Xiangyuan Wuya

Xiangyuan Wuya

　　Xiangyuan Wuya is a specialty of Zhen'an County, Shangluo City, Shaanxi Province. This tea is renowned for its dark green color, rich chestnut aroma, long-lasting sweetness, and elegant appearance. The leaves are tender, glossy, and bright green, with a pleasant fragrance, mellow taste, and beautiful flat, straight shape. When brewed, the tea liquor is clear and golden-yellow, emitting a strong chestnut aroma and offering a long-lasting sweet aftertaste.

　　Xiangyuan Wuya is a famous green tea from southern Shaanxi, produced in Zhen'an County at the beautiful southern foot of the Qinling Mountains. With a history of over 300 years, Xiangyuan tea is known for its dark green color, rich chestnut aroma, long-lasting sweetness, and elegant form. It originally came from Xiangyuan Village in Zhen'an County, hence the name "Xiangyuan Tea." Later, a tea-firing master invited from Liyang, Jiangsu, was moved by the lush mountains, clear waters, and misty surroundings, and thus named it “Xiangyuan Wuya” (Mist Sprout). According to the Zhen'an County Annals: “In the first year of the Shunzhi reign of the Qing Dynasty (1644 AD), the Liu family migrated from Anhui to Xiangyuan in the Zhen River area and brought tea seeds to plant there—this is the origin of what is now called ‘Xiangyuan Tea.’” As for who this Liu family was, the Annals note: “Liu Zhengmin, from Pengcheng Town, Hezhou, Anhui Province. In the first year of the Shunzhi reign (1644), he relocated to Xiangyuan (originally written as Xiangyuan Gou) in Zhen'an. He brought tea seeds with him, sowed them that year, and seedlings emerged the next year. Over time, the tea seedlings grew to cover fifteen acres. In the 16th year of the Republic of China (1927), tea merchant Peng Chuanqing from Ziyang passed through Xiangyuan, noticed the vigorous growth of the tea plants, and instructed on the production methods. Peng then settled in Shizikou (now Xinfeng Village, Xiangyuan), cultivating tea trees and producing tea. From then on, Xiangyuan Tea flourished. With its fragrant aroma, rich taste, and ability to withstand multiple infusions, its reputation grew steadily.” Zhen'an County was originally part of the Shu region, belonged to Hanzhong Commandery during the Qin Dynasty, and was under Xunyang control during the Warring States period. The ancient Liangzhou and Jinzhou were among the eight major tea regions in China designated by Lu Yu, the Tea Sage of the Tang Dynasty. Wild tea trees over 500 years old have been discovered in Miaogou, Zhen'an, indicating a long history of tea cultivation in the region. However, due to wars, famines, and other factors, Zhen'an’s tea industry experienced ups and downs, even nearly disappearing at one point. From the Liu family's initial tea planting in the first year of the Shunzhi reign to the thriving industry today, it has endured over 300 years of development. Xiangyuan has become a symbolic name, and Xiangyuan Wuya serves as the unified tea brand for the entire county, with production extending to seven surrounding tea-growing base towns, covering a total of over 60,000 acres of tea gardens. Xiangyuan Wuya, produced and operated by Shenghua Tea Company in Zhen'an County, leads the trend of the times. Xiangyuan Wuya—tea of the highest quality, perfect for gifting and promoting a healthy lifestyle.

　　Nestled in the heart of the Qinling Mountains, Zhen'an boasts a uniquely superior natural ecological environment that gives Xiangyuan Wuya its distinctive internal qualities. This tea is known for its dark green color, rich chestnut aroma, long-lasting sweetness, and elegant appearance. The leaves are tender, glossy, and bright green, with a pleasant fragrance, mellow taste, and beautiful flat, straight shape. When brewed, the tea liquor is clear and golden-yellow, emitting a strong chestnut aroma and offering a long-lasting sweet aftertaste. The tea leaves unfurl in the cup like bamboo shoots after rain, providing a delightful visual experience.

　　As a green tea, Xiangyuan Tea should ideally be brewed with water at 85–90°C. Water that is too hot can scald the tender buds, destroying the tea’s nutrients, while water that is too cool will not bring out its true flavor. Avoid using repeatedly boiled water, as excessively hard water can result in a dull and tasteless brew. The saying goes, “The teapot is the father of the tea.” Choosing the right teaware for the right tea is essential. While porcelain and ceramic (especially purple clay) teaware are certainly high-quality options, for Xiangyuan green tea, glassware is generally preferred. It allows you to appreciate the slow unfurling, drifting, and transforming of the tea leaves in water. For premium-grade Xiangyuan Wuya, a translucent white porcelain cup is ideal. You’ll see the tea buds standing neatly upright in the cup, surrounded by a light mist, with clear, emerald-green liquor—simply breathtaking. This presentation perfectly showcases the harmonious combination of color, aroma, taste, and form that defines premium Xiangyuan Wuya.