Fujian: Nine Tea Regions, Four Kinds of Tea福建：九个茶区，四类茶
福建 · FUJIAN
Fujian is one of the few places where almost every category of Chinese tea has a home. Northern Fujian gave the world yancha, the rock oolong of Wuyi; southern Fujian gave it Anxi tieguanyin; the northeast is where white tea — Fuding and Zhenghe — began. Lapsang souchong, from the Wuyi mountains, is the earliest black tea in the record, and Fuzhou jasmine is the classic scented tea. In 2022 UNESCO added the traditional tea processing techniques and associated social practices of China to its Representative List; six of Fujian’s tea-making traditions are on it, tying the province with Zhejiang and Yunnan for the most.中国茶类最齐全的省份之一：闽北乌龙（武夷岩茶）、闽南乌龙（安溪铁观音）、闽东北白茶（福鼎、政和）均发源于此，正山小种被茶界公认为世界红茶鼻祖，福州茉莉花茶是再加工茶的代表。2022 年「中国传统制茶技艺及其相关习俗」列入人类非物质文化遗产代表作名录，福建 6 项制茶技艺位列其中，与浙江、云南并列第一。
Nine tea regions below. Compiled from public sources, October 2026. Chinese names are given first in each heading.下文九个茶区，据公开资料整理，2026 年 10 月。每个茶区标题以中文名为主。
Wuyi Rock Oolong武夷岩茶
Oolong乌龙茶Grown in Wuyishan, Nanping prefecture. The famous cultivars are dahongpao, rougui and shuixian, alongside four classic mingcong: tieluohan, baijiguan, shuijingu and bantianyao. Wuyi tea is known for what drinkers call ‘rock bone, flower scent’, and it is finished over charcoal.产于南平武夷山市，有大红袍、肉桂、水仙及铁罗汉、白鸡冠、水金龟、半天腰四大名丛，以「岩骨花香」著称，炭焙工艺。
Origins源流
Wuyi tea is recorded as early as the Tang dynasty; the Tang writer Sun Qiao, sending a gift of it with a note, called it ‘the late-sweet marquis’. Under the Song it belonged to the Beiyuan tribute system. In the Yuan, an official roasting works was set up south of the Fourth Bend of the Nine-Bend Stream to press dragon-and-phoenix cakes. By the late Ming and early Qing the oolong method had settled here, and the traveller Xu Xiake’s journal already names Wuyi tea as ‘rock tea’. Six mother trees of dahongpao still stand at Nine Dragon Gully, over 350 years old. Picking stopped in May 2006 to let them rest, and the last 20 grams made from them, in October 2007, went to the National Museum of China.武夷茶唐代已见记载，唐人孙樵赠茶附札称之为「晚甘候」；宋代武夷茶属北苑贡茶体系，元朝在四曲溪南设官焙督造龙凤团茶；明末清初乌龙茶工艺在此定型，徐霞客游记将武夷茶准确定位为「岩茶」。大红袍母树仅存 6 株于九龙窠，树龄 350 余年，2006 年 5 月起停采留养，2007 年 10 月最后采制的 20 克母树茶入藏中国国家博物馆。
Terroir风土
Wuyishan is a UNESCO World Cultural and Natural Heritage site. The core ‘true rock’ plots cluster in the gullies and gorges known as the Three Pits and Two Gorges — Huiyuan, Niulankeng, Matouyan and their neighbours. Weathered danxia rock soil, deep shaded gullies and year-round mist are the physical basis of the ‘rock bone’ people taste in the cup.产于世界文化与自然双遗产地武夷山，正岩核心产区集中在慧苑坑、牛栏坑、马头岩等「三坑两涧」，丹霞地貌的风化岩土、深长坑涧与常年云雾，构成岩茶「岩骨」的物质底子。
Cultivar and craft品种与工艺
The main cultivars are dahongpao, rougui, shuixian and the four classic mingcong. The craft turns on oxidation and charcoal: two sun-witherings and two rests, harder shaking to push oxidation, a double pan-firing and a double rolling, then a full bake of the rough tea followed by about seven hours of low, slow heat. In 2006 the Wuyi rock tea technique entered the first national list of intangible cultural heritage — the first tea craft to do so — and in 2022 it joined UNESCO’s Representative List.代表品种有大红袍、肉桂、水仙及四大名丛；工艺重做青与炭焙：两晒两晾、摇青发酵偏重、双炒双揉、毛茶足火后低温久烘约 7 小时。2006 年武夷岩茶（大红袍）制作技艺列入首批国家级非物质文化遗产，是第一个茶类国家级非遗，2022 年入选人类非物质文化遗产代表作名录。
In the cup品鉴
