Wuzi Xianhao Tea, also known as Ziwu Xianming, is a green tea produced in Xixiang County, Hanzhong City, Shaanxi Province, China. A relatively new tea created in 1984, Wuzi Xianhao quickly gained popularity due to its exceptional quality, becoming a well-known premium green tea in China. It is characterized by a mellow flavor, longevity in multiple steeping rounds, orchid-like strip shapes, and a vibrant emerald green with prominent tea hairs. It is a fine tea that excels in color, aroma, taste, and appearance. Although its history as a specific product name is short, its origin—Xixiang County—has a long history of tea cultivation, with records dating back to the Warring States period. Located in southwestern Shaanxi, the region boasts an average annual temperature of 15°C, rainfall between 1,000 and 1,500 mm, and weakly acidic, organic-rich soil, making it ideal for producing exceptional tea since ancient times. Wuzi Xianhao was established in this favorable environment and quickly promoted. By 2012, its total production reached 9,600 tons, making it the highest in output and economic value among Shaanxi tea regions, a testament to its popularity.
Production Process
The tea leaves are harvested between before Qingming and 10 days after Guyu, selecting one bud and two leaves. Making 500 g of premium Wuzi Xianhao requires 62,000 tea leaves. After harvesting, the leaves are withered for 35 hours, followed by seven intricate processing steps: fixing (shaqing), rolling, initial drying, shaping, baking, and sorting.
Brewing Method
It is best brewed in a clear glass teapot so you can appreciate its color and shape. Cover the bottom of the pot with tea leaves, pour in water to one-third full, wait 2 minutes, and then top it up to about 80% full. The ideal water temperature is 80–90°C. When drinking, take time to observe its color and shape, inhale its aroma, and savor its taste.