Qiba Wuhao Tea

Qiba Wuhao Tea

　　Qiba Wuhao is a type of green tea produced in Zhenba County, Hanzhong region, Shaanxi Province. This area has a long history of tea production. According to records, tea production in Bashu began during the Qin and Han dynasties, flourished in the Tang and Song dynasties, and during 780–805 AD (the Dazhong era of the Tang Dynasty), annual tea tax revenue reached “three hundred taels of silver.” To this day, there are many large tea trees in Zhenba County, including one on Ciji Ridge. The tea made from a large tea tree on Ciji Ridge is said to have once been presented as tribute to Emperor Gaozu of Han, Liu Bang, who often brought his ministers to the Tea Town to taste tea and discuss state affairs.

　　 Production Area Distribution:

　　 Qiba Wuhao is produced in Zhenba County, Hanzhong region, Shaanxi Province. Zhenba County lies on the watershed ridge between the Han River and the Jialing River, and is located within the ancient Ziyang tea area of Qiba Wuhao, in the southeastern part of Hanzhong region, southern Shaanxi. The production area enjoys a mild climate, with “no intense heat in midsummer, no bitter cold in winter,” abundant rainfall, frequent cloud cover, limited sunlight, high air humidity, and fertile soil — all of which nurture tender shoots that are strong, robust, thick-leaved, and covered in fine fuzz. This tea is a famous selenium-rich variety grown at high altitudes amid clouds and mist. Most of the tea plantations in Zhenba are nestled among towering peaks, crisscrossing streams, emerald bamboo groves, and shady green trees. The soil here is deep, slightly acidic, and naturally rich in fertility. The tea plants (mostly the Ziyang Zhuye variety, one of China’s promoted premium cultivars) grow year-round in the clouds. During peak growth seasons, water and warmth conditions are optimal, promoting the synthesis and accumulation of beneficial tea compounds.

　　 Origin of the Name

　　 Produced in Zhenba County, Shaanxi Province, it was originally called “Kouhan Tea” (Mouth-Held Tea). When tea-picking girls harvested each tender shoot of Qiba Wuhao, they would hold it tip inward and stem outward in their mouths for over ten minutes, using their saliva to soak the leaves before removing them to wither and fix. This practice gave rise to the name. As early as the early Western Han Dynasty, this tea was offered as tribute to the emperor. Legend says that when Liu Bang was the King of Hanzhong, he often went to Tea Town, nestled by mountains and rivers, to drink tea and discuss affairs — and the tea he drank was Kouhan Tea from Guireng Mountain in Zhenba. In December 1984, Professor Chen Chuan from the Tea Department of Anhui Agricultural College visited Zhenba and gave the poetic name “Qiba Wuhao” to the “Kouhan Tea.” “Qinba” refers to Zhenba in Shaanxi; “Wu” refers to the misty natural environment; “Hao” refers to the fine white fuzz around the young leaves, symbolizing the quality of the tea. Qiba Wuhao is branded under the registered trademark “Qinhuang Brand.” It is a new, premium green tea developed in 1984 by the Qiba Wuhao Development Company of Zhenba County, Shaanxi Province (formerly the Zhenba County Forestry and Tea Station).

　　 Chemical Composition

　　 According to measurements by the China Tea Research Institute, the active components of Qiba Wuhao include: 3.04% amino acids, which the human body uses to produce antibody proteins to fight bacterial and viral infections, hemoglobin to transport oxygen, and enzymes and hormones to maintain and regulate metabolism. 4.80% caffeine, which stimulates the central nervous system, enhances cortical excitement, invigorates the mind, improves thinking, and boosts efficiency. 27.81% tea polyphenols, which offer antioxidant, detoxifying, lipid-lowering, anti-cancer, and anti-aging benefits. 0.76 ppm selenium, a trace element known for its anti-cancer and liver-protective properties.

　　 Functions and Benefits

　　 1. Stimulating Effect: The caffeine in Qiba Wuhao stimulates the central nervous system, helping to boost energy, enhance thinking, eliminate fatigue, and improve work efficiency.

　　 2. Diuretic Effect: The caffeine and theophylline in Qiba Wuhao have diuretic effects, used to treat edema and hygroma. The detoxifying and diuretic properties of black tea decoctions can also be used to treat acute icteric hepatitis.

　　 3. Cardiotonic and Spasmolytic Effects: The caffeine in Qiba Wuhao has cardiotonic, spasmolytic, and smooth muscle relaxant effects, helping relieve bronchial spasms, promote blood circulation, and serving as an effective adjunct treatment for bronchial asthma, cough with phlegm, and myocardial infarction.

　　 4. Anti-Arteriosclerosis Effect: The tea polyphenols and vitamin C in Qiba Wuhao both promote blood circulation and help prevent arteriosclerosis. Therefore, regular tea drinkers tend to have lower rates of hypertension and coronary heart disease.

　　 5. Antibacterial and Antimicrobial Effects: The tea polyphenols and tannic acid in Qiba Wuhao act on bacteria by coagulating their proteins and killing them. This makes it useful for treating intestinal diseases such as cholera, typhoid, dysentery, and enteritis. For skin abscesses, ulcerations, purulent discharge, or external wounds, washing the affected area with strong tea has anti-inflammatory and antibacterial effects. Oral inflammation, ulcers, and sore throat can also be treated to some extent with tea.

　　 6. Weight Loss Effect: Compounds in Qiba Wuhao such as caffeine, inositol, folic acid, pantothenic acid, and aromatic substances can regulate fat metabolism. Especially oolong tea is effective in breaking down protein and fat. Tea polyphenols and vitamin C can reduce cholesterol and blood lipids, thus aiding in weight loss.

　　 7. Anti-Caries Effect: Qiba Wuhao contains fluoride, whose ions have a strong affinity with calcium in teeth. They form “fluorapatite,” which is less soluble in acid — essentially adding a protective layer to teeth and enhancing their resistance to acid and cavities.

　　 8. Anti-Cancer Cell Effect: Reports indicate that flavonoids in Qiba Wuhao tea exhibit varying degrees of anti-cancer activity in vitro, with notable effects from compounds such as vitexin, morin, and catechin.