Chongqing Loquat Tea

Chongqing Loquat Tea

Chongqing Loquat Tea is a product with geographical indication status.

　　Currently, Chongzhou City has 3,328 acres of tea gardens with a production of 131 tons. The main tea varieties are Sichuan medium-small leaf types and Chongqing Loquat Tea. Chongqing Loquat Tea is a rare and precious tea plant resource in China, unique to Chongzhou alone. It earned its name due to its leaves resembling those of the loquat fruit. In 1965, it was ranked among the top 21 superior tea plant varieties in the country, and in 1985, it was designated as one of the five major local high-quality tea varieties in Sichuan Province by the Sichuan Provincial Variety Approval Committee.

　　Geographic Scope

　　The protected geographic indication area for Chongqing Loquat Tea includes the Longmen Mountain Range in the northwestern part of Chongzhou City, covering five mountainous towns and 23 villages: Huaiyuan Town, Sanlang Town, Jiezi Town, Wenjingjiang Town, and Jiguanshan Township. The eastern boundary reaches Gusi Village in Jiezi Town, the southern boundary extends to Zhoujiashan in Jiguanshan Township, the western edge lies at Yanfeng Village in Jiguanshan Township, and the northern limit is Hongzhi Village in Sanlang Town. The geographical coordinates are between 103°19′24.1″–103°28′1.8″ east longitude and 30°44′49″–30°47′16″ north latitude.

　　Natural Ecological Environment and Humanistic Historical Factors

　　(1) Soil and Topography: Chongqing Loquat Tea is grown in the mountainous regions of northwestern Chongzhou, part of the Longmen Mountain Range. These areas feature overlapping peaks, narrow valleys, and deep gullies, with elevations ranging from 700 to 3,868 meters. The optimal growing altitude for Chongqing Loquat Tea is around 1,000 meters. The mountain soils consist of Cretaceous acidic purple soil and Jurassic acidic yellow soil, with a pH of 4.5–6.5, indicating an acidic nature.

　　(2) Hydrology: Chongzhou City is located within the Minjiang River basin. Its three main rivers—the Xi River, Heishi River, and Jinma River—all belong to the Minjiang water system. Together with over 180 tributaries, they form an extensive network of waterways across the city. According to the national agricultural industry standard “Technical Specifications for Monitoring Agricultural Water Source Environmental Quality” (NY/T 396–2000), the water quality in the Chongqing Loquat Tea cultivation area is classified as Level 1, indicating a clean level suitable for producing high-quality Chongqing Loquat Tea.

　　(3) Climate: The region where Chongqing Loquat Tea is cultivated enjoys a subtropical humid monsoon climate typical of the Sichuan Basin. The average annual temperature is 15°C, with annual rainfall of about 1,200 mm and relative humidity of 84%. The area is often shrouded in mountain mists, providing the unique climatic conditions essential for the growth of Chongqing Loquat Tea.

　　(4) Humanistic History: Chongzhou has a long history of tea cultivation and was one of the eight famous tea-producing regions during the Tang and Song dynasties. Legend has it that “Chongqing Loquat Tea” was once offered as a tribute to the imperial court and referred to as “Longmen Tribute Tea.” According to the “Chongqing Prefecture Annals” (Guangxu Edition), under the section on local products: “Loquat tea grows tall—some even two zhang high—with large, coarse leaves, known as coarse-haired tea...” During the Qing Dynasty, this tea was used as a raw material for making “Longmen Tea,” which was presented as tribute and highly praised. The reputation of “tribute tea” has endured to this day. This legacy is also captured in the beautiful verses of the Tang Dynasty poet Xue Neng’s poem, “In Response to Zheng Shijun of Shuzhou Who Sent Me Bird Beak Tea”: *Bird beak plucks tender sprouts,* *Their spirit surpasses Moya.* *When brewed, wine still in hand,* *Its taste no tea can outstand.* *Grinding resists rough sounds,* *Sealing favors slanted seams.* *Like a heron’s sturdy beak,* *Like a woodpecker’s leafed peak.* *Salt, beware, lest taste decline,* *Ginger, praised, is just divine.* *Found, cast off mere herbal brews,* *Taken, it seeks temple views.* *Suddenly the cup seems low,* *Then worry—the next supply slow.* *A thousand thanks for your kind gift,* *This boon rivals cinnabar’s lift.*

　　In 1970, Chongqing Loquat Tea plants were introduced to Yongchuan for breeding research. After eight years, the cultivar Chongpi 71–1 was developed. In 1993, it was brought back from Ya’an to Chongzhou, where three years of comparative observation revealed that Chongpi 71–1 sprouted 10–15 days later than the original Chongqing Loquat Tea, had 2–3 fewer infusions, and weaker branching ability. Therefore, the unique premium quality of Chongqing Loquat Tea can only be formed under Chongzhou’s distinctive ecological conditions. Its uniqueness makes it all the more precious. Chongqing Loquat Tea is a rare and valuable tea plant resource in China, formed through long-term natural evolution and careful cultivation by local people. Originating in Chongqing County (now Chongzhou City), it is named for its loquat-leaf-like foliage and is exclusive to Chongzhou. There are currently 1,292 surviving old arbor-type tea trees in the area.

　　In 1965, Chongqing Loquat Tea was ranked among the top 21 superior tea plant varieties in China. In 1985, it was recognized as one of Sichuan Province’s five major local high-quality tea varieties. In 1994, Chongzhou produced “Loquat Immortal Ming”—a tea made from the first bud and leaf of Chongqing Loquat Tea—which won both municipal and provincial “High-Quality Famous Tea” awards during the second Chengdu “Sweet Dew Cup” and third Sichuan “Sweet Dew Cup” competitions.