The old standard is four qualities: fragrance, clarity, sweetness and liveliness. Rougui leads with a sharp cassia bite; shuixian is rounder, closer to orchid. True-rock tea carries a clear mineral edge on the tongue with a sweetness that comes back — what drinkers sum up as ‘rock bone, flower scent’. By roast level you get light, medium or full: the deeper the roast, the darker the liquor and the steadier its character.以「香、清、甘、活」四征为上：肉桂桂皮香辛锐、水仙兰花香醇厚，正岩茶汤里有清晰的矿物感与回甘，俗称「岩骨花香」；按焙火分轻火、中火、足火，火功越高汤色越深、性格越沉稳。
A core true-rock gully, and the source of what drinkers call ‘beef’ — Niulankeng rougui. The gorge is deep and short on sun, a stream runs through it, and the weathered rock soil is thick; the rockiness here is the textbook example.正岩核心坑涧，「牛肉」（牛栏坑肉桂）的产地。坑谷幽深、日照短、溪流贯穿，风化岩土深厚，岩韵最足，为正岩山场的教科书。
A core true-rock gully, long and deep with many misty days, and an important source of the traditional mingcong such as tieluohan and baijiguan. With Niulankeng and Dakengkou it makes up the Three Pits and Two Gorges.正岩核心坑涧，坑深谷长、雾日多，传统名丛（铁罗汉、白鸡冠等）的重要源出地，与牛栏坑、大坑口并称。「三坑两涧」之一。
A core true-rock plot, named for a boulder shaped like a horse’s head. The slopes are open and sunny, so the rougui grown here is bright and forward — the opposite of the hush you get from the gullies.正岩核心山场，因巨石形似马头得名。坡地开阔、日照充足，所产肉桂香气辛锐奔放，与坑涧茶的幽深形成对照。
Anxi Tieguanyin安溪铁观音
Oolong乌龙茶Grown in Anxi county, Quanzhou prefecture. It comes in three styles — light-aroma, roasted-aroma and aged. The core districts are Xiping, Gande and Xianghua, and the neighbouring county of Hua’an grows it too.产于泉州安溪县，分清香型、浓香型、陈香型。核心在西坪、感德、祥华三大产区，相邻华安亦产。
Origins源流
Tea has been grown in Anxi since the late Tang. Tieguanyin is the name of both a tea and a tea plant, and it has been made for a little over 200 years. Two origin stories survive. In the Wei version, a farmer named Wei Yin of Songyan village, in Xiping, dreamed that Guanyin gave him a tree; the next day he found it at Dashikeng and replanted it in an iron censer. In the Wang version, a scholar named Wang Shirang of Nanyan village built a studio called Nanxuan, raised an unusual tea in a waste plot, and presented it at court in 1741, where the Qianlong emperor is said to have named it — ‘heavy as iron, lovely as Guanyin’. Xiping was formally recognised as the birthplace of Chinese tieguanyin in 2002.安溪产茶始于唐末。「铁观音」既是茶名也是茶树品种名，创制至今 200 余年，由来有「魏说」「王说」两说：魏说指清雍正年间西坪松岩村茶农魏荫梦观音赐树，次日在观音仑打石坑寻得茶树，移植于铁鼎；王说指清乾隆年间西坪南岩村仕人王士让筑「南轩」，培育荒园异茶，1741 年进献入宫，乾隆以「沉重似铁、美如观音」赐名。西坪 2002 年被认定为「中国铁观音茶发源地」。
Terroir风土
Anxi is ringed by mountains and often in mist, with an average temperature of 19–21°C and about 1,600 mm of rain a year. In the core districts of Xiping, Gande and Xianghua — and in Lantian and Jiandou — wild tea trees a thousand years old still stand, which is why Anxi is called a treasure house of fine tea cultivars.安溪环山多雾，年均温 19–21℃、年降水量约 1600 毫米；核心产区西坪、感德、祥华，蓝田、剑斗尚存千年树龄的野生古茶树，安溪因此有「茶树良种宝库」之称。
Cultivar and craft品种与工艺
The traditional plant is the red-heart crooked-tail peach, though huangjingui, benthan and maoxie are used too. Picking waits for the ‘open face’ — when the shoot has set a dormant bud and the top leaf has spread. Then comes cooling, sun-withering and the alternating shake-and-rest of oxidation, which leaves the leaf green with a red rim; then pan-firing, rolling, cloth-wrapped rolling and a slow low bake. In 2008 the oolong technique, tieguanyin version, entered the second national list of intangible cultural heritage.传统用红心歪尾桃，现也用黄金桂、本山、毛蟹等色种；采摘须待嫩梢形成驻芽、顶叶开展的「开面采」；经凉青、晒青、做青（摇青与摊放交替，形成「绿叶红镶边」）、炒青、揉捻、包揉、文火慢焙而成。2008 年乌龙茶制作技艺（铁观音制作技艺）列入第二批国家级非物质文化遗产。
