--- title: "Yǒngchuān Xiù Yá" url: https://thetea.app/article/yongchuan-xiu-ya lang: en updated: 2026-04-08 source: THE TEA — encyclopedia of Chinese tea (https://thetea.app) --- # Yǒngchuān Xiù Yá (永川秀芽) Yǒngchuān Xiù Yá (永川秀芽, Yǒngchuān xiù yá — "Elegant Shoot from Yongchuan") — the flagship green tea of Chóngqìng Municipality (重庆, Chóngqìng), created in 1959 and named in 1964 by the great tea scholar, Professor **Chén Chuán (陈椽, Chén Chuán, 1908–1999)** — the father of modern Chinese tea science, author of the classification of six types of Chinese tea. The tea is renowned for its impeccable "sword-like" shape: straight, slightly flattened shoots, gleaming with silver and emerald (银翠交辉, yíncuì jiāohuī), which when brewed stand vertically, creating the spectacle of **"Underwater Forest" (海底森林, hǎidǐ sēnlín)**. In 2024 — special six-star gold award "Zhongcha Cup" (中茶杯国际鼎承茶王赛绿茶组六星特别金奖). Brand value — 34.32 billion yuan, total value chain — 4.5 billion yuan. **1. Classification and Origin:** * **Type:** Green tea (non-oxidized). By shape — needle-like, slightly flattened, "sword-like" (针芽状，挺直略扁似剑). By technology — pan-firing and roasting with proprietary method of "three roastings and four pan-firings" (三烘四炒, sān hōng sì chǎo). * **Category:** National Geographical Indication Product (国家地理标志商标, 2011). Brand in China Agricultural Brand Catalog (中国农业品牌目录, 2019). Six-star gold award "Zhongcha Cup" (2024). Brand value — 34.32 billion yuan. Patented technology (国家发明专利, 2004). * **Origin:** China, Chóngqìng Municipality (重庆, Chóngqìng), Yǒngchuān District (永川区, Yǒngchuān Qū). Tea gardens are located on five mountain ranges: Yunwushan (云雾山), Yínshān (阴山), Bayueshan (巴岳山), Jishan (箕山) and Huangguashan (黄瓜山). Terroir core: **Cháshān Zhúhǎi (茶山竹海, "Tea Mountain — Bamboo Sea")** — demonstration base, Yongrongzhen Township (永荣镇) and Shisunshan Mountain (石笋山) of Hegeng Township (何埂镇), elevations 300–500 m — "cloud zone". * **Geographic coordinates:** Approximately 29°23′ North latitude, 105°53′ East longitude. **2. History and Cultural Significance:** * **History:** In 1959, the Chongqing Agricultural Research Institute, Tea Research Division (重庆市农科院茶研所, formerly Sichuan Tea Experimental Station) on Jishan Mountain (箕山) in Yongchuan created a new needle-shaped green tea. In 1963, Chairman of the Standing Committee of the National People's Congress **Zhú Dé (朱德)**, while inspecting Yongchuan, tasted the tea and praised its quality. In 1964, the famous tea scholar, Professor of Anhui Agricultural University **Chén Chuán (陈椽)** — creator of the six types of Chinese tea system — officially gave the tea the name "Yongchuan Xiu Ya" (永川秀芽, "Elegant Shoot from Yongchuan"). Technological development: in the 1980s — development of "adaptive spreading" and "staged shaping" methods; in 2004 — the technology received **national patent** (国家发明专利), establishing the formula «鲜叶适度摊放、杀青中度偏嫩、初干以烘代炒» — "moderate spreading, fixation with tendency toward tenderness, primary drying by roasting instead of pan-firing". Brand building: in 2011 — geographical trademark; in 2019 — China Agricultural Brand Catalog; by 2024 — brand value 34.32 billion yuan, total value chain — 4.5 billion yuan. * **Name:** * "Yongchuan" (永川) — "Eternal River": name of the district in Chongqing. * "Xiu" (秀) — "elegant, graceful": describes the elegant shape of the shoot. * "Ya" (芽) — "shoot, bud". The name was given by Professor Chen Chuan — one of the greatest tea scholars of the 20th century. To receive a name from Chen Chuan is like receiving a name from Lu Yu: a sign of absolute recognition. * **Cultural significance:** Yongchuan Xiu Ya — the tea symbol of Chongqing, a municipality with a population of 30+ million people. The landscape "Chashan Zhuhai" (茶山竹海, "Tea Mountain — Bamboo Sea") — a famous tourist attraction: endless tea plantations flowing into bamboo groves. The ecological model «猪-沼-茶» (pig — biogas — tea) — closed cycle of organic farming — is considered exemplary. **3. Botanical Description and Raw Material:** * **Variety / Cultivar:** **Local Group Variety (本地[群体种](https://thetea.app/article/qunti-zhong), běndì qúntǐzhǒng)** — indigenous small-leaf and medium-leaf variety of *Camellia sinensis* var. *sinensis* bush form. * **Picking:** Spring. Standard — one bud with one leaf in initial opening stage (一芽一叶初展). Picking hours: 9:00–16:00. Not picked: diseased buds, purple shoots. * **Grades (by raw material level):** * **Gòngyá (贡芽, "Tribute Shoot"):** Full buds ≥95%. Pure, high aroma. From 2000 yuan per jin. * **Yùyá (玉芽, "Jade Shoot"):** One bud with one leaf. Rich taste. 