Zhāopíng lǜchá · new.thetea.app

Zhaopin Lü Chá (昭平绿茶, Zhāopíng lǜchá) is a Chinese green tea of combined processing type (烘炒结合型, hōngchǎo jiéhé xíng), produced in Zhaopin County of Guangxi Zhuang Autonomous Region. Zhaopin green tea is famous for its principle of “three greens and four beauties” (三绿四美, sānlǜ sìměi): emerald-green leaf, jade-green liquor, tender-green spent leaves; beauty of form, beauty of liquor, beauty of aroma, and beauty of taste. Zhaopin deservedly bears the title of “first early spring tea of mainland China” (中国大陆第一早春茶, Zhōngguó Dàlù Dìyī Zǎochūnchá) — harvesting here begins 30 days earlier than in the tea regions of Zhejiang and Jiangsu.

1. Classification and Origin:

Type: Green tea (绿茶, lǜchá), unfermented, combined processing type (combining pan-firing and hot-air drying). Oxidation degree — less than 5%.
Category: Chinese regional green teas; product with protected geographical indication (国家地理标志产品, Guójiā Dìlǐ Biāozhì Chǎnpǐn). Zhaopin County is designated as “Home of Chinese Organic Tea” (中国有机茶之乡, Zhōngguó Yǒujī Chá zhī Xiāng), “Home of Chinese Famous Tea” (中国名茶之乡, Zhōngguó Míngchá zhī Xiāng), and “Key Green Tea Production Area of China” (全国绿茶重点产区, Quánguó Lǜchá Zhòngdiǎn Chǎnqū, title awarded in 2024).
Origin: China (中国, Zhōngguó), Guǎngxī Zhuāng Autonomous Region (广西壮族自治区, Guǎngxī Zhuàngzú Zìzhìqū), Hèzhōu City (贺州市, Hèzhōu Shì), Zhaopin County (昭平县, Zhāopíng Xiàn). The protected zone covers the entire county — 11 townships and towns, 118 administrative villages.
Geographic coordinates: Approximately 23°40′–24°24′ N, 110°34′–111°19′ E.

2. History and Cultural Significance:

History:

The tea tradition of Zhaopin spans over a thousand years and begins with the era of Southern Sòng (南宋, Nán Sòng).

Song-Yuán era (宋元, Sòng-Yuán): during the Chunxi years (淳熙, Chúnxī, 1174–1189) of Southern Song Emperor Xiaozong’s (孝宗, Xiào Zōng) reign, tea from Zhaopin was included in the list of Guǎngxī tribute teas (广西贡茶, Guǎngxī Gòngchá), with an annual tribute quota of 7,500 jin (approximately 3,750 kg). During the Ming and Qing eras, “weiguo qing” tea (未过清, wèiguòqīng, “picked before Qingming”) from Xiàngqí Mountain (象棋山, Xiàngqí Shān) was sold abroad through port cities. The 1934 county chronicle (《昭平县志》, Zhāopíng Xiànzhì) mentions that local tea “in taste and aroma is not inferior to” the famous teas of Jiangsu, Zhejiang, Fujian, and Anhui.

Technological renewal (1970–1990s): in the 1970s, Zhaopin masters adapted Longjing technology, creating local forms “silver needle” (银针, yínzhēn) and “jade needle” (碧玉针, bìyù zhēn), later unified under the name “Yin Shan Cha” (银杉茶, Yínshān Chá — “silver fir tea”). In the 1990s, the “1777” program was launched (人均种茶0.1亩, rén jūn zhòng chá 0.1 mǔ), aimed at standardizing technology and expanding plantations.

Branding era (21st century): in 2007, “Jiangjunfeng Yin Shan” (将军峰银杉, Jiāngjūnfēng Yínshān) won the gold medal at the World Green Tea Conference. In 2013, the General Administration of Quality Supervision (国家质检总局, Guójiā Zhìjiǎn Zǒngjú) approved geographical indication protection for “Zhaopin Cha” (昭平茶). By 2025, the county’s tea garden area reaches 266,000 mu (approximately 17,700 hectares), annual dry tea output — 23,200 tons, total product value exceeds 6.8 billion yuan, and the “Zhaopin Cha” brand has entered the “Top 100 Regional Brands of China” by value for eight consecutive years, valued at 42.38 billion yuan.

Name:

“Zhaopin” (昭平, Zhāopíng) — the county name, dating back to the Tang era: the character 昭 (zhāo) means “bright, clear,” 平 (píng) — “level, peaceful”; together — “land of clear tranquility.” “Lü Cha” (绿茶, Lǜchá) — “green tea.” In everyday usage, green tea from Zhaopin is also called “Zhaopin Lü” (昭平绿, Zhāopíng Lǜ).

