Angelica sinensis (Oliv.) Diels, commonly known as Dong Gui, is a perennial herbaceous plant of the Apiaceae family. The root is cylindrical, branched, and yellow-brown; the stem is upright, greenish-white or purplish, with deep longitudinal grooves; the leaves are pinnate, purple or green, and ovate; the flowers are white, with flower stalks densely covered in fine, soft hairs. The petals are long-ovate, and the style base is conical. The flowering period is from June to July. The fruit is oval to ovate, with pale purple wing edges, and the fruiting period is from July to September. [1] According to Bencao Gangmu: “In ancient times, when people married to produce offspring, Dong Gui’s blood-regulating properties were an essential remedy for women’s diseases, with an implication of longing for one’s husband, hence the name Dong Gui.” [8]

Dong Gui is primarily produced in the southeastern part of Gansu Province, with Minxian being a major production area known for its high quality. It is also cultivated in Yunnan, Sichuan, Shaanxi, Hubei, and other provinces, with some regions introducing and cultivating it. [1] It prefers cool climates and grows well in high-altitude, moist mountainous areas. [9] Typically, propagation is done by direct seeding or seedling transplanting, with seedling transplanting being more common in production. [10]

Botanical History

Origin of the Name

In ancient times, when people married to bear children, Dong Gui was recognized as a significant remedy for women’s diseases, symbolizing a longing for one’s husband. This aligns with the Tang Dynasty poem “Hu Ma Hao Zhong Wu Ren Zhong,” which reflects the idea of return. Dong Gui is effective in treating postpartum blood disorders in pregnant women; if there is blood and qi stagnation, Dong Gui can help regulate and stabilize them, hence the name.

Historical Origin from Place Names

Dong Gui’s main production area was originally Minxian, Gansu Province. During the Tang Dynasty, the area near Minxian was called “Dangzhou,” named after the local “Shaodang Qiang” ethnic group. The local specialty, a type of herb called “Qi” (which is Dong Gui), was named accordingly because in ancient times, “Qi” and “Gui” were phonetically similar.

Morphological Characteristics

• Perennial Herb: Height 0.4-1 meter. The root is cylindrical, branched, with numerous fleshy fibrous roots, yellow-brown, and aromatic. The stem is upright, greenish-white or purplish, with deep longitudinal grooves and smooth, hairless. [12]
• Leaves: Compound, 2-3 times pinnately divided, leaf stalks 3-11 cm long, base swollen into a membranous sheath, purple or green. Basal and lower stem leaves are ovate, 8-18 cm long, 15-20 cm wide. Leaflets are in pairs, with the lower pair having petioles 0.5-1.5 cm long, and the upper pair sessile. Final lobes are ovate or ovate-lanceolate, 1-2 cm long, 5-15 mm wide, 2-3 shallowly lobed, with serrate edges and pointed teeth. The underside and margins of leaves are sparsely covered with white, glandular hairs. Upper stem leaves are reduced to sheath-like structures and pinnately divided leaflets.
• Flowers: Compound umbel inflorescence, peduncle 4-7 cm long, densely covered with fine, soft hairs; umbel rays 9-30; involucre 2, linear or absent; small umbels with 13-36 flowers; small involucral bracts 2-4, linear; flowers white, with pedicels densely covered with fine, soft hairs; calyx teeth 5, ovate; petals long-ovate, narrowly pointed at the tip, inward-curved; style short, style base conical. Flowering period is June to July.
• Fruit: Oval to ovate, 4-6 mm long, 3-4 mm wide, with a back ridge line, raised, lateral ridges forming broad, thin wings, with wing edges pale purple. Oil ducts 1 on the back, 2 on the fused surface. Fruiting period is July to September. [1]

Growing Environment

Dong Gui prefers cool, long-day conditions and grows well in high-altitude, cool climates at elevations of 1500-3000 meters. In lower altitude areas, it has a high bolting rate and does not overwinter well. Seedlings prefer shade with 10% light penetration and are sensitive to intense sunlight; mature plants can tolerate strong light.

It thrives in deep, loose, well-drained, fertile sandy loam soils rich in humus, and is not suitable for low-lying, waterlogged, clayey, or barren sandy soils. Continuous cropping should be avoided.

Sand Ginger (Wurfbainia villosa)/砂仁

Botanical Description: Sand ginger (Wurfbainia villosa) is a perennial herb in the ginger family (Zingiberaceae). The plant features:

• Rhizomes: Creeping on the ground.
• Leaves: Lanceolate, 37 cm long and 7 cm wide in the middle section; upper leaves are linear, 25 cm long and 3 cm wide, with a tapering apex and nearly round base. Both surfaces are smooth and hairless.
• Bracts: Lanceolate.
• Sepals: White, with sparse soft hairs at the base.
• Corolla: White, with a lip that is rounded and spoon-shaped; the ovary has white soft hairs.
• Fruit: Elliptical, turning purple-red when ripe, with soft spines.

Flowering and Fruiting Periods:

• Flowering: May to June
• Fruiting: August to September

Historical Context: The term “sand ginger” first appeared in Ben Cao Pin Hui Jing Yao (本草品汇精要), and has since become widely accepted.

Distribution and Habitat: Originally from Yangchun, Guangdong, sand ginger is now distributed in Fujian, Guangdong, Guangxi, and Yunnan in China, and is also found in Laos, Vietnam, Cambodia, Thailand, and India. It thrives in tropical and subtropical monsoon rainforests with warm and humid climates, is not frost-tolerant, but can endure short periods of low temperatures. It requires partial shade and prefers diffuse light. Ideal cultivation conditions include deep, loose, moisture-retentive loam or sandy loam soils, and it is not suited for clay or sandy soils. It is commonly cultivated or found wild in shaded, humid mountainous areas.

Cultivation: Sand ginger is mainly propagated through clump division.

Ornamental and Medicinal Value:

• Ornamental Value: High; it can be appreciated for its flowers in early summer and fruits in mid-summer.
• Medicinal Uses: Described in texts such as Yao Xing Lun (药性论) and Kai Bao Ben Cao (开宝本草) as having properties to resolve dampness, promote qi circulation, warm the middle, stop diarrhea, and stabilize pregnancy. It is used to treat conditions such as spleen and stomach qi stagnation, damp obstruction in the middle burner, cold in the spleen and stomach, vomiting, diarrhea, restless fetal movements, and morning sickness. Sand ginger extract has shown potential in inhibiting alloxan-induced diabetes and may have therapeutic value for insulin-dependent diabetes.

Propagation Methods

Sand ginger can be propagated by both seeds and clump division, with clump division being the more commonly used method.

Seed Propagation:

1. Seed Preparation: Choose full and healthy fruits. Dry the fruits twice before sowing, then ferment them while maintaining a temperature between 30-35°C and adequate humidity. After 3-4 days, wash and rub the fruit skins, then dry them before sowing.
2. Seedbed Preparation: Select a sheltered area with good wind protection and drainage. Prepare the seedbed by deep plowing and fine raking into beds that are 15 cm high and 1-1.2 meters wide. Apply sufficient base fertilizer, using 15-25 kg of superphosphate and 1000-1500 kg of organic fertilizer (mixed with cow dung or compost) per mu.
3. Sowing: Sow seeds in spring (March) or late summer to early autumn (late August to early September). Prepare a shelter framework and provide shading as the seedlings emerge, aiming for 80%-90% shading. Reduce shading to 70% once the seedlings have 7-8 leaves.
4. Fertilization: Follow a principle of light and frequent applications. The first fertilization is when the seedlings have 2 leaves, using 1.5-2 kg of ammonium sulfate (nitrogen fertilizer) dissolved in 1500 kg of water per mu. The second fertilization is when seedlings have 5 leaves, using 3 kg of nitrogen fertilizer in 1500 kg of water per mu. The third fertilization is when seedlings have 8-10 leaves, then continue to apply fertilizer every half month or month after 10 leaves, using 3 kg of nitrogen fertilizer in 1000 kg of water per mu. Keep the soil moist and apply composted cow dung and ash in winter and early spring to enhance cold resistance. Use wind barriers and smoke to protect from cold snaps. Thin the seedlings when they reach 10-15 cm and transplant them when they are 50 cm tall.

Clump Division:

1. Selection and Preparation: Choose strong plants and cut sections with 1-2 or more buds for planting. Spring planting is preferred, from late March to early April, while autumn planting is from September. Select cloudy days for planting.
2. Spacing and Planting: Space the plants 65 cm x 65 cm or 1.3 m x 1.5 m. Cover with soil, water, and then mulch with straw. Continue to water regularly and manage the plants carefully.

Cultivation Techniques:

1. Site Selection and Preparation:
   • Sand ginger prefers fertile, loose, and well-drained sandy loam or light clay loam. Suitable areas include broadleaf evergreen forests with ample moisture, and easily drained slopes, valleys, and flat lands. Avoid sandy and heavy clay soils.
   • For mountainous planting, clear the land, remove weeds and excessive shade trees, and supplement with additional shade trees if necessary. Dig surrounding drainage ditches to prevent drought and flood.
   • In plain areas, prepare beds by making furrows, with bed width of 2.6-3 meters, length of 24-30 meters, and furrow width of 35 cm and depth of 15-35 cm. Shape the bed surface into a turtle-back form to prevent waterlogging and create shade by planting fast-growing crops like bananas and cowpeas as temporary shade, followed by taller trees like white rice trees and fruit trees for permanent shade.
2. Field Management:
   • Before Flowering and Fruiting: Maintain a high shading level of 70%-80% and weed 5-8 times annually, with one weeding per month during the rainy season. Apply phosphorus and potassium fertilizers, along with additional nitrogen fertilizers, 3-4 times from February to October. Keep the soil consistently moist.
   • During Flowering and Fruiting: Ensure the plants receive more sunlight during the flower bud differentiation stage, with an average shading level of 50%-60%. In sandy soils with poor water retention or lack of irrigation, maintain about 70% shading. Weed the area mainly twice a year.

Main Values

Ornamental Value Cardamom has high ornamental value. It can be appreciated for its flowers in early summer and its fruits in midsummer.

Culinary Uses

• Cardamom seeds are typically wrapped in cloth and then crushed with a hammer or similar tool to make them into a seasoning. For soups, the seeds can be used whole without crushing. Alternatively, they can be peeled and roasted.
• Culinary Benefits: Cardamom has a spicy flavor and a warm nature. It is known to stimulate the digestive system, improve appetite, and balance internal energy.
• Common Cardamom Dishes: 1) Cardamom-braised Pork Ribs, 2) Cardamom Crucian Carp Soup, 3) Cardamom Steamed Crucian Carp, 4) Cardamom Steamed Chicken, 5) Cardamom Steamed Pig Kidney, 6) Cardamom Stomach Strips, 7) Cardamom Porridge, 8) Cardamom Wine, 9) Cardamom Crucian Carp Soup.
• Not Recommended For: Individuals with a condition of yin deficiency with heat, or women postpartum should avoid consuming cardamom. Those with tuberculosis, bronchiectasis, or dry syndrome should also avoid it.

