Xixiang Green Tea The history of tea cultivation in Xixiang County dates back to the Qin and Han dynasties, flourished during the Tang and Song dynasties. In 1975, Xixiang was designated as a tea production base county by the provincial and municipal governments. In September 1975, after Wang Shiqing, the then Party Secretary of Xixiang, attended the National Agricultural Work Conference and pledged to establish 100,000 mu (approximately 6,666 hectares) of tea gardens within ten years, the county’s tea garden area rapidly expanded to 30,000 mu.
Xixiang County has a long history of tea cultivation, dating back to the Qin and Han dynasties, flourishing during the Tang and Song dynasties. In 1975, Xixiang was designated as a tea production base county by the provincial and municipal governments. In September 1975, Wang Shiqing, the then Party Secretary of Xixiang, attended the National Agricultural Work Conference and pledged to develop 100,000 mu of tea plantations within ten years. Following this commitment, the county’s tea plantation area rapidly
Nanzheng tea has a long production history, with records of famous tea from Liangzhou dating back to the Tang Dynasty. Since the reform and opening-up, tea production has developed rapidly. By the end of 1999, the county's tea plantation area had reached 29,600 mu, with an output of 1.15 million kilograms and a production value of over 18 million yuan. A series of products have been developed, including “Han River Silver Shuttle,”…
Ankang Selenium-Rich Tea -- 2015 National Famous, Special, and High-Quality New Agricultural Product, Hanbin District Forestry Bureau, Ankang Selenium-Rich Tea, Ankang Hanshuiyun Tea Co., Ltd., Ankang Hanbin District Jinzheng Green Tea Co., Ltd., Ankang Jingkang Modern Agriculture Development Co., Ltd.…
Han Yin County Agriculture, Forestry and Animal Husbandry Co., Ltd. (Ankang)...
Honeysuckle, also known as Lonicera japonica. The name "honeysuckle" comes from Compendium of Materia Medica. It is so named because the flowers of the honeysuckle plant bloom white at first and then turn yellow. The medicinal honeysuckle refers to the dried flower buds or newly opened flowers of Lonicera japonica and other plants of the same genus in the Caprifoliaceae family.
White River Bitter Melon Tea is a specialty of Baihe County, Ankang City, Shaanxi Province. Regular consumption of bitter melon tea can soothe the throat, kill bacteria and reduce inflammation, beautify the skin, relieve dysentery and promote bowel movements, and eliminate oral heat toxins. Long-term drinking also has a good preventive effect against cancer. The soil and climate in Baihe County are suitable for growing bitter melon, and the locals have a tradition of cultivating it. With proper guidance, a certain scale of cultivation can be achieved. Currently, small-scale development and production have begun.
Pingli Nuwa Tea
Kangxi Shouxixi Buckwheat Tea is a specialty of Ziyang County, Ankang City, Shaanxi Province. The Kangxi Shouxixi Selenium-rich Buckwheat Tea is made from high-quality, original ecological buckwheat grown in the mountains. It undergoes refined processes such as husking and roasting, retaining its most natural nutrients and offering a refreshing taste. With its pure golden color and rich, lingering wheat aroma, it is a healthy and natural tea beverage.
Zhenping Highland Tea is a specialty of Zhenping County, Ankang City, Shaanxi Province. Represented by Xiangyang Tea and Xianmei Tea, Zhenping Highland Tea is widely recognized for its fragrant taste, fresh green color, and excellent quality, making it highly favored. The county mainly cultivates Longjing Changye tea in towns such as Zengjia, Niutoudian, Hongshi, Chengguan, Zhongbao, and Xiaoshuhe.
Although youcha may seem simple, the preparation process is quite laborious. First, high-quality wheat flour is stir-fried with edible vegetable oil and seasonings. Controlling the heat is crucial—too low and it won’t cook properly, too high and it will easily burn. Therefore, the heat must be moderate, and the stirring must be constant. During the frying process, the flour forms into little oil clumps. These little oil clumps are delicious, and most people can't fry them just right. A single batch of fried flour often takes several hours to cook through. Once the flour is fried, it’s time to make the youcha. First, the fried flour is mixed with cool boiled water, stirred until even, then hot water is added while continuously stirring and heating. Ingredients such as sesame seeds, almonds, soybeans, and peanuts are added, and the youcha is complete.