1000–1500 yuan. * **Yunya / Xiùyá (云芽/秀芽, "Cloud / Elegant Shoot"):** One bud with two leaves. Good price/quality ratio. 300–800 yuan. **4. Terroir and Cultivation:** * **Climate:** Subtropical humid monsoon. Average annual temperature — 17–20°C, humidity ≥75%, average annual number of foggy days — **>200**. Daily temperature fluctuations — significant. Diffused light stimulates amino acid accumulation: spring tea — ≥4.0%. * **Growing elevation:** 300–500 meters above sea level. Core — "cloud zone" of five mountain ranges. * **Soils:** Red-yellow soils (红黄壤), pH 4.5–6.0, with high organic content. Core tea gardens — **water conservation areas** (水源保护区): use of chemical fertilizers and pesticides **prohibited**. Ecological model «猪-沼-茶» implemented — closed cycle: pig farming → biogas plant → organic fertilizer → tea gardens. **5. Production Technology:** Key technology — **"three roastings and four pan-firings" (三烘四炒, sān hōng sì chǎo)** — patented method (national patent 2004), combining machine and manual processing. * **Picking (鲜叶采摘):** Manual spring picking. * **Spreading (摊晾 — tānliàng):** 6 hours — one of the longest spreading times among green teas, ensuring deep development of aromatic precursors. * **Fixation (杀青 — shāqīng):** In rolling drum (滚筒) at 160–180°C. Formula: "medium fixation with tendency toward tenderness" (杀青中度偏嫩) — gentler than most teas, for maximum preservation of amino acids. * **Rolling (揉捻 — róuniǎn):** "Two-handed ball rolling" (双手滚球揉, shuāngshǒu gǔnqiú róu) — unique technique: master rolls the tea mass like a ball with both hands, ensuring uniform shaping without breaking. * **Moisture shaking (抖水 — dǒushuǐ):** Intermediate moisture evaporation. * **Shaping (做条 — zuòtiáo):** At 60–70°C — manual straightening and "rolling into shape" (理条搓形). Creating characteristic "sword-like" shape. * **Drying (烘干 — hōnggān):** Moisture content — ≤5%. * **Special feature:** Complete cycle — on bamboo and wooden tools (全程竹木器具避金属氧化). **6. Organoleptic Characteristics:** * **Dry leaf appearance:** Straight, slightly flattened shoots, "sword-like" (挺直略扁似剑). Light silvery down (茸毛依稀). Color — "silver and emerald shimmer" (银翠交辉, yíncuì jiāohuī). In highest grades — "sandy green with frost" (砂绿起霜, shālǜ qǐshuāng). * **Dry leaf aroma:** Pure (清香) — main note. Chestnut (栗香) — in highest grades. Orchid (兰花香) — in fresh tea. * **Liquor aroma:** Fresh, rich, persistent (鲜嫩浓郁, xiānnèn nóngyù). * **Taste:** Fresh and brisk (鲜爽) — amino acids ≥4.0%. Sweet and beautiful (甘美, gānměi) — persistent sweetness. **"Light astringency, instantly dissolving" (微涩速化, wēisè sùhuà)** — unique characteristic: initial micro-astringency disappears within seconds, giving way to pure sweetness. * **Liquor color:** Emerald green, clear and transparent (碧绿清澈). * **Visual effect:** When brewed in a glass cup, buds **stand vertically and sink to the bottom tips down** — "Underwater Forest" effect (海底森林, hǎidǐ sēnlín) — one of the most spectacular "tea shows" among needle teas. * **Spent leaves:** Tender, uniform, bright shoots (嫩匀明亮), with buds standing vertically (芽尖竖立下沉). **7. Chemical Composition:** * **Amino acids:** ≥4.0% — provides freshness and umami. * **Polyphenols:** Significant content. Free radical neutralization efficiency — 18 times higher than vitamin E. * **Fluoride:** Notable content — tooth protection (防龋健齿). * **Alkaloids:** Caffeine — moderate content. * **Vitamins:** Vitamin C, carotenoids. **8. Health Properties:** * **Antioxidant action:** Polyphenols — efficiency 18 times higher than vitamin E. * **Tooth protection (防龋健齿):** Fluoride suppresses bacteria, reduces plaque. * **Weight and sugar control (降脂控糖):** Catechins accelerate fat breakdown by 30%. * **Tonic effect:** Caffeine and L-theanine. * **Important:** not medical advice. **9. Brewing:** * **Glass cup method (直泡法):** * Temperature: 85°C. Ratio: 3 g / 150 ml. * Pour water, add tea. Steep 2–3 minutes. * Observe «海底森林» — "Underwater Forest". * **Gàiwǎn method (工夫泡):** * 80–85°C. First infusion — 20 seconds. Increase by 10 seconds. * **Note:** do not use boiling water (>85°C). After opening — consume within 7 days. **10. Storage:** * Sealed, in refrigerator at 0–5°C. Shelf