Medicinal Uses

• According to “Yao Xing Lun” and “Kai Bao Ben Cao,” cardamom has properties that help with dampness, promote qi circulation, warm the middle, stop diarrhea, and stabilize the fetus. It is used to treat issues such as spleen and stomach qi stagnation, damp obstruction in the middle jiao, spleen and stomach cold, vomiting and diarrhea, restless fetus, and morning sickness.
• Cardamom Extract: It can inhibit diabetes induced by streptozotocin and has certain therapeutic value for insulin-dependent diabetes.
• Properties: Spicy and warm; affects the spleen, stomach, and kidney meridians.
  • “Yao Xing Lun”: Bitter and spicy.
  • “Ben Cao Shi Yi”: Sour.
  • “Hai Yao Ben Cao”: Spicy, neutral, salty.
  • “Kai Bao Ben Cao”: Warm, non-toxic.
  • “Tang Ye Ben Cao”: Enters hand, foot Taiyin meridian, Yangming meridian, and Taiyang meridian, as well as foot Shaoyin meridian.
  • “Ben Cao Pin Hui Jing Yao”: Acts on qi, which is yang; has fragrance.
  • “Gang Mu”: Spicy, warm, astringent, non-toxic.
  • “Ben Cao Jing Shu”: Spicy, warm, non-toxic; enters foot Taiyin, Yangming, Shaoyin, Jueyin meridians, also hand Taiyin, Yangming, Jueyin meridians. Can both ascend and descend, with a tendency to descend.
  • “Ben Cao Qiu Zhen”: Mainly acts on the spleen and stomach, also affects the lungs, kidneys, large and small intestines, and bladder.
• Functions: Moves qi, regulates the middle, harmonizes the stomach, and strengthens the spleen. Used for abdominal pain, bloating, stomach stagnation, nausea, cold diarrhea, and restless fetus.
• Dosage: Oral use: Decoction (not to be boiled for long), 1.5-6 grams; or in pills, powders.
• Precautions: Avoid use in individuals with yin deficiency and heat.
• Processing: Different processing methods include cardamom, salt-processed cardamom, and ginger-processed cardamom. Store processed cardamom in a dry, sealed container in a cool, dry place.

Chemical Composition

• Cardamom seeds contain essential oils including acetyl eugenol, camphor, camphene, limonene, β-pinene, nerolidol, α-pinene, camphor, linalool, α-phellandrene, and guaiol. They also contain flavonoids.
• Essential oil content in seeds is about 1.7-3%. Major components include dextrorotatory camphor, camphor, acetyl camphor, linalool, and nerolidol.
• Cardamom seeds also contain saponins and complex essential oils with components such as limonene, linalool, and bornyl acetate. Besides a strong aroma and spiciness, these oils have a suppressive effect on the intestines and aid in digestion, qi regulation, and dampness elimination.

Conservation Status

Cardamom is listed among the first batch of protected Chinese medicinal herbs under the Guangdong Provincial Regulation on the Protection of Lingnan Medicinal Herbs. [4]

Habitat and Distribution

Cardamom is found in China’s Fujian, Guangdong, Guangxi, and Yunnan provinces. It can be cultivated or found wild in shady, moist mountainous areas. [2]

Growth Habits

• Climate Preference: Cardamom thrives in tropical and subtropical seasonal rainforest climates that are warm and humid. It is not frost-tolerant and can suffer damage at temperatures as low as -3°C. Ideal growing conditions include an average annual temperature of 19-22°C, with rainfall over 1000 mm and high relative humidity above 90%. It is sensitive to drought and waterlogging, requiring proper shading and preferring diffused light.
• Soil Preference: Cardamom grows best in well-drained, deep, loose soils that retain water and nutrients, such as loamy and sandy loams. It does not do well in clay or sandy soils.
• Preferred Environment: It is suited to forests with intact vegetation, alongside flowing streams, and in areas rich in pollinating insects.

Main Varieties

1. Dwarf Cardamom
   Amomum villosum Lour. var. nanum H.T.Tsai et S.W.Zhao
   • Characteristics: This variety differs from the standard type by being shorter, with a height of 1-1.5 meters, smaller inflorescences, and more slender flower stalks. The ripe fruit is green or slightly brownish.
   • Distribution: Found in Funing, Yunnan, China, in shaded, moist forested areas at an altitude of 200 meters. The type specimen was collected in Funing.
   • Uses: The fruit is used medicinally with effects similar to cardamom. It treats conditions such as spleen and stomach qi stagnation, indigestion, abdominal pain and bloating, nausea, cold diarrhea, and dysentery. [2]
2. Xanthioides Cardamom
   Amomum villosum Lour. var. xanthioides (Wall. ex Bak.) T.L.Wu et S.J.Chen
   • Characteristics: The mature fruit is green with relatively flat soft spines on the fruit skin. Flowering occurs from May to June, and fruiting from August to September.
   • Distribution: Found in the southern regions of Yunnan, China (such as Mengla and Cangyuan), and also distributed in Laos, Vietnam, Cambodia, Thailand, and India. It grows in humid forest understories at altitudes of 600-800 meters.
   • Uses: The fruit is used medicinally for treating spleen and stomach qi stagnation, indigestion, abdominal pain and bloating, nausea, cold diarrhea, and dysentery.

Company Overview:

• Founding: Kunming Fulin Tang Pharmaceutical Co., Ltd. (hereinafter referred to as “the Company”) was established with its shareholders being New World China Land Limited (a subsidiary of New World Development Company Limited) and Yunnan Pharmaceutical Group.
• Historical Background: The Company’s predecessor is Kunming Medicinal Materials Company, established in 1956 through a public-private partnership. The “Fulin Tang” brand was founded in the Qing Dynasty, Xianfeng year Ding Si (1857 AD), making it the oldest existing pharmacy in Yunnan. In 1995, it was honored with the title “Chinese Time-Honored Brand.” The pharmacy building itself is a key cultural heritage site in Kunming. The name “Fulin Tang” reflects the meaning of “a grove of apricot trees bringing blessings to future generations.” The tradition of quality, credibility, and strict management has been passed down through generations, forming a century-old reputation.

Company Profile:

• Registered Capital: RMB 80 million
• Network: Over 100 locations across Yunnan, Guizhou, Shanghai, Hangzhou, Beijing, and other areas.
• Business Scope:
  • Research, production, and sales of traditional Chinese medicine and Western medicine products, as well as medical health products.
  • Production and sales of Chinese medicinal materials, health teas, agricultural and sideline products, food, daily necessities, cosmetics, and skincare products.
  • Restaurant and health consulting services.
  • Medical clinic services.
  • Engaging in commercial activities through franchising.

Strategic Vision: Kunming Fulin Tang Pharmaceutical Co., Ltd. is dedicated to becoming an “authentic medicinal material expert” with a strategy to “establish a Chinese national brand and develop diversified chain operations.” The Company aims to promote a fashionable and healthy lifestyle, continuing to uphold the traditional style of the century-old Fulin Tang.

Honors:

• September 28, 2023: The Ministry of Commerce and other five departments announced that Fulin Tang’s brand conditions passed the review for the “Chinese Time-Honored Brand” renewal.

Company Overview:

• Brand Established: 1998
• Main Business: Pharmaceutical retail, convenience retail, and related services
• Expansion Strategy: Starting from Yunnan and deeply rooted in Southwest China, the company is expanding nationwide. The strategy involves a unified and standardized vertical integration business management system, leveraging a well-established chain retail network and professional pharmaceutical services. The company adheres to the strategies of “group management, diversified operations, and national expansion” and focuses on “penetrating from core cities” while addressing the imbalance and inadequacies in service levels in the pharmaceutical retail industry regarding “health + professionalism + convenience” and the convenience retail industry concerning “quality + fashion + speed.”

Key Developments:

• December 1, 2020: Successfully listed on the Shanghai Stock Exchange main board.
• Post-IPO Strategy: The company uses a “self-built + acquisition” dual-drive model to maintain rapid and steady growth, expanding into new markets through acquisitions while densely expanding in existing regions.
• 2022: The successful acquisition of Tangren Pharmaceutical increased store presence from 4 provinces and cities to 6. As of September 30, 2023, the company operates 4,711 stores nationwide, doubling its scale compared to 2020. The company has established profit centers in Yunnan and Hebei, with rapid development in Chongqing, Guangxi, and Liaoning, and steady growth in Sichuan.

Financial Performance:

• As of September 30, 2023: Over 18,000 employees.
• January-September 2023: Achieved revenue of 6.5 billion RMB, net profit of 278 million RMB, and total assets of 9.644 billion RMB.

Operational Characteristics:

• Diversified Business Model: The company operates a range of business formats, including professional pharmacies, convenience stores, clinics, and health check centers. To meet the evolving consumer demands, the company optimizes its product structure by increasing the introduction of non-pharmaceutical products, proprietary brand products, and imported goods.
• Brand Positioning: To align with the shift from “using medicine to treat illness” to “prevention and health management,” the company has moved from price competition to a focus on professional health services. The chronic disease management system, established in 2011, has been progressively improved, with 1.8 million members by the end of September 2023.

Membership and Customer Engagement:

• Brand Image: The company is seen as a “family doctor, health advisor, and good neighbor” in the community. It has developed a stable membership base that aligns with the company’s brand positioning.
• Membership Data: As of September 30, 2023, the number of active members exceeds 25 million, with member spending accounting for over 70% and a member retention rate of 78%.

Industry Recognition:

• Sales Scale: Ranked 9th in the “Top 100 Pharmaceutical Retail Enterprises by Sales in 2021” published by the China Pharmaceutical Commercial Association; ranked 10th in the “2021-2022 China Pharmacy Value Top 100” by China Drugstore Magazine.
• Store Count: Ranked 3rd in the “2021-2022 Top 100 Chain Pharmacies” by China Drugstore Magazine.
• Competitiveness: Continuously ranked as the “Benchmark Enterprise for Professional Strength” in the China Pharmaceutical Retail Enterprise Comprehensive Competitiveness Rankings for nine years and placed 8th in the “2022-2023 Top 100 Pharmaceutical Retail Enterprises Comprehensive Competitiveness Index.”

