Jiujiang Tea Cake

Last updated 2026-11-10 — The Jiujiang Tea Cake originated in Gutang Town, Lushan District during the Song Dynasty; it flourished during the Ming and Qing dynasties when both Jiujiang and Xingzi were major producers. It thrived in modern times—on June 6, 2002, after tasting the Jiujiang Tea Cake, then-Premier Zhu brought some back to Beijing. It was also served as a tribute. The Jiujiang Tea Cake is one of Jiangxi’s four famous pastries, made using a traditional recipe; it selects local tea oil, native wheat flour, hillside black sesame, and century-old osmanthus as its main ingredients. It is developed using both traditional craftsmanship and modern technology. The Song Dynasty poet Su Dongpo once wrote a poem praising it: “The small cake is like chewing the moon, filled with crispness and sweetness.” It has a golden color, and is known for being small yet refined, thin and crispy, flaky and sweet, fragrant and delicious. Emitting the delicate aroma of tea oil, the fragrance of osmanthus, and the unique scent of pure alkali and baking soda, it is hailed as a refined tea snack that combines “four fragrances in one.” Rich in nutrition, easy to digest, suitable for all ages, and enjoyable over time, it has become one of the best food options in the tourism market.