Zhuxi Tribute Tea

Zhuxi Tribute Tea

　　  Zhuxi Tribute Tea is a specialty of Zhuxi County in Shiyan City, Hubei Province.

　　  Tribute Tea

　　     Zhuxi has a tea production history spanning more than 400 years and is famed as “Water from the Yangtze Gorges, Tea from the Plum Valley of Chu.” In recent years, Zhuxi County has further developed its tea industry around the goal of becoming “a major tea-producing county in Hubei and a renowned green tea county nationwide.” It has newly established 90,000 mu of tea plantations, bringing the total tea-growing area to 130,000 mu, ranking second in the province. Led by three major enterprises—Longwangya, Shuiping Qianjin, and Huowan Meizhiya—the county has promoted the “company + base + farmer” business model, formed enterprise groups, and focused on cultivating three flagship brands: “Longfeng,” “Yinqiao,” and “Meizhi Gong.” In 2004, it was awarded the titles “Hometown of China’s Organic Green Tea” and “Hometown of China’s Tea” by the Ministry of Agriculture and the State Forestry Administration respectively. In June this year, the provincial tea work conference will be held in Zhuxi.

　　   Speaking of Meizhi Tribute Tea, there is also a magical historical legend. It is said that Meizhiya did not originally produce tea, but was covered with plum blossoms. When in bloom, the flowers were like clouds and brocades, fragrant for miles, and refreshing to the soul, hence the name “Plum Valley” (Meizhiya). On the ridge lived a family; the head of the household was Ouyang Jun, a poor but learned scholar who loved reading. Because he had elderly parents to care for, he had no interest in pursuing official honors. He chose to live in obscurity in the mountains, inheriting his ancestors’ livelihood and devoting himself to farming. In his leisure time, he would sip wild plum wine and compose pastoral poetry, living a tranquil and refined life.

　　   One spring season when flowers were in full bloom, an old monk with snow-white hair and a childlike face, kind and serene in appearance, arrived. Gazing at the rolling mountains, he was so enchanted by the beauty of Meizhiya that he lost track of time. Unnoticed, the sun set, and he sought lodging at Ouyang Jun’s home. Ouyang Jun welcomed the monk into his house, offering him a seat and tea. The old monk took one sip and identified it as wild wild cherry tea, telling Ouyang Jun, “This tea can only aid digestion and relieve bloating; it should not be consumed regularly, as excessive drinking can harm the stomach and spleen.” Then, he took out a dark green object from his cloth bag, broke off a small piece, and asked Ouyang Jun to help boil it in a clay pot. He told Ouyang Jun, “This is compressed tea cake. Drinking it regularly can invigorate qi and blood circulation, clear the heart, and brighten the eyes. I have no other passion in life except for tea, which I cannot go without each day.” The two enjoyed tea and conversation, hitting it off famously and lamenting that they had not met sooner. During their talk, Ouyang Jun learned that the monk’s dharma name was Huilong, and that he had been ordained at the Cien Temple's Ci'en Chan Monastery for over a hundred years.

　　   The next morning, when Master Huilong took his leave, he took out some tea seeds from his cloth bag and asked Ouyang Jun to sow them in the plum forest on the sunny slope, agreeing to visit again once the tea seedlings were ready for harvest. Ouyang Jun carefully planted the tea seeds among the sunny plum trees, tending to them diligently. Each tea seedling grew vigorously with lush foliage. By the fifth year, Master Huilong arrived in Meizhiya, travel-worn. He told Ouyang Jun that after he left, having learned that the Tea Sage Lu Yu had written the three-volume “Classic of Tea,” he went to Jingling, overcoming many obstacles to borrow the “Classic of Tea” and copied it day and night. That evening, Master Huilong brought out the “Classic of Tea” and studied it carefully with Ouyang Jun, discussing and exchanging ideas. After several days of hard work, they managed to produce several dou of premium-quality tea, fragrant and uniquely flavored.

　　   In the Qianfeng era of Emperor Gaozong of Tang (Li Zhi), when Li Zhi visited Mount Tai for the Fengshan ceremony accompanied by his favorite empress, he stopped to rest at the Ci'en Chan Monastery. Master Huilong served them tea. Emperor Gaozong lifted the lid of the teacup, and a fragrant aroma wafted to his nose. As he sipped slowly and savored the tea, he repeatedly praised, “This is truly top-quality tea!” He then asked, “Where is this tea produced?” The master replied, “This tea comes from Meizhiya within Yin Dian She of Shangyong in the Chu region (in the 12th year of the Ming Chenghua era, Yin Dian She of Zhushan County was established as Zhuxi County).” He then recounted in detail how he had traveled through famous mountains and scenic spots in search of tea fruits, eventually stayed at Meizhiya, left behind tea seeds, copied the “Classic of Tea,” and processed the tea. Emperor Gaozong was delighted upon hearing this and said, “Truly, fine tea comes from the misty mountains. I have tasted ‘Gantong Tea’ from Dali’s Gan’en Temple and ‘Luohan Tea’ from Tiantai Temple, but none compare to the cup of tea you brewed.” He then issued an imperial decree, designating Meizhi Tea as “Meizhi Tribute Tea.”

　　   Thus, “Meizhi Tribute Tea” got its name. Through the trials of time, its fame has endured. With its captivating charm and rich fragrance, it has made its way both domestically and internationally, remaining in high demand.