Future Outlook: Jianzhijia will continue to uphold its mission of “building credibility with professional spirit and high-quality service, striving to achieve customer satisfaction,” cherishing the opportunities provided by the great era. The company aims to enhance its professional capabilities, improve work quality, deepen the development of a diversified community health service ecosystem, and strive to realize its vision of “people-oriented, high-quality service, customer satisfaction, valuing honor, striving for excellence, and achieving a century-old foundation for Jianzhijia.”

Yunnan Hongxiang Yixintang Pharmaceutical Co., Ltd. Overview

Brand: Yixintang

Established: 1981

Overview: Yixintang一心堂 is the flagship brand of Yunnan Hongxiang Yixintang Pharmaceutical Co., Ltd.云南鸿翔药业有限公司.  Over the past 32 years, the company has grown into a large, publicly-traded pharmaceutical enterprise group. It integrates the cultivation and processing of Chinese medicinal herbs, the research, development, production, and wholesale and retail distribution of traditional Chinese and Western medicines, and the medical industry.

Subsidiaries and Operations: The company oversees more than 10 subsidiaries and operates over 2,400 Yixintang direct chain pharmacies across various provinces and cities, including Yunnan, Guizhou, Guangxi, Sichuan, Shanxi, and Chongqing. The company employs over 15,000 people and serves more than 5 million Yixintang health members nationwide.

Recent Developments:

• May 24, 2024: The Fund Supervision Department of the National Healthcare Security Administration (NHSA) held a meeting with key executives of Yixintang Pharmaceutical Group Co., Ltd. to address issues related to some designated chain stores, including unauthorized drug substitutions and excessive prescriptions.
• August 16, 2024: Following the meeting, Yixintang Pharmaceutical Group took a series of corrective actions under the guidance of the Yunnan Provincial Healthcare Security Administration. The company conducted a thorough self-examination and rectification of issues related to the use of healthcare funds, achieving significant progress.

Development History

Yunnan Hongxiang Yixintang Pharmaceutical (Group) Co., Ltd. is currently the largest pharmaceutical retail chain enterprise in Yunnan Province. The company has been restructured into a joint-stock company and is the 29th listed company in the Yunnan sector. For ten consecutive years, it has ranked among the top 10 Chinese pharmaceutical retail chains and has been recognized as an outstanding high-tech enterprise by the China Pharmaceutical Commercial Association. Hongxiang is also the largest distributor of traditional Chinese and Western medicines in Southwest China, and its production, processing, and sales of Chinese medicinal herbs have ranked first in Yunnan Province for ten consecutive years.

Milestones

• October 1, 2009: To celebrate the 60th anniversary of the founding of the People’s Republic of China, Yixintang held a “Red Songs for the Motherland, Yixintang Celebrates Together” singing competition. The event featured enthusiastic performances by various Yixintang teams, expressing their love for the great motherland.
• September 2009: Yixintang launched a nationwide promotion titled “60th Anniversary Meets Mid-Autumn Festival, Yixintang Gives Away 3 Million Gifts in 5 Days,” offering various discounts, free gifts, and exchange deals. On September 28, sales surpassed 10 million RMB in a single day.
• September 2009: The 7th Yixintang Health Walk, a large-scale community care event titled “Health into the Community, Joy in Action,” was launched nationwide. The event included community health consultations, chess tournaments, a thousand-store initiative to care for a thousand members, and member appreciation parties, further enhancing Yixintang’s brand recognition and influence.

National Distribution:

• August 2009: Vice Governor Li Jiang, along with other provincial leaders, visited the Hongxiang Yixintang Provincial University Internship and Employment Base to inspect and guide the work.
• August 2009: A large public welfare event titled “Walking Together with Love and Life,” co-organized by the Provincial Guangcai Promotion Association, Shenzhen Lifeforce Technology, and Yunnan Hongxiang Yixintang, with support from the China National Weightlifting Team, held a press conference and donation ceremony at Yixintang Pharmacy City. The event donated protein powder worth 5 million RMB to impoverished people in the province. On the same day, Olympic weightlifting champion Zhang Xiangxiang and other organizers visited Luofeng County Jinshan Town Hekou Primary School to meet and support the student representatives who benefited from the donation.
• August 2009: At the 2009 China Pharmacy Exhibition and the China Pharmaceutical Brand Awards Ceremony, Hongxiang Yixintang ranked first in the “Top 100 Chinese Pharmaceutical Retail Enterprise Competitiveness Rankings” evaluated by the China Drug Retail Development Research Center of the National Drug Administration. Chairman Ruan Hongxiang was also awarded the title of one of the “Top 10 Leading Figures in China’s Chain Pharmacy Industry.”
• August 2009: Yixintang’s Kunming team won the championship at the West District Finals of the third national “I Love My Home” Employee Style Competition.
• July 2009: At the Kunming Municipal Party Committee Work Conference, Chairman Ruan Hongxiang and his enterprise won the honors of “Outstanding Enterprise and Outstanding Entrepreneur.”
• August 2010: Hongxiang Yixintang was awarded second place in the 2010 China Pharmaceutical Retail Enterprise Comprehensive Competitiveness Top 100, champion of profitability, and champion of management capacity.
• August 2011: The company was awarded the “National Model Enterprise for Harmonious Labor Relations” certificate and plaque by the Ministry of Human Resources and Social Security, the All-China Federation of Trade Unions, the China Enterprise Confederation, the China Entrepreneurs Association, and the All-China Federation of Industry and Commerce.
• August 2011: Hongxiang Yixintang was also recognized by the China Drug Retail Development Research Center (MDC) as the champion of management capacity and third place in the overall competitiveness in the 2011 China Pharmaceutical Retail Enterprise Competitiveness Top 100.

Corporate Milestones:

• June 21, 2023: Yixintang announced several store acquisition plans, intending to acquire 66 stores for a total of 59.42 million RMB to strengthen its market presence in Sichuan.

IPO and Market Expansion:

• July 2, 2014: Yunnan Hongxiang Yixintang Pharmaceutical (Group) Co., Ltd. (Yixintang, stock code: 002727) was listed on the SME Board of the Shenzhen Stock Exchange. It became the first listed stock of a chain pharmacy in China. Yixintang opened at 12.2 RMB per share and quickly hit the daily price limit, closing at 17.57 RMB per share, making it the star of the A-share market that day.

As of March 31, 2024, the company and its wholly-owned subsidiaries operated 10,746 direct chain stores, covering 10 provinces and municipalities, with 5,455 stores in Yunnan Province, accounting for 50.76% of the total. In 2023, Yixintang achieved a revenue of 17.38 billion RMB and a net profit of 549 million RMB.

Capital Market Strategy:

• The net proceeds from Yixintang’s IPO reached 749 million RMB. These funds are mainly used to build the direct chain pharmacy network, enhance the company’s IT and e-commerce capabilities, supplement working capital, and repay bank loans. With the support of the capital market, Yixintang aims to further enhance its pharmaceutical sales advantage in Yunnan Province and accelerate its nationwide expansion, bringing high-quality Yunnan pharmaceutical products to the national market.

Company Honors and Awards

2003:

• Hongxiang Yixintang Pharmaceutical Wholesale and Retail Chain became the first pharmaceutical enterprise in the province to fully pass the national standard certification. It was subsequently recognized with several honors, including:
  • National “Three Highs, Three Excellents” Advanced Enterprise
  • Advanced Unit in the National Rural Two Networks Project and “Thousands of Rivers and Mountains” Trustworthy Project
  • China’s Excellent High-Tech Enterprise
  • National Model Collective for Ethnic Unity and Progress
  • Advanced Unit in Pharmaceutical Industry Corporate Culture Construction
  • Provincial and Municipal Trustworthy Contract Abiding Units
  • Top Ten Integrity Enterprises in Yunnan Province
  • Famous Trademark of Yunnan Province
  • Quality and Efficiency Enterprise in Yunnan Province
  • Identified as a large enterprise in the pharmaceutical distribution industry under special protection by the provincial party committee and government.

2008:

• Awarded the Yunnan Province Price Integrity Unit title.

2010:

• Ranked second in the “2010 Top 100 Comprehensive Competitiveness of China’s Pharmaceutical Retail Enterprises” released by the China Drug Retail Development Research Center (MDC).
• Received titles of “2010 Top 100 Comprehensive Competitiveness of China’s Pharmaceutical Retail Enterprises Management Capacity Champion” and “2010 Top 100 Comprehensive Competitiveness of China’s Pharmaceutical Retail Enterprises Profitability Champion.”

2011:

• In March, Hongxiang Yixintang’s logistics management transitioned into a new era of intelligent management with the relocation of the old logistics base to Chenggong, enhancing logistics and distribution capabilities in its provincial regions.

2013:

• Hongxiang Yixintang entered the top three in national chain pharmacy comprehensive strength rankings, with around 2,400 direct stores and an expected annual sales exceeding 4 billion RMB.

Chairman’s Awards:

• Ruan Hongxiang, Chairman of Yunnan Hongxiang Yixintang Pharmaceutical (Group) Co., Ltd., holds various significant positions including:
  • Member of the Standing Committee of the Yunnan Provincial People’s Congress
  • Committee Member of the Yunnan Provincial Committee of the China Democratic National Construction Association
  • Vice Chairman of the Yunnan Provincial Federation of Industry and Commerce
  • Member of the Kunming Municipal Political Consultative Conference and Vice Chairman of the Kunming Municipal Federation of Industry and Commerce
  • Awards include:
    • Excellent Builder of Socialism with Chinese Characteristics
    • National “May 1st” Labor Medal
    • National Outstanding Science and Technology Enterprise Leader
    • Model for Ethnic Unity and Progress in Yunnan Province
    • Labor Model in Yunnan Province and Kunming City
    • Most Innovative and Influential Enterprise Leader in Yunnan
    • Outstanding Enterprise Leader Award from Hong Kong University
  • Ruan Hongxiang was also a torchbearer in the 2008 Beijing Olympics, completing the eighth leg of the torch relay in Kunming.
  • Recognized as a Star Entrepreneur in Non-Public Sector Enterprises in Yunnan Province, an Excellent Entrepreneurial Mentor in Yunnan Province for 2009, and an Outstanding Entrepreneur in Kunming’s Tenth Session.

Additional Honors:

• November 2004: Awarded the “Key Protected Non-Public Enterprise” title for 2004-2006 by the provincial government and the Provincial Supervisory Department.
• March 5, 2007: At the annual conference of the China Pharmaceutical Commercial Association in Beijing, Hongxiang Yixintang was ranked among the top 10 pharmaceutical retail chain enterprises in China for 2006, with a retail total of 860 million RMB.
• 2006: Due to outstanding performance in economic development and exceeding 10 million RMB in taxes, Hongxiang Group was honored with the “Economic Development Advanced Enterprise” title by Xishan District, which included a Peugeot car valued at over 100,000 RMB and 40,000 RMB in cash.

