In October 2026, China's Ministry of Agriculture and Rural Affairs added the Xinhua Huangjing Cultivation System (新化黄精栽培系统) to its eighth list of China Nationally Important Agricultural Heritage Systems (China-NIAHS). The designation recognizes the way people in Xinhua County, Hunan, have grown and prepared Huangjing (Polygonatum rhizome) for more than a thousand years, as a living farming tradition worth protecting.
Xinhua is my hometown, and Huangjing has been part of everyday life there for as long as anyone can remember. Here is what the designation means, why Xinhua earned it, and what it tells you when you buy Huangjing.
Quick facts
- Designation: China Nationally Important Agricultural Heritage System (中国重要农业文化遗产), eighth batch
- Announced by: China's Ministry of Agriculture and Rural Affairs, October 2026
- System name: Xinhua Huangjing Cultivation System, Xinhua County, Hunan
- Main species: Polygonatum cyrtonema (多花黄精); Xinhua is one of its core native areas
- History: Huangjing cultivation in Xinhua is traced back more than a thousand years
- Scale today: about 136,000 mu (roughly 22,000 acres) planted, according to Hunan Daily
- Earlier recognition: protected geographical indication "Xinhua Huangjing" (2018); "Hometown of Chinese Huangjing" (China Society of Forestry, 2019)
What is a China Nationally Important Agricultural Heritage System?
China-NIAHS is a national program, run by the Ministry of Agriculture and Rural Affairs, that recognizes traditional farming systems: not just a crop, but the whole web of land, knowledge, techniques and culture that keeps it going. It is China's national counterpart to the UN Food and Agriculture Organization's Globally Important Agricultural Heritage Systems (GIAHS) program. Lists are announced in batches; the eighth batch, announced in October 2026, brought Hunan's total to 13 systems.
It is worth being precise: this is an agricultural heritage designation, which is different from China's intangible cultural heritage list for crafts and performing arts. It honors the farming system itself.
Why Xinhua Huangjing was recognized
A thousand years of growing it
Huangjing has been gathered and grown in Xinhua's mountains for centuries. Local records from the Ming dynasty already ranked it first among the county's herbs, and families still pass down how to grow, harvest and prepare it.
Forest farming, not monoculture
Much of Xinhua's Huangjing is grown under the forest canopy in a near-wild way, on the misty slopes of the Xuefeng Mountains, including Daxiong Mountain. Shade, humidity and acidic, mineral-rich soil suit Polygonatum cyrtonema, and growing it under trees keeps the hillsides forested.
Nine-steamed, nine-dried
Raw Huangjing is bitter and tingly, so Xinhua developed a slow process called jiu zheng jiu shai (九蒸九晒): the root is steamed and sun-dried nine times over several weeks until it turns glossy black and naturally sweet. This processing knowledge is part of what makes the system a heritage, not just a harvest.
Nine-steamed, nine-dried Huangjing and the amber tea it brews.
A whole local economy
Hunan Daily reports Huangjing as a major rural industry in Xinhua, with a combined output value of about 3.4 billion yuan, and local media describe it as a "golden industry" for rural revitalization.
What it means if you are buying Huangjing
- Origin matters. The heritage designation, the geographical indication and the "Hometown of Chinese Huangjing" title all point to the same place: Xinhua, Hunan. Look for a named origin.
- Processing matters. Good Huangjing should be properly nine-steamed: evenly dark, soft, and sweet with no bitterness or tingle.
- Nothing added. It should be root only, with no added sugar or honey.
To be clear, the designation recognizes Xinhua's farming system as a whole; it is not a certification of any single brand's product. Our Nine-Steamed Huangjing (RESTORE) comes from Daxiong Mountain in Xinhua and is made the traditional nine-steamed, nine-dried way. You can meet our producers here.
How to enjoy it
Steep about 5 g (usually 3–4 slices) in 600 ml of boiling water for about 10 minutes. The cup is amber, smooth and gently sweet, and naturally caffeine-free, so it works well in the evening. You can also simmer it into soups or eat the slices like dried fruit. For the full guide, read What Is Huangjing? A Guide to Polygonatum Root Tea. For a day-to-night pairing, try the Day & Night Duo.
Frequently asked questions
What heritage status does Xinhua Huangjing have?
In October 2026 the Xinhua Huangjing Cultivation System was named a China Nationally Important Agricultural Heritage System (eighth batch) by China's Ministry of Agriculture and Rural Affairs.
Is this the same as intangible cultural heritage?
No. China-NIAHS is an agricultural heritage program that recognizes traditional farming systems. Intangible cultural heritage is a separate list for crafts, performing arts and customs.
Why is Xinhua famous for Huangjing?
Xinhua is a core native area of Polygonatum cyrtonema, has grown Huangjing for over a thousand years, keeps the nine-steamed, nine-dried tradition alive, and holds a 2018 geographical indication and the 2019 title "Hometown of Chinese Huangjing."
Does Huangjing contain caffeine?
No. Huangjing is a root, not a tea leaf, so it is naturally caffeine-free.
Sources
- Hunan Daily (新湖南), October 13, 2026: Hunan adds four China Nationally Important Agricultural Heritage Systems, including the Xinhua Huangjing Cultivation System
- Hunan Daily (新湖南), August 17, 2026: Hunan Xinhua Huangjing Cultivation System
A note: Huangjing is a traditional food. If you are pregnant, nursing, or managing a health condition, check with your doctor before trying any new herbal food.
About the author: Lisa Liao grew up in Xinhua, Hunan, and now lives in the San Francisco Bay Area. She holds China's national Level 1 Tea Artist certification (国家一级茶艺师) and is the founder of ACHEA, a nonprofit that shares Chinese tea culture with communities in the US, and of ZorbTea.