Bai Zhushan Tea白竹山茶 is a specialty product from Shuangbai County, Chuxiong Yi Autonomous Prefecture, Yunnan Province, and is a national agricultural product geographical indication. The tea is grown in a low-latitude, high-altitude mountainous area with a typical northern subtropical continental monsoon climate, characterized by distinct topographical climate features. The annual minimum rainfall is 900 mm, the maximum is 1,100 mm, and the average annual rainfall is 1,000 mm, which is suitable for tea tree cultivation. Bai Zhushan tea features tea bushes averaging 0.8-1 meter in height, with a canopy spread of 1.5-2 meters, either horizontal or arc-shaped. The finished tea has tight, uniform strips with tender stems and a slightly gray-green luster. The brewed tea has a clear and high fragrance, rich flavor, bright yellow-green liquor, and tender yellow-green and even leaves.

On April 15, 2013, the former Ministry of Agriculture of the People’s Republic of China officially approved the geographical indication registration protection for “Bai Zhushan Tea.”

Product Characteristics

Quality Characteristics:

• Bai Zhushan tea bushes average 0.8-1 meter in height with a canopy of 1.5-2 meters, spreading horizontally or in an arc shape. The tea leaves are tight, uniform, with tender stems, and have a slightly gray-green luster. The brewed tea has a clear and high aroma, rich flavor, bright yellow-green liquor, and tender yellow-green, even leaves.

Nutritional Value:

• Bai Zhushan tea contains ≥20.0% polyphenols, ≥2.5% caffeine, ≥3.1% free amino acids, and ≥1.5% theanine.

Production Area Environment:

• Geology and Topography: Bai Zhushan tea is primarily grown in the Bai Zhushan area, characterized by high mountains and deep valleys. The terrain is lower in the northeast and higher in the southwest, with the lowest altitude at 1,800 meters and the highest at 2,350 meters. Tea cultivation is at altitudes of ≥2,000 meters on slopes ≥25°. The soil types include humus soil, purple soil, and yellow soil, with a pH value between 4.5 and 6.0, showing slight acidity. The planting area is mountainous with over 88% forest coverage in the surrounding area.
• Hydrology: The primary rivers in the Bai Zhushan tea planting area are the Hongli River, Jiuganqing River, and Gumu River, all of which flow south into the Lüzhi River, part of the Honghe River system. The area is surrounded by lush green mountains and waters, with numerous springs in the forest providing abundant irrigation water resources.
• Climate: Bai Zhushan tea is grown in a low-latitude, high-altitude mountainous area with a typical northern subtropical continental monsoon climate, featuring distinct topographical climate characteristics. The annual minimum rainfall is 900 mm, the maximum is 1,100 mm, and the average is 1,000 mm. The annual minimum temperature is 3.5°C, the maximum is 26.7°C, and the average annual temperature is 15.2°C, with a significant diurnal temperature range. The annual average humidity is 65%, with high air moisture and ≥120 foggy days per year. The annual average sunshine hours are 3,255, with a frost-free period of around 270 days.

Historical Background

Shuangbai County has a long history of tea production. According to the “Chronicles of Moca County” from the Republic of China period, “There are many places suitable for tea cultivation, such as the Cang Mountain outside the city, the Laohei Mountain in Tuodian, and the foot of Tufeng Mountain and Baizhu Mountain in Yulong, as well as various places around Wushang and Falao, which are highly suitable for tea cultivation.”

In 1942, the people of Falao introduced Yunnan large-leaf tea varieties from Jingdong County and successfully cultivated them on Bai Zhushan in Falao Town. According to the “Shuangbai County Chronicle,” “During the Ming and Qing Dynasties, tea trees were sparsely planted in the E Jia area. In the early years of the People’s Republic, various levels of government actively advocated and supported the development of tea production.”

In 1958, the Falao Commune mobilized a group of young people to develop tea cultivation on Bai Zhushan, promoting the production and development of Bai Zhushan tea.

In March 1999, Bai Zhushan tea’s “Bi Luo Chun” and “Bai Zhu Yin Hao” were included in the “Yunnan Famous Tea Panorama.”

In April 2000, the Bai Zhushan tea production area in Falao Town was named “Hometown of Chinese Folk Art” by the Ministry of Culture, achieving an organic integration of local specialty products and cultural development.

Production Situation

In 2013, the total planting area of Bai Zhushan tea was 667 hectares, with an annual output of 500 tons.

Product Honors

• In November 1995, Bai Zhushan tea’s “Yunwu Longzhao” won a silver medal at the China Kunming Science and Technology Achievements and New Technology and Products Exhibition, jointly organized by the National Science and Technology Commission, the Chinese Academy of Sciences, and the Yunnan Provincial Government.
• In June 2002, at the second Yunnan Tea Trade Fair, “Bi Luo Chun” won the gold award, and “Bai Zhu Yin Hao” and “Yun Wu Tea” received silver awards.
• From 2000 to 2002, “Bai Zhu Yin Hao” and “Bi Luo Chun” both won the gold award at the “Yun Tea Cup” competition for three consecutive years and were recognized as Yunnan famous teas.
• In 2005, the “Bai Zhushan” brand was awarded as an excellent well-known brand by the Ministry of Agriculture and the China Consumers Association.
• In January 2008, Bai Zhushan “Yun Wu Tea” was recognized as a Chinese famous and high-quality product by the China Famous and High-Quality Products Promotion Center.
• On April 15, 2013, the former Ministry of Agriculture of the People’s Republic of China officially approved the geographical indication registration protection for “Bai Zhushan Tea.”

Geographical Indication

Regional Protection Scope:
The geographical indication protection for Bai Zhushan tea covers the area within Falao Town, Shuangbai County, Chuxiong Prefecture. The production area includes 13 administrative villages: Falao, Lanni, Shitou, Pusi, Liu Jie, Shuangba, Zhe Ke Shao, Mai Di, Yulong, Fa Dian, Gu Mu, Hong Li, and Zhe Ju. The geographical coordinates are 101°44′00″-101°50′00″ E and 24°26′00″-24°40′00″ N.

Mayu Tea绿春玛玉茶 is produced at the Mayu Tea Plantation in Lvchun County, Honghe Prefecture, Yunnan Province. It is one of the newly developed high-quality teas in Yunnan Province, originating from Niuhong Tea Plantation in Lvchun County, Honghe Prefecture. The plantation is located at an altitude of 1500 meters, surrounded by ancient trees and shrouded in mist. The area experiences around 90 foggy days annually, with a relative humidity of 80%. The climate is mild, with an average annual temperature of 16°C and an effective accumulated temperature of 5470°C. The soil is fertile and rich in humus, providing excellent conditions for tea growth. The tea gardens are located at the foot of the Huanglian Mountains, at an altitude of 1100-1300 meters. The Mayu River, which flows continuously in front of the plantation, gives the tea its name. Currently, Mayu Tea is made using a roasted green tea process. Regularly brewing Mayu Tea does not result in tea stains on tea utensils. In 1980 and 1981, it was recognized as one of the top-quality teas in Yunnan Province.

Biological Characteristics

Mayu Tea (C. sinensis var. pubilimba cv. Mayucha), also known as Ant Tea, is a sexual variant. It is a small tree type, large-leaved, mid-season variety, and diploid.

• Origin and Distribution: Originally from Mayu Village, Qima Township, Lvchun County, Yunnan Province, it is mainly distributed in this county. It is also cultivated in other tea-producing counties in Honghe Prefecture, Yunnan.
• Characteristics: The tree has an upright or spreading posture, a prominent main trunk, dense branches, and many hairy young shoots. The leaves are large, long-elliptical or lanceolate, light green, folded inward, with a raised leaf surface, slightly wavy leaf edges, pointed tips, shallow coarse teeth, and a soft texture. The veins number between 10 to 19 pairs. The buds and leaves are light green, with many hairs. A hundred buds with three leaves weigh 167.0g. The flowers have a diameter of 4.2-6.1cm, with 6-8 petals, a hairy ovary, and a flower column that splits into 3(4) parts. The fruit diameter is 3.0-3.5cm, with brown seeds about 2.0cm in diameter.
• Properties: Mayu Tea exhibits strong bud and leaf growth, maintains tenderness, and has five growth cycles per year. The spring tea harvest starts in early March, with peak one-bud-three-leaf harvesting in late March. It has high yield, over 20% higher than local varieties. Spring tea with one bud and two leaves contains approximately 2.5% amino acids, 33.3% tea polyphenols, 23.1% total catechins, and 4.7% caffeine. It is suitable for making black and green tea, with superior quality when made into Mayu Tea. It has weak cold resistance and weak resistance to coffee red spider mites. It has strong fruit-bearing ability.
• Suitable Growing Areas: Southern tea regions of Yunnan.
• Cultivation Tips: Dig deep planting trenches, apply sufficient base fertilizer, and use double-row planting with around 3000 plants per 667 square meters. Conduct multiple rounds of low-position shaping pruning. Take precautions against frost damage.

Tea Classification

Mayu Tea is divided into two grades based on raw material quality and production process: Premium Grade and Regular Grade.

• Premium Mayu Tea is made from robust, newly sprouted one-bud-one-leaf fresh Mayu tea, processed through fixation, initial rolling, initial drying, re-rolling, roasting, and picking.
• Regular Mayu Tea is made from one-bud-two-to-three-leaf Mayu tea, processed using Yunnan large-leaf roasted green tea techniques.

Mayu Tea has evolved from a single product into a series, including Mayu Silver Needle, Mayu Tea, Dream of Spring, Qianlixiang, Qiyeshen, Roasted Green Tea, Green Tea, and Cloud and Mist Tea. Among them, Mayu Tea has been recognized as a top-quality tea in Yunnan Province for three consecutive years, and Mayu Silver Needle was designated as a product for the first Kunming Trade Fair.

Harvesting Process

Mayu Tea is meticulously picked with a standard of one bud and one leaf. Fresh leaves are carefully sorted to remove diseased, deformed, or foreign leaves and impurities. The leaves are then spread on bamboo trays in a cool place to evaporate some moisture and remove the grassy smell before frying. The main frying processes include fixation, rolling, frying two greens, frying three greens, and lifting hairs in five steps. The flexibility in frying techniques and temperature control are key to achieving the aesthetically pleasing appearance and superior quality of Mayu Tea.

Quality Characteristics

Mayu Tea is made from selected local Mayu tea cultivars, known for their heavy buds, thick, soft leaves, and abundant hairs, providing a solid foundation for the formation of its quality. The finished product has plump and heavy strips, a dark green and oily color, with prominent silvery hairs. The tea soup is clear and bright, with a lasting fragrance, fresh and refreshing taste, and a honey-like aroma. The tea leaves are tender, even, and bright. Regular brewing of Mayu Tea does not result in tea stains on the cup walls, earning it the reputation of “non-staining Green Spring Mayu Tea,” standing out among famous teas.

