Xingning has a history of tea cultivation spanning over 500 years. Longbei Guantian Tea is one of the earlier well-known teas from Xingning. The Guantian Tea variety is of high quality, all grown on mountain slopes at elevations above 300 meters. It is one of the Eight Famous Teas of Eastern Guangdong. Since the reform and opening-up, our county has introduced many high-quality teas, among which the “Nanhua Brand” Qilan Oolong Tea has won provincial, ministerial, and the “Green Food” title for the Asian Games.
Matcha red bean rice cake is a type of Hakka-style rice dessert. Its ingredients include matcha, premium red beans, and brown sugar. The glutinous rice outer layer, infused with matcha, is paired with a red bean filling, offering not only a fragrant tea flavor but also a sweet yet not overly cloying taste of red beans. To enjoy, steam the matcha red bean rice cake in a steamer for about 10 minutes, or alternatively, heat a flat pan with a little
Pingyuan High Mountain Tea Seed Oil is a premium edible oil produced through advanced processing techniques using tea fruits harvested from natural oil-tea camellia trees growing in deep mountain areas. The camellia seeds grow without the need for chemical fertilizers or pesticides, and their nutrients come entirely from the unpolluted air and fertile soil, giving the oil very high nutritional value. …
Guodu tea is produced in Pingyuan at Tieshanzhang Mountain, which sits at an altitude of 1,163 meters. It is renowned for its unique fragrance, sweetness, smoothness, and mellow taste, and has been listed among the Eight Famous Historical Local Teas of Meizhou. With a long production history dating back to the late Ming Dynasty, Guodu tea is celebrated for its fragrance, sweetness, smoothness, and mellow flavor, and is often referred to as one of the “Eight Famous Teas of Jiaying.” The Guodu local tea from Pingyuan...
Nantai Tea is produced on Nantai Mountain, a scenic spot in eastern Guangdong often shrouded in mist. It has a fragrant, mellow taste and offers various health benefits, such as clearing heat, cooling the blood, relieving indigestion, removing phlegm, promoting urination, and preventing kidney stones. …
Maoping Guodou Tea…
Introduction to Xiyanshan Dancong Tea The Dabai Ye Dancong tea from Xiyanshan, Dabu, was awarded the Gold Award at the China Agricultural Expo in October 1995, and then again won the Gold Award at the China International Tea Exhibition in 1997. By adopting new machinery and production techniques, strip-shaped tea has been transformed into bead-shaped tea without compromising quality. It also offers the advantages of easy packaging, convenient transportation, and resistance to breakage.
Qingliangshan Tea is produced on Qingliang Mountain, located within Xiyang Town of Meixian District, Guangdong Province, China. The mountain stands at nearly 1,000 meters above sea level, spans an area of approximately 8,000 square kilometers, and is pollution-free—making it an ideal tea-growing environment. With high altitude, frequent cloud cover, high humidity, significant day-night temperature variations, and strong diffused light, the region above the Qingliang Mountain Reservoir in Meixian provides optimal conditions for tea tree growth. These factors also facilitate the accumulation of organic substances in the tea leaves and the formation of nitrogen-containing compounds such as proteins and amino acids, which enhance the tea’s aroma. The high-mountain tea gardens benefit from a favorable microclimate, with high relative humidity, strong leaf tenderness, soft leaf texture, and rich internal content. The tea trees of Qingliangshan are small-leaf shrub-type varieties. Although their yield is relatively low, the quality is exceptional. Qingliangshan Tea is harvested three to four times a year, corresponding to the first spring, second spring, hemp flower, and snowflake seasons. In terms of quality, the first spring tea picked before the rainy season is considered the best. The processing technique is unique, yielding tightly rolled, uniformly shaped tea leaves with a delicate and rich fragrance, emerald-green and crystal-clear liquor, and a mellow, smooth taste. It can rival Anhui's Wulong and Tunlu teas and has enjoyed a prestigious reputation for centuries. The product sells well across Southeast Asian countries, especially among overseas Chinese. When brewed, it refreshes the mind and leaves a lingering fragrance on the palate. It is believed to invigorate the brain, promote blood circulation, and strengthen the spleen. Many traditional Chinese medicine practitioners regard Qingliangshan green tea as beneficial for improving health, increasing alertness, and relieving coughs. Regular consumption is said to aid digestion, invigorate the appetite, and contribute to longevity.
Xiyanyan Oolong Tea features tightly rolled, slightly curly leaves with a uniform dark green color. It has a rich, long-lasting aroma, a mellow and refreshing taste with a sweet aftertaste, and bright orange-yellow liquor. The leaves show a green base with red edges, and it is highly resistant to brewing. It won the Gold Award at the Guangdong Provincial Famous Tea Competition in 1994, the Gold Award at the Second China Agricultural Expo in 1995, and in 2003
Dabu Oolong Tea is one of China’s six major tea categories and a renowned variety within the oolong tea series. It features characteristics such as clarity, fragrance, sweetness, smoothness, and richness. Considered a pure natural “green food” for drinking and health benefits, it won a silver award at the Second China Agricultural Expo in October 1995. As a precious variety in the oolong tea series, it is made using special processing techniques.
