire aroma” note (火香, huǒ xiāng).
• Liquor aroma: Unfolds with powerful wave of varietal aroma, transitioning to orchid-floral register; in subsequent infusions honey sweetness builds. In charcoal-roasted versions — nutty and caramel overtones, in aged — dried fruit notes.
• Flavor: Dense and rich (浓厚, nónghòu), with characteristic “thickness” (粘稠感, niánchóugǎn). Fresh, brisk tone (鲜爽, xiānshuǎng) provided by high amino acid content. Bright returning sweetness (回甘, huígān) with sweetness reminiscent of cane sugar, lasts long. Varietal characteristic — light bitterness in first seconds, instantly transforming to sweetness (微苦速化, wēi kǔ sùhuà). Tea distinguished by exceptional brewing endurance: 6–8 full infusions without character loss.
• Liquor color: Orange-yellow, clear and bright (橙黄明亮, chénghuáng míngliàng). With deeper oxidation or roasting — closer to amber. Red tea (black tea) from same raw material gives red-scarlet, clear liquor.
• Spent leaves (wet leaves): Soft, elastic, with distinct red edges (柔软明亮红边显, róuruǎn míngliàng hóngbiān xiǎn). Tint — from green-olive in center to copper-red at edges. Leaves whole, opened, uniform in size.

7. Chemical Composition:

• Polyphenols: Tea polyphenol content in fresh spring raw material — not less than 25% (per standard GH/T 1236-2018). Main fraction — catechins (EGCG, ECG, EGC, EC); during partial oxidation process, part of catechins transforms into theaflavins and thearubigins, forming the freshness and depth combination characteristic of oolongs. Varietal characteristic — elevated polyphenol concentration compared to average oolong cultivars (about 30% higher than usual level, according to Ba Xian sources), explaining the pronounced “strength” and robustness of the liquor.
• Amino acids: Free amino acid content in spring raw material — not less than 4.0%, and in high-altitude cloud zone raw material — up to 6% and higher. L-theanine (茶氨酸, cháāmīnsuān) dominates, comprising more than 50% of amino acid pool; it provides gentle sweetness, “fresh” tone (鲜味, xiānwèi) and synergistic cognitive effect with caffeine — alertness without anxiety.
• Alkaloids: Caffeine (咖啡碱, kāfēijiǎn) — approximately 2–4% of dry mass (characteristic range for oolongs); theobromine and theophylline — in trace amounts. Ba Xian variety is classified as tea with moderately high caffeine content.
• Vitamins: Vitamin C (in fresh leaf, partially preserved during gentle oxidation), B-group vitamins (B₁, B₂, niacin), vitamin E (α-tocopherol, in lipid fraction), vitamin K.
• Minerals: Potassium, magnesium, manganese, zinc, phosphorus, iron — in standard oolong quantities. Unique characteristic — organic selenium (硒, xī): content in tea leaf corresponds to national “selenium-enriched tea” standard thanks to natural soil background (0.15–0.35 mg/kg Se in soil). Selenium is a powerful antioxidant, participates in selenoprotein function, supports thyroid function and immune system.
• Essential oils: Complex of volatile aromatic compounds responsible for varietal aroma (品种香); includes nerol, linalool, geraniol, indole, jasmone and their derivatives. Essential oil expression in Ba Xian — among the highest in Minnan oolongs, which was noted by experts when granting national status.
• Composition characteristic: Combination of high polyphenols (≥ 25%) and high amino acids (≥ 4%) provides favorable phenol/amino acid ratio (酚氨比, fēn’ān bǐ), which is a key indicator of suitability for premium oolong production.

8. Health Properties:

• Tonic and cognitive effect: Synergy of caffeine and L-theanine provides gentle, sustained alertness with improved attention concentration and short-term memory — without sharp “caffeine peak”.
• Pronounced antioxidant action: High polyphenol concentration neutralizes free radicals; according to data related to Ba Xian characteristics, free radical scavenging effectiveness of tea polyphenols is 18 times higher than vitamin E.
• Cardiovascular system support: Catechins and selenium promote blood viscosity reduction and “bad” cholesterol (LDL) level decrease. Selenoproteins participate in protecting vessel walls from oxidative damage, reducing atherosclerosis risk.
• Digestion assistance: Polyphenols stimulate digestive enzyme secretion, helping fat breakdown; gently eliminate feeling of heaviness after fatty food. Charcoal-roasted versions are especially gentle to stomach.
• Metabolic process support: Catechins (especially EGCG) accelerate lipid metabolism; according to observations, the effect in Ba Xian is more pronounced than in typical oolongs, thanks to elevated polyphenol concentration.
• Selenium support: Natural organic selenium in leaf composition participates in glutathione peroxidase synthesis — key enzyme of cellular antioxidant protection. Regular consumption of selenium-enriched tea contributes to daily selenium requirement.
• Diuretic and detoxification effect: Caffeine and theobromine provide gentle diuretic action, promoting metabolic waste elimination.
• Antimicrobial action: Polyphenols suppress growth of pathogenic bacteria and inhibit dental plaque formation.