Process Characteristics

The quality characteristics of Mayu Tea include tightly rolled and heavy strips, prominent white hairs, lasting fragrance, fresh and thick taste with a honey-like aroma, clear yellow-green soup color, and tender yellow, even, and bright leaves. Interestingly, regular brewing of Mayu Tea does not stain the cup walls, hence the name “non-staining Green Spring Mayu Tea.” The unique natural conditions of Green Spring bestow Mayu Tea with natural plant nutrients. Mayu Tea has strong strips, dark green and oily color, silvery hairs, long-lasting brewing ability, jade-like soup color, clear and fragrant taste, and a lingering aftertaste. It contains proteins, amino acids, alkaloids, organic acids, polyphenols, sugars, fats, and other beneficial components. It has effects such as relieving irritation, quenching thirst, brightening eyes, warming the stomach, refreshing the mind, aiding digestion, dispersing cold, and detoxifying, making it highly beneficial to the human body.

Development Process

Mayu Tea is divided into Premium Grade and Regular Grade based on raw material quality and production process. Premium Mayu Tea is made from robust, newly sprouted one-bud-one-leaf fresh Mayu tea, processed through fixation, initial rolling, initial drying, re-rolling, roasting, and picking. Regular Mayu Tea is made from one-bud-two-to-three-leaf Mayu tea, processed using Yunnan large-leaf roasted green tea techniques.

Mayu Tea has evolved from a single product into a series, including Mayu Silver Needle, Honghe Mayu Tea, Dream of Spring, Qianlixiang, Qiyeshen, Roasted Green Tea, Green Tea, and Cloud and Mist Tea. Among them, Mayu Tea has been recognized as a top-quality tea in Yunnan Province for three consecutive years, and Green Spring Mayu Silver Needle was designated as a product for the first Kunming Trade Fair.

In recent years, the popularity of Green Spring Mayu Tea as a tourism specialty has been increasing. The Red River Mayu Tea plantation in Lvchun County, the main production area of Mayu Tea, has focused on improving product quality by enhancing tea garden management and developing new products. This has allowed Mayu Tea to maintain a strong competitive position in the market. The cultivation of Red River Mayu Tea has expanded from scattered plantings in fields to large-scale cultivation. Currently, the county tea company owns over 4400 acres of tea gardens, producing nearly 130,000 kilograms of Mayu Tea annually. The products are sold within and outside Yunnan Province, and exported to countries and regions such as Morocco, Pakistan, and Russia.

Brewing Methods

1. Tea-to-Water Ratio: The ratio of tea to water used during brewing is known as the tea-to-water ratio. Different ratios affect the aroma and taste of the tea. Studies show that when the tea-to-water ratio is 1:7, 1:18, 1:35, and 1:70, the water extractable substances are 23%, 28%, 31%, and 34% of the dry tea, respectively. This indicates that with a fixed water temperature and brewing time, a smaller tea-to-water ratio results in a greater absolute amount of extractable substances. However, if the ratio is too small, although more of the tea’s components are dissolved, the tea concentration is lower due to the larger amount of water, leading to a weaker taste and aroma.
2. Water Temperature: The temperature of the water is a crucial factor affecting the solubility of tea’s water-soluble substances and the evaporation of aroma compounds. If the water temperature is too low, the flavor components of the tea do not fully dissolve, and the aroma compounds are not fully released. On the other hand, if the water temperature is too high, especially when brewing delicate tea leaves for an extended period, it can cause the tea to become discolored and lose its fresh aroma. Additionally, if the water is boiled for too long, it loses dissolved oxygen, diminishing its stimulating properties and affecting the tea’s fresh flavor. Scientific studies have shown that for a tea-to-water ratio of 1:50 and a brewing time of 5 minutes, the extraction rates of polyphenols and caffeine vary with water temperature. At temperatures above 87.7°C, the extraction rates are 57% for polyphenols and over 87% for caffeine. At 65.5°C, these rates are 33% and over 57%, respectively. Different tea types have different requirements for water temperature based on their tenderness and chemical composition. For fine green teas, a temperature of 85-90°C is ideal. In colder climates, where the tea ware cools the water significantly, boiling water should be used.
3. Brewing Time: Given a fixed tea-to-water ratio and water temperature, the amount of flavor components extracted increases with longer brewing times. Therefore, brewing time is closely related to the color and taste of the tea. For example, with a tea-to-water ratio of 1:50, brewing with boiling water for 1 minute results in extraction rates of 38% for polyphenols and 28% for caffeine, with a polyphenol-to-caffeine ratio of 3.3, resulting in a light taste. Brewing for 5 minutes yields extraction rates of 88% for polyphenols and 57% for caffeine, with a ratio of 2.9, providing a balanced taste. Brewing for 10 minutes results in 96% and 92% extraction rates, respectively, with a ratio of 4.4, resulting in a strong, astringent taste. Therefore, a 5-minute brewing time is recommended. For subsequent infusions, extend the brewing time to 1.5, 2, and 2.5 minutes, respectively. This method prevents the tea from becoming weak in flavor after multiple infusions. For compressed tea, it is generally brewed using a simmering method, with a recommended boiling time of 10-15 minutes to fully extract the tea’s flavor components and achieve a higher concentration of tea liquor.

History of Tea

The cultivation of Ma Yu tea has a history of over 400 years, but wild tea trees have existed at the foot of Huanglian Mountain for much longer. Among the thousands of wild tea trees discovered, the most representative is a large tea tree with a trunk diameter of 84 cm and a height of over 10 meters, located near Ma Yu Village. This tree is over 1,700 years old and is considered one of the rare “tea tree kings.”

Over 400 years ago, Ma Yu tea was processed using wooden steamers and bamboo tubes, then dried by fire, a method similar to bamboo tube tea. It became popular in the regions of Mojiang, Simao, and Pu’er, and was well-received by consumers.

Today, Ma Yu tea is made using a roasting method.

Tea Area Environment

Ma Yu tea is produced in Ma Yu Village, Hani Mountain Village, Qima Ba Township, Luxi Hani Autonomous County, in southern Yunnan. This village is located in the core area of the Huanglian Mountain Provincial Subtropical Evergreen Broad-Leaved Forest Nature Reserve in Honghe Prefecture. Surrounded by mountains, the village is shaded by ancient trees, lush and verdant, with mist drifting through the mountain valleys. Two small rivers flow down from the dense forest, circling the village and merging in the south to join the Zhaluo River. Huanglian Mountain, with an altitude of 2,200 meters, acts as a natural green barrier, blocking cold northern winds. This creates a unique microclimate with no frost and cold winters in the east, and mild summers without intense heat. The temperature range is significant, with a maximum of 26.3°C and a minimum of 10°C, averaging 17°C annually. The relative humidity is 84%, with an annual rainfall of 2,600 mm. The natural vegetation is good, the soil has an organic matter content of 2% to 3.6%, and the pH value is about 5 to 5.5. The excellent ecological environment is ideal for tea tree growth.

The Huanglian Mountain Nature Reserve is home to many wild tea tree populations, which have been growing for over 1,000 years. These trees are towering, with the largest having a trunk diameter of 84 cm and an age of over 1,700 years. Their regenerated branches are strong and erect, with lush green leaves, indicating vitality. The regenerated tea trees reach 15 meters in height and have a trunk diameter of 18 cm.

The Ma Yu tea plantations are located at an altitude of 1,500 meters on the high mountains. The area features ancient trees, misty conditions, and around 90 foggy days per year, with a relative humidity of 80%. The climate is mild, with an average annual temperature of 16°C and an effective accumulated temperature of 5,470°C. The soil is fertile, rich in humus, and highly conducive to tea tree growth. The tea gardens are situated at an altitude of 1,100 to 1,300 meters. The Ma Yu River flows continuously in front of the gardens, which is how Ma Yu tea got its name.

Awards

• In 1980 and 1981, Ma Yu tea was recognized as one of the provincial famous teas.
• At the 1993 China Kunming Export Commodity Fair, it was designated as the only tea product.
• In 1994, it received the National Public Credibility Superior Food Award.
• In 1999, at the first “Yun Tea Cup” Yunnan Famous Tea Competition, Ma Yu tea won the title of famous tea, and the Bi Yu Chun tea made from Ma Yu tea tree varieties was awarded as a high-quality tea in Yunnan Province.

Introduction to Laomudeng Tea

Laomudeng Tea（老姆登茶） is a specialty product from Fugong County in the Nujiang Lisu Autonomous Prefecture, Yunnan Province, and is recognized as a National Geographical Indication product of China. The core cultivation area of Laomudeng Tea is located at an altitude of around 1,800 meters, reaching up to 2,400 meters in some areas. The high altitude, significant temperature difference between day and night, constant mist, and the nourishment from the snowmelt of the Biluo Snow Mountain create the ideal environment for growing tea. This unique environment imparts Laomudeng Tea with the rich, enduring qualities of traditional Yunnan teas, the fresh taste of green tea, and the sweet, lingering flavor of black tea.

Natural Ecological Environment

Laomudeng Tea is grown along the banks of the Nujiang River. The area is characterized by high altitudes, lush forests, misty mountains, and clear waters. Surrounded by the Biluo Snow Mountain and nourished by the rushing waters of the Nujiang River, the region enjoys abundant rainfall, fresh air, and a unique climate that is ideal for tea cultivation. These conditions give Laomudeng Tea its distinctive flavor and aroma, characterized by a refined, rich fragrance, clear and bright liquor, and a mellow, sweet aftertaste.

Product Description

Laomudeng Tea is visually appealing, with tightly rolled leaves, abundant white tips, and a uniform, clean appearance. The leaves are tender and well-formed, with a bright, uniform green color and a glossy sheen. The tea has a strong, rich aroma.

Ecological Environment

The tea-growing region is intersected by major rivers such as the Nujiang, Lancang, and Dulong Rivers, with altitudes ranging from 738 meters to 5,128 meters. Suitable planting altitudes range from 1,100 to 2,300 meters. The soil types include red and yellow soils with a pH of 4.5 to 6.5. The region features subtropical mountain monsoon climates, with a forest coverage rate of 75.31%. Rainfall is concentrated between June and September, with mild winters, cool summers, and distinct seasonal changes. The area experiences high humidity, with an annual average temperature of 13.8°C to 15.8°C, more than 300 frost-free days, 1,322.7 to 1,626.7 hours of sunlight, and an average annual precipitation of 1,360 mm.

