Skip to content
XNATA Tea Wiki
Open the shop ⌕
English
Menu
Open the shop Search
Language
English en-US
Chinese tea archive · dossiers, ratings and brewing research

Featured articles

zunyi hongcha

cultivar: Predominantly medium- and small-leaf cultivars are used, developed at the Guìzhōu Tea Research Institute (贵州省茶叶研究所) based on Meitan Experimental Station. Main varieties: Qianmei 601 (黔湄601, Qiánméi 601) — asexual clone, small tree with large leaf, developed by crossing Zhènníng Tuanyecha (镇宁团叶茶, maternal plant) and Fèngqìng Dàyè Chá (凤庆大叶茶, paternal plant), registered as national variety in 1994 (GS13013-1994); Qianmei 419 (黔湄419); Qianmei 502 (黔湄502); Méitán Táichá (湄潭苔茶, Méitán Tá...

Read article

ziyang mao jian

cultivar: The main cultivar is the Zǐyáng Group Cultivar (紫阳群体种, Zǐyáng qúntǐ zhǒng), recognized as a nationally recommended local variety (国家级地方良种). Belongs to the bush type (Camellia sinensis var. sinensis) with elliptical or lanceolate leaves. Distinguished by early bud awakening, dense branching, high resistance to adverse conditions and good productivity. Chemical profile of fresh leaf: polyphenols — 30.35%, amino acids — 3.08%, selenium — average 0.6530 mg/kg (maximum — up to 3.8536 mg/...

Read article

zixi baicha

cultivar: Main cultivar — white-leaf variety introduced from Anji (Zhejiang), as well as local group varieties. Key biological feature — staged albinism (阶段性白化, jiēduàn xìng báihuà): at air temperatures ≤ 23°C, young shoots acquire jade-white coloration, the leaf blade becomes almost transparent with a white surface and bright green veins (叶白脉翠, yè bái mài cuì). The underside of the leaf is densely covered with white down. Period of active shoot formation — from mid-March to mid-April.

Read article

ziyang hongcha

cultivar: The main cultivar is Zǐyáng Zhūyè variety (紫阳槠叶种, Zǐyáng zhūyè zhǒng), a local population of Camellia sinensis var. sinensis, approved in 1965 as one of 21 national elite varieties. Shrub form with early shoot formation, dense branching, high frost resistance and rich biochemical composition of fresh leaves. Characterized by a favorable ratio of polyphenols to amino acids, making it suitable for both green and red tea.

Read article

zhengzhai cha

cultivar: Main cultivar — local population variety "Zhengzhai Caicha" (郑宅菜茶, Zhèngzhái Càichá), belonging to the bush medium-leaf type (Camellia sinensis var. sinensis). Bushes reach 1–2 m in height, leaves elliptical, fleshy, with pronounced cold resistance. In Fenglin Village, 16 century-old tea trees are preserved. After revival in the 20th century, production also uses varieties Shuǐxiān (水仙, Shuǐxiān) and Fóshǒu (佛手, Fóshǒu), introduced from Wuyi and Anxi.

Read article