Nankun Mountain is located in Longmen County, Huizhou City, Guangdong Province, bordering Zengcheng and Conghua districts of Guangzhou. The Nankun Mountain Primitive Forest Nature Reserve is a national AAAA-level tourist attraction and a key protected national forest park. It is known as the “Oasis on the Tropic of Cancer,” the “Summer Paradise of the South,” and the “Back Garden of the Pearl River Delta.” With a forest coverage rate of 98%, it boasts abundant plant resources. Among them, the most valuable for medicinal and beverage use is Nankun Mountain’s precious specialty: 【Nankun Mountain Maocha】, locally referred to as “Tea of Longevity.”
Mishixi Yunwu Tea is produced in Panlongkeng Village, Mixi Forest Farm, Longmen County, Guangdong Province. The tea fields are located on high mountains at an altitude of 530 meters, with an average annual temperature of 18 degrees Celsius. The area is perpetually shrouded in clouds and mist, offering an exceptionally pristine ecological environment — with clean air, favorable climate, and zero pollution. The fertile soil is highly productive, yielding abundant crops including tea. This tea has a green color and clear broth, with a...
Longmen Lingzhi Tea embodies the essence of nature and captures the spirit of the mountains and rivers. It is made from high-quality red lingzhi, licorice, white chrysanthemum, and salvia, which grow in unpolluted deep mountain environments and fully absorb the vitality of wild timber and the essence of heaven and earth. Produced using traditional methods, it retains its natural and pure flavor. It has a mild nature, with sweet and bitter undertones, is non-toxic, and contains
Centenarian Tea is produced in the misty mountains of Nankun Mountain and is commonly known as "mao cha" (hairy tea). Harvested during the Qingming Festival, the tea undergoes processes such as debittering, pan-firing, rolling, and is shaped into strip-like leaves. When brewed, it tastes sweet, cool, and slightly sweetish. Centenarian Tea has heat-clearing and detoxifying properties, and regular consumption is beneficial to health. The people of Nankun Mountain traditionally enjoy drinking this tea, and there are many long-lived residents. The name “Centenarian Tea” originates from this.
Andun Oolong Tea is meticulously cultivated, harvested, and processed, using entirely traditional handmade methods. The slow roasting process is carried out with care and precision, ensuring strict quality control. The brewed tea has a light color and an inviting aroma. It quenches thirst, tastes sweet and pure, and soothes the throat. Especially after a meal, brewing a pot of Andun Oolong Tea helps cut through greasiness, leaving a refreshing and pleasant fragrance. …
Why is it called Immortal Tea? According to the *Huizhou Township Chronicles*, legend has it that Immortal Tea was personally planted by the immortal master Ge Hong. It is said that immortals once played chess atop Qipan Ridge on the mountain. After drinking tea, they tossed the leaves onto the hillside, where they later took root and sprouted. This tea hits the market around eight or nine days before or after the Qingming Festival. Immortal Tea is also known as Shanzhi Tea. It is a semi-arboreal
Bachitang Mountain Tea is a specialty of Bachitang Town in Boluo County, Huizhou, Guangdong. Bachitang Mountain Tea and Purple Sprout Tea grow in Bachitang Town, Boluo County, nestled among four famous mountains in the Lingnan Mountain Range of Guangdong: Xiangtou Mountain, Luofu Mountain, Nankun Mountain, and Gui Mountain in Heyuan. Bachitang Mountain Tea originates as a treasure bestowed upon humanity by heaven — it absorbs the spiritual essence of Luofu Mountain and embraces the vital energy of renowned rivers and mountains. Bachitang Mountain Tea…
Lei cha is a type of tea snack served by the Hakka people to honored guests. "Lei" means grinding, referring to the use of a clay grinding bowl to grind tea leaves, which are then consumed as a health drink. Lei cha is also nicknamed "Three Lives..."
Salty tea, popular in Shanwei City, Jieyang City, and parts of Guangxi and western Hunan, was once a grand yet economical way to receive guests. Whenever visitors arrived, the hospitable hostess would get busy: first, she would put tea leaves into a ya bowl (a specially made pottery with serrated inner walls), moisten them, then use a pestle made of pomegranate or lychee wood—about three feet long—to stir and crush the leaves. Next, she would add roasted peanuts, sesame seeds, mint leaves, and other ingredients one by one into the ya bowl, pounding them into a paste-like consistency, then add an appropriate amount of salt and pour in boiling water to complete the brew, hence also called leicha (pounded tea).
“Bitter Thorn Heart” refers to the tender leaves of the “Bitter Thorn.” Bitter Thorn, also known as Sanjia Pi, Ci Sanjia, or San Ye Wu Jia (Taiwan), among other names, is a plant of the Araliaceae family. It is an evergreen, sprawling shrub or vine covered with scattered hook-like thorns, and grows naturally in farmland margins, plains, mountain forests, and up to altitudes of 2000 meters.