Yunnan Pharmaceutical Co., Ltd. or Yunnan Medicinal Herb Co., Ltd. was established in 1955 and is a well-established company specializing in traditional Chinese medicine (TCM). Since its inception, the company has been dedicated to the production, sales, and research of TCM, aiming to provide high-quality medicinal herbs and TCM products to the market.

Company Overview

• Established: 1955
• Registered Capital: 42 million RMB
• Legal Representative: Deng Xuefeng
• Business Scope: Traditional Chinese medicinal materials, TCM decoction pieces, Chinese patent medicines, chemical drug preparations, antibiotics, and more.

Business Areas

The main business areas of Yunnan Pharmaceutical Co., Ltd. include:

• Traditional Chinese Medicinal Materials and TCM Decoction Pieces: The company’s core business involves the cultivation of high-quality medicinal herbs and the production of TCM decoction pieces.
• Chinese Patent Medicines: The company produces and sells various Chinese medicinal formulations.
• Chemical Drug Preparations and Antibiotics: The company is also involved in the production and sale of chemical drug preparations.
• Medical Devices: The company offers sales services for medical devices.

Certifications

• 2002: Received national approval for the exclusive operation of licorice, ephedra, medicinal poppy capsules, and Class II psychotropic substances.
• 2003: Passed GSP (Good Supply Practice) certification by the Yunnan Provincial Drug Administration.
• 2008: Passed GMP (Good Manufacturing Practice) certification for the production of TCM decoction pieces by the Yunnan Provincial Drug Administration.

Subsidiaries

The company operates two non-independent legal entities:

• Yanshoutang Pharmacy Chain
• TCM Decoction Pieces Factory

In addition, the company has a TCM Research Institute focused on the research and innovation of traditional Chinese medicinal materials.

Market Network

Leveraging over half a century of experience and technical expertise, the company has established a marketing and production network that covers the entire Yunnan province and extends nationwide. It has become the designated supplier for key medical institutions, pharmaceutical companies, and retail pharmacy chains in Yunnan.

Yunnan Pharmaceutical Co., Ltd. relies on its brand and technological advantages to hold a significant position in the TCM and TCM product market, committed to promoting the development of the traditional Chinese medicine industry.

Bidens pilosa L., commonly known as Beggar’s Tick or Spanish Needle, is an annual herbaceous plant in the Asteraceae family. The plant has an upright stem, with a blunt quadrangular shape; lateral leaflets are elliptical or ovate-elliptical; the flowers lack ray florets and have tubular disc florets; the achenes are black, strip-shaped, and slightly flattened. The flowering period is from August to September, and the fruiting period is from September to November.

The earliest record of Bidens pilosa is found in the Li Shizhen Medical Encyclopedia, which describes it as follows: “It grows by the pond, with a square stem and leaves with branches. Its seeds resemble hairpins and stick to people’s clothes like needles. Northerners call it ‘ghost needle’.”

Originally native to tropical America, Bidens pilosa is now widely distributed across tropical and subtropical regions of Asia and the Americas. In China, it is commonly found in East, Central, South, and Southwest regions, typically growing near villages, along roadsides, and in wastelands. Bidens pilosa has a wide adaptability, strong drought resistance, and thrives in warm, humid climates. It prefers loose, fertile, humus-rich sandy soil or clay soil. The plant mainly reproduces through seeds.

Bidens pilosa is a commonly used herb in Chinese folk medicine. The entire plant can be used medicinally. According to the Compendium of Materia Medica, it has the effects of clearing heat, detoxifying, dispersing stasis, and reducing swelling. It is mainly used to treat symptoms like sore throat and injuries from falls. Bidens pilosa is also an ideal material for remediating heavy metal-contaminated soils. However, in agriculture, it is considered a harmful weed, competing with crops for water and nutrients, thereby reducing crop yield and quality. The seeds of Bidens pilosa have three to four barbed bristles at the tip, which easily stick to people’s clothes as they pass by, hence the plant is also known as “sticking grass,” a name that reflects this characteristic.

Botanical History

Origin of the Name
The earliest record of Bidens pilosa is found in the Li Shizhen Medical Encyclopedia, which describes it as follows: “It grows by the pond, with a square stem and leaves with branches. Its seeds resemble hairpins and stick to people’s clothes like needles. Northerners call it ‘ghost needle’.” The seeds of Bidens pilosa have three to four barbed bristles at the tip, which easily stick to people’s clothes as they pass by, hence the plant is also known as “sticking grass,” a name that reflects this characteristic.

Morphological Characteristics

Bidens pilosa is an annual herbaceous plant with an upright stem, reaching a height of 30-100 cm. The stem is bluntly quadrangular, hairless or sparsely covered with fine hairs on the upper part, with a base diameter of up to 6 mm.
The lower leaves of the stem are smaller, three-lobed or not divided, and usually wither before flowering. The middle leaves have wingless petioles 1.5-5 cm long, are trifoliate, with three leaflets, rarely pinnately compound with 5(-7) leaflets. The lateral leaflets are elliptical or ovate-elliptical, 2-4.5 cm long, 1.5-2.5 cm wide, with an acute apex, near-rounded or broadly cuneate base, sometimes asymmetric, with short petioles. The edges are serrated, with the terminal leaflet larger, long-elliptical or ovate-oblong, 3.5-7 cm long, with a gradually narrowing or near-rounded base, with 1-2 cm long petioles. The edges are serrated, hairless, or sparsely covered with fine hairs. The upper leaves are small, three-lobed or not divided, and lanceolate.
The flower heads are 8-9 mm in diameter, with peduncles 1-6 cm long (3-10 cm during fruiting). The involucre base is covered with fine hairs, with 7-8 bracts that are strap-shaped, slightly wider at the top, 3-4 mm long when flowering, extending to 5 mm during fruiting, with a herbaceous texture, with sparsely covered short hairs or almost hairless edges. The outer phyllaries are lanceolate, 5-6 mm long during fruiting, with a dry, membranous texture, brown on the back, with yellow edges. The inner phyllaries are narrower and lanceolate. The flowers lack ray florets, and the disc florets are tubular, about 4.5 mm long, with a corolla 5-toothed at the apex. The flowering and fruiting period is from August to October.
The achenes are black, strip-shaped, slightly flattened, ribbed, 7-13 mm long, about 1 mm wide, with sparsely scattered warty projections and bristles on the upper part. The apex has 3-4 barbed bristles, 1.5-2.5 mm long, with backward-facing bristles.

Main Varieties

White-flowered Bidens (Bidens pilosa L. var. radiata Sch.-Bip.): This variety differs from the common Bidens pilosa mainly in that the capitulum has 5-7 ligulate flowers on the edge. The ligules are elliptic to obovate, white, 5-8 mm long, and 3.5-5 mm wide, with a blunt or notched apex. It is found in East China, Central China, South China, and Southwest China, typically growing near villages, roadsides, and wastelands. It is widely distributed in tropical and subtropical regions of Asia and America.

Habitat

Bidens pilosa is found in East China, Central China, South China, and Southwest China, growing near villages, roadsides, and wastelands at altitudes of 50-300 meters. It is widely distributed in tropical and subtropical regions of Asia and America. The plant thrives in warm and humid climates and prefers loose, fertile, and humus-rich sandy or clay loam soils.

Distribution Range

Bidens pilosa is distributed in various regions of China, including Hebei, Henan, Shandong, Anhui, Jiangsu, Zhejiang, Jiangxi, Fujian, Taiwan, Guangdong, Hong Kong, Hainan, Guangxi, Hunan, Hubei, Guizhou, Yunnan, and Sichuan. It is also found in tropical and subtropical regions of Asia and America.

Medicinal Value

Bidens pilosa is a commonly used herbal medicine in Chinese folk medicine. It has a warm nature, a bitter taste, and is non-toxic. The whole plant can be used medicinally, with effects such as clearing heat, detoxifying, dispersing stasis, and reducing swelling. It is often used in the treatment of conditions such as enteritis and dysentery. Recent studies have found that this herb can effectively regulate blood pressure in both directions—lowering it in hypertensive patients and raising it to normal levels in hypotensive patients. Clinically, it is widely used as an antihypertensive agent. Using Bidens pilosa to lower blood pressure is not only safe and reliable but also avoids the side effects of sexual dysfunction associated with some antihypertensive drugs.

• Flavor and Nature: Sweet, bland, bitter, slightly cold.
• Meridians Entered: Liver, lung, large intestine.
• Effects: Clears heat, detoxifies, disperses stasis, and reduces swelling. It is used for appendicitis, nephritis, cholecystitis, enteritis, bacterial dysentery, hepatitis, peritonitis, upper respiratory tract infections, tonsillitis, laryngitis, amenorrhea, burns, snake bites, traumatic injuries, skin infections, convulsions in children, and malnutrition.
• Contraindications: Not suitable for pregnant women.

Effects

1. Anti-inflammatory: Polyacetylene compounds in Bidens pilosa can significantly inhibit mouse ear swelling induced by croton oil and rat paw swelling induced by egg white. They also reduce rat cotton pellet granuloma weight and significantly inhibit capillary permeability in mice and leukocyte migration in rats with acetic acid-induced inflammation. Flavonoid crystals in Bidens pilosa also have good anti-inflammatory effects.
2. Sedative and Analgesic: Intraperitoneal injection of small Bidens pilosa flower extract can significantly prolong sodium pentobarbital-induced sleep in mice, markedly reduce spontaneous activity, synergize with chlorpromazine, and antagonize amphetamine. The writhing test and hot plate test show some analgesic effects.
3. Digestive System: Subcutaneous injection of Bidens pilosa significantly reduces gastric juice secretion in rats, lowers gastric juice pH, and free acid concentration, inhibits the propulsion of charcoal in the mouse intestine, protects against experimental gastric ulcers in rats, and reduces the incidence of stress-induced ulcers in mice.
4. Anti-cancer: Various extracts of Bidens pilosa have inhibitory effects on HL60 and V937 leukemia cells cultured in vitro, with polyacetylene compounds being the most effective.
5. Lipid-lowering and Antithrombotic: Oral administration of a water extract of Bidens pilosa and small Bidens pilosa flowers significantly reduces cholesterol and beta-lipoprotein in male rats, and intravenous injection significantly inhibits experimental arterial thrombosis formation in rats.