life — up to 12 months. After opening — 7 days. **11. Market and Price Range:** Four levels: Gongya (≥2000 yuan/jin), Yuya (1000–1500), Yunya/Xiuya (300–800). * **Authenticity identification:** Buy with GI marking from Yongchuan district; evaluate "sword-like" shape and "silver-emerald" luster; check "Underwater Forest" when brewing. **12. Recommended Sources:** * Purchase with National Geographical Indication marking from Yongchuan district; evaluate "sword-like" shape and "silver-emerald" luster; verify "Underwater Forest" effect when brewing. **Interesting Facts:** * Named personally by **Chén Chuán (陈椽)** — creator of the six types of Chinese tea system, one of the greatest tea scholars of the 20th century. To receive a name from Chen Chuan is the highest honor. * **Zhú Dé (朱德)** — Chairman of the NPC Standing Committee, one of the "ten marshals" — personally praised the tea in 1963. * **«海底森林» (Underwater Forest)** effect — when brewed in a glass, buds stand vertically and sink tips down, creating a miniature "underwater forest". Similar effects: «杯中森林» (Kaihua Long Ding), «松针林立» (Anhua Song Zhen). * Patented technology (2004) — one of the few cases where a green tea production process is protected by national patent. * Ecological model «猪-沼-茶» — closed cycle of organic farming — recognized as exemplary at national level. * **34.32 billion yuan** — brand value (2024). For tea from Chongqing — a region not part of the traditional "tea belt" — this is an outstanding result. **Comparison with other needle green teas:** * **Nánjīng Yǔ Huā Chá ([南京雨花茶](https://thetea.app/article/nanjing-yuhua-cha)):** From Nanjing. Also "needle", also created for anniversary. Yu Hua — more floral; Xiu Ya — more chestnut, with "sword-like" shape and "Underwater Forest". * **Ānhuà Sōng Zhèn ([安化松针](https://thetea.app/article/anhua-song-zhen)):** From Hunan. Also "needle", also 1959. Song Zhen — more "round in cross-section"; Xiu Ya — more "flat sword-like". * **Éméi Zhú Yè Qīng ([峨眉竹叶青](https://thetea.app/article/emei-zhuyeqing)):** From Sichuan. Flat, "bamboo leaf". Zhu Ye Qing — lighter; Xiu Ya — more "sword-like" and chestnut, with «微涩速化» (dissolving astringency). * **Qīngchéng Xuě Yá ([青城雪芽](https://thetea.app/article/qingcheng-xue-ya)):** From Sichuan (Dujiangyan). Straight, "snowy". Xue Ya — Daoist, with 20-hour down development; Xiu Ya — Chongqing, with «三烘四炒» and "Underwater Forest". **In conclusion:** Yongchuan Xiu Ya — tea named by the greatest tea scholar, praised by a marshal, and born in a giant city at the junction of Sichuan and Chongqing. Its "sword-like" shoots, silvering with emerald, the "Underwater Forest" effect in a glass cup, and unique "dissolving astringency" (微涩速化) — all this creates a tea with character: not the timid tenderness of Biluochun, not the monumental power of Longjing, but graceful, confident elegance — like a gleaming sword lowered into emerald water. Chongqing, a city of 30 million, has finally found a tea worthy of its scale. **13. Comparison with other needle-shaped green teas:** * **Nánjīng Yǔ Huā Chá (南京雨花茶):** From Nanjing. Also a "needle," also created for an anniversary. Yu Hua is more floral; Xiu Ya is more chestnut-like, with a "sword-like" shape and "Underwater Forest." * **Ānhuà Sōng Zhèn (安化松针):** From Hunan. Also a "needle," also from 1959. Song Zhen is more "round in cross-section"; Xiu Ya is more "flat and sword-like." * **Éméi Zhúyèqīng (峨眉[竹叶](https://thetea.app/article/zhuye)青):** From Sichuan. Flat, "bamboo leaf." Zhuyeqing is lighter; Xiu Ya is more "sword-like" and chestnut-like, with "微涩速化" (dissolving astringency). * **Qīngchéng Xuě Yá (青城雪芽):** From Sichuan (Dujiangyan). Straight, "snowy." Xue Ya is Daoist, with 20-hour down manifestation; Xiu Ya is from Chongqing, with "三烘四炒" and "Underwater Forest." **In conclusion:** Yongchuan Xiu Ya is a tea named by the greatest tea expert, praised by a marshal, and born in a giant city at the junction of Sichuan and Chongqing. Its "sword-like" shoots, silvering with emerald, the "Underwater Forest" effect in a glass cup, and unique "dissolving astringency" (微涩速化) — all this creates a tea with character: not the timid tenderness of Biluochun, not the monumental power of Long Jing, but graceful, confident elegance — like a gleaming sword lowered into emerald water. Chongqing, a city of 30 million, has finally found a tea worthy of its scale.