Geographical Scope

The production area of Laomudeng Tea covers 20 towns and 171 administrative villages across the counties of Fugong, Lushui, Gongshan, and Lanping in Nujiang Lisu Autonomous Prefecture, Yunnan Province. Key areas include seven towns in Fugong County, nine towns in Lushui City, two towns in Gongshan County, and two towns in Lanping County. The tea-growing area covers 1,800 hectares, with an annual production of 810 tons of dried raw tea.

Quality Characteristics

1. External Sensory Features

Laomudeng Tea is visually attractive, with tightly rolled, dense leaves that are uniformly clean and free from impurities. The leaves are tender, with abundant white tips, a bright green color, and a glossy finish. The tea has a strong and rich aroma.

2. Internal Quality Features

The tea is characterized by a fresh aroma, a rich, mellow taste, and a sweet aftertaste. It is known for its strong astringency, tender and uniform leaves, and bright, clear yellow-green liquor. Testing shows that Laomudeng Green Tea contains at least 18% polyphenols, 46% water-soluble extracts, 1.80% caffeine, and 1.40% free amino acids, with a moisture content of 7% or less. The tea is rich in beneficial substances.

3. Quality and Safety Standards

The environmental standards for the production area of Laomudeng Tea follow the “NY5010-2016 Standards for Pollution-Free Food Production Areas.” The product quality adheres to the “GB/T14456.2-2018 Green Tea Part 2: Large-Leaf Green Tea” standards.

Packaging and Labeling Regulations

The use of geographical indication labels must comply with the “Regulations on the Use of Agricultural Product Geographical Indications.” A system combining public labels with the regional product name is implemented. Producers within the protected geographical area must apply to the holder of the registration certificate to use the geographical indication on their products or packaging, and they must follow the relevant production and labeling regulations. The labeling method combines the product name with the public geographical indication label.

Yuanyang Yunwu Tea元阳云雾茶 is a specialty tea produced in Yuanyang County, part of the Honghe Hani and Yi Autonomous Prefecture in Yunnan, China. The tea derives its name from the Yuanyang Terraces, which are enveloped in mist throughout the year, creating the ideal conditions for tea cultivation.

Unique Growing Environment

Yuanyang is located in the Ailao Mountain range, known for its steep terrain with high peaks and deep valleys. The area features terraced fields that are lush and green, wrapping around the mountain slopes. In regions above 1,300 meters, the mist is prevalent, with an annual mist period lasting up to 180 days and only 1.5 days of frost. The temperature variation is minimal throughout the year, with an average temperature of around 16.4°C, annual rainfall of 1,403 mm, approximately 1,770 hours of sunshine, and an average relative humidity of 84.3%. The soil is also fertile, making it an ideal environment for the growth of tea trees.

Production Process

Yuanyang Yunwu Tea is carefully crafted through meticulous processes, including fixation, rolling, and pan-firing. The tea leaves are uniform, straight, and dense, with a silver-gray hue and evenly distributed tips. The brewed tea is bright green, with a mellow and fragrant aroma, and a rich, sweet aftertaste. It is known for its beneficial effects, such as quenching thirst, aiding digestion, promoting urination, and improving eyesight and mental clarity.

Distinct Characteristics and Flavor

Yuanyang Yunwu Tea has unique characteristics and flavor. The tea leaves are a vibrant green, and the tea liquor is clear and bright. The taste is fresh and sweet, with subtle floral and fruity notes. This tea is not only known for its delightful flavor but also for its health benefits, including antioxidant properties, aiding digestion, and clearing heat and thirst. It is also believed to help lower blood pressure, reduce blood lipids, and aid in weight loss.

Recognition and Market Presence

Yuanyang Yunwu Tea is widely recognized as a high-quality tea, holding a significant market share in both domestic and international tea markets. Additionally, it has become a key feature of Yuanyang tourism, attracting numerous visitors who come to experience the unique flavor and health benefits of this distinctive tea.

Snow Tea雪茶 Lichen-based Plant from the Geotrichaceae Family is a plant from the Geotrichaceae family, typically growing 3-7 cm tall. The lichen body is thin and branched, usually white or grayish-white, sometimes with sparse branches. It tapers to a pointed end, often straight or slightly curved, resembling a hollow grass shoot. The plant is covered with sori and soredia on the sides.

Snow White Tea, also known as Earth Tea or Taibai Tea, is named after its resemblance to white chrysanthemum petals and its snow-white appearance, earning it the name Lijiang Snow Tea. It grows in the mossy plant zone of the snowy mountains above 4,000 meters in altitude on Jade Dragon Snow Mountain in Lijiang. Snow White Tea is a naturally wild plant that cannot be artificially cultivated. Historically, Snow White Tea was also referred to as “Snow Tea.” It was once produced in Tiger Hill, Suzhou. The “Kuaixuetang Records” mention, “The tea leaves from this mountain are slightly black and not very vibrant. When brewed, the tea’s color is white like jade, and it emits a cold, yellow fragrance. People in the Song Dynasty called it Snow White Tea. If it’s slightly green, it is considered Tianchi tea.”

In the “Supplement to Compendium of Materia Medica,” it is recorded: “Snow tea is not actually a type of tea; it is a naturally occurring herb. The locals harvest it, roast it, and use it as a tea substitute. When brewed, it warms the stomach, and its flavor is both bitter and aromatic.” Snow White Tea is harvested from snowy mountains above 4,000 meters in altitude. It has a fresh aroma with a slight bitterness and contains many beneficial components. It can be brewed alone with hot water or mixed with other teas.

Snow White Tea primarily grows in snowy mountain regions above 4,000 meters, and its quantity is quite scarce. It begins to sprout when it snows, and as the snow covers it, tender leaves emerge, which become Snow White Tea. It is considered an excellent choice for both home use and travel.

Morphological Characteristics

Snow White Tea, also known as Earth Tea or Taibai Tea (as referenced in “Shaanxi Chinese Herbal Medicine”), has a slightly gray color and is long and cylindrical. The entire plant is elongated and tubular, with individual branches or 2-3 branched segments. It is white, measuring 3-7 cm in length and 1-2 mm in diameter. The thicker ones are flat and band-shaped, with a fracture at the base. The tips are gradually tapered, with a fine and delicate surface, showing slight wrinkles and indentations. The cross-section is hollow. It is somewhat flexible in texture, odorless, and has a tea-like flavor. The best quality Snow White Tea is thick, white, and has a bitter taste. Its appearance resembles white chrysanthemum petals, and its snow-white color is the source of its name. It grows at altitudes between 3,000 to 5,000 meters on snowy mountains, grassy areas, and rocky surfaces. It has a fresh and sweet aftertaste with a slight bitterness and contains various components beneficial to health, including Thamnolie acid, Squamatic acid, Baeomycesic acid, along with D-arabitol and mannitol.

Characteristics

Snow Tea belongs to the incomplete lichen class of snow tea plants, growing above the snow line at altitudes over 4,000 meters on the Qinghai-Tibet Plateau. It often grows in perennial snow-covered meadows or mossy clusters on high mountain terrain, hence the name “Earth Snow Tea.” The harsh living environment has resulted in the tea’s small size, often growing in dense clusters. The individual branches are elongated and cylindrical, measuring 3-7 cm in length and 1-2 mm in diameter, with tapered, slightly curved tips. The cross-section is hollow, and the color ranges from white to grayish-white. The growth season of Snow Tea is very brief, with only 2-3 months in summer being its prime growing and reproducing season. Growth is extremely slow, and once snow covers the ground, the plant goes into hibernation under the thick snow, only resuming growth when the snow melts the following year. The best Snow Tea is white, thick, and bitter in taste.

Botanical History

Snow Tea was first documented in “Supplement to the Compendium of Materia Medica.” According to records: “Snow Tea is not a true tea but a naturally occurring grass bud. Local people harvest, dry, and roast it to brew as a tea substitute. When consumed, it warms the body, with a bitter yet pleasant taste.”

In Lijiang, the history of drinking Snow Tea dates back centuries. By the Ming Dynasty, Snow Tea had become a prized tribute from the Mu Clan Tusi to the imperial court. Lijiang Snow Tea holds a notable place in the Chinese Pharmacopoeia.

Morphological Characteristics

Snow Tea is a lichen-based plant from the Geotrichaceae family, characterized by its white or grayish-white, tubular lichen body. It is usually unbranched or sparsely branched, with slightly curved tips that resemble hollow grass shoots. The lichen is 30-70 mm long, 1-3 mm thick, very light in weight, and resembles white chrysanthemum petals, giving it the name “Snow Tea.”

The entire plant is thin and tubular, either single-branched or with 2-3 branches, measuring 3-7 cm in length and 1-2 mm in diameter. The thicker branches are flat and band-like, with a basal scar and a tapering pointed tip. The surface is delicate with slight wrinkles and depressions. The cross-section is hollow. It is slightly soft, odorless, and has a bitter tea-like taste. The best quality Snow Tea is stout, white, and bitter.

Major Varieties

Snow Tea, known as “Sharuan” or “Ganggeng” in the Tibetan language of Shangri-La, is a lichen-based plant found in the meadows and rocky surfaces within the Diqing region of Shangri-La at altitudes above 3,000 meters. From a distance, it looks like a layer of frost covering the ground. Snow Tea is categorized into White Snow Tea and Red Snow Tea based on its color.

White Snow Tea

Source: “Supplement to the Compendium of Materia Medica”
White Snow Tea originates from southern Yunnan and is initially white but turns slightly yellow over time. It has a refreshing fragrance and resembles a lotus heart in appearance, with a jade-like hue. According to records, Snow Tea grows in Yongshan County, Yunnan, where the mountains are snow-capped year-round. This tea is not a true tea but a naturally occurring grass bud. It is harvested, roasted, and dried by locals because it resembles tea. Since it is white, it is called Snow Tea. The tea fragments are tubular, similar to the petals of a honey chrysanthemum. This tea is known for warming the stomach and is particularly beneficial for those suffering from ailments like tuberculosis or excessive blood loss, where traditional tea is typically avoided. It is brewed and consumed to warm the stomach, with a bitter yet pleasant taste that is more robust than other teas.

Harvesting: Collected after snow melts, with the basal moss and weeds removed, and then sun-dried.
Habitat: Grows in alpine regions, mainly found in Yunnan and Sichuan.
Chemical Composition: Contains vermicularin, thamnolic acid, spuamatic acid, baeomycesic acid, along with D-arabiton and mannitol.
Properties: According to “Sichuan Herbal Medicine,” it is mildly bitter, cool, and non-toxic.