9. Brewing:

• Water temperature: 95–100°C for standard and charcoal-roasted versions; 90–95°C for light “qingxiang” (清香) variants.

• Tea amount: Gaiwan/gongfu — 5 g per 75 ml (ratio approximately 1:15); everyday style — 3–4 g per 150–200 ml.

• Teaware: Porcelain gàiwǎn (盖碗, gàiwǎn) — universal option allowing full varietal aroma development. For charcoal-roasted and aged versions — small Yixing or Chaozhou teapot from porous clay, softening and “rounding” flavor. Small volume cups (品茗杯, pǐnmíng bēi) (30–50 ml) for concentration and aftertaste sensation.

• Process:

  1. Warm teaware with boiling water, drain water.
  2. Add tea, cover with lid for 5–10 seconds, inhale dry leaf aroma.
  3. Rinse (润茶, rùn chá): pour boiling water, drain after 3–5 seconds — awakens leaf.
  4. First infusion: 15–20 seconds; pour using “Guan Gong patrols the city” method (关公巡城, Guāngōng xúnchéng) — evenly, in circle, into all cups.
  5. Infusion completion: “Han Xin counts soldiers” (韩信点兵, Hánxìn diǎnbīng) — last drops of concentrate distributed equally.
  6. Subsequent infusions: each time add 5–10 seconds. Tea withstands 6–8 full brewings, with quality raw material — up to 10.
  7. Tasting: first evaluate liquor color, then inhale aroma and only after — take a sip, rolling tea across palate.

• Note: Do not pour steep boiling water over 100°C directly on leaf — excessive temperature destroys L-theanine and reduces “fresh” tone expression.

10. Storage:

• Container: Airtight packaging — vacuum foil bags, tin cans or ceramic vessels with tight lid.
• Conditions: Dry, cool, dark place; optimal temperature 10–25°C, humidity below 60%. Light “qingxiang” versions preferably stored in refrigerator (0–5°C) to preserve aroma freshness.
• Tea enemies: Moisture, heat, foreign odors and direct light — four main degradation factors.
• Charcoal-roasted versions: Store significantly longer; under proper conditions — 2–3 years and more without substantial quality loss. However after package opening, recommended to consume tea within 7 days while aroma hasn’t dissipated.
• Fresh tea: New tea (新茶, xīnchá) recommended to age 10–15 days in dark place for “fire removal” (褪火气, tuì huǒqì) before consumption — this softens astringency and allows aroma to stabilize.

11. Price and Counterfeits:

• Price category: Zhaoan Ba Xian belongs to medium and medium-high price segment among Minnan oolongs. Special grade (特级, tèjí) — from 700 yuan per jin (500 g) and higher. First and second grades significantly more affordable. Price factors: plantation elevation, harvest season (spring — more expensive), handwork, charcoal roasting, bush age, producer brand and micro-plot rarity. Compared to Tie Guanyin of similar level, Ba Xian often offers better “quality/price” ratio, since the brand is still less promoted in mass market.
• How to avoid counterfeits:
  • Buy from sellers with transparent origin and confirmed connection to Zhaoan County. Presence of geographical indication marking (地理标志) — important indicator.
  • Evaluate appearance: authentic Ba Xian has dense, heavy twist, dark olive color with oily luster and honey tint. Size and color leaf non-uniformity — sign of blending.
  • Check aroma: varietal aroma (品种香) should be pure, high and persistent, without “chemical” perfumery or foreign notes.
  • Evaluate liquor: authentic tea gives clear orange-yellow liquor, dense flavor with quick returning sweetness and withstands 6–8 infusions. Rapid flavor loss after 2–3 brewings — sign of low-quality raw material.
  • Be suspicious of suspiciously low price: if “special grade” is offered below 300 yuan per jin — this is most likely not authentic high-altitude Ba Xian.

