Zhaopin Hóng Chá

Zhaopin Hong Cha is a gongfu red tea (black tea) from Zhaopin County in Guangxi Zhuang Autonomous Region, produced from the green tea cultivar Fúyún Liùhào (福云六号, Fúyún Liùhào) using red tea (black tea) processing technology. This product has become iconic for the region, breaking the centuries-old monopoly of green tea in Zhaopin for the first time and receiving geographical protection as part of the general designation “Zhaopin Cha” (昭平茶) in 2013.

1. Classification and Origin:

• Type: Chinese red tea (black tea) (红茶, hóngchá), fully oxidized.
• Category: Gōngfū hóng chá (工夫红茶, gōngfū hóngchá) — masterful red tea (black tea) with multi-stage production cycle. Regional tea of Guangxi Province.
• Origin: China, Guǎngxī Zhuāng Autonomous Region (广西壮族自治区, Guǎngxī Zhuàngzú Zìzhìqū), Hezhou Prefecture-level City (贺州市, Hèzhōu Shì), Zhaopin County (昭平县, Zhāopíng Xiàn). Main production zones: Zhaoping Township, Zǒumǎ (走马镇), Nánlǐng (南岭镇), and tea gardens of Xiangqishan Mountain (象棋山). The key enterprise creating the brand is Xiangqishan Tea Company (象棋山茶叶有限公司).
• Geographic coordinates: approximately 24°10′ N, 110°48′ E.

2. History and Cultural Significance:

• History: Zhaopin is one of the most ancient tea-producing counties in southern China: written mentions of local teas appear in county chronicles from the Ming and Qing dynasties; by the early 20th century, county teas are described in “Zhaopin Xianzhi” (《昭平县志》). Until 2009, the region was known exclusively for green teas; in 1988, the variety “Lü cha Erhao” (绿茶2号) won the gold award “Lu Yu Cup” (陆羽杯, Lùyǔ Bēi) and was included in “Zhongguo Cha Jing” (《中国茶经》). Red tea (black tea) “Zhaopin Hong” was first successfully produced by Xiangqishan Company in July 2009 using raw material from the Fuyun Liuhao cultivar. In 2010, the new product received a gold award at the Shanghai International Tea Exhibition, and expert-academician Chén Zōngmào (陈宗懋, Chén Zōngmào) gave it high praise. In 2013, “Zhaopin Cha” (including red and green tea) received the status of a product with geographical indication protection (地理标志产品保护) from the General Administration of Quality Supervision of the PRC. By 2017, the area of tea gardens in the county reached 21,500 mu (approximately 14,300 hectares), and annual dry tea production amounted to 11,600 tons.
• Name: “Zhaopin” (昭平) is a toponym, literally “bright and level”; the county name dates back to the Song dynasty (12th century): in 1124 (Xuanhe 6th year), Emperor Huīzōng (徽宗, Huīzōng) renamed Lóngpíng County (龙平) to Zhaopin, replacing the character “zhao” (招, “to summon, recruit”) with “zhao” (昭, “bright, luminous”), considering the first variant inauspicious. “Hong cha” (红茶) means red tea (black tea). “Gongfu” (工夫) in the context of tea production means “masterful, labor-intensive work,” indicating complex multi-stage processing technology requiring special skill at each stage — from fermentation control to final refinement.
• Cultural significance: The creation of Zhaopin Hong in 2009 became a pivotal event for the county’s tea industry, breaking the centuries-old monopoly of green tea. Zhaopin holds the titles “Zhongguo ming cha zhi xiang” (中国名茶之乡, “Hometown of Famous Teas of China”), “Zhongguo youji cha zhi xiang” (中国有机茶之乡, “Hometown of Organic Tea of China”), and is also among the “National Priority Tea-Producing Counties.” The county is simultaneously known as “Zhongguo changshou zhi xiang” (中国长寿之乡, “Land of Longevity”), which is marketed in connection with the ecological purity of local tea gardens.

