Nino Tea

Nino Tea

　　   Nino Tea is named after Nino Mountain in Changning County, Baoshan Region. In 1987, when Anthony Odi, an expert from the United Nations Food and Agriculture Organization, visited Changning for an inspection, he was full of praise after tasting this tea. In 1988, Sri Lankan tea expert Gorin came to Changning and, after sampling it, called it a "fine tea masterpiece." Nino Tea "has tightly rolled strips, visible tender tips, green and glossy color, clear and bright liquor, fresh and aromatic taste, and tender, even, and bright leaf bottoms."

　　  Legend has it that as early as during the Hongwu era of the Ming Dynasty (1368–1398 AD), monks and nuns at Biyun Temple within Changning County were already cultivating tea, which was of good quality and known as "Biyun Immortal Tea." The cultivation continued to develop during the Ming and Qing dynasties. Today, there is an ancient tea tree near Wenquan Township by Nino Mountain, which has been cultivated for over 200 years. By the 1920s and 1930s, farmers began planting tea in large areas, but due to poor transportation and backward techniques, development was slow. After the founding of the People’s Republic of China, the government leveraged the county’s advantageous tea-growing conditions—covering 70% of the region—to vigorously promote tea production. By 1990, the tea plantation area in the county had exceeded 110,000 mu. In 1983, Changning County was recommended to join the national tea technology promotion network of seven provinces and municipalities. In 1985, it was listed as one of the four top-quality tea production bases in China, alongside Fuyang in Zhejiang, Anxi in Fujian, and Yuexi in Anhui.

　　  Nino Mountain is located on a low-latitude plateau mountainous area, with fresh air, abundant sunshine, overlapping mountains, frequent fog, and long periods of mist. During the dry seasons from late autumn to early spring, the surrounding valleys and plains of Nino Mountain are often shrouded in white fog. The soil here is fertile, consisting of loose, well-drained sandy yellow loam, thus creating an ideal ecological environment for Nino Tea. Nino Tea is made from large-leaf tea varieties grown in the Nino Mountain area.

　　   Nino Tea is meticulously crafted from carefully selected first-grade spring tea “one bud and two leaves.” It undergoes processes including fixation, rolling, drying, sieving, and sorting. According to analysis, Nino Tea contains 382.9 mg/g of amino acids—about 40% higher than the average for large-leaf teas—48.41% water extractables, and 145.8 mg/g of catechins. Drinking Nino Tea can quench thirst, invigorate and refresh the mind, regulate blood pressure, aid fat digestion, and prevent the formation of nitrites in the human body. It also aids digestion, strengthens the stomach, improves vision, and clears the mind, earning it the reputation of being a “health and beauty tea.” (Baoshan)