Medicinal Prescriptions for Bidens pilosa

1. Treatment of Malaria: Use 300-450 grams of fresh Bidens pilosa. Boil in water, add one egg, and consume the soup.
2. Treatment of Dysentery: Take a handful of tender Bidens pilosa shoots. Boil in water. For white dysentery, add brown sugar; for red dysentery, add white sugar. Take the mixture three times.
3. Treatment of Jaundice: Use 15 grams each of Bidens pilosa and oak leaves, and 30 grams of pine needles. Boil and consume the decoction.
4. Treatment of Hepatitis: Use 45-60 grams each of Bidens pilosa and yellow-flowered cotton. Add 1000 ml of water, boil until it reduces to 500 ml, and drink multiple times a day until the decoction is finished.
5. Treatment of Acute Nephritis: Take 15 grams of Bidens pilosa leaves (finely chopped). Boil in water and cook with one egg and some sesame or tea oil. Consume once a day.
6. Treatment of Migraine: Use 30 grams of Bidens pilosa and three red dates. Boil in water and drink warm.
7. Treatment of Gastric Pain: Take 45 grams of fresh Bidens pilosa. Stew with 120 grams of pork, add a little wine, and consume before meals.
8. Treatment of Hematuria: Use 15-30 grams of fresh Bidens pilosa leaves. Boil in water and drink.
9. Treatment of Traumatic Injuries: Use 30-60 grams of fresh Bidens pilosa (half the amount if using dried). Boil in water, add 30 grams of yellow wine, and drink warm. Take once daily, usually for three consecutive days.
10. Treatment of Weak Limbs: Use a handful of Bidens pilosa. Boil in water and drink the decoction.
11. Treatment of Snake Bites and Insect Stings: Use 60 grams of fresh Bidens pilosa. Boil in water until reduced to half a bowl, drink warm, and apply the crushed residue to the wound. Repeat the process twice a day.
12. Treatment of Gas Gangrene: Wash fresh Bidens pilosa with boiled cold water and use the decoction for fumigation and washing.
13. Treatment of Bleeding Wounds: Crush fresh Bidens pilosa leaves and apply them to the wound.
14. For Cold and Fever, Sore Throat, Heat Detoxification, Intestinal Abscess, and Snake Bites: Use 30 grams of Bidens pilosa. Boil in water and drink. For acute simple appendicitis, combine with dandelion and Glechoma longituba; for snake bites, use 60 grams of fresh Bidens pilosa, boil, and drink. Apply crushed fresh leaves to the wound.
15. Treatment of Traumatic Lower Back Pain: Bidens pilosa has blood-activating and stasis-dispersing effects. For treating traumatic lower back pain, use 60-90 grams of fresh Bidens pilosa (30 grams of dried), with appropriate amounts of red dates, brown sugar, and yellow wine. Stew and drink the juice.
16. Treatment of Concussion: Can be used with blood-activating herbs like Angelica sinensis, Ligusticum chuanxiong, and Salvia miltiorrhiza. Additionally, Bidens pilosa can be used to treat fatigue, overstrain, and weakness, often combined with Agrimonia pilosa and red dates.

Yunnan’s Tea Drinking Culture: Unique Tea Customs of Ethnic Minorities

China has a long history of tea drinking, where tea serves as a gesture of hospitality, a symbol of respect, an alternative to alcohol, and a means of relaxation. As a multi-ethnic country, the diverse geographic settings, historical backgrounds, and cultural traditions of various ethnic groups have led to unique tea customs among each group. Over centuries of development, the ethnic minorities in Yunnan have developed distinctive tea-drinking traditions, which are passed down through generations. Each ethnic group interprets tea in its unique way, contributing richly to the nation’s tea culture with their distinctive customs and regional characteristics.

Yunnan’s ethnic minorities have a profound love for tea, integrating it deeply into their cultural lives and forming unique tea ceremonies, tea arts, and drinking habits. The tea culture of Yunnan’s ethnic groups, shaped by artistic refinement and practical application, highlights the diversity and richness of tea drinking experiences. Among Yunnan’s 25 ethnic groups, each has developed its own tea-drinking style, reflecting a variety of cultural expressions.

Below is an introduction to the representative tea customs and cultures of the 25 ethnic minorities in Yunnan:

1. Achang Ethnic Group

• Tea Custom: Salt tea made with Pu’er tea leaves and pig fat.
• Culture: Achang people often brew tea with salt and oil, creating a savory tea experience, especially during festivals and family gatherings.

2. Bai Ethnic Group

• Tea Custom: Pu’er tea and flower tea.
• Culture: Bai people use white porcelain for brewing Pu’er tea, focusing on the clear, fragrant nature of the tea. Their tea ceremonies often accompany traditional snacks during social and ceremonial events.

3. Blang Ethnic Group

• Tea Custom: Roasted Pu’er tea in bamboo tubes.
• Culture: Blang people infuse their tea with a unique bamboo aroma. This tea is prepared by roasting tea leaves inside bamboo tubes, and is consumed during social occasions.

4. Bouyei Ethnic Group

• Tea Custom: Green tea and black tea.
• Culture: Bouyei people use simple tea utensils to brew their tea. Their tea is often enjoyed daily or when hosting guests, with a preference for milder flavors.

5. Dai Ethnic Group

• Tea Custom: Bamboo tube tea.
• Culture: Dai people brew tea in bamboo tubes, which imparts a distinct bamboo aroma. This tea is often served during festivals and important gatherings.

6. De’ang Ethnic Group

• Tea Custom: Pu’er tea and flower tea.
• Culture: De’ang people blend Pu’er tea with flowers, celebrating the fragrance and flavor in their tea ceremonies.

7. Dulong Ethnic Group

• Tea Custom: Compressed Pu’er tea.
• Culture: Dulong people favor strong Pu’er tea, brewed with traditional methods for daily consumption and during gatherings.

8. Hani Ethnic Group

• Tea Custom: Pu’er tea and green tea.
• Culture: Hani people focus on preserving the original leaf aroma and use traditional tea utensils for brewing.

9. Hui Ethnic Group

• Tea Custom: Milk tea.
• Culture: Hui people mix tea with milk and sugar, creating a rich, creamy beverage that is enjoyed daily and during social occasions.

10. Jingpo Ethnic Group

• Tea Custom: Pu’er tea.
• Culture: Jingpo people brew rich, fermented Pu’er tea, particularly for festivals and family gatherings.

11. Jino Ethnic Group

• Tea Custom: Pu’er tea.
• Culture: Jino people often use homemade Pu’er tea, focusing on its aging and fermentation process during family events.

12. Lahu Ethnic Group

• Tea Custom: Pu’er tea and flower tea.
• Culture: Lahu people enjoy tea mixed with various flowers, celebrating the aroma and taste in their traditional tea gatherings.

13. Manchu Ethnic Group

• Tea Custom: Milk tea with salt.
• Culture: Manchu people prepare tea with milk and salt, resulting in a rich, salty beverage enjoyed daily.

14. Miao Ethnic Group

• Tea Custom: Green tea and Pu’er tea.
• Culture: Miao people use traditional tea utensils to brew green and Pu’er teas, focusing on the flavors during festivals and gatherings.

15. Mongolian Ethnic Group

• Tea Custom: Milk tea.
• Culture: Mongolian tea is mixed with milk, salt, and sometimes butter, creating a daily staple with a creamy flavor.

16. Naxi Ethnic Group

• Tea Custom: Aged Pu’er tea.
• Culture: Naxi people prefer aged Pu’er tea, which is brewed in large teapots and enjoyed during important social and ceremonial occasions.

17. Nu Ethnic Group

• Tea Custom: Pu’er tea.
• Culture: Nu people brew strong Pu’er tea, often mixed with salt and chili, for family gatherings and festivals.

18. Sui Ethnic Group

• Tea Custom: Green tea and Pu’er tea.
• Culture: Sui people brew tea with traditional methods, focusing on the tea’s color and flavor during daily life and social gatherings.

19. Tibetan Ethnic Group

• Tea Custom: Butter tea.
• Culture: Tibetan butter tea is a daily staple, made by boiling tea leaves with butter and salt, resulting in a rich, creamy beverage.

20. Wa Ethnic Group

• Tea Custom: Pu’er tea.
• Culture: Wa people enjoy Pu’er tea during family gatherings and festivals, emphasizing its strong flavor.

21. Yao Ethnic Group

• Tea Custom: Pu’er tea.
• Culture: Yao people mix Pu’er tea with local herbs, focusing on the tea’s fragrance and taste during important occasions.

22. Yi Ethnic Group

• Tea Custom: Pu’er tea.
• Culture: Yi people favor strong Pu’er tea, often mixed with salt and chili, consumed during family events and festivals.

23. Zhuang Ethnic Group

• Tea Custom: Green tea and black tea.
• Culture: Zhuang people use simple tea utensils to enjoy their tea, which is often sweetened, for daily consumption and social occasions.

24. Pumi Ethnic Group

• Tea Custom: Pu’er tea.
• Culture: Pumi people appreciate Pu’er tea for its flavor and aroma, which is enjoyed during family gatherings.

25. Lisu Ethnic Group

• Tea Custom: Pu’er tea.
• Culture: Lisu people brew strong Pu’er tea, often mixed with salt and chili, during family gatherings and festivals.

These tea customs illustrate the rich and diverse tea culture of Yunnan’s ethnic minorities, each contributing to the vibrant tapestry of China’s tea heritage.

Bamboo Tube Tea is a unique type of tea enjoyed by the Dai and Lahu ethnic groups in Yunnan, China. In Dai language, bamboo tube tea is called “La Duo.” The tea is named for its distinct bamboo aroma, known in Dai as “La Duo” and in Lahu as “Wa Jie Na.” Due to the tenderness of its raw materials, it is also elegantly called “Maiden Tea.” The process of making bamboo tube tea involves placing raw tea leaves into a specially crafted bamboo tube and then roasting and compressing the leaves over an open fire until the tube is filled and the leaves are dried. The bamboo is then split open, and the tea leaves are removed, ready to be brewed with hot water. This tea has a history of over 200 years and is primarily produced in Menghai County in Xishuangbanna, Diwei in Guangnan County, Wenshan Prefecture, and Bawa in Tengchong County. It is made using sun-dried large-leaf tea, one of Yunnan’s traditional tea varieties. The raw materials are usually tender, consisting of one bud and two or three leaves.

Production Methods

There are two methods for making bamboo tube tea:

1. The first method involves softening fresh tea leaves by steaming them (often simultaneously with sticky rice), allowing the leaves to absorb the aroma of the rice. The softened leaves are then placed in bamboo tubes and slowly roasted to dry them, creating bamboo tube tea.
2. The second method uses first-grade sun-dried raw tea, which is placed in a small steaming pot with sticky rice at the bottom. The tea is softened by steaming, absorbing the fragrance of the rice. The steamed tea leaves are then immediately placed into prepared bamboo tubes (usually young, sweet bamboo) and tightly packed using a small wooden stick. The tube is filled up to 80%, sealed with sweet bamboo leaves, and slowly roasted over a charcoal fire, turning the tube every 5 minutes. Once the tea inside is completely dried, it is ready for storage. This bamboo tube tea is distinguished by its unique combination of tea aroma, sticky rice fragrance, and the fresh scent of sweet bamboo.