3. Botanical Description and Raw Material:

• Variety / Cultivar: The main cultivar for Zhaopin Hóng is Fúyún Liùhào (福云六号, Fúyún Liùhào), also known as “Fuyun No. 6,” belonging to Camellia sinensis var. sinensis. This is a small- to medium-leaf cultivar originally developed in Fujian Province and well adapted to the subtropical climate of Guangxi. Local population varieties (群体种, qúntǐzhǒng) and other regionalized small- and medium-leaf cultivars are also used — Wūniú Zǎo (乌牛早, Wūniú Zǎo), Huángjīn Chá (黄金茶, Huángjīn Chá), Yuanxiao Lü (元宵绿, Yuánxiāo Lǜ).
• Harvesting: Zhaopin is famous for its early season start — harvesting begins as early as late February, thanks to which local teas are called “the first early spring tea of mainland China” (中国大陆早春第一茶). Spring harvest (March-April) provides the highest quality raw material; summer harvest is also practiced but is inferior in taste characteristics.
• Picking standard: 1 bud + 1 leaf or 1 bud + 2 leaves (一芽一叶, 一芽二叶). For higher grades, a proportion with predominant tips is preferred.
• Raw material requirements: whole, fresh leaf without mechanical damage and coarse stems; minimal delay between picking and the start of withering to preserve enzymatic activity.

4. Terroir and Cultivation Features:

• Topography and ecology: Zhaopin County is located in mountainous terrain: mountains occupy over 87% of the territory, forest coverage exceeds 87.6%. The region lies within the Nánlǐng (南岭, “Southern Ridge”), characterized by deeply incised river valleys, high humidity, and frequent fogs.
• Growing altitude: main tea gardens are located at 400–1000 m above sea level; organic gardens of Xiangqishan Mountain — around 700 m.
• Climate: subtropical monsoon, mild and humid. Average annual temperature 19.8–19.9°C; frost-free period more than 310 days; average annual precipitation about 2046 mm — one of the rainiest regions in Guangxi. Average annual sunshine ~1440 hours, characterized by frequent cloudiness and high humidity.
• Soils: yellow and red-yellow soils (黄壤, huáng rǎng) predominate, acidic, pH 4.5–6.5, with high organic matter content thanks to abundant forest litter.
• Water resources: the territory is crossed by the Guìjiāng River (桂江, Guìjiāng), the length of internal waterways is 1624 km. Water is clean, without industrial pollution — the county is among the “Hundred Best Towns for Deep Breathing” (深呼吸小城) thanks to minimal industrial presence.
• Ecological certification: the area of tea gardens with “green food” certification (绿色食品) is 7,900 mu; 16 enterprises have passed certification or conversion to organic production. The absence of large industry and high forest coverage ensure air purity and absence of acid precipitation.

5. Production Technology:

Zhaopin Hóng is produced according to the classic gōngfū hóng chá scheme with division into primary processing (初制, chūzhì) and refinement (精制, jīngzhì). The key technological feature is the successful overcoming of problems of uneven fermentation, weak liquor color, poor aroma, and pronounced bitterness typical when making red tea (black tea) from green tea cultivars.

• Picking (采摘, cǎizhāi): hand picking of “1 bud + 1–2 leaves” standard in early morning hours.
• Withering (萎凋, wěidiāo): leaves are spread in a thin layer in a ventilated room; moisture content decreases to ~60%, leaves become soft and elastic. Duration 4–6 hours depending on air humidity.
• Rolling (揉捻, róuniǎn): mechanical rolling breaks cell walls, bringing cell juice to the surface and ensuring uniform oxidation. Leaves acquire characteristic tight spiral shape.
• Oxidation / fermentation (发酵, fājiào): conducted at controlled temperature and humidity. Enzymatic oxidation of catechins leads to formation of theaflavins and thearubigins, forming red color and sweet profile. For Fuyun Liuhao, particularly careful control is required to avoid uneven fermentation.
• Primary drying (初烘, chūhōng): with hot air at 100–110°C to stop oxidation.
• Refinement (精制, jīngzhì): includes sifting (筛分, shāifēn), winnowing (风选, fēngxuǎn), hand sorting (挑拣, tiāojiǎn), final heating (复火, fùhuǒ), and blending (拼装, pīnzhuāng). It is precisely the multi-stage nature of this stage that gave the name “gongfu” — “masterful work.”