Red Snow Tea

Also known as Golden Thread Tea or Deer Heart Snow Tea, Red Snow Tea is slightly grayish and long, cylindrical. It is naturally wild, rare, and often found at altitudes above 4,000 meters in the snow-covered mossy regions of larch and fir forests. When brewed, it has a red-bright color, similar to red wine, and the leaf body unfurls like coral with a slight shade fragrance. Tibetan medicine has used it for centuries. Modern medical research shows that Red Snow Tea is rich in essential trace elements and has benefits such as lowering blood lipids, cholesterol, and enhancing heart health. It is effective for conditions like hypertension, coronary heart disease, obesity, and nervous exhaustion. It is a naturally wild product that cannot be cultivated artificially.

Growth Environment

Snow Tea typically grows in clusters at altitudes above 3,000 meters in alpine regions, thriving in moist, rocky, coarse sand or virgin soil environments. All varieties are wild.

Distribution Range

In China, Snow Tea is found in Yunnan, Sichuan, Shaanxi, and Guizhou provinces.

Primary Uses

Medicinal Value: According to the “Supplement to the Compendium of Materia Medica,” Snow Tea can “treat stomach pain and dysentery.” It also contains chemical compounds like vermicularin, thamnolic acid, spuamatic acid, and baeomycesic acid, and is used clinically to treat conditions such as pneumonia, chronic cough, bone-steaming fever, epilepsy, neurasthenia, insomnia, heatstroke, and hypertension.

Culinary Value: Snow Tea can be consumed fresh as a vegetable, used in cold dishes, stews, or stir-fried with beef or lamb. It has a bitter, cooling taste that helps reduce grease.

Health Benefits: During the Ming Dynasty, Snow Tea was a tribute from the Mu Clan Tusi in Lijiang to the imperial court, becoming a rare health beverage in the palace.

Habitat

Temperature: White Snow Tea grows on snowy mountains, grasslands, and rocky surfaces at altitudes ranging from 3,000 to 5,000 meters. The average annual temperature is around 15°C, with elevations above 300 meters experiencing temperatures below 14°C. The average temperature in July is 28.2°C, while in January, it is 2.1°C. The climate in spring and autumn is cool and mild, with average temperatures of 15.4°C in April and 16.7°C in October. The frost-free period lasts for 210-220 days on average, with the first frost occurring around November 5th and the last frost on March 29th. The stable period with temperatures above 10°C begins around April 15th and ends between November 4th and 9th. The cumulative temperature above 0°C is 5085-5500°C, and the cumulative temperature above 10°C is 4384-4750°C.

Sunlight: The annual total solar radiation is 506.18 kJ/cm², with 369.69 kJ/cm² occurring during periods when the daily average temperature is ≥0°C, accounting for 73% of the total annual radiation. The annual sunshine duration is 2000-2230 hours, with a sunshine percentage of around 50%, indicating abundant solar energy resources.

Precipitation: The average annual precipitation ranges between 1200-1400 millimeters. According to statistics, the average annual precipitation over 25 years shows that spring accounts for 28.9%, summer for 41.1%, autumn for 19.4%, and winter for 10.6% of the total. The average number of rainy days per year is 125.6, with a constant relative humidity of 80%, and a dryness index below 0.8, indicating a humid climate.

Soil: The soil types are quite varied. The middle mountain area (inner mountainous area) primarily consists of yellow-brown soil, specifically ordinary yellow-brown soil and mountain yellow-brown soil, with granite, granite gneiss, and hornblende gneiss as the main parent materials. These soils are high in organic matter, with good fertility and permeability, and a pH of 4.8-5.5. The outer hilly area (outer mountainous area) is mainly composed of yellow-brown soil formed from the Xiashu loess system as the parent material. Although the soil layers are thick, the cultivation layer is shallow, with a heavy texture and often an impermeable claypan layer at the bottom, resulting in lower fertility and permeability, with a pH of 5-6.5. Additionally, a small portion of the soil along riverbanks and valleys consists of alluvial soil, specifically sandy loam (black sand soil), which is deep, highly fertile, and well-draining, making it suitable for high-yield tea gardens.

Harvesting and Processing Techniques

Harvesting of White Snow Tea: The harvesting and processing techniques for White Snow Tea differ from those of other renowned teas. Spring tea is harvested after the Grain Rain season when the new shoots have opened up, with the standard being two or three leaves and a bud, or three leaves and a bud. After picking, the fresh leaves are immediately spread out, and the tender leaves (unopened) are separated from the old leaves (opened) for processing. The tender buds and stems are used to make “needle sticks,” a by-product, while the older leaves are processed into White Snow Tea flakes. The processing includes five steps: raw pan frying, cooked pan frying, rough fire, and final fire.

Raw Pan Frying and Cooked Pan Frying: The frying pan has a diameter of about 70 cm and is tilted at a 30-degree angle, with two adjacent pans, one raw and one cooked. The raw pan temperature is around 100°C, slightly higher than the cooked pan. About 100 grams of leaves are added at a time, with adjustments made depending on the tenderness of the leaves. The fresh leaves are stir-fried with a bamboo or reed broom for 1-2 minutes to deactivate enzymes. Once the leaves soften, they are transferred to the cooked pan, where they are shaped by continuous stirring and patting, turning the leaves into flakes. The strength used varies with the leaf tenderness; tender leaves are handled gently to preserve color and shape, while older leaves are pressed firmly into shape. When the leaves are about 30% dry, they are removed from the pan and immediately placed in an oven.

Rough Fire: The leaves are baked over charcoal fire, with about 1.5 kg per oven. The temperature is around 100°C, and they are baked until 80-90% dry. Afterward, yellow leaves, floating leaves, red veins, and old leaves are removed, and the tender and old flakes are mixed evenly.

Low Fire: This step is carried out the day after rough fire, using 2.5-3 kg of leaves per oven. The temperature should not be too high, and the leaves are baked until almost fully dry.

Final Fire: Also known as “Pulling the Final Fire,” this is the last baking step and is crucial for developing the tea’s unique color, aroma, taste, and shape. The fire must be strong and intense. Charcoal is tightly packed, burning brightly and evenly, with flames leaping high. About 3-4 kg of leaves are placed in the oven, with two people lifting the oven up and down over the fire for 2-3 seconds each time, flipping the leaves frequently. To fully utilize the charcoal fire, 2-3 ovens can be used in rotation. The leaves are flipped and baked over 50-60 times until they turn greenish with a frosty appearance. The finished tea is immediately packed into iron containers, pressed down layer by layer, sealed with a lid, and stored.

White Snow Tea has an appearance resembling white chrysanthemum petals, white as snow, with a natural, flat, slightly curled edge. The color is emerald green, with uniform size, free of buds and stems. It has a high, refreshing fragrance, a fresh and sweet taste, and a clear, bright soup color, with bright green, tender leaves at the bottom. In the past, based on the harvest season, it was classified into three grades: the “Tip Flake,” harvested before the Grain Rain, being the highest quality; the “Lijiang Snow Tea,” the main product harvested afterward; and the “Snow Flake,” harvested during the rainy season when the fresh leaves are coarser and of lower quality. “Lijiang Snow Tea” is graded into 1-3 classes.

White Snow Tea stands out among China’s famous teas, with unique harvesting, spreading, frying, and baking techniques, and its quality is unparalleled. Although its production history is less than a hundred years, its production scale and technical sophistication are unmatched by many renowned teas. To fully utilize the fresh leaves after spreading, Lijiang tea workers have recently developed a new famous tea, “White Snow Tea,” using the tender tips for “needle sticks.” In 1989, it was rated as a famous and excellent tea at the National Famous and Excellent Tea Appraisal held by the Ministry of Agriculture in Yunnan.

People have summarized four unique aspects of the traditional White Snow Tea processing technique:

1. Harvesting is done when the shoots have “opened up,” meaning when the new shoots have grown to three or four leaves, which are fully mature, rich in nutrients, and have a high fragrance.
2. The fresh leaves are spread out and hand-separated, a process unique in China’s tea primary processing technique, where the leaves and tender buds are separated from the branches and stems, with the buds fried into “silver needles” and the stems into “needle sticks,” while the leaves are processed into “Snow Tea.”
3. The leaves are fried separately, with raw and cooked pans. Each time, 50-100 grams of fresh leaves are fried at high temperatures in the raw pan for enzyme deactivation and shaped at lower temperatures in the cooked pan.
4. Charcoal fire is used for the final drying. The fried tea undergoes rough fire, low fire, mixing, and sorting before the final drying, known as “Pulling the Final Fire,” which is key to forming the tea’s shape, frostiness, and aroma, a process praised as “one of a kind.” The final drying uses charcoal, quick roasting, with two people lifting the oven over the fire for 2-3 seconds, flipping the leaves 70-80 times until completed. Some describe it as “flames soaring, heat waves rolling, lifting up and down, attacking the tea with fire,” creating a mesmerizing scene.

Ancient Tree White Tea primarily refers to white tea produced in Yunnan using local arbor-type large-leaf varieties, meticulously processed according to white tea production techniques. What sets Yunnan Ancient Tree White Tea apart from other teas is the absence of steps like de-enzyming and rolling. Due to light fermentation, the bitter components in fresh leaves are reduced, resulting in a soft, delicate, fragrant, and sweet taste. This unique process retains a significant amount of nutrients in the tea. In terms of flavor, it addresses the long-standing criticism of Fujian white tea as being too bland. Made from arbor-type ancient tea trees over 200 years old, Yunnan Ancient Tree White Tea is generally clear and sweet with minimal bitterness, quickly salivating, with a mellow aroma, full flavor, resilient leaves, and exceptional brew durability, often accompanied by floral and fruity scents. Many tea enthusiasts who have tasted Ancient Tree White Tea find it becomes sweeter with each steeping. Yunnan’s ancient tea trees grow at higher altitudes, are tall and robust, with deep roots and abundant leaves rich in nutrients. Research shows that the content of carbon compounds, sugars, tea polyphenols, amino acids, and other substances in ancient tea trees is higher than that in ordinary tea trees.

When it comes to white tea, many people’s first thought is Fuding White Tea, but they might not know that Yunnan also produces white tea. So, what’s the difference between the two? Let’s explore this.

Although both Yunnan White Tea and Fuding White Tea are white teas, their aromas and characteristics are vastly different. Why is this? What differences do they have? By analyzing the following points, we can find the answer:

1. Tea Tree Variety Differences

Yunnan Ancient Tree White Tea is mainly made from Yunnan large-leaf arbor tea trees. The picking method follows the Pu-erh tea practice of picking one bud and two leaves, with most leaves not graded.

Fuding White Tea comes from bush-type small to medium-leaf tea trees, divided into varieties like Dabai, Shuixianbai, and Xiaobai. Based on the tenderness of the raw materials, it is further classified into Baihao Yinzhen, White Peony, Gongmei, and Shoumei.