Shangnan Tea uses one to two leaves along with a bud picked around the Qingming Festival as raw material. It features a tightly rolled, elegantly curved or flat and straight appearance with visible white pekoe. The tea liquor is tender green, clear, and bright, while the leaves at the bottom are yellow-green and bright. It is highly resistant to brewing, sweet aftertaste, has a fresh and refreshing taste, and boasts a rich and long-lasting chestnut aroma. In terms of internal quality, Shangnan Tea contains 172mg to 355.3mg of iron per kilogram…
Shangnan Spring Tea is renowned in the domestic market for its tightly rolled, slender, and uniform leaves; pale green, vibrant color; high and lasting aroma; rich flavor even after multiple infusions; and its refreshing, appetite-stimulating qualities. According to an evaluation by the Hangzhou Tea Research Institute, Shangnan Spring Tea is comparable to Zhejiang pan-fired green tea in both quality and taste. Its levels of amino acids, catechins, caffeine, and other components...
Zhen'an Xiangyuan Tea, a renowned green tea from southern Shaanxi. It is produced in Zhen'an County at the southern foot of the Qinling Mountains. Xiangyuan Tea has a history of over 300 years. It is known for its dark green color, rich chestnut aroma, lingering sweetness, and elegant appearance. The cultivation of Zhen'an Xiangyuan Tea spans more than 300 years. According to the family records of the prominent local Liu clan...
Shanyang Tea -- 2015 National Famous, Special, and High-Quality New Agricultural Product Shanyang County is located at the southern foot of the Qinling Mountains in the southeastern part of Shaanxi Province, belonging to the Han River system of the Yangtze River basin. With an average elevation of 1,100 meters and an annual average temperature of 13.1 degrees Celsius, the area enjoys a mild and moist climate year-round, free from severe cold in winter and extreme heat in summer. It features a transitional monsoon climate from subtropical to warm temperate zones. As a typical mountainous region with earth and rock formations, the county is characterized by rugged mountains, deep valleys, and a terrain crisscrossed by the Liuling, Huling, and Yunling mountain ranges running east-west, and traversed by the Jinqian River and Yinhua River, forming a "three mountains flanking two valleys" landscape. The area is perennially shrouded in clouds and mist, with abundant rainfall and crystal-clear water. These superior climatic conditions and fertile soil are highly suitable for tea cultivation. The tea gardens benefit from naturally high soil fertility, deep and loose sandy loam layers with excellent drainage, no waterlogging, and a balanced richness of nutrients. The tea produced here is distinctive in quality, rich in polyphenols, vitamin B1, vitamin B5, vitamin C, vitamin E, amino acids, inositol, taurine, iron, zinc, fluorine, selenium, and various other vitamins and trace elements. With its mellow flavor and exceptional taste, it is truly a fine tea delicacy.
A traditional breakfast dish. Over time, people have developed a customary pairing: youcha is always enjoyed with fried dough twists, and fried dough twists are seldom eaten without youcha. Some may have just one or the other. Street food vendors typically offer both. Preparation: Mix flour with fine salt and five-spice powder. In a wok, melt beef tallow over medium heat.
The name "cha su" (茶酥) actually originates from "ca su" (嚓酥), which comes from the onomatopoeic sound "ca" (嚓) in the Baoji dialect describing the crisp, crunchy noise made when biting into the tea crisp. It is meant to be eaten with fragrant tea—savoring the tea along with the crisp—offering a unique flavor experience. Hence, "ca su" is also known as "cha su." Later, with improvements in the production process, ingredients such as scrambled eggs with chives or scrambled eggs with Chinese toon have also been added.
Central Plains Oil Tea is a general term for various types of oil tea found across the Central Plains region, including Xi’an’s kettle oil tea and knot oil tea, Sanyuan County’s crispy oil tea, and Baoji City’s almond oil tea—all of which are well known far and wide. Central Plains Oil Tea evolved from the “Yi Shi” (fermented porridge) of the Western Zhou Dynasty. By the Sui, Tang, and Five Dynasties periods, it had become one of the diverse flavored rice porridge varieties...
“Jingyang Fu Brick Tea” has a tightly compressed body, dark brown and glossy appearance, with abundant golden flowers that emit a rich fungal aroma. The tea soup is bright orange-red, and the taste is mellow and long-lasting. Jingyang Fu Brick Tea is a protected geographical indication product. “Since ancient times, no tea was grown north of the mountains, except for brick tea produced in Jingyang, Xianyang.” With a history of nearly a thousand years, Jingyang Fu Brick Tea flourished in the Song Dynasty,
Jingwei Fu Tea – 2015 National Famous, Special, and High-quality New Agricultural Product. Fu Brick Ancient Tea. Fu Brick Tea is a tea processing method invented by people in Xianyang, Shaanxi, around the year 1368 (early Ming Dynasty), and produced in Shaanxi. Because it is processed during the dog days of summer, it is also called “Fu Tea.” Its efficacy is similar to that of Poria cocos, hence it earned the laudatory names “Fu Tea” and “Fu Brick.”