Cultural significance:

The legend of Xiàngqí Mountain (象棋山, Xiàngqí Shān) tells that once celestial beings, wandering through mountain peaks, stopped in these places, enchanted by the beauty of the landscape. They set up a chess board and began to play, while their servant brewed “magical tea” from mountain springs. Before departing, the celestial beings scattered miraculous seeds across the slopes — and the slopes became covered with tea trees. In honor of this legend, the mountain was named Xiangqi — “Chess Mountain.” This symbolic tale reflects the ancient reverence of local inhabitants for mountain tea. In 2018, the “Tea-making Technique of Xiangqi Mountain” (象棋山茶制作技艺, Xiàngqí Shān Chá Zhìzuò Jìyì) was included in the registry of intangible cultural heritage of Guangxi.

3. Botanical Description and Raw Material:

Variety / Cultivar: Main planting (approximately 60%) — Fuyun 6 (福云6号, Fúyún 6 Hào), an ultra-early small-leaf cultivar Camellia sinensis var. sinensis, specially bred for flat teas of the “silver fir” type. Harvesting begins in mid-February, ensuring Zhaopin’s status as one of the earliest tea regions of mainland China. Also planted are Wūniú Zào (乌牛早, Wūniúzǎo) and Longjing 43 (龙井43, Lóngjǐng 43). For rolled teas (象棋云雾, Xiàngqí Yúnwù), local populations of medium-leaf trees of arbor type (乔木型中叶种, qiáomù xíng zhōngyè zhǒng) are used, producing a denser and more “bodied” liquor.
Harvesting: Early spring harvesting begins from mid-February (single buds — highest grade raw material). The main spring season lasts until the end of April. Summer-autumn harvesting (May–October) — bud with two leaves — is directed toward mass grades with increased resistance to multiple infusions.
Harvesting standard: Highest grade — unopened buds or bud with one beginning-to-open leaf. First grade — bud with one to two leaves. Second grade — bud with two to three leaves.
Raw material requirements: Uniform, fresh, without mechanical damage, harvested in dry weather. Raw material from Xiangqi Mountain, where century-old trees grow, is especially valued.

4. Terroir and Cultivation Features:

Climate and topography: Zhaopin County is located in the subtropical monsoon belt at the junction of 23°–24° N. Average annual temperature — 19.9–21.2 °C, ensuring a frost-free period of more than 310 days. Annual precipitation — 1,650–2,046 mm (one of the wettest areas in Guangxi). Foggy days — more than 180 per year, daily temperature variation — more than 10 °C, proportion of diffused sunlight — approximately 70%. Topography — mountainous-hilly: 87.6% of the territory is occupied by mountains, and Zhaopin is colloquially called “Zhaopin bu ping” (昭平不平, “Zhaopin is not level”). Elevations range from 50 to 1,100 m; main plantations are located at elevations of 300–967 m.
Soils: Mountain red-yellow soils (山地红黄壤, shāndì hónghuáng rǎng), pH 5.0–6.5, organic matter content ≥ 2.5%, enriched with selenium. Forest coverage of the county — 85.5%, first place in Guangxi, ensuring natural protection from pests (biological control 50% more effective) and complete absence of industrial pollutants.
Cultivation features: High-altitude location and abundant cloudiness slow shoot growth, increasing amino acid concentration in spring leaves to ≥ 5.2% — 15% higher than flatland teas. Many farms have organic certification; the largest producer — “Jiangjunfeng” company (将军峰茶业, Jiāngjūnfēng Cháyè), whose plantations in Jiāngkǒu village (江口村) provide up to 60% of the county’s production volume.

5. Production Technology:

Zhaopin Lü Cha is produced using combined technology, combining pan-firing (炒, chǎo) and hot-air drying (烘, hōng):

Harvesting (采摘, cǎizhāi): Manual selective harvesting of young raw material.
Withering on bamboo sieves (摊青, tānqīng): Leaves are spread on bamboo trays in a 3–5 cm layer and held for 4–6 hours at room temperature 20–25 °C, until moisture loss reaches 20–25% and the leaf becomes soft. Bamboo sieves ensure uniform aeration, noticeably enhancing the freshness of the finished tea’s taste.
Kill-green (杀青, shāqīng): High-temperature fixation in a rotary drum at 300 °C. The “high temperature — quick firing” method (高温快炒, gāowēn kuàichǎo) reduces grassy taste by 30% compared to traditional wok processing.
Rolling (揉捻, róuniǎn): Alternating light, heavy, and light pressure (轻-重-轻, qīng-zhòng-qīng) to shape and release cell juices.
Shaping (做形, zuòxíng): Depending on the target product: flat pressing for “silver fir” (银杉, yínshān), spiral rolling for “Guijiang River tea” (桂江绿茶, Guìjiāng Lǜchá), “sparrow tongue” shaping for maojian (毛尖, máojiān).
Primary drying (毛火烘干, máohuǒ hōnggān): Hot air at 120 °C.
Final drying (足干, zúgān): Temperature reduction to 80 °C; final moisture content — no more than 6.5%.
Sorting (分级, fēnjí): According to standard T/CNGMA018—2025.

