Sichuan, a southwestern province of China may be best known in the west for its
influences to spicy cuisine. While it is not necessarily well known for its tea
production, Sichuan does offer a few superb varieties. What sets this region
apart from of tea producing areas is that the climate is significantly more
arid, only allowing the plant to be grown in the wettest parts.
It the early days of tea drinking it was solely used as a medicinal concoction
and typically blended with other herbs and spices. It was only when the use of
the tea leaf spread to Sichuan that people began to consume the beverage for
pleasure rather than a medicine.
It is in Chengdu, the capital of Sichuan that is said to be the home of the
oldest tea house in the China. the Guanyin Pavilion is around 300 years old and
still serves its community today.
One legend even lays claim to the belief that Sichuan is the birthplace of the
gaiwan. It is believed that the daughter of a general grew tired of burning her
hands on hot tea bowls. Using her ingenuity she created a wooden covering to
hold the bowls in place and eventually adding the lid to keep the tea warm.
Zhang Zi Hua's
bi tan piao xue strong
Alluring aroma with large plump blossoms.
bi tan piao xue delicate
Very fragrant cup with a rosy hue and quite complex finish.
Gu Zhi Xin's
meng ding huang ya
Dry fruity aroma with a light yellow liquor and toasty, nutty, warming notes.
meng ding mao feng
Dry aroma of hops and white grape with sweet, pear-like liquor.