Basic Introduction to Mabian Green Tea
Mabian Green Tea is a famous local specialty of Mabian Yi Autonomous County, Leshan City, Sichuan Province.
The largest soil type in Mabian Yi Autonomous County is purple soil. The pH value of the soil is 4.5-6.5, and the organic matter content is as high as 4%-7%. The physical and chemical properties are good, suitable for the growth and development of tea trees for Mabian Green Tea.
Mabian Green Tea is made from fresh leaves of tea plants such as Fuxuan No.9, Fuding Dabai, Mingshan 131, Pingyang Special Early, and Wuniu Early, processed through special techniques. Due to its unique manufacturing process, Mabian Green Tea retains natural substances within the fresh leaves. Among them, catechins and caffeine retain over 85% of their original content in fresh leaves, chlorophyll retains around 50%, and there is less loss of vitamins. This forms the characteristics of green tea: clear green soup with green leaves, and a strong taste that is astringent.
The tea trees in Mabian grow vigorously, with large buds, thick leaves, tender leaf quality, strong ridges, exposed leaf hairs, and dark green leaves that shine. The weight of one hundred buds (one bud and one leaf) is 25.4 grams. The contents, such as amino acids, exceed those of similar products from other places. Generally, the harvesting period for tea trees is in mid-February. Mabian's unique ecological environment has formed the distinctive qualities of “Mabian Green Tea.”
Product Characteristics
(1) External Sensory Features:
Mabian Green Tea – Flat-shaped tea: Flat, straight, smooth, evenly shaped, green and lustrous in color, clear green and bright broth, fragrant and long-lasting aroma, fresh and mellow taste, tender and bright leaf base.
Linear-shaped tea: Thin and fine, uniformly shaped and clean, young and green in appearance, clear green and bright broth, pure and fresh fragrance, fresh and sweet taste, tender and uniform leaf base in shape.
Curl-shaped tea: Curled, uniformly tight and clean, gray-green and lustrous, clear green broth, fragrant and lasting aroma, full and sweet taste, tender and intact leaf base.
Stir-fried tea: Thin and fine in shape, sharp tips prominent, green and lustrous in color, fragrant and lasting aroma, clear green and bright broth, sweet and refreshing taste, tender, intact, and bright leaf base.
(2) Internal Quality Indicators:
Catechins: 18.0-35.0%, amino acids (in tea broth): 3.0-5.0%, water-soluble extracts: 42.0-50.0%.
History and Folklore
According to historical records, the production of tea in Mabian has a long history dating back to the Han dynasty. From the picking of wild tea to artificial cultivation, it has continued uninterrupted for over 1000 years, and remains prosperous to this day. During the Ming and Qing dynasties, Mabian tea was used as tribute tea, and after the founding of the People's Republic of China, it was presented as a gift for the tenth anniversary of National Day to Chairman Mao Zedong.
Before the Song dynasty, Mabian produced wild coarse tea, and artificial cultivation began during the mid-Ming dynasty.
During the late Qing dynasty and early Republican era, Mabian became one of the key areas in Sichuan Province for the production and sale of tea. Fine tea was sold in Chengdu, Leshan, and Yibin, while coarse tea was mainly sold in Tibetan regions.
After the founding of the People's Republic of China, the state unified the acquisition and operation of tea. Agricultural technology departments and commercial departments guided farmers in growing tea, and the output of tea gradually increased. By 1951, the output of fine tea had risen to 3,471 piculs, and by 1955, the output of coarse tea had reached 13,727 piculs.
Historical records show that during the Shu Han period of the Three Kingdoms, there was originally no passage from Xinshi Town on the bank of the Jinsha River to Mabian. Zhuge Liang led his troops up the Jinsha River to conquer the Great and Lesser Liangshan and northern Yunnan during his southern campaign. They landed at Anshang County, passed through Yidu, and reached Mabian via Jiaoba. They opened a strategic passage leading to Chengdu, “at the time when it was scorching hot in June.” In that barren land, the soldiers of the Shu army were suffering from severe thirst when a spring suddenly appeared before their eyes. They drank from it eagerly but were poisoned, “unable to speak, only pointing to their mouths,” becoming mute. The Shu army was at a loss until they found a cure using wild Mabian green tea and herbs growing in the deep mountains, valleys, and forests along the Mabian River, among orchids, rhododendrons, and other shrubs and flowers.
In the Northern Song dynasty, poet Huang Tingjian, who served as an official in Rongzhou, wrote in his ode “Praise of the Bamboo of Qionglai” saying, “The beautiful bamboo of Qionglai, mountains without danger, waters without waves, golden sounds and jade rhythms, thus remain unchanged throughout the four seasons. A son gave me one, supporting me in the ravine. Sitting, I lean on a folding chair or desk; walking, I follow with a green hat and green cloak,” describing the environment where Mabian green tea grows.
During the mid-Ming dynasty, the artificial cultivation of Mabian green tea began, primarily because Buddhist monks needed tea to stay awake during long periods of meditation, so it was also called “the unity of tea and Buddhism” (as recorded in the “Brief History of Mabian Hall” from the Qing Jiaqing era). Numerous sites of Buddhist tea houses still exist in Mabian County.
In 1764 (Qianlong 29th year), Wang Qikun came to Mabian to plan the construction of a hall, traveling extensively throughout the county. He wrote eight poems titled “Miscellaneous Poems of Yanfeng City,” here is one: “On the left, clouds obscure the tobacco flowers, on the right, half covered like a lute. Both have hair tied high, faintly diffusing the dawn mist of Mount Emei.”
In 1921 (the 10th year of the Republic of China), Yu Hongxian wrote “Record of Mabian” stating, “Mabian has always been known for producing tea, but it has all been wild, with no special cultivation.”
In 1930 (the 19th year of the Republic of China), Mabian established a tea factory under the farming cooperative, purchasing raw tea from Dazhubao for improved baking and packaging. Several hundred catties of improved Mabian green tea, including brands like “Longhu” and “Fengmei,” were produced.
In 1937 (the 26th year of the Republic of China), County Magistrate Yu Hongxian advocated for the improvement of old tea trees, planting new ones, developing tea gardens, centralized planting, unified manufacture and packaging, standardizing the product, training technical workers to use machinery to produce Mabian green tea, with an annual production of 20,000 piculs, specializing in export tea.
In 1959, Mabian green tea was presented to Chairman Mao Zedong in Beijing. Mabian is an autonomous county of the Yi people, and green tea is imbued with rich ethnic culture. The Yi people drink tea when welcoming guests from afar, during festivals, when planting rice, and during weddings and family gatherings to remove greasiness and the smell of alcohol, symbolizing health.
In 2003, Mabian County established a tea cooperative.
By the end of 2008, Mabian still had thousands of wild green tea trees, located in the mountains above 1,300 meters in Mabian County (in villages such as Eluo in Yuanjixi Township, Dengji Atuo and Huolugou in Yanfeng Township), and Mabian was recognized as one of the most suitable regions in western China for the development of high-quality green tea.