6. Organoleptic Characteristics:

Dry leaf appearance: Depends on processing form: “silver fir” — straight, slightly flat shoots with white down hidden under the green surface (白毫隐绿, báiháo yǐnlǜ); “Xiangqi Yunwu” — tight, finely twisted, slightly curved “spirals” of emerald-green color with oily luster; maojian — miniature “sparrow tongues” (雀舌形, quèshé xíng) with golden-green hue.
Dry leaf aroma: Multi-layered: chestnut base (栗香, lìxiāng) — main tone for first-grade tea; pure high aroma (清香, qīngxiāng) — in highest grades of “silver fir”; honey-floral (蜜糖花香, mìtáng huāxiāng) — signature of “Xiangqi Yunwu”; under particularly favorable terroir conditions, orchid notes emerge (兰花香, lánhuā xiāng).
Liquor aroma: Bright, high and persistent, with chestnut or sweet bean dominance, complemented by floral aftertones.
Taste: Fresh, lively (鲜爽, xiānshuǎng) — marker of early spring raw material with high amino acid content. Liquor body — moderately dense and oily (甘醇, gānchún), with distinct returning sweetness (回甘, huígān). Polyphenol base (≥ 28.3%) provides sufficient structure and endurance for multiple infusions: tea unfolds gradually, without sharp taste weakening.
Liquor color: Tender-green, bright and clear (嫩绿明亮, nènlǜ míngliàng) in highest grades; yellow-green — in mass grades.
Spent leaves: Tender-green, even, glossy, fleshy leaves, gathering in “bouquets” (肥壮成朵, féizhuàng chéngduǒ) — sign of high harvesting quality.

7. Chemical Composition:

Polyphenols (catechins): ≥ 28.3% — significantly higher than average for green teas, due to subtropical sun and large leaf blade of local cultivars. Main fractions — EGCG, ECG, and EGC, providing high antioxidant activity.
Amino acids: ≥ 5.2% in early spring raw material, including L-theanine as the dominant fraction. The ratio of polyphenols to amino acids indicates good balance of freshness and structure.
Alkaloids: Caffeine — 3.8%, which in combination with polyphenols provides prolonged tonic effect, assessed as 1.2 times more lasting compared to green teas from Zhejiang and Jiangsu.
Water extract: ≥ 45% — high extractability, indicating richness and “body” of the liquor.
Vitamins: C (especially in early spring raw material), B group, K.
Minerals: Potassium, manganese, fluorine, selenium (enrichment due to soil background).
Essential oils: Responsible for aromatic profile diversity: chestnut, floral, and honey notes form during kill-green and drying stages.

8. Health Properties:

Antioxidant protection: High catechin content (≥ 28.3%) and selenium provide pronounced antioxidant effect, assessed 20% higher than flatland green teas.
Tonification and fatigue relief: Combination of caffeine (3.8%) and polyphenols gives sustained alertness without characteristic “caffeine crash.”
Metabolic support: Catechins slow glucose absorption, supporting blood sugar level control; water extract (≥ 45%) ensures high bioavailability of active substances.
Tooth enamel strengthening: Fluorine content 30% above norm for green teas, enhancing enamel acid resistance.
Digestion: Polyphenols and amino acids stimulate secretory function; tea is recommended one hour after meals.
Cardiovascular system: Regular consumption may support LDL cholesterol reduction and maintenance of vascular wall elasticity.
Cognitive functions: L-theanine improves concentration and emotional balance without causing drowsiness.

9. Brewing:

Water temperature: 80–85 °C for first–second grade tea; 75 °C for highest grade (防烫伤嫩芽, preventing “burning” of tender buds).
Tea quantity: 3 g per 150 ml (European method, 1:50 ratio); 5–6 g per 100–120 ml (gongfu method).
Teaware: Glass tumbler or cup — for observing the “tea dance” (茶舞, chá wǔ); white porcelain gaiwan (盖碗, gàiwǎn) — for concentrating aroma.
Process:
1. Warm teaware with boiling water, drain.
2. Add tea.
3. Use “top pouring method” (上投法, shàngtóufǎ) — water first, then tea. Rinsing not required.
4. First infusion — 30 seconds (tumbler) or 10–15 seconds (gaiwan).
5. Each subsequent infusion — increase by 10 seconds.
6. Withstands 3–4 steepings in tumbler; up to 5–6 infusions in gaiwan.

10. Storage:

Airtight opaque packaging (foil vacuum bag, tin can).
Optimal temperature — 0–5 °C (refrigerator). Before opening, allow package to reach room temperature.
After opening — consume within 3 months to prevent polyphenol oxidation and aroma loss.
Tea enemies: moisture, light, high temperature, foreign odors.