2. Climate and Soil Differences

Most Yunnan tea trees grow at an average altitude of 1700 meters, with some growing below 1000 meters. Yunnan’s climate is tropical to subtropical monsoon, with significant vertical climate variation. The province’s mountainous terrain, high peaks, year-round mist, and high humidity, coupled with diffused light, provide an excellent environment for tea trees. Winters are dry, summers are rainy with ample sunshine, and the clear dry-wet distinction benefits tea growth. Additionally, Yunnan’s tea-growing regions have various soil types, such as red soil, yellow soil, and brick-red soil, which contribute to different tea flavors.

In Fuding, the tea-producing areas have a noticeable mountainous climate, with the main tea-producing areas at around 500 meters altitude. The climate is warm, with abundant rainfall, frequent mists in mountainous areas, and strong diffused light. The soil is predominantly acidic red-yellow soil, suitable for tea growth.

3. Aroma

Yunnan tea trees tend to produce tea rich in linalool and its oxides, characterized by strong floral and honey scents, along with a unique cheesy aroma.

Fujian tea trees primarily produce tea with linalool and its oxides, characterized by hair tips and floral fragrances, with a slight freshness in the aroma. However, Yunnan White Tea exhibits a more pronounced fragrance compared to Fuding White Tea.

4. Picking and Processing Differences

The quality of white tea is closely related to the tenderness of the fresh leaves and the processing techniques.

• Yunnan White Tea Process: Picking → Withering → Drying → Finished Product.

  Springtime picking occurs around the Qingming Festival, with one bud and two to three leaves. The leaves are naturally withered indoors, dried in the shade at around 20°C. Yunnan White Tea has a white and slightly inky-black appearance, with thick and robust tea strips covered in white hair, elegantly known as ‘Moonlight White’ or ‘Moonlight Beauty.’

• Fuding White Tea Process: Picking → Withering → Baking → Maocha (raw tea) → Sorting → Re-baking → Finished Product.

  In the spring, single buds picked around the Qingming Festival produce “Baihao Yinzhen.” Buds with two tender leaves produce “White Peony.” Buds with two or three leaves produce “Gongmei.” Buds with two, three, or four leaves or leaf stems produce “Shoumei.” The drying temperature affects the tea’s aroma, with Yunnan Ancient Tree White Tea exhibiting a stable, restrained, fresh aroma, while Fuding White Tea has a rich, high-pitched fragrance.

5. Flavor

Yunnan White Tea, with its large-leaf variety, is rich in substances, making the flavor more intense, sweet, and mellow.

Fujian White Tea has a sweet, fresh taste.

6. Tea Color

Yunnan White Tea features connected buds and leaves, with plump, hair-tipped buds, blue-black leaves, and a uniform appearance. The fragrance is strong, dominated by honey and fruit sweetness, with yellow tea liquor, a thick, fresh, and sweet taste, and brownish-yellow, plump, soft, and bright leaves.

Fujian White Tea has shorter buds and thinner hair tips compared to Yunnan White Tea, with green leaves, uniform and clean. The fragrance is primarily of hair tips and floral scents, with light yellow or apricot-yellow tea liquor; the flavor is sweet and fresh, with green or yellow-green, bright leaves.

7. Leaf Base

Yunnan White Tea has reddish-brown, soft, and plump leaves with thick strips.

Fujian White Tea has bright yellow-green leaves with intact buds and leaves.

Thus, although both are white teas, Yunnan Ancient Tree White Tea and Fuding White Tea are different teas from different regions, each with its unique characteristics.

Yunnan White Tea is gaining increasing popularity among seasoned white tea enthusiasts. Due to its unique raw material qualities, Yunnan White Tea has formed a distinctive flavor, significantly different from Fujian White Tea, creating a new trend in the white tea market.

Nan Nuo Bai Hao南糯白毫, named after Nan Nuo Mountain in Menghai County, Xishuangbanna, Yunnan, where the “King of Tea Trees” is located, was first created in 1981 and has been recognized as a famous Chinese tea twice. The main processing steps include withering, pan-firing, rolling, and drying. The tea features tightly rolled leaves with a tip covered in white hairs, a rich and pure aroma, a robust and mellow flavor, a bright yellow-green liquor, and tender, uniform leaves. It is known for its enduring flavor and sweet aftertaste.

Origin and History

• Name: Nan Nuo Bai Hao
• Location: Originates from Nan Nuo Mountain in Menghai County, Xishuangbanna, Yunnan Province, China, known as the “King of Tea Trees.”
• Creation Year: 1981
• Awards: Recognized as a Chinese famous tea and awarded twice in national tea evaluations.

Tea Characteristics

• Appearance: Tight, sturdy tea leaves covered with white down, showcasing a distinctive appearance.
• Aroma: Rich and pure fragrance.
• Flavor: Strong and mellow with a sweet aftertaste.
• Liquor Color: Bright yellow-green.
• Leaf Condition: Even, tender, and well-formed, maintaining a good shape even after brewing.
• Longevity: The tea can withstand multiple infusions.

Processing Steps

1. Withering: Initial drying of tea leaves to reduce moisture.
2. Fixation (Kill Green): High-temperature treatment to halt oxidation and preserve green color.
3. Rolling (揉捻): Rolling the leaves to break up cell structures and release flavors.
4. Drying: Final drying process to achieve the desired moisture content and preserve the tea.

Ecological Environment

• Climate: Mild with an average annual temperature of 18-21°C, significant day-night temperature variation, and abundant rainfall (around 1500 mm/year).
• Soil: Fertile with a thick layer of humus (about 50 cm), rich in minerals.
• Vegetation: The region features lush original forests, with tea trees growing on mountain slopes shrouded in mist year-round.

Key Features

• Tea Variety: Made from the large-leaf variety of Yunnan tea trees, known for their robust and tender leaves covered with fine white hairs.
• Chemical Composition: High in tea polyphenols and caffeine, contributing to its quality and health benefits.
• Processing Type: Pan-fired green tea, primarily harvested in early March, using the standard of one bud and two leaves.

Tasting Notes

• Flavor Profile: The tea offers a rich, smooth taste with a lingering sweetness.
• Aroma: Offers a fragrant, clean, and pure scent.
• Appearance: Leaves are well-formed, and the tea liquor is clear and vibrant.

Storage Recommendations

• General Advice: Store in a cool, dry place away from light and moisture. Use airtight containers to maintain freshness and prevent flavor loss.

Cultural Significance

• Quote: A famous saying reflects the tea’s quality: “雾锁千树茶，云开万壑葱，香飘十里外，味在一杯中。” (“The tea hidden in mist on a thousand trees, revealed as clouds clear over ten thousand valleys, its fragrance wafts ten miles away, and its taste is captured in one cup.”)

采制方法 (Tea Harvesting and Processing Methods)

采茶机 (Tea Plucking Machines)

• Development: Research on tea plucking machines began in China in the late 1950s, with significant advancements in recent years. These machines are now used in various regions and state-owned tea plantations.
• Types of Tea Plucking Machines:
  1. Reciprocating Cutting Type: Uses a back-and-forth cutting motion.
  2. Spiral Rolling Cutter Type: Utilizes a spiral rolling blade.
  3. Horizontal Rotating Hook Blade Type: Employs a rotating hook blade.
• Power Sources:
  • Mechanical
  • Electric
  • Manual
• Efficiency: Tea plucking machines are generally 6-15 times more efficient than manual picking. For example:
  • Jiangsu Furong Tea Plantation: Mechanical spiral rolling plucker (270 mm width) can harvest 80-100 kg of fresh leaves per hour, 15 times more than manual picking.
  • Hubei 74-I Hand-cranked Plucker: Can harvest 73 kg of fresh leaves per hour, 6-8 times more efficient than manual methods.
  • Shanghai Agricultural Machinery Institute JW Model: Mechanical reciprocating cutter (300 mm width) yields 80-90 kg per hour, approximately 10 times more efficient than manual methods.
• Quality of Plucking:
  • Reciprocating Cutting Type: 60-70% intact buds and leaves, with a production rate of 85-90%.
  • Horizontal Rotating Hook Blade Type: 40-55% intact buds and leaves, with a production rate of over 75%.
  • Spiral Rolling Cutter Type: 30-40% intact buds and leaves, with a production rate of over 50%.

制茶工序 (Tea Processing Steps)

1. 采摘标准 (Harvesting Standards):
   • Timing: Spring tea is harvested after the Grain Rain (谷雨) festival.
   • Standard: Mainly one bud with two or three leaves, or a mix of young shoots and older leaves.
2. 炒制 (Firing Process):
   • 生锅 (Raw Firing): Temperature around 100°C. Leaves are first pan-fried in a wok to halt oxidation. Fresh leaves are fried for 1-2 minutes until they soften. The leaves are then transferred to a second wok for further processing.
   • 熟锅 (Finished Firing): The second wok has a slightly lower temperature. Leaves are shaped and pressed, with different techniques applied depending on leaf tenderness.
3. 毛火 (Initial Drying):
   • Method: Use a charcoal-fired drying basket with a temperature around 100°C. Dry leaves until they are about 80-90% dry. Remove yellow, faded, and old leaves, mixing tender and older leaves together.
4. 小火 (Low Heat Drying):
   • Timing: Done the day after initial drying. Each basket holds 2.5-3 kg of leaves. Drying at lower temperatures until close to completely dry.
5. 老火 (Final Roasting):
   • Process: High-temperature roasting with a strong flame. Use wood charcoal arranged tightly and burned evenly. Each basket of tea leaves is roasted 2-3 seconds at a time, with continuous flipping for thorough processing. This final roasting significantly impacts the tea’s color, aroma, and taste. Each basket is flipped 50-60 times, with workers walking many kilometers in a day.
6. 储藏 (Storage):
   • Post-Roasting: Store the tea hot in iron barrels, layering and pressing down before sealing with tin for preservation.

保健功能 (Health Benefits)

• Chemical Composition:
  • Inorganic Substances: 3.5-7.0% of the tea is inorganic minerals including phosphorus, potassium, sulfur, magnesium, manganese, fluorine, aluminum, calcium, sodium, iron, copper, zinc, and selenium.
  • Organic Compounds: 93-96.5% includes proteins, lipids, carbohydrates, amino acids, alkaloids, polyphenols, organic acids, pigments, aroma compounds, vitamins, saponins, and sterols.
• Nutritional Content:
  • Leaf Protein: 20-30% in the leaf, with 3.5% soluble in tea.
  • Amino Acids: 1.5-4%, with over 20 essential amino acids.
  • Carbohydrates: 25-30%, with 3-4% soluble.
  • Lipids: 4-5%, essential for the body.
• Health Benefits:
  • Rich in essential nutrients like amino acids, sugars, calcium, phosphorus, iron, and iodine.
  • Useful in preventing and treating conditions such as iodine deficiency, lung diseases, high blood lipids, arteriosclerosis, and chronic bronchitis.

