At a glance
Ruicaokui is the green tea associated with Yashan and Langxi in Anhui. Its auspicious name and historical poetry are cultural context, not a medicinal herb ingredient or a promise of health effects.
| Detail | What to know |
|---|---|
| Chinese name | 瑞草魁 |
| Tea family | Green tea |
| Associated origin | Yashan / Langxi, Xuancheng, Anhui |
| Leaf form | Straight green-sword-like shoots with fine hairs |
Taste and appearance
The old table describes straight even sword-like shoots with hairs and tender-green colour. Clear green liquor accompanies high lasting or tender fragrance and mellow fresh brisk taste. Returning sweetness is a flavour description rather than evidence for a clinical effect.
The original liquor and infused-leaf photograph is withheld because identical pixels were assigned to another tea name. Its named identity could not be confirmed; the original file is preserved.
The cover is the original dry-leaf illustration. These images are not TeaPlain tasting samples or proof of origin, grade, age, authenticity or image rights clearance.
Grade characteristics
This preserves the earlier Chinese edition’s sensory comparison. It is not a complete verified current standard table and does not grade your packet. Plant material, growing area, processing and grade are separate details. Decorative star rankings are omitted.
On a small screen, scroll the table sideways to compare the grades.
| Feature | Extra grade | Grade 1 | Grade 2 |
|---|---|---|---|
| Dry-leaf shape | Straight, hairy, even, green-sword-like | Straight, visible hairs, even, green-sword-like | Straight, subdued hairs, fairly even, green-sword-like |
| Dry-leaf colour | Tender green with jade-green depth | Tender green with jade-green depth | Tender green |
| Liquor | Tender green, clear, fresh and bright | Tender green, clear and bright | Tender green and bright |
| Aroma | High and lasting | Tender fragrance, long | Clean, fairly lasting |
| Taste | Mellow and brisk, returning sweetness | Fresh, mellow and pleasant | Fresh, mellow and full |
| Infused leaves | Tender yellow, even, bright and lively | Tender yellow and bright | Fairly tender and even, yellow-green and bright |
The reviewed regional requirements include Grade 3 in addition to the three inherited columns. Those missing sensory/price cells are not invented; this remains a partial comparison.
Names and origin
Reviewed Yashan Ruicaokui requirements name seven Langxi towns/townships in that document, with Yashan Hengwen material and selected clones. A separate heritage account supports the local Yashan practice. The earlier Yashan-tea name is retained with this local context, not as an exact label for every tea from any similarly named mountain. Old administrative labels are not a newly verified current census or best-site map; ancient poetic naming does not prove unchanged modern production.
Everyday benefits
Brewed without added sugar, this is an ordinary tea drink that can be an alternative to sweetened drinks and contribute to fluid intake. It contains caffeine. These everyday properties do not establish that this named tea treats disease, lowers blood sugar or improves sleep. No TeaPlain clinical or brewing test is claimed here.
Who may enjoy this tea
It may suit someone exploring Ruicaokui through its described form and flavour. Start with a traceable small packet and its complete brewing directions, without a health or ranking promise.
When to take care
- Caffeine sensitivity or sleep problems: consider your total intake and timing if tea affects your sleep. A pale infusion is not a caffeine-free claim.
- Pregnancy, breastfeeding or medicines: ask a clinician or pharmacist about your actual product, caffeine intake and relevant medicine instructions.
- Iron supplements: follow the medicine’s instructions about separating tea from the dose. Do not use tea as treatment for anaemia.
These are product and individual considerations, not a blanket ban based on traditional “hot” or “cold” labels, age, sex or a constitution category.
How to brew
Original prose: heat-safe glass
The earlier method uses a heat-safe glass, 1:50 tea-to-water ratio and 85–90°C / 185–194°F water. It says to refill when about one-third of the liquid remains, and describes roughly three infusions/refills. It supplies no first steeping time. Keep the retained illustration’s method separate below.
| Detail | Original prose with an explicit ratio example |
|---|---|
| Tea | 3 g Ruicaokui as an editorial arithmetic example |
| Actual water | 150 mL / about 5.1 US fl oz, measured water; 3 g at 1:50 |
| Vessel | Heat-safe glass with room for the leaves and actual water |
| Water temperature | 85–90°C / 185–194°F |
| First drinking infusion | No first steeping time recorded in the prose; follow a complete packet method |
| Refill | At about one-third liquid remaining; refilling is different from a full fresh measured batch |
These inherited directions and explicit ratio examples are awaiting hands-on testing. Nominal vessel capacity and a drawn fill fraction do not measure actual water. Three repeat cups is not a guarantee of equal strength. If leaves remain in the glass, extraction continues; transfer or strain if the cup becomes too strong. Let the drink cool enough to sip.