In the cup品鉴
The dry leaf curls into what drinkers call a dragonfly head, a sandy green dusted white. The orchid scent runs high and long; the taste is full and sweet, and the sweetness that returns is called the Guanyin rhyme. The saying is that it still has fragrance after seven infusions. Light-aroma styles are lightly oxidised and near green tea in freshness; roasted-aroma styles get a full charcoal bake; aged styles soften over years in storage.干茶卷曲成「蜻蜓头」、砂绿显白霜；兰花香高长，滋味醇厚甘鲜，回甘称「观音韵」，俗谓「七泡有余香」；清香型轻发酵近绿茶之鲜，浓香型炭焙火足，陈香型陈放多年转醇。
The birthplace of tieguanyin, formally recognised in 2002. Both origin sites sit in this township — Dashikeng in Songyan village from the Wei story, Nanxuan in Nanyan village from the Wang story. Growers here also worked out how to propagate the plant by layering and cutting.铁观音发源地，2002 年被认定为「中国铁观音茶发源地」；「魏说」松岩村打石坑、「王说」南岩村南轩两处起源地均在此镇，茶树无性繁殖技术（压条与扦插）亦由西坪茶农发明。
One of the core districts, mostly high mountain land, known for light-aroma tieguanyin and in recent years the reference point for the high-end light-aroma style.核心产区之一，镇内多高山，出产以清香型铁观音著称，是近年高端清香铁观音的代表产区。
A core district whose tea is prized for a clean taste and for stamina through many infusions — an important source of traditional roasted-aroma tieguanyin.核心产区之一，出产以味正、耐泡见长，传统浓香型铁观音的重要产区。
Fuding White Tea福鼎白茶
White tea白茶Grown in Fuding, Ningde prefecture. The grades are baihao yinzhen (silver needle), baimudan (white peony), gongmei and shoumei. It is neither pan-fired nor rolled — only withered naturally — and it shows a downy scent and honeyed sweetness, improving with age.产于宁德福鼎市，有白毫银针、白牡丹、贡眉、寿眉，不炒不揉、自然萎凋，毫香蜜韵、越陈越香。
Origins源流
The best-known folk tale has it that in the time of the legendary emperor Yao, a woman called Lan Gu — later honoured as the Lady of Taimu — picked a green-snow-bud tea in Hongxue cave on Taimu mountain to cure measles. Lu Yu’s Classic of Tea quotes an older line about a white tea mountain three hundred li east of Yongjia county; the tea scholar Chen Chuan worked out it should read three hundred li south, which places it at Taimu mountain in Fuding. In the late Ming, Zhou Lianggong’s notes on Fujian record that Taimu’s green snow bud had colour and scent beyond compare, with the power of rhinoceros horn. In 1796, the first year of the Jiaqing reign, Fuding growers made silver needle from the fat buds of the local caicha plant — the point the tea world treats as the birth of modern white tea. After a large-leaf white tea plant was found in 1857, silver needle made from it was called dabai.相传尧时蓝姑（后被尊为太姥娘娘）在太姥山鸿雪洞采绿雪芽茶治麻疹，是流传最广的民间传说。陆羽《茶经》引「永嘉县东三百里有白茶山」，茶学家陈椽考证实为「南三百里」即福鼎太姥山；明末清初周亮工《闽小记》载太姥山绿雪芽「色香俱绝……功同犀角」。清嘉庆元年（1796 年）福鼎人以本地菜茶壮芽创制白毫银针，被茶界公认为现代白茶诞生的标志；1857 年发现大白茶茶树后，以大白茶芽制银针称「大白」。
Terroir风土
Fuding sits on the East China Sea where Fujian meets Zhejiang, with Taimu mountain rising to 917.3 m. The core districts, Diantou and Bailin among them, get mist, cloud and fertile yellow-red soil, with a wide swing between day and night temperatures — good for amino acids and for the compounds behind that downy scent.福鼎地处闽浙交界的东海之滨，太姥山主峰海拔 917.3 米；点头、白琳等核心产区高山云雾、黄红壤肥沃，昼夜温差大，利于氨基酸与毫香物质积累。
Cultivar and craft品种与工艺
The main plants are Fuding dabai, Fuding dahao and the local caicha. The craft is two steps — natural withering and a low-heat dry — with no pan-firing and no rolling, which leaves the active enzymes and polyphenols as intact as possible. In 2011 the Fuding white tea technique entered the third national list of intangible cultural heritage, and in 2022 it joined UNESCO’s Representative List.主要品种为福鼎大白茶、福鼎大毫茶与本地菜茶；工艺不炒不揉，只有自然萎凋与文火干燥两道核心工序，最大程度保留活性酶与多酚。2011 年福鼎白茶制作技艺列入第三批国家级非物质文化遗产，2022 年入选人类非物质文化遗产代表作名录。
