These teas can only be drunk in Guizhou


These teas can only be drunk in Guizhou

by Live in Guizhou

PUBLISHED Nov 11, 2021 • 4MIN READ

Guizhou is known for its quality tea production. Famous varieties include the green teas Maojian from Duyun, Cuiya from Meitan, and the Emerald; and the black teas (called hongcha in Chinese, literally meaning “red tea”) Red Zunyi, the Pu’an Red, and the Ruby.These varieties are much sought after throughout China. As springtime comes, a popular pastime is to see flower blossoms and the newly green tea plantations. The sea of tea is truly a sight to behold. So come with me to see all the varieties available in Guizhou.

Wusa Baked Tea

Xiang Lu Mountain in Weining is the famed producer of the Wusa Baked Tea, known to locals as the “tiny pot tea” (Guan Guan Cha). Fresh tea leaves are first baked, then brewed in special miniature clay pots on a roaring fire, which creates an extra-strong brew with earthy tones. During the Qingming Festival, when tea-leaves are just coming out, why not come to Xiang Lu mountain, and pick some leaves to experience the true scent of spring?

Yunwu Shan Gong Tea

Yun Wu Shan (literally “Mountain of Cloud and Mist”) in Guiding County is one of the oldest tea producers in China. The mountain got its name from the year-long mists that shroud its peaks. The tea produced here, the Yunwu Shan Gong Tea, is processed through three cycles of frying and rolling, before roasted on a slow fire. The term “Gong” means “given to the palace” in Chinese, the name and the baking process speak to its quality, thus it is a must-experience for any tea aficionado.

Duyun Maojian

Guizhou Duyun Maojian is famous for its fresh taste, jade hue, and its fishhook shape. The brew is bitter-sweet and ranks one of China’s Top 10 Most Popular Tea. It is also classified as an intangible cultural heritage for Guizhou province as well as a provincial trademark.

Silver Ball Tea 

The picture shows the Silver Ball Tea, made in Leigong Shan. This tea is created recently through a unique process. The tea is rolled into a silvery-green sphere of roughly 18-20mm in diameter, hence the name. The tea is highly selective, with only the first two leaves of each spring shoot collected. After frying, the tea is rolled into a ball, and as the leaves unfurl in water, the perfectly preserved essence of spring is released into the drink.

Tea dumplings

You’ve heard of people drinking tea, but have you ever heard of people eating tea? This picture shows tea dumplings. As a Tang Dynasty poem states, “Tea enriches essence of vegetables, and relieves pressures of meat”. Tea leaves are an important ingredient in many dishes, often paired with meat to counteract the greasy taste.

Tea rice

Tea rice is a local afternoon snack. Rice is sprinkled with shredded seaweed and pickled potherb leaf before adding locally grown green tea. The tea should just be enough to cover around two-thirds of the rice. Next salt, soy sauce, and sesame may be added depending on preference before consumption.