Jingxi Tea

Jingxi Tea

　　Tea was once planted by some locals in Huadong and Dizhou within the city. However, due to backward processing techniques and poor transportation, there was limited demand, and by the eve of liberation, manually cultivated tea gardens were nearly extinct, with only scattered wild plants remaining. In 1981, the county identified tea production development as an emerging project for poverty alleviation and prosperity, beginning the introduction of Baihao tea and Dayeqing tea, and conducting direct-seeding trials on 300 acres, which proved successful. Since then, cultivation has continued to expand. In 1988 and 1989, tea factories were also established in the county town, as well as in Tongde, Longbang, and Dizhou. The main tea varieties produced in the city include Baihao tea, Yunda green tea, and broken black tea. Among them, the broken black tea underwent on-site evaluation by tea experts from seven institutions, including the Regional Tea Research Institute, the Regional Foreign Trade Department, the Regional Farm Reclamation System, and the Regional Native Produce Company, organized by the Autonomous Region’s Department of Agriculture, Animal Husbandry, and Fisheries. It was found to have a strong flavor and pleasant aroma, achieving a total internal quality score of 113 points — 9 points higher than the world’s best tea (Kenyan tea). The products are sold both within and outside the region and are exported. It has been officially listed as one of China’s 30 high-quality tea production bases and one of Guangxi’s broken black tea export bases. Out of the city’s 19 towns and townships, 17 engage in tea cultivation, with the main production areas being Dizhou, Tongde, Longbang, and Anning.