Famous Teas of Changsha

Famous Teas of Changsha

　　The Changsha region is rich in tea production. As early as the Tang Dynasty, poets praised it with verses such as "Xiang and Zi rivers shimmer with light floral blooms." By the time of the Five Dynasties and the Ma Chu Kingdom, the tea industry in Changsha flourished, and tea trade with the north became one of the city's main sources of fiscal revenue. The area is home to many premium teas, the most famous being Gaoqiao Yinfeng, Changsha Jasmine Tea, and Ningxiang Weishan Maojian.

　　Gaoqiao Yinfeng tea is produced in Gaoqiao Township, Changsha County. Nestled at the foot of Yuhuang Peak, the area is surrounded by lush hills and mirrored lakes, featuring deep soil layers, abundant rainfall, and a mild climate — making it a traditional land of fine teas. The Changsha County Annals: Local Products noted that in 1810 (the 15th year of the Jiaqing reign in the Qing Dynasty), the area produced “treasure pearl, single leaf, and red and white varieties of tea.” The Hunan Tea Industry Survey from the Republican era also stated: “The green tea from Jinxiu Town in Changsha (i.e., Gaoqiao) has long enjoyed a great reputation.” Gaoqiao Yinfeng tea is characterized by its uniformly shaped leaves, tightly rolled and slender strips, uniformly emerald green color, and a surface covered in white fuzz resembling clouds, stacking up like a silver mountain peak. When brewed, the tea broth is crystal clear, and the leaves are tender, even, and bright. After the founding of the People’s Republic of China, Gaoqiao Yinfeng tea was listed as one of China’s famous teas and an official diplomatic gift tea. 　　

　　Changsha Maojian Jasmine Tea has a unique flavor, with tightly rolled strips, rich and mellow tea taste, and a fresh, lasting floral aroma. Once brewed, it yields a bright yellow-green broth, tender and even leaves, and offers excellent infusibility, leaving a lingering fragrance in the mouth — making it a standout among flower-scented teas. Changsha has a long history of producing both tea and jasmine flowers. The Ming Dynasty's Jiajing-era Changsha Prefecture Annals recorded: “Among miscellaneous goods is tea, (tribute) six dozen and two pounds of tea buds are presented annually.” The Qing Dynasty's Jiaqing-era Changsha County Annals also noted: “Jasmine blossoms in summer, white in color, delicate and fragrant.” The Changsha Tea Factory uses its own processed Maojian tea leaves paired with clean, plump jasmine blossoms, and through traditional hand-scented processing techniques, produces the Monkey King brand Maojian Jasmine Tea. It was designated as a gift for outbound personnel from Hunan Province and as the tea served to foreign guests at Beijing’s Diaoyutai State Guesthouse. 　　

　　Ningxiang Weishan Maojian tea is said to have been a tribute item during the Tang Dynasty. The Qing Dynasty's Tongzhi-era Ningxiang County Annals recorded: “Tea is produced at places such as Liudu’an and Luoxian Peak on Weishan Mountain, but Weishan tea is considered the finest.” The Republican-era Ningxiang County Annals stated: “Weishan tea is harvested before the rainy season, fragrant, tender, and mellow — not inferior to Wuyi or Longjing teas. The product is sold to provinces such as Gansu and Xinjiang, yielding substantial profits for years, with the few trees within the Miyin Temple grounds being particularly exceptional.” The ethnic minorities of China’s northwestern border regions have long regarded Weishan Maojian tea as the most precious gift tea. Liu Shaoqi also loved drinking this tea. Weishan is a natural basin atop the Greater Weishan Mountain, with high elevation, surrounded by peaks, dense forests, and constant fog — hence the saying “Mountains and rivers from all directions face Weishan; yet once you arrive, the mountain itself remains unseen.” The tea gardens here sit on black sandy loam soil with deep layers and rich humus. The tea trees are nourished by rain and dew, growing deep roots, lush leaves, sturdy stems, plump buds, abundant fuzz, and strong tenderness — making them ideal raw material for premium teas. The finished tea leaves have slightly curled edges, are flaky in shape resembling orchid petals, with a bright yellow sheen and covered in white fuzz. Once brewed, the liquor is bright orange-yellow, rich in smoky fragrance, with a mellow, sweet, and refreshing taste — possessing a uniquely distinctive character.