Read the original illustration separately
The original graphic warms a heat-safe glass, then uses 3 g, 85°C / 185°F and 1:50, implying 150 mL actual water by arithmetic. Add water to one-third, gently swirl, fill to seven-tenths and wait 2–3 minutes. Drink or serve, and refill at about one-third remaining; roughly three infusions are described. Vessel capacity and a separate tea rinse are not specified. The fill fraction does not independently measure actual water.
For ordinary teaware options, see brew without a gaiwan. Keep each complete method together instead of selecting temperature, dose and time from different preparations.
Adjust your cup
| What you notice | One change to try |
|---|---|
| Too strong, bitter or drying | Separate the liquid from the leaves; shorten contact time or use less tea next time |
| Weak or watery | Keep the measured water fixed and try a longer infusion before changing the leaf dose |
| Later infusions become stronger | Check whether liquid was left sitting with the leaves |
| Different from a flavour description | Compare the actual product and method; a description is not a promise for every cup |
Change one variable at a time. For a fuller sequence, see fix a disappointing first cup.
How to buy
Check the growing source, maker, harvest, ingredients and any claimed mark authorisation. A poetic name, inherited photograph or aroma comparison does not certify a packet.
See buy your first Chinese tea for packet comparisons.
China price reference
Undated figures retained from the Chinese edition, in Chinese yuan (CNY). No original brand, batch, harvest or quotation date was recorded. These are not verified current retail quotes, a market average or manufacturer-suggested retail prices.
| Chinese-edition tier | CNY per 500 g (one jin) | Equivalent CNY per 100 g |
|---|---|---|
| Extra grade | 450 | 90 |
| Grade 1 | 300 | 60 |
| Grade 2 | 230 | 46 |
Per 100 g is an arithmetic conversion, not a quoted packet. Do not infer a missing sensory or price tier. Compare actual growing area, style, harvest, roast, weight and channel. A currency conversion does not make a UK or US retail offer comparable to a China historical figure.
How to store
Original storage method
The original method places green tea in a closed foil pouch, gently removes excess air, then puts the pouch inside a lidded iron or tin container upright for refrigerated storage, protected from light, moisture and smells. Check that a paper pouch is actually lined and moisture resistant; plain paper alone is not an airtight moisture barrier.
Its general reference was 12 months, with storage below 10°C / 50°F and below 50% relative humidity. It also described a cool, shaded room-temperature option for tea expected to be finished within two months. These are inherited conditions, not a verified expiry or a remaining-life prediction for an opened packet. Follow the actual maker’s label, package and specified conditions first.
In a UK or US kitchen
If following a product’s cold-storage directions, keep the pack sealed against fridge moisture and food smells, and let it warm while still sealed before opening. Keep a working portion away from the hob or stove, dishwasher steam, sunlight and spices; reseal after use. Do not apply a refrigerator recipe to another tea automatically. See storing an opened packet for handling.
The original green-tea handling note keeps a separate one-to-two-week working portion to avoid repeatedly warming and opening the bulk cold pack. Portion in dry conditions and seal each pack.
Origin, processing and history
The retained illustration labels picking, heat fixing, strand working and baking. Reviewed requirements also describe spreading and different shaping/drying handling by material tier. The map is simplified, not a claim that those omitted stages never occur. The separate heritage account describes hand techniques, not all modern packets being wholly handmade. Historic Yashan poetry is not a verified ancient factory specification.
Common questions
Is the old three-grade table the complete Ruicaokui standard?
No. The reviewed regional requirements also describe Grade 3. The earlier Extra/1/2 comparison is preserved, but a missing grade or price is not invented or treated as an all-producer rule.
Can I move one number from this recipe into a different vessel?
Keep leaf form, measured dose and actual water, temperature, timing and separation together. Nominal capacity or a fill fraction is not a measured ratio.
Compare Jingting Lvxue, or browse the green tea overview.
Editorial notes and updates
Updated 16 October 2026. Valid original descriptions, sensory comparisons, prose and image methods, storage handling, China price figures and usable pictures are retained with their scope. Doubtful medical, ranking and exact historical claims are revised or omitted. Current full grade clauses and historical prices are not certified. Original Chinese-labelled graphics have English reading notes; no TeaPlain tasting or brewing test is claimed. Internal research and image audits record the decisions.