In the cup品鉴
The buds are plump and covered in white down, silver as snow. Young tea smells of down and honey with a pale apricot liquor; older tea turns to date and medicinal notes. White tea is considered cooling, and the folk saying runs ‘one year tea, three years medicine, seven years treasure’ — worth both keeping and drinking.芽头肥壮、满披白毫，如银似雪；新茶毫香蜜韵、汤色浅杏黄，老茶转枣香药香；白茶性清凉，民间有「一年茶、三年药、七年宝」之说，宜存宜饮。
A core Fuding white tea district and an important market for both fresh leaf and finished tea, long a collecting point for the trade.福鼎白茶核心产区，也是白茶茶青与干茶的重要交易市场，传统集散地位显著。
A long-established white tea district; tea was processed and exported from here in the late Qing and early Republic, and it gives its name to Bailin gongfu black tea.福鼎白茶传统老产区，清末民初即有制茶与外销，是「白琳工夫」红茶的同名产地。
Zhenghe White Tea政和白茶
White tea白茶Grown in Zhenghe county, Nanping prefecture, from the Zhenghe dabai cultivar. It tends to be fuller-bodied than Fuding white tea.产于南平政和县，用政和大白茶品种，风味更醇厚。
Origins源流
Zhenghe was once called Guanli and became a county in 1000, the third year of the Xianping reign. Under the Song it was a main production area for Beiyuan tribute tea — the statesman and tea writer Cai Xiang wrote of the spirit buds of Beiyuan, the finest under heaven. In 1115 the emperor Huizong, pleased with tribute silver needle, granted the county its reign name, Zhenghe — making it the first and only county in China named after tea. In 1879 the Zhenghe dabai tea plant was found at Tieshan village and widely planted; in 1984 it was listed as a nationally protected fine cultivar.政和古称关隶，宋咸平三年（1000 年）置县，宋代即北苑贡茶主产区，蔡襄有「北苑灵芽天下精」句；宋徽宗政和五年（1115 年）因进贡银针龙颜大悦，赐年号「政和」为县名——政和由此成为中国第一个也是唯一因茶得名的县。1879 年（光绪五年）铁山村发现政和大白茶并大量推广；1984 年政和大白被评为国家级优良茶树保护品种。
Terroir风土
The Jiufeng range runs across the county, and land above 800 m makes up 58 percent of it. Volcanic yellow-red soil and forest cover of nearly 80 percent give the old saying its force: high mountains and cloud make famous tea. In the past, growers withered leaf in the shade of ventilated wooden sheds and covered bridges, which created their own small climate.鹫峰山脉横贯全县，海拔 800 米以上高山占全县面积 58%，火山岩地貌红黄壤、森林覆盖率近 80%，「高山云雾出名茶」；旧时茶农在通风的板房、廊桥内阴干萎凋，形成独特的小气候。
Cultivar and craft品种与工艺
The main plant is Zhenghe dabai, a semi-arboreal large-leaf type, with dahao and xiaobai also used. As with Fuding, no pan-firing and no rolling: natural withering and a low-heat dry, a short method in which the judgment of heat is the hard part. In 2017 the Zhenghe white tea technique entered Fujian’s provincial list of intangible cultural heritage.以政和大白茶（半乔木、大叶种）为主，另有大毫、小白茶等；同样不炒不揉，以自然萎凋、文火干燥为要，工序简而火候难。2017 年白茶制作技艺（政和）列入福建省级非物质文化遗产。
In the cup品鉴
The dry leaf is fat and heavily downed. The liquor is fresh and clean with a downy scent and a cool finish, fuller and thicker in the mouth than Fuding. The emperor Huizong’s Treatise on Tea praised white tea as jade in the rough, without equal — this is the kind of downy tea he meant.干茶条索肥壮、满披白毫；茶汤「鲜纯、毫香、凉爽」，较福鼎白茶滋味更醇厚、汤感更稠；宋徽宗《大观茶论》赞白茶「如玉在璞，它无与伦也」，所指即此类白毫茶。
Lapsang Souchong正山小种
Black tea红茶Made at Tongmuguan in the Wuyi mountains, and widely credited as the ancestor of the world’s black tea. Traditionally it has pine-smoke scent and a longan-sweet body. Its high-end descendant is jinjunmei.产于武夷山桐木关，世界红茶鼻祖，传统松烟香、桂圆汤。高端升级版为金骏眉。