6. Organoleptic Characteristics:

• Dry leaf appearance: thin, tightly twisted spiral strands (卷曲成螺, juǎnqū chéng luó), even and elastic granules. Dark color with oily luster (乌润, wūrùn) and pronounced golden tips (金毫显露, jīnháo xiǎnlù).
• Dry leaf aroma: clean, high and persistent; floral and fruity tones dominate, supported by notes of honey and warm caramel. The highest grade is distinguished by pronounced floral-fruity aroma (花果香, huāguǒ xiāng).
• Liquor aroma: rich and multi-layered, sweet-honey with distinct floral top notes; as it cools, shades of dried fruits and light caramel emerge.
• Taste: full, round and juicy (醇厚甘爽, chúnhòu gānshuǎng), with pronounced sweetness on early steeps, soft velvetiness in the center and long sweet return (回甘, huígān). Astringency is minimal, aftertaste is clean and long.
• Liquor color: rich red, bright and clear (红艳明亮, hóngyàn míngliàng), with characteristic golden ring around the edge of the cup (金圈, jīnquān) — a sign of high theaflavin content.
• Spent leaves (wet leaves): red-copper, evenly colored (红匀明亮, hóngyún míngliàng), leaves are plump, tender, with abundance of whole buds.

7. Chemical Composition:

• Polyphenols: during fermentation, more than 90% of original catechins are converted to theaflavins (tea “golden” pigments responsible for liquor brightness and golden ring), thearubigins (form depth of red color and “velvet” taste), and theabrownins.
• Amino acids: L-theanine is present in noticeable quantities, providing softness and sweetness of taste, as well as synergistic “calm-tonic” effect with caffeine.
• Alkaloids: caffeine (~2–4% of dry mass) provides tonic effect; theobromine and theophylline are present in trace amounts.
• Vitamins: significant vitamin C content (red tea (black tea) preserves it better than commonly thought, thanks to protective action of polyphenols).
• Minerals: calcium, copper, sodium, phosphorus, zinc and other trace elements.
• Essential oils and volatile aromatic compounds: linalool, geraniol, benzaldehyde and other terpenoids and aldehydes form the characteristic floral-fruity aroma. Energy value: less than 1244 kJ per 100 g of dry tea.

8. Health Properties:

• Tonic effect: caffeine combined with theanine provides gentle and prolonged concentration enhancement without sharp “peaks” of excitement.
• Antioxidant protection: theaflavins and thearubigins have pronounced ability to neutralize free radicals, supporting cellular health.
• Digestive support: polyphenol oxidation products gently stimulate secretion of digestive enzymes and promote comfortable food digestion, especially after abundant meals.
• Cardiovascular system: regular moderate consumption of red tea (black tea) is associated with maintaining vascular elasticity and normalizing cholesterol levels.
• Diuretic effect: caffeine combined with aromatic substances gently stimulates diuresis.
• Warming action: red tea (black tea) is traditionally classified as a “warm” beverage in Chinese dietetics; it is comfortable for the stomach and recommended in cold seasons.
• Psycho-emotional relaxation: warm sweet aroma and gentle taste create pronounced “sensory” calming effect, promoting stress relief.

9. Brewing:

• Water temperature: 90–95°C for standard batches; 85–90°C for delicate high-tip grades.
• Tea amount: 4–6 g per 100–120 ml (gongfu method); 2–3 g per 200–250 ml (European steeping method).
• Teaware: porcelain gaiwan (盖碗, gàiwǎn) with 100–120 ml capacity — optimal choice allowing full aroma development; porcelain or glass teapot for visual enjoyment of liquor color. For dense batches, clay teapot is acceptable.
• Process:
  1. Warm teaware with boiling water, drain water.
  2. Add tea, cover with lid for a few seconds, inhale aroma of heated dry leaves.
  3. Rinse (optional): pour water for 1–2 seconds and drain — this “awakens” the tea.
  4. First steep: 5–8 seconds.
  5. Subsequent steeps: increase time by 3–5 seconds with each steep.
  6. Number of steeps: 6–8 for quality batches, up to 10 for dense high-tip grades.

10. Storage:

Store in airtight, light-proof containers (tin can, vacuum foil package) away from moisture sources, foreign odors and direct sunlight. Optimal temperature 10–25°C. Best quality period: 12–24 months from production date. Some dense batches with high tip content develop pleasantly with careful storage for 2–3 years — honey and fruity notes deepen, astringency additionally softens.

11. Price and Counterfeits:

Price category: medium. Zhaopin Hong is significantly more affordable than famous red teas (black teas) like Jin Jun Mei or Qi Men; basic batches cost from several dozen yuan per 100 g, highest organic grades — from 200–400 yuan. Factors affecting cost: harvest season (spring is more expensive), tip proportion, organic certification and award status.

