Jing County Qin Fish Tea

Jing County Qin Fish Tea

Jing County Qin Fish Tea is an intangible cultural heritage of Anhui Province.

　　Jing County Qin Fish Tea is a specialty of Jing County, Xuancheng City, Anhui Province. Upon the first sip, the tea reveals a delicate, fragrant, and mellow taste that refreshes the palate. After drinking the tea, you can then savor the Qin fish itself, which offers a unique blend of freshness, aroma, saltiness, and sweetness, making it truly distinctive.

　　"Qin Fish Tea" originates from Jing County in southern Anhui and is a uniquely flavored tea delicacy named after the Qin fish used in its making. The dried Qin fish is about the size of marine silversides but slightly plumper. With narrow fins and a curved body, it may not look remarkable, but when alive, it boasts a striking tiger-like head, phoenix-like tail, thick lips and gills, along with beautiful fine silver-white scales. The Qin fish is only found in Qinxi, a stream located north of Jing County, where it lives naturally in mountain creeks. It usually hides in rock crevices and only appears for about ten days around the Qingming Festival. Thanks to its pristine habitat, the Qin fish is of very high quality and has been regarded as a tribute since the Tang Dynasty. Research indicates that the Qin fish belongs to the genus Ctenogobius, the same family as the Lushan stone fish.

　　The Qin fish can be eaten as a side dish, in soups, or stews. Not only is it extremely delicious, but it also offers health benefits such as detoxification. It has been a tribute since the Tang Dynasty. However, at some point, locals stopped cooking and eating the fish directly and instead began crafting it into the uniquely flavored "Qin Fish Tea." In the vibrant spring season—when willows are green and peach blossoms are red—locals use specially designed triangular nets and other tools to catch the fish. While still fresh, the fish are boiled in water infused with tea leaves, cinnamon, fennel, sugar, and salt. Once cooked, they are spread out on bamboo trays to dry and remove moisture. Then, they are roasted over charcoal until they turn orange-yellow, becoming the uniquely flavored Qin fish jerky. When sealed and stored properly, it remains unchanged in shape and color for several months.

　　Qin Fish Tea has a subtle tea flavor, along with mild hints of fishiness, saltiness, and umami, delivering a unique taste experience. As hot water is poured over the tea, a puff of green mist rises instantly in the cup. In moments, the clear tea seems to bring the fish “back to life.” Each piece floats upright—head up and tail down—with mouths slightly open and eyes wide, gently swaying as if swimming or gliding through the water. The scene is remarkably lifelike and full of charm. At this stage, the tea has a deliciously fragrant, sweet, and mellow flavor, leaving a lingering aftertaste... Once you've finished the tea, you can chew on the dried fish, which is tender, flaky, slightly salty with a hint of sweetness—a delightful mix of flavors that's hard to resist.

　　Therefore, a popular saying in the Jing County area perfectly captures the essence of both the fish and the tea: "On the table, it's a treasured dish; in the teacup, it's a fine tea."