12. Interesting Facts:

• Ba Xian Cha — the only national-level oolong tea bush variety developed after the founding of the People’s Republic of China in 1949. All other national oolong cultivars — historical varieties existing before this.
• 17 mother trees planted in 1969 at the foot of Ba Xian Mountain are alive and bearing fruit to this day. Since 2009 they are under state protection as tea genetic resources object (code EW002, No. 23). Trunks reach 10–15 cm in diameter, covered with moss, and crowns interweave, creating unified green canopy.
• Since the 1990s, Zhaoan nurseries produced more than 200 million Ba Xian seedlings, planted in six PRC provinces (Fujian, Guangdong, Hunan, Jiangsu, Guangxi, Sichuan) on area over 120,000 mu (8,000 ha).
• Zhaoan County is officially called “World Longevity Village” (世界长寿乡), “China’s Natural Oxygen Bar Capital” (中国天然氧吧) and “China’s Selenium Capital of the Strait” (中国海峡硒都). These three “titles” reflect the region’s exceptional ecology, which directly determines tea character.
• Ba Xian — one of few oolong cultivars equally successfully adapted for producing oolong, green and red tea (black tea). Red tea (black tea) from Bā Xiàn raw material (八仙工夫红茶) distinguished by fine, dense twist, high sweet aroma, red-scarlet liquor and soft, full flavor.

13. Comparison with Other Minnan Oolongs:

• Tiě Guānyīn (铁观音, Tiě Guānyīn): Most famous Minnan oolong from Anxi County. Compared to Tie Guanyin, Ba Xian possesses more powerful, “robust” flavor (浓厚 vs. 醇厚) and more penetrating varietal aroma. Tie Guanyin valued for elegant orchid note and silky texture; Ba Xian — for strength, endurance and characteristic “quick bitterness transformation to sweetness”. Professor Zhuang Wanfang compared them as equals in quality.
• Huángjīn Guì (黄金桂, Huángjīn Guì): Early Anxi oolong with pronounced cinnamon sweetness aroma. Lighter and more delicate than Ba Xian; inferior in flavor strength and brewing endurance, but superior in aroma development speed.
• Yǒngchūn Fóshǒu (永春佛手, Yǒngchūn Fóshǒu): Oolong from Yongchun County, made from “Buddha’s hand” cultivar with large, fleshy leaves. Possesses softer, “rounded” flavor with citrus overtones; less pronounced varietal aroma and bitterness compared to Ba Xian.
• Mǐnnán Shuǐxiān (闽南水仙, Mǐnnán Shuǐxiān): South Fujian version of Shuixian cultivar; more “woody” and deep, less “penetrating” in aromatics than Ba Xian, but close in body fullness.
• Zhàoān Dāncóng (诏安单丛, Zhàoān Dāncóng): Guangdong dancongs grown in same Zhaoan County. Represent “second soul” of local tea cultivation. Dancongs — finer, more aromatic, with pronounced individuality of each tree; Ba Xian — more standardized, stronger and more universal.

14. Grades and Types of Zhaoan Ba Xian (per standard GH/T 1236-2018):

• Special grade (特级, tèjí): Twist dense, heavy; color “sand-green oily” (砂绿油润); aroma orchid, high, penetrating and persistent; flavor rich, with bright returning sweetness. Approximate price — from 700 yuan per jin.
• First grade (一级, yījí): Twist firm, even; aroma clean; liquor color orange-yellow; flavor mellow and full (醇厚, chúnhòu).
• Second grade (二级, èrjí): Twist relatively dense; aroma correct; flavor strong, with slight coarseness (浓强稍粗).

In Conclusion:

Zhaoan Ba Xian — tea with unusual fate: the first and only “post-revolutionary” national oolong cultivar, experiencing rise, fall and revival over half-century of its history. Today it stands on threshold of new recognition — as product of unique terroir, uniting selenium-enriched soils, cloud mountain zone and four-hundred-year tea cultivation tradition at junction of two great tea provinces.

For those seeking oolong with character — powerful, enduring, with penetrating varietal aroma and instant transformation of light bitterness into long, cane sweetness — Ba Xian will become true discovery. It doesn’t strive for insinuating elegance of Tie Guanyin, but rather impresses with directness and “honesty” of flavor — qualities that fully reveal through 6–8 infusions of gongfu tea ceremony.