Cangshan Snow Green苍山雪绿 is one of Yunnan’s famous large-leaf tea varieties. It was created in 1964 and was consecutively awarded as a provincial-level famous tea from 1980 to 1983. It is grown on the slopes of Cangshan Mountain in Dali, Yunnan, using the superior Yunnan Shuangjiang Mengku variety. This variety is characterized by its tender and robust buds and leaves, soft leaf texture, high tenderness, and abundant downy hairs. It is rich in tea polyphenols and amino acids.

Sensory Characteristics

• Appearance: The tea leaves are tightly rolled, fine, and uniform, with a dark green, oily sheen.
• Aroma: Fragrant and fresh.
• Taste: Rich, smooth, and sweet with a bright yellow-green liquor.
• Leaf Base: Yellow-green and tender.
• Processing Steps: The production involves six steps: fixing, rolling, shaping, drying, screening, and re-firing.

Historical Development

• Origin: Cangshan Snow Green is one of Yunnan’s renowned large-leaf tea varieties, established in 1964. It was recognized as a provincial-level famous tea in 1980, 1981, and 1983. In 1989, it received the title of high-quality tea at the Ministry of Agriculture and Animal Husbandry’s tea competition.

Natural Geography

Distribution

• Location: Cangshan Snow Green is produced on the slopes of Cangshan Mountain and the shores of Erhai Lake in Dali, Yunnan. The tea is processed by the Downstream Tea Factory. The region lies at the southern end of the Hengduan Mountains, with an altitude of around 2000 meters.

Growing Environment

• Climate: The tea gardens are surrounded by Erhai Lake, which features a unique climate with fluctuating weather. The area experiences high temperatures at midday and cooler temperatures in the mornings and evenings, with frequent clouds and mist. In winter, the peaks are covered with snow, while the foothills enjoy a warm spring. During summer and autumn, the area is often shrouded in mist, with a humid atmosphere. The annual average temperature is between 15°C and 16°C, with annual rainfall between 1000 to 1300 millimeters. The soil is yellow sandy loam with a pH of 4.5 to 6.0, which is conducive to tea tree growth.
• Temperature:
  • 100-300 meters elevation: Average annual temperature is 15°C.
  • Above 300 meters elevation: Average temperature is below 14°C.
  • July: Average temperature is 28.2°C.
  • January: Average temperature is 2.1°C.
  • Spring and Autumn: Mild and cool, with average temperatures of 15.4°C in April and 16.7°C in October.
  • Frost-Free Period: 210-220 days per year, with the first frost usually on November 5 and the last frost on March 29. The initial day with temperatures above 10°C is April 15, and the last day is between November 4 and 9.
  • Accumulated Temperature: ≥0°C: 5085-5500°C; ≥10°C: 4384-4750°C.
• Sunlight:
  • Annual Solar Radiation: 506.18 kJ/cm².
  • Sunlight Radiation during ≥0°C: 369.69 kJ/cm², accounting for 73% of the annual total.
  • Annual Sunshine Hours: 2000-2230 hours, with a sunlight percentage around 50%.
• Precipitation:
  • Annual Average Rainfall: 1200-1400 mm. Over a 25-year average, spring accounts for 28.9%, summer 41.1%, autumn 19.4%, and winter 10.6%.
  • Average Rainy Days: 125.6 days per year.
  • Relative Humidity: 80% year-round, with a dryness index of 0.8 or below, indicating a humid region.
• Soil:
  • Mid-Mountain Area: Predominantly yellow-brown soil, including ordinary yellow-brown soil and mountain yellow-brown soil. The parent material is often granite, granite gneiss, or amphibolite gneiss. The soil is deep (over 1.5 meters), rich in organic matter, fertile, well-drained, and with a pH of 4.8-5.5.
  • Outer Hills and Ridge Area: Mainly yellow-brown soil formed from differentiated parent materials of the Xishu system. The soil is thick but with a shallow plow layer, heavy texture, and often has an impermeable clay layer at the bottom. Fertility and permeability are lower, with a pH of 5-6.5.
  • Riverbanks and Valleys: Mostly alluvial soils, including sandy loam (black sandy soil), which are deep, highly fertile, and well-drained, generally high-yielding tea garden areas.

Cangshan Snow Green Tea: Processing, Quality Characteristics, and Brewing Tips

Harvesting Standards

• Harvest Time: Cangshan Snow Green is picked around the Qingming Festival (April 4-6) with standards of one bud and one leaf or one bud and two leaves at the initial stage of opening.
• Frequency: Multiple batches are harvested throughout the year, totaling 12-20 batches.

Withering Methods

1. Warm Withering:
   • Uses electric heat or charcoal to speed up the process.
   • Efficient but requires careful temperature control to ensure quality.
2. Indoor Natural Withering:
   • Performed in well-ventilated and light-filled rooms.
   • Leaves are spread evenly on bamboo mats and turned regularly for 15-20 hours to reduce moisture by 50-60%.
   • This method allows for more controlled withering.
3. Sunlight Withering:
   • Fresh leaves are spread out on bamboo mats or placed in direct sunlight.
   • Takes 30 minutes on sunny days, or longer on cloudy days, depending on softness.
   • Indicators of proper withering include leaf shrinkage, softened and flexible stems, and reduced green taste.

Quality Characteristics

• Appearance: Leaves are tight, slender, and uniform, with a dark green and oily sheen.
• Aroma: Rich and fresh.
• Taste: Smooth and sweet with a bright yellow-green liquor.
• Leaf Base: Yellow-green and tender.

Processing Steps

1. Fixing (Kill Green):
   • Key to improving tea quality. Requires even heat and careful control.
   • Typically done in an iron pan at 150-200°C, starting high then lowering.
   • Standard: Leaves change from bright green to dark green, slightly sticky when squeezed, stems break but do not snap, with no green raw taste.
2. Rolling:
   • Usually involves hot rolling to shape the tea leaves.
   • Leaves are rolled into balls or strips. Each leaf or several leaves are shaped into desired forms.
   • Requires careful handling to ensure over 80% of tender leaves are properly shaped, with 60-70% for older buds.
3. Drying:
   • After withering, fixing, and rolling, leaves are spread out in the shade on bamboo mats or trays.
   • The drying process is completed when leaves are brittle and break easily, with moisture content reduced to 3-5%.
   • In case of rainy weather, low-temperature slow drying is used to achieve the desired dryness.

Key Components

• Main Ingredients: Rich in tea polyphenols and amino acids.

Health Benefits

• General Benefits: Green tea retains natural substances like tea polyphenols, caffeine, chlorophyll, and vitamins, contributing to its notable health benefits.
• Scientific Findings: Green tea has been shown to help prevent aging, cancer, bacterial infections, and inflammation, thanks to its retained natural compounds.

Brewing Tips

1. Choosing Utensils:
   • Preferred: Glass or white porcelain cups are recommended to appreciate the tea’s appearance and prevent overcooking.
   • Alternative: A teapot can be used for casual drinking or when pairing with snacks.
2. Cleaning:
   • Clean tea utensils with boiling water to enhance the tea drinking experience.
3. Tea Inspection:
   • For high-quality green teas, inspect the dry leaves for their color and shape, and smell them to appreciate their aroma before brewing.
4. Brewing Methods:
   • High-Quality Green Tea: Use the top-down method for tight leaves, pouring water at 75-85°C first, then adding tea. For loose leaves, add tea first, then water.
   • Ordinary Green Tea: Generally add tea before pouring water.
5. Tea Appreciation:
   • Observe the tea’s appearance, the changes in the tea soup, the dispersion of the tea aroma, and the final appearance of tea and soup.
6. Drinking Tips:
   • Begin with smelling the tea, then sip to taste its true flavor.
   • Green tea is typically steeped 2-3 times. For more infusions, re-brewing is required.

This comprehensive guide covers the essentials of harvesting, processing, quality characteristics, and brewing techniques for Cangshan Snow Green tea. Enjoy exploring this exquisite tea and its unique qualities!

Tea Storage Methods for Cangshan Snow Green Tea

Proper storage is essential for maintaining the quality and flavor of Cangshan Snow Green tea. Here are several effective storage methods:

1. Clay Pot Storage

• Traditional Method: Ancient practice described in Feng Mengzhen’s “Kuai Xue Tang Man Lu.” The tea is stored in a large clay jar with a bamboo mat at the bottom and sealed tightly.
• Advantages: Helps to keep the tea fresh and prevents it from turning yellow over summer due to the sealed environment that prevents moisture loss.

2. Jar Storage

• Containers: Use metal cans or boxes originally for pastries or other foods, such as those made from iron, aluminum, or paper.
• Important Notes: Ensure the tea is dry before placing it in the container. Seal the container tightly to prevent exposure to air and moisture.

3. Plastic Bag Storage

• Materials: Use high-density, high-pressure, thick, and odorless food-grade plastic bags.
• Method: Wrap the tea in soft, clean paper first, then place it in the plastic bag and seal it tightly.
• Advantages: Simple and convenient for short-term storage.

4. Thermos Bottle Storage

• Containers: Repurpose an old thermos bottle with poor insulation.
• Method: Fill the thermos with dry green tea, seal it with the cap, and optionally use wax to seal the lid.
• Advantages: Helps keep the tea dry and protected from light and air.

5. Refrigerator Storage

• Method: Place the tea in a high-density, high-pressure, thick, and odorless food-grade plastic bag before putting it in the freezer or refrigerator.
• Important Notes: Ensure the bag is sealed tightly to prevent moisture absorption and odor transfer. This method is effective for long-term storage but requires careful sealing to avoid quality deterioration.

Additional Tips:

• Moisture Control: Keep tea moisture content below 6%. Use lime to absorb excess moisture if needed.
• Temperature: Store tea in a cool, dry place away from direct sunlight and heat.
• Odor: Avoid storing tea near strong-smelling substances to prevent flavor contamination.

By following these storage methods, you can help ensure that your Cangshan Snow Green tea retains its freshness, flavor, and quality over time.

Yunlong Tea is a specialty from Yunlong County, Dali Bai Autonomous Prefecture, Yunnan Province, and is recognized as a national geographical indication for agricultural products. The cultivation of Yunlong tea has a long history. According to the Yunlong County Chronicle, “In the eighth year of the Republic of China (1919), County Magistrate Duan Tao purchased 100 pounds of tea seeds from Shunning (now Fengqing) and distributed them to industrialists and the industrialists in the three districts for experimentation.”