11. Price and Counterfeits:

Price category: Highest grade (特级, tèjí) — whole buds or bud with one leaf, flat glossy surface, young pea aroma — over 600 yuan per jin (500 g). First grade (一级, yījí) — bud with one to two leaves, chestnut aroma, 200–400 yuan per jin. Second grade (二级, èrjí) — mass tea for daily consumption.
Price factors: Harvesting time (early spring — more expensive), growing altitude, manual labor, organic certification presence.
Avoiding counterfeits:
- Purchase tea with geographical indication marking “Zhaopin Cha” (昭平茶) or public brand “Zhaopin Lü” (昭平绿).
- Evaluate appearance: highest grade — flat or straight shoots with barely visible down, uniform emerald color without dark or yellow inclusions.
- Aroma should be pure — chestnut, floral, or bean — without mustiness and stale smell.
- Liquor — clear, bright, tender-green; cloudiness indicates technology or storage violations.
- Suspiciously low price — signal of substitution with raw material from other regions.

12. Interesting Facts:

Zhaopin is one of the first tea regions of mainland China to begin spring harvesting: thanks to subtropical climate and ultra-early cultivar Fuyun 6, harvest starts in mid-February, a full month ahead of the famous tea provinces Zhejiang and Jiangsu.
The symbol of local tea cultivation is Xiàngqí Mountain (象棋山), on whose slopes century-old wild tea trees are preserved. An old Zhaopin saying states: “Tea from Xiangqi, brewed with boiling water, doesn’t spoil for six-seven days” — a hyperbole emphasizing the exceptional stability of the liquor.
In 1988, “Lü Cha No. 2” tea (绿茶2号), produced by Zhaopin Tea Factory, was awarded the title of “one of six famous teas of Guangxi” (广西六大名茶), received the gold medal of “Lu Yu Cup” (陆羽杯) and entered “The Tea Classic of China” (《中国茶经》, Zhōngguó Chájīng).
On Tengbaoshan Mountain (藤宝山, Téngbǎo Shān) grows unique “vine tea” (藤宝茶, Téngbǎo Chá) — thin leaves resembling bamboo needles, which locals call “immortals’ tea” (仙人茶, Xiānrén Chá).
The value of the “Zhaopin Cha” brand according to 2025 assessment exceeded 42 billion yuan, and the county entered the “Top 100 Tea Counties of China” according to Hurun Report.

13. Varieties of Zhaopin Green Tea:

Zhaopin Yìn Shān Chá (昭平银杉茶, Zhāopíng Yínshān Chá): “Silver Fir from Zhaopin” — straight, slightly flat shoots with white down hidden under emerald surface. Liquor — tender-green and bright, aroma — pure, high, with young pea note. Has its own geographical indication from the Ministry of Agriculture (农业部地理标志产品).
Xiàngqí Yúnwù (象棋云雾, Xiàngqí Yúnwù): “Cloud Mist of Xiangqi Mountain” — tightly twisted, thin “spirals” of emerald-green color with oily luster. Distinguished by unique honey-floral aroma (蜜糖花香馥郁, mìtáng huāxiāng fùyù). Recognized as “Special Famous Tea of Guangxi” (广西特种名茶). Raw material is harvested at approximately 700 m elevation, in the old tree zone.
Zhaopin Máo Jiān (昭平毛尖, Zhāopíng Máojiān): Miniature “sparrow tongues,” yellow-green transparent liquor, chestnut aroma with floral undertone. Gold laureate of “Zhongcha Bei” competition (中茶杯).
Guijiang Lü Chá (桂江绿茶, Guìjiāng Lǜchá): “Green Tea of Guijiang River” — twisted form, pronounced chestnut aroma, suitable for mass production. Resistant to multiple infusions.

By harvesting season:

Early spring tea (早春茶, zǎochūnchá): Harvest from mid-February, single buds, maximum freshness — raw material for highest grades.
Summer-autumn tea (夏秋茶, xiàqiūchá): May–October, bud with two leaves, stronger and more enduring — basis for mass grades.

In conclusion:

Zhaopin Lü Cha is a rare example of Guangxi green tea capable of competing with the celebrated names of Zhejiang and Anhui. “Three greens and four beauties” is not merely a marketing slogan, but an objective description of tea born on the misty slopes of South Chinese mountains, where subtropical sun and abundant rains saturate the leaf with amino acids and polyphenols in equal measure. A cup of Zhaopin Yin Shan, brewed early in the morning, gives the sensation of the first spring day — freshness, purity, and soft, weightless sweetness that returns again and again. This tea will be especially appreciated by those seeking not just green tea, but a sip of subtropical spring that arrives a full month ahead of the calendar.