Origins源流
It appeared at Tongmuguan about 400 years ago, at the end of the Ming, and the tea trade counts it as the ancestor of black tea. The Jiang family has made it for 24 generations. The story goes that soldiers camped at Tongmu overnight and slept on the leaf, bruising and oxidising it; the growers dried it over charcoal the next day and got black tea by accident. From the 17th century it travelled to Europe by sea — a Dutch trader carried tea to Europe in 1609 — and became a fashion in Britain, where it helped shape the afternoon-tea habit. Zhengshan means the authentic core area at Tongmuguan; xiaozhong refers both to it being the earliest and to the small, low-yielding district. Because it was gathered at Xingcun it is also called Xingcun xiaozhong. In the Qing it spread north to other provinces and gave rise to whole families of black tea — Keemun, Yihong, Ninghong, Tanyang gongfu and Bailin gongfu among them.约 400 年前（明末）诞生于武夷山桐木关，被茶界公认为世界红茶鼻祖，江氏家族传承至今已 24 代。相传军队夜宿桐木，茶青被将士睡卧发酵，茶农次日以炭焙烘干，意外得红茶。17 世纪起它经海上贸易传入欧洲（1609 年荷兰商人运茶入欧），风靡英伦并催生下午茶文化。「正山」指桐木关核心产区之正宗，「小种」既言其最早、亦言产区小产量少，因以星村为集散地，又称「星村小种」。清代它曾北传各省，衍生出祁门工夫、宜红、宁红、坦洋工夫、白琳工夫等红茶支系。
Terroir风土
Tongmuguan sits in the core zone of Wuyishan National Park, at the source of the Nine-Bend Stream. Forest cover is 96.3 percent, and the tea land averages about 1,000 m. The plants grow scattered among old broadleaf forest and bamboo, fed by fallen leaf litter, with no fertiliser and no spray — which makes picking slow and hard.桐木关位于武夷山国家公园核心区、九曲溪源头，森林覆盖率高达 96.3%，产茶区平均海拔约 1000 米；茶树散生于原始阔叶林与毛竹间，不施肥、不打药，靠自然落叶滋养，采摘难度高。
Cultivar and craft品种与工艺
The raw material is Tongmu caicha, also called qizhong, picked as a bud with two or three leaves. The first stage is done in a three-and-a-half-storey wooden building the locals call the green house: withering on the top floor, temperature and humidity managed on the middle floor, and an open pine-wood fire on the ground floor, whose smoke the leaf takes up — this is where lapsang’s signature smoke comes from. In 2005 growers at Tongmu invented jinjunmei from the buds alone; about 2.5 kg of buds yield 500 g of finished tea.原料为桐木菜茶（奇种），采摘一芽二三叶；初制在当地称「青楼」的三层半木楼中完成：三楼萎凋、二楼调节温湿度、一楼以马尾松明火熏焙——松烟被茶吸附，形成正山小种标志性的烟熏味。2005 年桐木茶人以芽尖创新制成金骏眉，约 2.5 公斤芽头才得 500 克干茶。
In the cup品鉴
Traditional lapsang pours bright red, pine smoke woven through a longan-sweet body — sweet without sugar, and rounder with milk. Jinjunmei is a slim, black-and-gold leaf with a deep honey scent and gold liquor, and it set off the fashion for premium black tea.传统正山小种汤色红亮，松烟香与桂圆汤味交织，不加糖亦有天然甜润，加奶更醇；金骏眉条索细秀、黑黄相间，蜜香浓郁、汤色金黄，开启了高端名优红茶的风潮。
Tanyang Gongfu坦洋工夫
Black tea红茶Grown at Tanyang village, Shekou township, Fu’an, Ningde prefecture.产于宁德福安市社口镇坦洋村。
Origins源流
Local tradition dates the hardy Tanyang caicha plant to 1371, the fourth year of the Hongwu reign. In 1851 growers made black tea from it; the name comes from Tanyang village and from the labour — gongfu means great effort — that the process demands. In the Tongzhi years of the late Qing it went worldwide, sold in more than twenty countries and supplied to the British royal household. At its height, Tanyang’s single street of under a li held 36 tea firms employing over 3,000 workers and shipping more than 20,000 chests of finished tea a year, and overseas mail addressed simply to Tanyang, China reached it. It won gold at the 1915 Panama-Pacific International Exposition; in 1875 a man from Anhui named Yu Ganchen copied the method to develop Keemun. Shipping routes were cut off during the war against Japan and the trade fell quiet; from 2006 the local government has worked at reviving the name.相传明洪武四年（1371 年）福安茶人发现适应性强的「坦洋菜茶」；清咸丰元年（1851 年）以之为原料制成红茶，因发祥于坦洋村、工序耗费大量工夫而得名。清末同治年间它风行世界，远销 20 多个国家，曾为英国王室专供茶；鼎盛时不足一华里的坦洋街聚集茶行 36 家、雇工 3000 余人、年产干茶 2 万多箱，海外信件直书「中国·坦洋」即可送达。1915 年获巴拿马太平洋万国博览会金奖；1875 年皖人余干臣仿其制法试制成功祁门红茶。抗战时期海路中断一度沉寂，2006 年起当地政府推动品牌复兴。