Tea Characteristics

• Appearance:
  • Spiral Shape Tea: Tightly rolled, shiny, smooth, and uniform with a greenish sheen.
  • Strip Shape Tea: Compact, uniform, gray-green, and frosted.
• Tea Liquor and Leaf Base:
  • Color: Yellow-green and bright.
  • Aroma: Rich and high.
  • Taste: Concentrated, fresh, and sweet.
  • Leaf Base: Complete.

Geographic and Climatic Conditions

• Location: Dali Tree Mountain, Baofeng Township, Yunlong County, Dali Prefecture, Yunnan Province.
• Altitude: Ranges from 2200 to 2500 meters.
• Climate:
  • Annual Average Temperature: Above 4.9°C.
  • Extreme Minimum Temperature: Above -6°C.
  • Accumulated Temperature Above 10°C: Above 3500°C.
  • Annual Rainfall: Exceeds 1000 millimeters.
  • Average Relative Humidity: 75%.
• Soil Conditions:
  • Type: Yellow-brown.
  • Characteristics: Deep, moist, well-drained, loose, and rich in organic matter.

Tea Processing and Harvesting

• Harvest Time: Just after the Qingming Festival.
• Picking Standard: One bud two leaves or one bud three leaves.
• Requirements:
  • Uniform size and appropriate proportion.
  • Avoid picking fish leaves, rain leaves, paired leaves, diseased or insect-damaged buds, frost-damaged buds, flower buds, and single buds.

Production and Supervision

Yunlong green tea is produced by Yunlong Dali Tree Tea Factory, under the supervision of the Tea Science Department of Yunnan Agricultural University. The tea is a stir-fried green tea with specific processing techniques.

Quality and Taste

• Tea Leaves: Fresh leaves are from the Dali Tree Mountain tea garden, a large-leaf variety with robust buds and soft, tender leaf quality.
• Tea Quality: The combination of high-quality fresh leaves and stir-frying processing results in tight, sturdy, smooth, and frosted dry tea leaves. The tea liquor is pale green, clear, and bright, with a rich, fresh, and sweet taste, and a high, lasting roasted chestnut aroma.

Product Characteristics

External Sensory Features

• Tea Liquor and Leaf Base: The tea liquor is yellow-green and bright, with tender, uniform, and complete buds and leaves.
  • Spiral Tea: Tightly rolled, firm, shiny, smooth, and greenish in color.
  • Strip Tea: Compact, uniform, gray-green, and frosted.

Internal Quality Characteristics

• Flavor: Rich, fresh, and sweet with a strong roasted chestnut aroma, and durable for multiple infusions.
• Chemical Composition:
  • Tea Polyphenols: ≥25.0%
  • Caffeine: ≥2.0%
  • Water Extract: ≥44.0%
  • Free Amino Acids: ≥4.0%
  • Theanine: ≥1.9%

Origin Environment

Soil and Topography

• Altitude: The tea cultivation area ranges from 730 meters to 3663 meters above sea level. Optimal growing altitude is between 1800 to 2600 meters.
• Soil Type: Mainly yellow-brown soil with a pH between 4.5 and 6.0. The south-facing slopes of the Lancang River valley have high organic matter content, loose, well-drained, and aerated soil.

Hydrology

• Rivers: The main rivers in the cultivation area are the Nujiang, Lancangjiang, Bijiang, Guanpinghe, Kongjianghe, Jianchahe, and Zaotanghe, belonging to the Nujiang and Lancangjiang river systems.
• Lakes: Tianchi Lake.
• Water Resources: Abundant and of excellent quality, suitable for growing Yunlong tea.

Climate

• Climate Type: Continental subtropical plateau monsoon climate with distinct seasonal variations.
• Rainfall: Annual average of 780.3 mm, with most rain concentrated from June to September. Early summer and winter-spring periods are often dry.
• Temperature:
  • Annual Maximum: 35.6°C
  • Annual Minimum: -4.2°C
  • Annual Average: 16.2°C
  • Frost-Free Period: 258 days
  • Annual Sunshine: 2077.3 hours

Historical Background

• Historical Records: Tea cultivation in Yunlong County has a long history. According to the Yunlong County Chronicle, “In the eighth year of the Republic of China (1919), County Magistrate Duan Tao purchased 100 pounds of tea seeds from Shunning (now Fengqing) and distributed them for testing. The experimental field in the county (now Baofeng) did not sprout for a long time, but in the old state and Tangjian areas, 200 to 300 trees were planted and showed potential for development.”
• Development: In 1987, Yunlong County began large-scale tea cultivation in Baofeng, Old State, and other areas. By leveraging the suitable climate, standardized management, and careful processing, Yunlong green tea and Tianchi Bi Green tea emerged as high-quality products, creating two renowned brands of Yunlong green tea.

Production Information

• Area and Yield: By 2015, the cultivation area of Yunlong tea was 4000 hectares, extending 109 kilometers north-south and 91.8 kilometers east-west, with an annual production of 3000 tons.

Product Honors

• Geographical Indication: On March 31, 2016, the former Ministry of Agriculture of the People’s Republic of China approved the implementation of national agricultural product geographical indication registration protection for “Yunlong Tea.”

Geographical Protection Scope

• Protected Areas: Yunlong County’s administrative towns and townships, including Nuodeng, Gongguoqiao, Caojian, Baishi, Baofeng, Miaowei, Jiancha, Changxin, Guanping, Tuanjie, and Minjian. The geographical coordinates are 98°52′E to 99°46′E longitude and 25°28′N to 26°23′N latitude.

Dianqing滇青 refers to unpressed loose-leaf raw material used for Pu’er tea. It has a long history in Yunnan and is made from fresh leaves of large-leaf tea trees. The leaves are pan-fired and then sun-dried to produce high-quality sun-dried green tea. This differs from the traditional Pu’er tea, which undergoes a post-fermentation process that enhances its flavor over time.

Classification:
Historically, Dianqing was categorized by seasons, including spring tips, spring mid, spring end, second water, and valley flower. Modern Dianqing is made from sun-dried mao tea (unpressed raw tea) without post-fermentation. It is classified into various grades such as spring bud, spring tip, spring needle, Grade A, Grade B, Grade C, and spring jade. It is a unique and excellent product within Yunnan green tea. Dianqing tea is known for its durability when steeped and is suitable for both regular tea brewing and roasted tea preparation.

Customs: In Yunnan’s ethnic regions, there is a custom of drinking roasted tea. Roasted tea is made by placing tea leaves into a special earthenware pot, which is then heated over a fire pit. The pot is moved around to ensure even heating without burning the leaves. Once the leaves turn yellow, boiling water is added to the pot to make the tea. Roasted tea has a strong, fragrant flavor and is believed to have invigorating and fatigue-relieving effects.

Related Information:

Dian Green滇绿 vs. Dianqing Raw Pu’er Tea:
The raw material for Yunnan Pu’er tea, known as green mao tea or Dianqing, differs from Yunnan baked green tea primarily in the killing-green temperature and drying methods. Dianqing’s unique “sun flavor” is an irreplaceable characteristic. The primary tea-producing areas in Yunnan are located south of the 25th parallel north, including Baoshan, Lincang, Simao, and Xishuangbanna. These regions have a plateau tropical and subtropical climate with small seasonal temperature variations, large diurnal temperature differences, distinct dry and wet seasons, and significant vertical climate changes.

Sufficient sunlight is crucial in the drying process of Dianqing tea. The climatic differences between Yunnan and Jiangnan are significant; the traditional 24 solar terms do not apply in Yunnan. The tea-picking season varies, and terms like “scattered harvest” and “no fixed picking time” accurately describe traditional Yunnan tea processing. During the rainy season from May to October, without sunlight, how is tea processed?

In local tea production, tea is rarely made during continuous rainy days. Fresh leaves become too damp, making pan-firing difficult, and insufficient drying can lead to mold. Some methods involve using burning wood to dry or smoke the tea, but this can result in a loss of tea characteristics. Modern technology allows for tea processing even in rainy weather using drying machines or rooms.

The killing-green temperature for green tea ranges from 210-240°C, whereas Dianqing is killed at temperatures below 180°C. This is a key difference. During the rainy season, if the fresh leaves are too damp, killing-green can be challenging, leading to uneven killing or excessive fermentation, insufficient aroma, thin soup, or bitterness. After rolling, sun-dried tea is evenly spread on bamboo mats or cement drying areas, with 2-3 turns during drying. The temperature typically does not exceed 40°C. If using a drying machine, the temperature is usually controlled between 80-130°C. High killing-green temperatures and high-temperature drying lead to standard Dian Green Pu’er. Visiting a state-owned factory in Yunnan revealed that Pu’er tea products exposed to intense sunlight for two days produced different aromas and flavors compared to those dried in the shade for three days or a combination of one day in the sun and one day in the shade. The changes during aging need further observation.

High killing-green temperatures stop enzyme activity completely. With a moisture content below 9%, prolonged storage and air contact may lead to the tea developing characteristics similar to green tea, rather than post-fermentation. New Dian Green Pu’er features a pale green or blue-green appearance with a yellow-green, fragrant soup, but after one or two years, the soup often becomes murky, aroma diminishes, and taste becomes thin with less aftertaste. Some tea cakes aged over ten years, though not stored in wet conditions, lack aroma and flavor, which may be related to these factors.

Many tea merchants claim that Dian Green Pu’er tea is “immediately drinkable,” with a “clean, sweet taste” and “non-stimulating” qualities, which may be due to this processing method. If consumers want tea that can be drunk immediately and find the bitterness of sun-dried tea unacceptable, Dian Green is a good choice. However, for long-term storage and aging, high-temperature processed Dian Green Pu’er does not meet these requirements. Therefore, Dian Green Pu’er differs from traditional Dianqing Pu’er.

History of Pu’er Tea:
Pu’er tea has a long history, originating from Pu’er County, which gives it its name, and has been around for over 1,700 years. It is also known as Dianqing tea. Legends say that the ancestors of the Blang ethnic group in Yunnan planted tea trees as early as the Shang and Zhou dynasties. There are also stories of Zhuge Liang planting tea in Nan’nuo Mountain during the Three Kingdoms period for his soldiers. Pu’er tea during this period was considered divine tea. By the Tang Dynasty, Pu’er tea was traded via the Tea Horse Road, and by the Song Dynasty, it had become even more prosperous. Pu’er tea is a new tea variety developed from Yunnan’s large-leaf tea and serves as the raw material for various pressed teas, including tuo tea, cake tea, and brick tea. Pan Bichao, chairman of the Hong’er Tea Art Association, stated that the exhibited teas include both ripe and raw Pu’er teas, with ripe teas including: court Pu’er, special-grade Pu’er, and third-grade Pu’er. Raw teas include: natural ecological purple tea, natural ecological large-tree green tea, Blang Mountain large-tree green tea, Bada ancient tree green tea, and ecological green tea.