Bamboo tube tea is durable and can be stored for long periods without losing its quality. The finished tea is wrapped in kraft paper and kept in a dry place. The tea produced in Menghai County, Xishuangbanna Dai Autonomous Prefecture, is made from very tender leaves and is also known as “Maiden Tea.”

Two Methods of Preparation:

1. Method One: Tender tea leaves, typically one bud with two or three leaves, are picked and pan-fried before being rolled. The rolled leaves are then placed into a bamboo tube made from one-year-old sweet bamboo (also known as fragrant bamboo or golden bamboo). This process produces bamboo tube tea with both tea and bamboo aromas.
2. Method Two: A small steaming pot is lined with a 6-7 cm layer of soaked fragrant sticky rice, covered with a clean cloth, and then a layer of sun-dried raw tea tips is placed on top. The pot is covered and steamed over high heat for about 15 minutes until the tea softens and absorbs the sticky rice fragrance. The steamed tea leaves are then immediately packed into prepared bamboo tubes, using a small wooden stick to press the leaves down as they are added. The tube is sealed with sweet bamboo leaves, placed over a charcoal fire, and roasted slowly, turning the tube every 5 minutes until the tea inside is completely dry. This method results in bamboo tube tea that combines the aromas of tea, sticky rice, and sweet bamboo.

Characteristics of Bamboo Tube Tea

Bamboo tube tea belongs to the category of compressed green tea. Its distinctive characteristics include a cylindrical shape with a diameter ranging from 3 to 8 cm and a length between 8 and 20 cm. The surface of the tea cylinder is smooth, and it has a rich fragrance that combines the aromas of bamboo, sticky rice, and tea into a unique flavor. The taste is fresh, brisk, and leaves a sweet aftertaste, with a clear yellow-green liquor and tender, bright yellow tea leaves at the bottom. Bamboo tube tea is highly durable and can be stored for long periods without quality deterioration when wrapped in kraft paper and kept in a dry place.

When drinking bamboo tube tea, it is recommended to use a bamboo tube made of tender, sweet bamboo filled with spring water, and bring it to a boil over a charcoal fire. Once the water is boiling, add the bamboo tube tea and let it simmer for an additional 5 minutes. After allowing the bamboo to cool slightly, the tea can be enjoyed slowly. Alternatively, it can be brewed using a teapot. The harmonious blend of various aromas in bamboo tube tea not only cools and quenches thirst but also refreshes and invigorates, adding a unique charm to the drinking experience.

The Dai people’s method of making and roasting bamboo tube tea is quite distinctive, generally involving four steps:

1. Loading the Tea: Tender, freshly picked tea leaves are initially processed into raw tea, which is then layered and tightly packed into a bamboo tube made from bamboo that is about one year old.
2. Roasting the Tea: The bamboo tube filled with tea is roasted by the fire. To ensure even heating of the tea leaves inside, the bamboo tube is usually rolled every 4 to 5 minutes. Roasting continues until the bamboo changes color from green to yellow, indicating that the tea leaves inside are appropriately roasted.
3. Extracting the Tea: After roasting, the bamboo tube is split open with a knife, revealing the fragrant, long tubular-shaped bamboo tea inside.
4. Brewing the Tea: A suitable amount of bamboo tube tea is placed in a bowl and brewed with freshly boiled water. After steeping for 3 to 5 minutes, the tea is ready to be enjoyed.

Production Regions

Bamboo tube tea is a type of cylindrical compressed green tea. It is produced in regions like Xuefeng Mountain in Hunan, Fengjia Mountain in Xinhua, and Bawa in Tengchong, Yunnan, with a history of over 200 years. Bamboo tube tea is cylindrical with a smooth, greenish, lustrous surface covered in fine hairs. When brewed, it releases both the aroma of tea and the fresh scent of bamboo, offering a cooling and thirst-quenching experience. The production method involves first de-enzyming the fresh leaves, rolling them to extract the tea juice, and then placing the leaves into bamboo tubes of specified dimensions. The tea is then packed tightly and roasted over a low charcoal fire at around 40°C, with the bamboo tube being rotated regularly until the tea is completely dried. After cooling, the bamboo is split open, and the tea is packaged in kraft paper with specifications and branding.

Appearance

The Yao people in central Hunan and the Dai, Hani, and Jingpo people in southern Yunnan have a tradition of using bamboo tube tea as a vegetable. Freshly picked tea leaves are steamed in a pot until soft, then rolled on a bamboo mat. The rolled leaves are placed into a bamboo tube, tightly packed, sealed, and left to ferment slowly. After two to three months, the tea leaves inside the tube turn yellow. The bamboo tube is then split open, and the compressed tea leaves are dried and stored in a clay jar, where they are marinated in sesame oil. The tea can then be taken out and used as a vegetable at any time.

Brewing Method for Bamboo Tube Tea

Water Quality

Water quality is crucial in determining the quality of bamboo tube tea. As the ancient saying goes, “Tea’s nature is brought out by water; if eight-point tea meets ten-point water, the tea will also be ten points; if ten-point tea meets eight-point water, the tea will only be eight points.” This highlights the importance of water quality in influencing the taste of the tea, with color and aroma being secondary. Using poor-quality water can result in an unpleasant taste, even with premium tea. The best water for brewing tea is clean, fresh, and soft, such as spring water. Clean stream, river, or lake water can also be used, while well water’s suitability depends on its source. Hard water can cause the tea liquor to turn yellowish-brown and taste bland or even bitter, and over time, it can damage tea utensils due to limescale buildup. Therefore, soft or temporarily hard water is recommended for brewing tea. In modern times, filtered water or bottled mineral water is commonly used, especially in tea houses.

Water Temperature

The ancient tea masters were meticulous about water temperature, particularly during the time when compressed teas like cake or brick tea were prevalent. Water should be brought to a rapid boil, just as bubbles begin to form. Overheated or underheated water is to be avoided, as both can negatively affect the flavor and aroma of the tea. The optimal water temperature for brewing bamboo tube tea depends on the quality of the tea leaves. For high-grade bamboo tube teas, particularly those with tender buds and leaves, a water temperature of around 80°C (176°F) is ideal. The more delicate the tea leaves, the lower the water temperature should be. If the water is too hot, the tea leaves may overcook, resulting in a yellowish liquor with a bitter taste. Conversely, if the water is too cool, the flavor will be weak. For mid- to lower-grade bamboo tube teas, boiling water at 100°C (212°F) should be used to ensure proper extraction of flavor. When using boiling water, it is recommended to allow it to cool to the desired temperature if brewing high-grade tea, or heat untreated sterile water directly to the required temperature.

Tea Quantity

There is no standard amount of tea leaves to use, as it varies depending on the size of the teaware, the type of tea, and personal preference. Generally, the ratio of tea to water for bamboo tube tea is approximately 1:50 to 1:60. For formal tea evaluations, 3 grams of bamboo tube tea is brewed with 150 ml of water. The amount of tea used directly impacts the strength of the brew, and personal preference plays a significant role in determining the right concentration. Beginners can experiment with different quantities to find the strength they prefer.

Teaware

For brewing bamboo tube tea, glass cups or white porcelain gaiwans are preferred for a more refined experience. For everyday use, large porcelain cups and teapots are suitable for mid- to lower-grade bamboo tube teas. Glass cups are commonly used in tea houses to brew bamboo tube tea, while ancient tea masters used gaiwans, which retain heat better than glass cups.

Brewing Process

Brewing bamboo tube tea is simpler compared to teas like oolong. The brewing method depends on the tightness of the tea leaves, but the first step is always to warm the cup, which helps enhance the tea’s color, aroma, and flavor.

For tightly rolled tea:

1. Warming the Cup: Begin by warming the cup with hot water.
2. Brewing: Pour water at the appropriate temperature into the warmed cup, then add the tea leaves without covering the cup.

This method allows the tea to slowly release its flavors, resulting in a smooth and aromatic cup of bamboo tube tea.

Changning Black Tea
Changning Black Tea is a specialty of Changning County, Yunnan Province, and a product protected by China’s National Geographic Indication. Within Changning County, over 200,000 ancient tea trees have been preserved, some of which are over a thousand years old, making it a true “Millennium Tea Homeland.” The unique geographical advantages and excellent ecological environment provide ideal conditions for tea cultivation. Through years of production practice, high-quality tea varieties have been cultivated, and a mature tea processing technique has been developed. This gives Changning Black Tea its bright color, sweet and smooth taste, making it an important part of Dianhong (Yunnan Black Tea). On June 19, 2015, the former General Administration of Quality Supervision, Inspection and Quarantine approved the protection of “Changning Black Tea” as a geographical indication product.

Product Characteristics
Changning Black Tea is characterized by plump, tight strips with prominent tips. The color is dark brown and oily, with a golden hue. The aroma is sweet and strong, the taste is fresh, rich, and mellow, with a bright red liquor and a golden ring. The leaves are tender, with multiple buds, red, uniform, and bright. The tea is mainly harvested in spring, with a smaller portion harvested in autumn. The processing follows traditional methods, particularly focusing on a light fermentation process, which enhances the freshness and brightness. As a result, Changning Black Tea has a rich, mellow taste with mild bitterness and a lasting sweet aftertaste, strongly exhibiting the characteristics of black tea.

According to the identification of Changning tea tree varieties and germplasm resources by the Tea Research Institute of the Chinese Academy of Sciences, Changning tea leaves are thick and soft, with abundant leaf bud hair. The water extract content is over 45%, with 2.87% amino acids, 4.29% caffeine, and 32.31% tea polyphenols, all higher than those in other tea-producing regions. Using this raw material to produce Changning Black Tea results in plump, tight strips with a sweet and strong aroma, making it one of the finest black teas in the world.

Environmental Background
Changning is located on the banks of the Lancang River in western Yunnan Province, at the junction of Dali, Lincang, and Baoshan Prefectures, under the jurisdiction of Baoshan City. Established in 1933 from parts of Yongchang (now Longyang District of Baoshan City) and Shunning (now Fengqing County of Lincang City), the county’s name is derived from characters symbolizing prosperity and peace. Changning is a historic tea-producing area, a key stop on the ancient Tea Horse Road in southwest China, and an important base for producing high-quality tea and promoting tea culture. The county’s elevation ranges from 608 meters to 2,876 meters above sea level, with an average annual temperature of 15.3°C, average annual rainfall of 1,242.7 mm, and a forest coverage rate of 60.43%, earning it the nickname “Green Pearl of Western Yunnan.” The superior soil and climatic conditions contribute to the unique quality of Changning Black Tea.