• How to avoid counterfeits:
  1. Check origin: genuine Zhaopin Hong is produced only in Zhaopin County; look for geographical indication marking (地理标志) on packaging.
  2. Evaluate aroma: clean floral-honey smell without chemical harshness, rancidity or moldy notes.
  3. Control liquor: it should be clear, bright red with golden ring; cloudiness indicates fermentation or storage violations.
  4. Taste: natural sweetness and clean aftertaste; acid or musty taste — reason for concern.
  5. Beware of underpriced tea: if “award-winning” Zhaopin Hong is offered at significantly below market price — high probability of substitution with raw material from other regions. It should be noted that some Fujian tea companies purchase raw material in Zhaopin for Jin Jun Mei and Zheng Shan Xiao Zhong production, creating grounds for confusion.

12. Interesting Facts:

• Zhaopin Hong became the county’s first red tea (black tea) — until 2009 the region produced exclusively green tea. The technological breakthrough consisted in adapting red tea (black tea) fermentation to the green tea cultivar Fuyun Liuhao, which required several years of experimentation.
• Zhaopin County has the status of “Land of Longevity of China” (中国长寿之乡): the proportion of centenarian residents more than doubles the UN standard for “longevity zones.” Local tea culture is inextricably linked with this image of ecological purity.
• The area of certified organic tea gardens in Zhaopin exceeds 3,500 mu (~2,330 hectares), and the area of gardens managed according to organic standards reaches 3,600 mu; the county is one of the largest organic tea centers in Guangxi.
• Zhaopin is called “the birthplace of the first early spring tea of mainland China”: thanks to the subtropical climate, harvesting begins as early as late February — a month earlier than in Zhejiang.
• Besides green and red tea (black tea), the county is also a significant producer of Liú Bǎo Chá (六堡茶) and supplier of raw material for jasmine tea, making it one of the most diversified tea regions in Guangxi.
• The folk saying “Zhaopin bu ping” (昭平不平, “Zhaopin is not level at all”) plays on the meaning of the character “ping” (平, “level”) in the county name, reflecting the real landscape: mountains occupy almost 90% of the territory, with virtually no flat areas.
• Zhaopin is one of the rainiest points in Guangxi: average annual precipitation exceeds 2000 mm, and the county is at the center of the region’s thunderstorm and downpour activity, creating ideal conditions for abundant fog and cloudiness formation necessary for tender tea leaf development.

13. Comparison with Other Red Teas (Black Teas):

• Yīng Hóng (英红, Yīng Hóng) — red tea (black tea) from Yingde County, Guangdong Province. Produced from large-leaf cultivars (Yinghong Jiuhao), distinguished by fuller body, pronounced malty notes and “chocolate” aftertaste. Zhaopin Hong, in contrast, is lighter and more elegant, with predominant floral-fruity profile.
• Qǐ Mèn Hóng Chá (祁门红茶, Qímén Hóngchá) — famous red tea (black tea) from Anhui, one of the “ten great teas of China.” Qi Men is famous for unique “qi men xiang” — spicy-orchid aroma. Zhaopin Hong is aromatically simpler but compensates with pronounced sweetness, softness and good durability in multiple brewings.
• Diān Hóng (滇红, Diān Hóng) — Yunnan red tea (black tea) from large-leaf Assam cultivars. Dian Hong has powerful body, honey-peppery aroma and high golden tip content. Zhaopin Hong is significantly more delicate and lighter, its body closer to medium.
• Guī Hóng (桂红, Guìhóng) — general name for Guangxi red teas (black teas). Zhaopin Hong is actually the leading representative of this group, setting a new quality standard for regional red teas (black teas) and receiving high praise from academician Chen Zongmao.
• Jīn Jùn Méi (金骏眉, Jīn Jùn Méi) — premium red tea (black tea) from Wuyi Mountains, Fujian, made exclusively from tips. Interestingly, some Fujian companies purchase raw material from Zhaopin for Jin Jun Mei production, indirectly confirming the high quality of local leaf. However, genuine Zhaopin Hong has its own character — more pronounced spiral twist and distinct regional aroma profile.

In Conclusion:

Zhaopin Hong Cha is an eloquent example of how an innovative approach to raw material can create a completely new product in a region with centuries-old tea tradition. Made from a green tea cultivar using red tea (black tea) technology, this tea surprises with the purity and brightness of floral-honey aroma, delicate sweetness of taste and beautiful ruby liquor with golden ring. Zhaopin Hong is perfect for those seeking a gentle, aromatic red tea (black tea) without excessive astringency — an everyday yet distinctive beverage from one of the most ecologically pure corners of southern China.