Indigenous Food Biodiversity and Food Security in the Tea-Forest Ecosystem of the Blang People in Jingmai Mountain, China

Background Indigenous food systems are central to Indigenous health and support sustainable, resilient, and equitable food systems, yet those within tea forest ecosystems remain unexamined, particularly in relation to food security. Methods From 2021 to 2024, six fieldwork rounds were conducted with the Blang people of Jingmai Mountain. Using participant observation, semi-structured interviews, and focus groups, we documented food biodiversity, medicinal functions, spiritual meanings, cooking practices, and factors shaping utilization and food security. Results We recorded 192 traditional ingredients, 92.71% plant-based, and 20 medicinal functions mainly for stomach health, detoxification, and clearing internal heat. High biodiversity indicates strong potential to support dietary diversity, micronutrient adequacy, and nutrition-related food security. Ritual use involved 147 ingredients. The study identified 20 cooking methods, with pounding most common. Utilization was influenced by tea-economy expansion, tourism, policy constraints, shifting knowledge transmission, climate change, and inter-Indigenous interactions. Conclusion This study provides the first systematic account of Indigenous food systems in tea-forest ecosystems. While findings align with global literature on biodiversity and traditional practices, rapid tea-driven economic change may weaken food access, dietary diversity, food sovereignty, and knowledge use. Ritual practices and inter-Indigenous exchanges emerge as key strengths, highlighting the need for policy and community-based efforts to sustain Indigenous food systems.