Terroir风土
The village sits with clear water in front and osmanthus behind, among rolling hills and basins with fertile sandy loam and high humidity — good ground for large-leaf tea plants.产于福安市社口镇坦洋村，村前清流、村后桂香，周边丘陵盆地、砂壤土肥沃、湿度高，适宜大叶类茶树生长。
Cultivar and craft品种与工艺
The raw material is Tanyang caicha. The first stage is withering, rolling, oxidation and drying; refining then puts the leaf through a dozen or more steps of sifting, sorting, picking over, winnowing and floating. This is where the great effort shows. In 2021 the Tanyang gongfu technique entered the fifth national list of intangible cultural heritage, and in 2022 it joined UNESCO’s Representative List.以坦洋菜茶为原料；初制经萎凋、揉捻、发酵、干燥，精制再经抖、分、捞、选、簸、漂等十几道工序，最见「工夫」。2021 年坦洋工夫茶制作技艺列入第五批国家级非物质文化遗产，2022 年入选人类非物质文化遗产代表作名录。
In the cup品鉴
The leaf is tight, fine and even, glossy black with a little gold down. The liquor is bright red with a gold rim — sweet, clean and lively, with a distinct longan note. With Zhenghe gongfu and Bailin gongfu it makes up the three great gongfu blacks of Fujian, and Tanyang is counted first among them.条索紧细匀直、乌黑油润略带金毫；汤色红亮带金圈，滋味甜醇鲜爽，有特殊的桂圆香；与政和工夫、白琳工夫并称闽红三大工夫，坦洋居首。
Yongchun Foshou永春佛手
Oolong乌龙茶Grown in Yongchun county, Quanzhou prefecture.产于泉州永春县。
Origins源流
Also called xiangyuan or snow pear, because the leaf is palm-sized and carries a natural citrus scent like the fingered citron — foshou means the Buddha’s hand. The tea began in Anxi and was first planted in Shifeng village, Dapu township, Yongchun. In 1704, during the Kangxi reign, monks at Shifeng rock planted it as an offering to the Buddha, and villagers followed until, in the old phrase, they planted heel to heel, filling the valleys and covering the ridges. One story says a monk at Qihu rock monastery in southern Fujian succeeded in grafting tea onto a fingered citron, which is where the name comes from. Eighty-nine old foshou trees, over 300 years old, still stand at Shifeng rock.又名香橼种、雪梨，因叶大如掌、带佛手柑（香橼）的天然果香得名。此茶原产于安溪，最早引入永春达埔镇狮峰村栽培；清康熙四十三年（1704 年）狮峰岩僧人种以供佛，随后乡人竞相引种，「群踵而植，弥谷被岗」。相传闽南骑虎岩寺和尚将茶树枝条嫁接于佛手柑上成功，故名「佛手」。狮峰岩今尚存 300 余年佛手老茶树 89 株。
Terroir风土
Yongchun lies in the Daiyun range, ringed by hills and ridges — warm through the year, mist in the morning and haze at dusk. Production centres on Sukeng, Yudou and Guiyang townships, and the core growing land mostly sits between 600 and 900 m.永春地处戴云山脉，环山多丘陵，「四时多燠」、朝雾夕岚；主产苏坑、玉斗、桂洋等乡镇，核心产区多在海拔 600–900 米高山。
Cultivar and craft品种与工艺
There are two kinds, red-bud and green-bud foshou; the red-bud is considered better and is what Yongchun mostly grows. The method is southern Fujian oolong — picking, sun-withering, shaking, rolling, a first bake and a second — and it has branched into charcoal-roasted and aged versions, as well as a foshou black tea. In 2010 the Yongchun foshou technique entered Fujian’s provincial list of intangible cultural heritage.分红芽佛手与绿芽佛手两种，红芽为佳、永春多栽；沿用闽南乌龙工艺，经采青、晒青、摇青、揉捻、初烘、复烘而成，并发展出炭焙浓香型、陈香型与佛手红茶等形态。2010 年永春佛手茶制作技艺列入福建省级非物质文化遗产。
In the cup品鉴
