Jianyang Green Tea

Jianyang Green Tea

　　Jianyang Green Tea — Specially crafted tribute-grade Dragon Cake Spring

　　Jianyang Green Tea is a traditional famous tea from Jianyang City in northern Fujian. During the Tang Dynasty, it was called Jian Tea, Jianzhou Tea, or steamed loose tea, later renamed roasted green tea. The tea leaves were described as “large, extremely hard pieces that needed to be soaked in hot water before they could unfurl.” Li Yu, the last ruler of the Southern Tang Dynasty, sent officials to Jianzhou to oversee the production of tribute tea and established the “Beiyuan Dragon Roastery.” In the Song Dynasty, Jianyang Green Tea included types such as cake tea, loose tea, and tribute tea. During the reign of Emperor Huizong of Song, Xiong Fan, a native of Jianyang, wrote the book *Xuanhe Beiyuan Tribute Green Tea*, categorizing tribute green tea into over ten varieties including Yan’gao, Lamian, Jingting, Shiru, Dieru, Baoru, Longtuan, and Shengxue. In the tenth year of the Shaoxing era (1140), Zhu Song referred to “Jianxi Spring” in his *Thank You Note for Tea* as one type of high-quality green tea at the time. During the Dade era of Yuan Emperor Chengzong (around 1300), Jianyang’s steamed green teas came in varieties such as Xianchun, Tanchun, Cicun, Qiqiang, and Shiru. In the 24th year of the Hongwu era of the Ming Dynasty (1391), green tea varieties retained Tanchun, Xianchun, and Cicun, while adding new ones such as Zisunchun. Steamed loose teas made up the majority, followed by compressed cakes. During this period, the specially crafted tribute-grade product from Chongzhengli in Jianyang was “Dragon Cake Spring Tea,” also known as steamed green tea, locally referred to as “extra coarse tea,” and belonged to the same category as steamed loose tea. In the 25th year of the Wanli era of Emperor Shenzong of the Ming Dynasty (1597), due to the rising popularity of aromatic green teas, pan-fired green tea emerged. From the Qing Dynasty onward through the Republican era, green tea generally came in either pan-fired or roasted varieties. The new China vigorously developed “roasted green tea.” In 1955, production reached 30 tons. In 1978, it neared 100 tons. Between 1982 and 1983, Xiaohu and Tongyou Dongze roasted green teas ranked second in the provincial green tea competition. Between 1988 and 1990, the total production of roasted green tea in Jianyang County reached about 1,000 tons. After the 1990s, Jianyang Green Tea production declined. By the year 2000, Jianyang Green Tea production was adjusted according to market changes. (Compiled based on the manuscript by Lin Jintuan)

　　Source: People's Government of Jianyang District