From Wild Hillsides to a Botanical Industry
In the hills of southern China, the Nanzhu plant was once largely overlooked.
Locals recognized it only as a small sour-tasting shrub, without imagining its broader potential.
That began to change when someone chose to see it differently.
The Beginning of an Industry
Li Peihuan, originally from Nanjing, encountered Nanzhu leaves by chance.
After experiencing its effects firsthand, he began exploring the plant in depth and saw an opportunity to build something long-term.
He moved to Huangni Village in Yaodu Town, Anhui, and started cultivating Wufan trees on previously unused land.
At first, the idea was met with skepticism.
Turning a wild plant into a large-scale agricultural and industrial project was something few had considered.
But for Li, the vision was clear:
- Create sustainable income for local communities
- Provide long-term employment, especially for older workers
- Transform traditional plant resources into a modern industry
A Plant with Over 1,500 Years of History
Nanzhu leaves have been used in China for more than 1,500 years.
Traditionally, the leaves were boiled to extract a liquid,
which was then used to soak glutinous rice.
This process naturally colored the rice into what is known as “Wufan.”
Beyond its appearance, this practice reflected a traditional approach to nourishment through everyday food.
From Trial to Technique
Nanzhu cultivation presents significant challenges.
The plant is known for being difficult to propagate and root.
After five years of continuous experimentation,
the team successfully increased both germination and survival rates to over 85%.
Plantation size expanded steadily,
growing from 200 acres to over 1,000 acres.
This transformation represents not just agricultural growth,
but the result of accumulated knowledge and persistence.
From Traditional Food to Modern Products
Wufan rice appears black on the surface,
but reveals a natural deep blue-green hue within—
a result of plant-based pigmentation.
As the industry developed,
applications of Nanzhu extended beyond traditional food
into a wider range of products, including beverages.
With support from local authorities,
unused facilities were converted into food processing centers,
and official production certification was obtained.
This enabled Wufan-related products
to move toward standardized and scalable production.
A Continuing Connection Between Plant and Life
The journey of Nanzhu—from a wild plant to a cultivated industry—
represents more than economic potential.
It reflects a broader movement:
bringing traditional plant knowledge back into modern life.
Wufan Botanical Infusion Tea is one of the simplest expressions of this shift—
transforming a leaf once used in food
into something that fits seamlessly into daily routines today.