Historical Background
Changning is a millennium-old tea homeland, with numerous ancient tea trees scattered throughout areas at altitudes of 1,400 to 2,500 meters, demonstrating the development history of Changning tea. Surveys indicate that the area covered by ancient tea trees over 100 years old spans 36,900 mu (approximately 2,460 hectares), with 154,000 trees, producing 300 tons of ancient tea leaves annually. Of these, 82,000 trees are cultivated, 72,000 are wild, and 31,000 trees have a base diameter circumference of more than 50 cm.

Many historical records also mention Changning tea. For instance, the Yunnan Tujing Zhi Shu from the Ming Dynasty states, “The fine tea produced in Mengtong Mountain (now Mengtong) is known as Wandian Tea, and the best is harvested before the Grain Rain season,” providing strong evidence of its long history.

Compared to the long history of Changning tea, Changning Black Tea is relatively young. In 1938, after the experimental tea factory in Shunning (now Fengqing) began producing Dianhong, tea farmers in the tea-growing areas bordering Changning and Fengqing gradually started exploring black tea production, though they did not achieve significant breakthroughs initially.

In 1955, the China Tea Company and Yunnan Province Company officially sent personnel to negotiate with Changning on turning green tea into black tea. They also invited and dispatched technicians from Anhui and Fengqing to train and guide the production of Changning Black Tea. Within a year, 21 black tea primary processing plants were established in places such as Mangshui, Wenquan, Youdian, and Dabing, marking the formal beginning of Changning Black Tea production.

In 1958, the Changning County Black Tea Factory adopted a simultaneous construction and processing approach, producing 2,463 dan (approximately 123 tons) of refined black tea within the year, marking the first export of Changning Black Tea and truly initiating its production history.

Production Situation

In 2014, approximately 44,000 households involving 200,000 people in Changning County were engaged in tea cultivation. The area under tea cultivation reached 250,300 acres, with 238,000 acres in active production. The area designated as pollution-free tea gardens was 137,000 acres, with 13,000 acres of green food tea gardens and 8,500 acres of organic tea gardens. There were 28 tea companies certified with QS certification. Tea farmers earned an average income of 3,100 yuan per person from tea.

During the 2015 spring tea season, 455 tea processing stations in Changning County were operational, accounting for 95.8% of the county’s 475 tea processing stations. The county purchased 43,338,500 kilograms of fresh tea leaves, an increase of 53.36% year-on-year. The total output of dried tea reached 11,965,900 kilograms, an increase of 8,443,000 kilograms, or 41.73% year-on-year. The county sold 11,390,700 kilograms of dried tea, an increase of 38.95% year-on-year. The total output value of the tea industry reached 573 million yuan, an increase of 75 million yuan, or 15.11% year-on-year.

In 2016, Changning County had 313,300 acres of tea gardens, including 264,300 acres of ecological tea gardens. The total output of dried tea that year was 24,220,600 kilograms, with a comprehensive tea production value of 2.23 billion yuan. The average income per tea farmer was 3,826 yuan.

In 2017, Changning County had a total tea garden area of 310,000 acres, including 260,000 acres of ecological tea gardens. The total output of dried tea was 25,000 tons, with a comprehensive tea production value of 2.2 billion yuan. The average income per tea farmer was 3,826 yuan.

In 2018, Changning County completed the construction of 62,433 acres of standardized tea gardens and renovated 41,097 acres of low-yield tea gardens. A total of over 50 standardized tea processing stations were built, each with a production capacity of over 30 tons. The county established 155,000 acres of pollution-free tea gardens, 40,000 acres of Rainforest Alliance-certified tea gardens, 16,000 acres of green food tea gardens, and 3,750 acres of organic food tea gardens.

Product Honors

In 1986, Changning County was named one of the first batches of national high-quality tea production base counties.

On October 20, 2014, at the 2014 China Tea Industry Economic Annual Conference held in Wuzhou, Guangxi, Changning County was named one of the top ten ecological tea-producing counties in China by the China Tea Circulation Association.

On June 19, 2015, the former General Administration of Quality Supervision, Inspection, and Quarantine of China approved the implementation of geographical indication product protection for “Changning Black Tea.”

Geographical Indication

Protected Area

The protected area for Changning Black Tea includes the current administrative regions of 10 towns and townships in Changning County, Yunnan Province: Tianyuan Town, Mangshui Town, Datianba Township, Kejie Town, Gengga Township, Mengtong Town, Wenquan Township, Jifei Township, Wengdu Township, and Goujie Township.

Quality and Technical Requirements

1. Variety
   The large-leaf tea varieties from Yunnan, including those selectively bred to be suitable for Changning Black Tea.
2. Site Conditions
   The tea is grown at altitudes ranging from 1,600 to 2,200 meters, in red soil or yellow-red soil with a pH value between 4.5 and 6.5. The soil organic matter content is ≥1.5%, with a soil layer thickness of ≥100 centimeters.
3. Cultivation Management
   • Seedling: Vegetative propagation is used.
   • Planting: Planting takes place from June to late August, with a planting density of ≤25,000 plants per hectare.
   • Fertilization Management: Organic fertilizer application is ≥3.0 tons per hectare annually, with chemical fertilizers ≤1.2 tons per hectare.
   • Environmental and Safety Requirements: The use of pesticides and chemical fertilizers must comply with national regulations and must not pollute the environment.
4. Harvesting
   Fresh leaves are picked in March each year, focusing on one bud or one bud with one or two leaves.
5. Processing Technology Process
   • Process Flow: Withering → Rolling → Fermentation → Drying → Refining.
   • Processing Technology Requirements:
     1. Withering: The withering trough is controlled at ≤35°C with a relative humidity of 65%-75%. The leaf thickness should not exceed 20 centimeters. For natural indoor withering, the temperature is maintained at 20°C-22°C, with less than 1 kilogram of leaves per square meter. Withering is stopped when the leaf moisture content is controlled between 58%-62%, and a slight fragrance appears.
     2. Fermentation: The temperature is controlled at 25°C-28°C, with a relative humidity of 80%-90%. Fermentation is stopped when the grassy smell disappears, a fruity aroma emerges, and the leaf tissue shows a reddish-yellow color when observed against light.
     3. Drying: Drying is divided into primary drying and final drying. The primary drying temperature is 110°C-120°C, reducing the tea’s moisture content to 20%-25%. The final drying temperature is 90°C-100°C, reducing the tea’s moisture content to 6%.
6. Quality Characteristics
   • Sensory Characteristics: The appearance is oily and shows golden hairs, with plump, tightly rolled strips. The aroma is sweet and rich, the taste is mellow with a lasting sweetness, the liquor is bright red, and the leaves are tender and bright red with many buds.
   • Physicochemical Indicators: Water extract ≥38%.
   • Safety and Other Quality Requirements: Product safety and other quality requirements must comply with national regulations.

Use of Special Markings

Producers within the geographical production area of Changning Black Tea may apply to the Changning County Bureau of Quality and Technical Supervision for the use of the “Geographical Indication Product Special Mark.” After being reviewed by the Yunnan Provincial Bureau of Quality and Technical Supervision and approved by the General Administration of Quality Supervision, Inspection, and Quarantine, the use of the special marking is publicly announced. The testing institutions for Changning Black Tea are selected by the Yunnan Provincial Bureau of Quality and Technical Supervision from those meeting the qualification requirements.

Jinggu Da Bai Cha Tea (Jinggu White Tea/景谷大白茶) is produced in Jinggu County at an altitude of 1,600 meters. Chen Liujian, who went to the banks of the Lancang River (also known as the Mekong River) for business, discovered white tea seeds in a tea field and secretly collected several seeds. He hid them in a bamboo tube and carried them back to Yangta. Initially planted in a large garden, the tea plants grew rapidly over the years and were later expanded to fourteen surrounding tea fields, reaching an area of three to four mu, with an annual production of three to five piculs of tea. The large garden still hosts Da Bai tea trees, including one with a trunk circumference of 88 cm, a chest circumference of 61 cm, six main branches, a height of 4.26 meters, and a spread of 35×360 cm, producing six to seven jin of white tea annually. This tea tree is the first one planted by Chen Liujian and is about 150 years old today. Jinggu Da Bai Cha Tea (Jinggu White Tea) is unique to Jinggu, distinguished from regular Pu-erh tea in that regular tea only develops white hairs (white tips) on the young buds during certain seasons. On March 22, 2023, Jinggu County in Yunnan held a press conference at the Haigeng Hall to officially launch its regional public brand “Jinggu Da Bai Cha Tea (Jinggu White Tea).”

Summary

Jinggu Da Bai Cha Tea is a type of large-leaf, medium-maturing tree. The plants are tall, typically 3-5 meters high, with a semi-spreading growth habit and sparse branching. The leaves are 13-17 cm long and 5.7-7.8 cm wide, oval-shaped, with 11-13 pairs of lateral veins. The leaf surface is raised and slightly curled, with a soft texture, sharp or gradually pointed tips, and a bright green color. The young buds are robust, with an average weight of 0.67 g for one bud and two leaves, yellow-green color, and abundant down. The flowers have a relatively large crown, with a diameter of 4-5 cm and 7-8 petals. The tea has strong cold resistance and high rooting success rate.

Yangta Da Bai Tea is known for having a particularly large individual tree, with the largest having a trunk circumference of 1.22 meters, a main trunk diameter of 0.28 meters, a height of 5.8 meters, and a crown spread of 4.6 meters. Over 100 ancient tea trees are still alive in the area.

Da Bai tea is suitable for making various types of tea, including Pu-erh tea, Dian green tea, and black tea. Traditionally, it is used to make sun-dried green tea, with spring tea being the best, followed by valley flower tea. The best quality is harvested before Qingming Festival, known as “Mingqian Chun Jian,” and processed into pan-fried green tea or baked green tea, which has a better aroma, silver-gray tips, and a greenish infusion. When processed into black tea, it reveals golden tips, with plump, well-formed tea leaves and excellent taste. The processed gongfu black tea features upright buds with prominent tips and a strong flavor. It is suitable for promotion in southern and western Yunnan.

