Tangya Tea

“Tangya Tea” cultivation began during the Three Kingdoms period. With over 600 years of deep cultural accumulation from the Tangya Tusi heritage, the tea is rooted in Xianfeng County—one of the birthplaces of the Hunan-Hubei border revolutionary base and the Hunan-Hubei-Sichuan-Guizhou revolutionary base. Naturally rich in selenium and strontium, it is a healthy beverage bestowed upon us by nature. The "Guangya," written by Zhang Yi, states: “In the Jing and Ba regions, tea is picked and made into cakes, resembling rice cakes.” The "Jingzhou Land Records" of the Western Jin Dynasty noted: “All seven counties of Wuling produce tea, and the best comes from here.” The Enshi Prefecture, inhabited by the Tujia people, was not only one of China’s major tea-producing areas before the Tang Dynasty, but as recorded in Lu Yu’s "The Classic of Tea": “In the Bashan and Xiachuan regions, there are wild tea trees so large that two people must join hands to encircle them—these were felled and their leaves plucked.” By the mid-Tang Dynasty, such wild, large tea trees could still be found in this area.

Xianfeng County lies between the foothills of the Wuyi Mountains and the Daba Mountains, and is one of the ancient tea-growing counties of Shizhou. It has a long history of tea cultivation. Shizhou tea was even listed among the 96 famous teas recorded in the Ming Dynasty work "Things Colored Beads" (Shiwu Gan Zhu) by Huang Yizheng. The county’s tea plantations are mainly distributed along the valleys at around 800 meters above sea level in the Tangya River basin, where the river famously “turns at the bank and flows backward for thirty-eight hundred li.” Tangya tea gets its name from being originally produced in the tea-growing areas of Xianfeng County, primarily in the Tangya River basin, and also from the nearby World Cultural Heritage site—the Tangya Tusi City Ruins. Leveraging the “golden calling card” of the World Cultural Heritage Tangya Tusi City Ruins, Xianfeng County in Enshi Tujia and Miao Autonomous Prefecture, Hubei Province, is committed to building the “gold-standard brand” of Tangya tea. It uses branding to empower this world-heritage tea to continue fragrancing contemporary times.

Xianfeng County is situated between the remnants of the Wuyi Mountain Range and the Daba Mountains, and is one of the ancient tea-growing counties of ancient Shizhou, boasting a long history of tea cultivation. Shizhou tea was even listed among the 96 renowned teas recorded in the Ming Dynasty text "Things Colored Beads" (Shiwu Gan Zhu) by Huang Yizheng. The county’s tea is primarily grown in the valley areas around 800 meters above sea level along the Tangya River basin, famously described as where the river “makes a turn and flows backward for three thousand eight hundred li.” Tangya tea is named after the tea-growing region primarily within the Tangya River basin in Xianfeng County, and also takes its name from the nearby World Cultural Heritage site — the Tangya Tusi City Ruins. Relying on the “golden brand” of the World Cultural Heritage Tangya Tusi City Ruins, Xianfeng County in the Enshi Tujia and Miao Autonomous Prefecture, Hubei Province, is dedicated to establishing the “prestigious label” of Tangya tea, using branding to help this heritage tea continue to shine in modern times.

Although Tangya Tea may not be as famous as premium teas like Pu’er, Longjing, or Yinghong, it is nonetheless a very good tea.