The leaf is tightly rolled, fat and oily green. The scent is deep and long — that natural note somewhere between citron and snow pear — and the liquor is clear and gold, full-bodied with a sweetness that returns. The spent leaf is soft with a clear red rim, and it holds up to many infusions.条索紧结肥壮、砂绿油润；香气馥郁幽长，是近似香橼或雪梨的天然果香，汤色金黄清澈，滋味醇厚回甘，叶底柔软、红边明显，厚实耐泡。
Zhangping Shuixian漳平水仙
Oolong乌龙茶Grown in Nanyang township, Zhangping, Longyan prefecture — the only pressed oolong in the family.产于龙岩漳平市南洋镇，唯一紧压乌龙茶。
Origins源流
In the last years of the Qing, a grower named Liu Yongfa from Dahui village in Ningyang county — today’s Shuangyang township — travelled to the Wuyi mountains, bought shuixian plants at Jian’ou and brought them home, planting them at Niulinkeng and starting Zhangping’s shuixian history. To stop loose leaf crushing and spoiling in transit, he pressed it into square cakes in a wooden mould and wrapped them in white paper, making the only pressed tea in the oolong family. On each cake he stamped: Yongfa, picked from true-rock shuixian at Seven Star Rock, Dahui, Ningyang, for sale — Zhangping shuixian’s first trademark. Tea sent by the Taichang tea house won a prize at the 1915 Panama exposition. The technique passed through his daughter, and through the You family and Deng Guanjin, to Zhang Qisheng in Nanyang township, and from there it spread.清末民初，宁洋县（今双洋镇）大会村茶农刘永发考察武夷山后从建瓯购水仙茶苗回乡，种于大会村牛林坑，开创漳平种植水仙茶的历史。为解决散茶运输易碎变质的问题，他将茶以木模压成方饼、白纸定型，创制出乌龙茶类中唯一的紧压茶，并在每饼盖上「永发：宁洋大会乡七星岩自采正岩水仙发售」印章——这是漳平水仙最早的商标。1915 年「泰昌茶庄」选送的水仙茶在巴拿马万国博览会获奖；技艺经其女儿与游氏、邓观金一脉传至南洋镇张旗生后广植。
Terroir风土
The core districts are Nanyang, Shuangyang and Yongfu, on the southeast slope of the Boping range with the Jiupeng stream running through, between 300 and 800 m. Deep red and yellow soils, near-constant cloud and plenty of diffused light suit the build-up of aroma compounds.核心产区为南洋镇、双洋镇、永福镇，处博平岭东南坡、九鹏溪穿境，海拔 300–800 米；红壤黄壤、土层深厚，常年云雾缭绕，散射光多，利于芳香物质积累。
Cultivar and craft品种与工艺
The raw material is the shuixian plant — semi-arboreal, with thick leaves. Oxidation sits between the heavy oxidation of Wuyi rock tea and the light oxidation of southern Fujian oolong, and the work is done by eye and by weather: read the leaf, read the sky. After rolling, the tea is pressed into a square cake in a wooden mould, wrapped in white paper, and slowly baked over low heat to fix the aroma. In 2021 the Zhangping shuixian technique entered the fifth national list of intangible cultural heritage, and in 2022 it joined UNESCO’s Representative List.以水仙种（半乔木、叶片肥厚）为原料；发酵程度介于武夷岩茶的重发酵与闽南乌龙的轻发酵之间，「看青做青、看天做青」；揉捻后以四方木模压饼、白纸包裹定型，再文火慢烘固香。2021 年漳平水仙茶制作技艺列入第五批国家级非物质文化遗产，2022 年入选人类非物质文化遗产代表作名录。
In the cup品鉴
The cake is square as a seal, dark brown and glossy. The scent is quiet and orchid-like, and it carries into the water — clean and clear — with a full taste and a sweetness that returns. The pressed form travels and keeps well, and the liquor grows rounder with age: an oolong that is, unusually, a fresh aroma you can store.茶饼方正如印、乌褐油润；香气清幽似兰，茶香入水、纯粹清晰，滋味醇厚回甘；紧压形态耐储耐运，陈放后茶汤更醇，是乌龙茶里独树一帜的「可以存的清香」。
Fuzhou Jasmine Tea福州茉莉花茶
Green tea绿茶Made in Fuzhou — the classic scented tea.产于福州，再加工花茶代表。
Origins源流