Characteristics

Jinggu Da Bai Cha Tea is native to Yangta Village, Minle Township, Jinggu County, Yunnan Province. It is widely cultivated locally and introduced to other tea regions in Yunnan. Characteristics include tall plants with a semi-spreading habit, prominent main trunks, dense branching, and downward-growing leaves. The leaves are exceptionally large, broad oval-shaped, dark green with a raised surface, inwardly curled leaf body, flat edges, shallow coarse teeth, and gradually pointed tips. The buds and leaves are robust, yellow-green, with abundant down, and one bud with three leaves weighs 163.8 g. The flowers have a diameter of 2.6-5.3 cm, with 7-8 petals, a hairy ovary, and a three-lobed pistil. The fruit diameter is 2.2 cm, with brown seeds and a seed diameter of 1.5 cm. The tea plant has strong growth vigor and retention of tenderness, with uniform budding and six rounds of new shoots per year. The spring tea harvest period is in early March, with a high yield of about 200 kg per 667 square meters. The spring tea’s one bud and two leaves dry sample contain approximately 3.8% amino acids, 29.9% tea polyphenols, 15.3% catechins, and 5.2% caffeine. It is suitable for making black tea, green tea, and Pu-erh tea with excellent quality. It has weak cold resistance and poor fruiting capability. It is best suited for southern and western Yunnan tea regions. Cultivation tips include deep planting trenches, adequate base fertilization, double-row double-plant or double-row single-plant transplantation, with about 3,000 plants per 667 square meters, and strict low-position shaping pruning. Frost prevention is essential.

Characteristics

Jinggu Da Bai Cha Tea is produced in Yangta Village, Minle Township, Jinggu County, Yunnan Province, China. It features a high-quality tea tree variety with buds and leaves covered in down, resulting in robust, weighty tea. The white tips are prominent, with a silver-white appearance, a clear fragrance, a bright tea infusion, a mellow and sweet taste, and good endurance for multiple infusions, named after its regional characteristics. Yangta is located in the misty mountains with a cool climate and a cultivation history of over 150 years, with old tea trees still surviving. White tea differs from other teas in its distinctive white appearance and appealing appearance. As a result, local officials mandated careful production into “White Dragon Beard Tribute Tea” for tribute to the court, making it a rare and precious item.

Da Bai tea is suitable for making various types of tea, with traditional sun-dried green tea being best, especially if harvested before Qingming Festival, known as “Mingqian Chun Jian,” processed into pan-fried green tea or baked green tea for better aroma, silver-gray tips, and greenish infusion. When processed into black tea, it reveals golden tips, with plump, well-formed tea leaves and excellent taste. In 1981, Da Bai tea was rated as one of the Eight Famous Teas of Yunnan and listed as a local famous tea variety.

History

Historically, the production method for Jinggu Da Bai Cha Tea involved picking fresh leaves, immediately hand-frying them, then spreading them out to cool and rolling them. After the initial rolling, the leaves were fully disintegrated and evenly spread on bamboo mats to be sun-dried to half-dry, then rolled again (called “second rolling”), and finally spread out and dried completely.

The finished Da Bai tea has an attractive appearance with prominent white tips, a clear fragrance, and an olive-like aroma. During the feudal era, it was made into Dragon Beard Tea, tied with red silk threads in a grain-like shape, and presented as “White Dragon Beard Tribute Tea” to the court. The method for making Da Bai tea has changed to baking green tea. Harvested before or around Qingming Festival, it consists of one bud and two or three young leaves, processed by hand-frying, rolling, and drying. The tea has a long, robust appearance with shimmering silver tips, a beautiful shape, a rich, fresh aroma, a mellow and sweet taste, and a clear infusion. When brewed in a glass cup, it resembles floating tea petals, making it visually appealing.

Promotion

On the morning of March 22, 2023, Jinggu County in Yunnan Province held a press conference at Haigeng Hall to officially launch the regional public brand “Jinggu Da Bai Cha Tea (Jinggu White Tea).” It was introduced that Jinggu Da Bai Cha Tea (Jinggu White Tea) has been promoted and planted in 10 townships (towns) and 142 administrative villages in Jinggu County, covering an area of about 200,000 mu, with over 120,000 tea farmers. It has 80,000 mu of organic tea garden certification and an annual production of nearly 8,000 tons.

Hui Long Tea回龙茶 is a specialty product from Lianghe County, Dehong Dai and Jingpo Autonomous Prefecture, Yunnan Province, and is a national agricultural product geographical indication. The tea is cultivated in a South Asian subtropical monsoon climate with abundant rainfall, a mild climate, and pronounced topographical climatic features. The area receives between 1,075 mm and 1,868 mm of rainfall annually, with an average of 1,400 mm, which is ideal for tea cultivation. Hui Long tea bushes are 0.9-1.2 meters in height with a canopy spread of 1.5-1.7 meters, typically horizontal. The tea leaves are robust, yellow-green, with dense tips, soft texture, and strong tender retention. The finished tea features tight, curled strips with an oily luster, prominent tips, bright yellow-green liquor, and evenly bright leaves.

On April 15, 2013, the former Ministry of Agriculture of the People’s Republic of China officially approved the geographical indication registration protection for “Hui Long Tea.”

Product Characteristics

Quality Characteristics:

• Hui Long tea bushes are 0.9-1.2 meters high with a canopy of 1.5-1.7 meters, spreading horizontally. The tea leaves are robust with a yellow-green color, dense tips, a soft texture, and strong tender retention. The finished tea has tight, curled strips with an oily luster, prominent tips, bright yellow-green liquor, and evenly bright leaves.

Nutritional Value:

• Hui Long tea is rich in nutrients with a refreshing aroma and a strong chestnut fragrance. The taste is mellow, rich but not harsh, with a sweet aftertaste and lingering finish. Key components include: water extract ≥37%, amino acids ≥2.5%, tea polyphenols ≥20%, and caffeine ≥2.0%.

Production Area Environment:

• Geology and Topography: The Hui Long tea production area is located on the windward side of the Gaoligong Mountains in the Hengduan Mountain Range, Yunnan Province. The terrain generally runs from north to south, with elevations gradually decreasing from north to south. The landscape features alternating peaks and valleys with various landforms such as high mountain slopes, low hills, terrace land, and river valley basins. The highest altitude in the area is 2,672.8 meters, and the lowest is 860 meters, with a forest coverage rate of 72.8%. Tea cultivation is suitable at altitudes of 1,300-2,000 meters on slopes ≤30°, including gentle slopes, hilly areas, and terraced land. The predominant soil types are brick red soil, red-brown soil, and black-brown soil (humus soil), with a pH value between 4.5 and 6.5, showing mild acidity. The soil is generally deep, over 100 cm, with excellent physical and chemical properties, high organic matter content, and strong biological activity. The ecological environment is excellent with rich vegetation.
• Hydrology: The Hui Long tea cultivation area has abundant natural water resources with clean, excellent, and pollution-free water quality. Major rivers include the Dayingjiang, Longjiang, and Luoboba Rivers (collectively known as the Two Rivers and One River). Additionally, there are nine other rivers in the region, including Nangun River, Nangsong River, Laba River, Laipa River, Hongmao River, Nangji River, Nanqing River, Menglong River, and Mengbang River, all part of the Irrawaddy River system.
• Climate: The Hui Long tea cultivation area experiences a South Asian subtropical monsoon climate with abundant rainfall, mild temperatures, and pronounced topographical climatic features. The annual rainfall ranges from 1,075 mm to 1,868 mm, with an average of 1,400 mm. The hottest month (June) has an average temperature of 22.9°C, while the coldest month (January) has an average temperature of 10.9°C (annual range 12°C). The average annual temperature is 18.3°C, with historical extremes of 33.8°C and -3.8°C. The annual accumulated temperature is 6,661°C, and the annual sunshine hours are 2,083, with a frost-free period of around 300 days. During the rainy season, the area is often shrouded in mountain mist, while the dry season sees steam and fog covering the basin in the morning. The excellent climatic conditions are very suitable for tea tree growth and development, and the unique climate contributes to the tea’s distinctive high quality.

Historical Background of Hui Long Tea

Hui Long Tea is named after its place of origin in Longzai Village, Dachang Township, Lianghe County. Historical surveys have found over 10,000 ancient tea trees in the mountainous and semi-mountainous areas of Lianghe, with some trees dating back several hundred or even over a thousand years. Many of these ancient trees are believed to have been planted by the ancestors of the De’ang ethnic group. In 2004, a survey by the provincial and prefectural innovation offices found a cultivated Da Li tea tree in Zhao Lao Di, He Hua Village, Dachang Township, with a circumference of 4.11 meters and an estimated age of 1,000 years.

The exact origins of Hui Long Tea are difficult to pinpoint. Before 1949, it was primarily consumed by local “landowners and tyrants.” In 1941, Sun Chaoqin, a progressive young farmer from Dachang, attended a tea cultivation training class held by Li Genyuan in Tengchong. He returned with a batch of large-leaf tea seeds and planted 2 mu (approximately 0.13 hectares) of tea fields in Dachang.

In 1945, Feng Weide, the head of the Dachang administrative bureau under the Nationalist government, promoted tea cultivation to replace opium poppy farming. He issued a public notice advocating for the eradication of opium and the planting of tea trees, and personally compiled and distributed 500 copies of “A Brief Guide to Tea Cultivation” to local leaders. He also transported 18 loads of tea seeds to Lianghe, purchased 8 mu (approximately 0.53 hectares) of land near Longzai Village, and established Lianghe’s first large-scale tea seedling garden. This marked the beginning of Lianghe’s “opium eradication and tea cultivation” era and sparked a local movement toward tea cultivation.

By 1949, under the guidance of national policies and support measures, the Hui Long Tea industry in Lianghe County continued to grow, becoming a vital economic pillar for the region’s mountainous and semi-mountainous communities.

Production Status

By 2013, the area under Hui Long Tea cultivation in Lianghe County was 6,667 hectares, with an annual production of 8,000 tons.

Product Honors

• 1994: Hui Long Tea won several awards, including gold, silver, and quality prizes, at the International Horticultural Exposition and various Spring Trade Fairs in Yunnan Province. It was also recognized as a “Yunnan Province Consumer Favorite Product.”
• 2005: Hui Long Tea was awarded the title of “Famous Trademark of Yunnan Province.”
• April 15, 2013: The former Ministry of Agriculture of the People’s Republic of China officially granted geographical indication protection for Hui Long Tea.

Geographical Indication

Protected Area: The geographical indication protection for Hui Long Tea covers Lianghe County in Dehong Dai and Jingpo Autonomous Prefecture. The designated area includes Dachang Township, Xiaochang Township, Pingshan Township, Nangsong Township, Jiubao Township, Hexi Township, Mangdong Town, Mengyang Town, and Zhedao Town. The geographical coordinates are between 98°06′00″E – 98°34′00″E and 24°31′00″N – 24°58′00″N.