Jasmine came from around the Persian Gulf; more than two thousand years ago, in the Western Han, it reached China by way of India and settled in Fuzhou, and it is recorded in a Jin dynasty book on southern plants. A Song writer noted that the flower grows only in Fujian, and by the Northern Song Fuzhou was full of it. Scenting tea with jasmine has roots in the Han, took shape in the Song, matured in the Ming, and peaked in the Qing; by the Xianfeng years it was a luxury for court and gentry around Beijing and Tianjin. In 1860 Fuzhou accounted for 35 percent of China’s tea exports, and in 1889 it exported more tea than anywhere else in the world. In 2011 the International Tea Committee named Fuzhou the birthplace of the world’s jasmine tea.茉莉原产波斯湾一带，两千多年前（西汉）经印度传入中国、落户福州，晋代《南方草木状》已有记载；宋人梁克家《三山志》称茉莉「此花独闽中有之」，北宋福州已茉莉满城。茉莉花茶窨制工艺源于汉、创制于宋、成熟于明、鼎盛于清，咸丰年间成为京津一带宫廷贵族的高档消费品；1860 年福州茶出口额占全国 35%，1889 年出口量为世界最大。2011 年国际茶叶委员会授予福州「世界茉莉花茶发源地」称号。
Terroir风土
The Fuzhou basin is walled by hills on three sides with the Min river running through. Jasmine grows on the sandbars by the water and tea on the hillsides between 600 and 1,000 m — a wetland-to-mountain cycle in which the hills grow the tea and the riverbank grows the flower. The single-petal jasmine is particular to Fuzhou and the most fragrant of all, and it is what gives the tea its signature rock-sugar sweetness.福州盆地三面环山、闽江穿城，江边沙洲种茉莉、海拔 600–1000 米山地种茶，形成「山丘栽茶树、沿河种茉莉」的湿地—山地循环系统；单瓣茉莉为福州特有、也是最香的品种，造就独有的「冰糖味」。
Cultivar and craft品种与工艺
The base is a baked green tea; the scent comes from jasmine picked in the hottest days of summer. Leaf and flower are heaped together to scent, and the process is repeated three to nine times. A top-grade nine-scent batch runs to eighty-one steps, and each one — turning the heap, lifting the spent flowers, re-firing — is decided by the weather. What you end up with is tea you can see and flower you cannot. In 2014 the Fuzhou jasmine scenting technique entered the fourth national list of intangible cultural heritage; the same year the Fuzhou jasmine and tea culture system was named a Globally Important Agricultural Heritage System by the UN Food and Agriculture Organization, and in 2022 it joined UNESCO’s Representative List.以烘青绿茶为茶坯、三伏天茉莉鲜花为香源，茶花拌堆窨制，反复窨制 3–9 次，顶级的九窨茉莉需前后八十一道工序，通花、起花、复火皆看天行事；成茶「见茶不见花」。2014 年福州茉莉花茶窨制工艺列入第四批国家级非物质文化遗产，同年福州茉莉花与茶文化系统入选联合国粮农组织全球重要农业文化遗产，2022 年再入人类非物质文化遗产代表作名录。
In the cup品鉴
The scent is fresh, strong and lasting; the liquor is clear and cool with a sweetness that comes back and that unmistakable rock-sugar finish. After 1949 it served for decades as a diplomatic gift tea, and abroad it was known as the taste of Chinese spring.香气鲜灵浓郁持久，茶汤清冽回甘，有标志性的冰糖甜；新中国成立后长期作为外交礼茶，被海外称为「中国春天的味道」。
Read next · 接着读
- ← Back to the China Tea Map — all 24 provinces and their 109 tea regions.← 回到中国茶地图 —— 24 个省份、109 个茶区。
- Choosing a gongfu tea set — what actually goes into one, and why.功夫茶具怎么选一套 —— 一套里到底有哪几件。
- Choosing a tea tray — the piece everyone forgets until it is too late.茶盘怎么选 —— 最容易忘、又最晚才想起来的那一件。
- Chinese and Japanese tea sets — how the two traditions differ, and why it matters when you buy.中国茶具与日本茶具 —— 两套体系差在哪，买的时候为什么要在意。
- Questions about how to brew any of these? Write to me — if I don’t know, I’ll say so.不知道这些茶该怎么泡？写信给我——不知道的，我会直说。
What this page is: the same material as the map, written out as text so it can be read, linked and found. Region names and origin details are compiled from public sources — museum records, UNESCO listings, provincial heritage lists and local gazetteers — and dated October 2026. Where a story is legend rather than record, it says so. Historical notes for the other 23 provinces are still being added; we only publish what we can source.这一页是什么：把地图里的内容写成正文，方便阅读、引用与检索。茶区名称与产地信息据公开资料整理——博物馆藏品、UNESCO 名录、省级非遗名录与地方志——时间截至 2026 年 10 月。属于传说而非史实的，文中已注明。其余 23 个产区的历史典故仍在补充；没出处的，我们不写。