Processing Techniques for Green Tea

Initial Processing of Green Tea:

Green tea, particularly the roasted green tea (also known as “Hóngqīng”), is widely distributed with production ranking just behind eyebrow tea (Mei Tea). Major production areas include Anhui, Zhejiang, and Fujian provinces, with smaller quantities produced in other tea-growing regions. While some roasted green tea is sold directly on the market, most is used for flavoring flower teas such as jasmine, osmanthus, damask rose, gardenia, honeysuckle, and sophora flowers. This tea is popular and commands high prices in various regions (Northeast, Zhengzhou, Beijing, Xi’an, Shandong), enjoying great demand both domestically and internationally.

The initial processing of roasted green tea involves three main steps: fixation, rolling, and drying. The fixation and rolling processes are similar to those of eyebrow tea and pearl tea, while the drying process employs roasting.

Characteristics of Roasted Green Tea:

• Appearance: The leaves are tightly rolled, slightly curved, with visible white hairs. They are dark green and oily, with a yellow-green liquor that is clear and bright.
• Flavor: The tea has a high aroma and rich taste, is durable, and has a bright yellow-green leaf base.

Processing Steps:

1. Fixation: The fixation process is similar to that of eyebrow tea. Rolling should be lighter than eyebrow tea due to the requirement for durability and complete leaf integrity. It is best to use screening and re-rolling for mixed young and old leaves.
2. Drying:
   • Initial Roasting (Rough Fire Roasting): Uses high temperature and thin layer drying. At 80-90°C, spread 3-4 pounds of leaves evenly on the roasting basket, with thicker layers in the center and thinner on the edges. Roast for about 15 minutes, flipping every 3-4 minutes. Remove the basket from the fire, place it on a bamboo cover to prevent smoke contamination, and let it cool for half an hour.
   • Final Roasting (Complete Fire Roasting): Uses low temperature and slow drying. At around 70°C, spread 4-5 pounds of leaves per basket, flipping every 10 minutes. When the leaves become powdery, start the final roasting, which lasts about 60 minutes.
   • Drying Machine: Larger tea factories typically use automatic or manually operated drying machines for higher efficiency, with a drying rate of 10 pounds per hour. The initial fire temperature should be controlled at 100-200°C, with leaves spread 1-2 cm thick and dried for 10-15 minutes. After initial drying, let the leaves rest for half an hour before final roasting at 90-100°C for approximately 15 minutes.

Final Notes on Roasting:

The final stage should ensure there is no smoky or charred flavor. When using a drying machine, ensure no smoke leaks from the hot air furnace. For traditional basket roasting, use high-quality charcoal and ensure no burning debris that could produce smoke. Maintain even heat and avoid direct flames. Handle tea gently to prevent breaking and the formation of smoke.

Tea Preparation and Processing:

1. Why use “high temperature fixation, high first then low” in processing?
2. Why is it necessary to dry eyebrow tea in multiple stages?
3. Why is it important to “fix young leaves first, then old leaves”?
4. Main purpose of fixation in green tea production.
5. Quality requirements for properly fixed leaves.
6. Advantages and disadvantages of cold and hot rolling.
7. Why use a combination of “throwing and steaming” in fixation?
8. Purpose of drying in pan-fried green tea.

Sun-Dried Green Tea:

Sun-dried green tea, also known as “sun-dried green,” was traditionally produced in provinces such as Yunnan, Guizhou, Sichuan, Guangdong, Guangxi, Hunan, Hubei, Shaanxi, and Henan before the 1950s. Products included Dianqing (Yunnan sun-dried green), Qianqing (Guizhou), Chuanqing (Sichuan), Yueqing (Guangdong), Guiqing (Guangxi), Xiangqing (Hunan), Eqing (Hubei), Shanqing (Shaanxi), and Yuqing (Henan). Besides limited internal sales and exports, most of the sun-dried green tea was used for pressing into various tea forms like tuo tea, tight tea, cake tea, square tea, and brick tea.

Production Areas:

Sun-dried tea production areas include Jinggu, Yuxi, Wenshan, Chuxiong, Jianghe (Yunnan); Zhenyuan, Duyun, Wuchuan, Zunyi (Guizhou); Qionglai, Nanjiang, Chengkou, Dazhou, Tongliang (Sichuan); Zhanjiang, Zhaoqing, Foshan (Guangdong); Shanglin, Lingui, Luocheng, Lingxi, Yulin (Guangxi); Chenzhou (Hunan); Badong (Hubei); Ziyang, Ankang, Nanfeng, Pingli, Shiquan, Baihe, Xixiang, Lantian, Lanquan, Ningxiang (Shaanxi); Gushi, Guangshan, Luoshan, Hengchuan, Xinxian, Shangcheng (Henan).

Processing Techniques for Sun-Dried Green Tea:

Due to coarser raw materials and rough processing techniques, the quality of sun-dried green tea is not as high as pan-fried or roasted green tea. However, it remains a traditional tea type used in certain regions, especially in southwestern and northwestern provinces. Sun-dried tea is primarily made from slightly older and coarser leaves, processed by either roasting or steaming.

Characteristics of Dianqing:

Dianqing, produced from Yunnan large-leaf variety tea, is renowned for its quality and has been used for making tuo tea and Pu-erh tea for centuries. The fresh leaves used for Dianqing are less tender compared to red and green tea, with the best raw material being one bud with three to four leaves, around 6-10 cm in length. The raw leaves are sorted to ensure cleanliness and improve the final tea quality.

Processing Steps:

1. Fixation: Typically done in a pan at around 200°C with a diameter of 80 cm. Leaves are stirred thoroughly to avoid uneven heating and burning. Double pan fixation machines and drum fixation machines are increasingly used for efficiency.
2. Rolling: Using medium or small-sized rolling machines or by hand. The rolling time should be around 20-30 minutes for machines and over 5 minutes for hand rolling. Proper rolling is crucial for enhancing tea flavor and appearance.
3. Sun-Drying: Leaves are spread thinly on bamboo mats or cement drying fields and sun-dried, with periodic flipping. During rainy seasons, alternative drying methods like using firewood in simple drying rooms are necessary to prevent mold and sourness. The standard moisture content is around 10%.

Rough and Old Leaf Processing Methods:

• Roasting: Suitable for tender leaves with lower moisture content. Leaves are first dampened and then roasted to achieve a yellow-green color. Rolling is done while still warm, and leaves are stacked overnight to eliminate any raw taste.
• Steaming: Suitable for coarser leaves. Fresh leaves are steamed in large barrels, then dried and rolled, removing any rough stems and old branches.

Overall Quality:

Yunnan sun-dried green tea, known as Dianqing, has distinct characteristics including a robust, plump appearance with visible white hairs, deep green and oily color, strong aroma, and rich flavor. It is durable and has a bright yellow-green liquor with a thick leaf base.

Dian Green Tea

Dian Green Tea滇绿, commonly referred to as “Yunnan Green Tea” or “Yun Green” abroad, is primarily produced in Yunnan Province. Key production areas include Lincang, Baoshan, Simao, and many premium teas come from the “Six Great Tea Mountains.”

The term “Dian Green” refers to a specific tea-making process that involves using large-leaf tea varieties. The process includes selecting tender one-bud-two-leaf shoots, high-temperature killing of the green (杀青), timely rolling, and rapid drying. This method controls enzyme activity and polyphenol oxidation, prevents leaf fermentation, and maintains the tea’s original color. The leaves are then rolled into shape and dried by sun-drying, baking, or pan-frying. The result is green tea with a glossy green color, robust and plump appearance, a sweet aftertaste, and a cooling effect that helps quench thirst and relieve heat, especially refreshing in the summer.

Basic Introduction to Dian Green Tea:

Dian Green Tea is made from tender one-bud-two-leaf shoots, which are processed through high-temperature killing, rolling, and drying. The high-temperature killing and timely rolling prevent fermentation, preserving the green color and resulting in a tea with rich flavor, lasting aroma, and a yellow-green liquor. After drinking, the tea helps to expel heat through the skin pores, making one feel refreshed. Thus, in the hot summer, a cup of Dian Green Tea can relieve thirst, cool the body, and alleviate heat.

Dian Green Tea is made from the same large-leaf variety used for Pu-erh tea. Although it does not have the same aroma as Longjing tea, it has a strong taste, is durable for multiple infusions, and has a robust flavor with a significant sweetness. In simple terms, it’s a green tea with a distinctive richness and depth.

Types of Yunnan Green Tea:

1. Pan-Fired Green Tea (炒青绿茶):
   • Process: Made from Yunnan large-leaf variety fresh leaves, which are pan-fired after killing green and rolling. It is also known as “milling pan tea.”
   • Appearance: The color is typically dark green or deep green with a slight frost; the leaves have a soft texture and a greenish hue.
   • Flavor: The tea liquor is bright yellow-green with a fresh, rich taste and a pronounced sweetness. The leaves are soft, and a tender green color is preferred.
2. Baked Green Tea (烘青绿茶):
   • Process: Made from Yunnan large-leaf variety fresh leaves, which are pan-fired, rolled, and then baked.
   • Appearance: The leaves are tight, plump, and complete, with visible white tips. The color is emerald green or yellow-green with a shiny appearance.
   • Flavor: The aroma is clear and high, the liquor is bright and clear, with a fresh, mellow taste. The leaves are even, tender, and bright green.
3. Steamed Green Tea (蒸青绿茶):
   • Process: Uses steam to deactivate the enzymes in fresh leaves, resulting in complete and thorough killing green.
   • Appearance: The dry tea is deep green, the liquor is light green, and the leaves are green.
   • Flavor: The aroma can be slightly green and the taste may be a bit astringent, not as fresh as pan-fired green tea.

Steamed Enzyme Tea

In practice, many people still prefer Dian Green Tea. Steamed Enzyme Tea (蒸酶茶), also known as steamed green tea, is the most common tea in households. It is the staple tea for various events, whether small meetings or family gatherings. Steamed Enzyme Tea is ubiquitous, and memories of it include the premium jade green steamed enzyme tea from Liujiapo in Yun County and the “Huiwei” brand of steamed enzyme tea from Mengsa in Gengma. The Mengsa steamed enzyme tea is often regarded as the origin of steamed enzyme tea.

Tea Knowledge: Green Tea Tips

Myth 1: Green Tea is Suitable for Everyone in Summer

During the hot summer, people are prone to heat-related issues, and green tea’s cooling and thirst-quenching properties make it a popular choice. Green tea also offers excellent sun protection and anti-radiation benefits, which appeals to many, especially women, during the summer.

However, green tea retains a significant amount of natural substances from fresh leaves, including caffeine and polyphenols, which can be quite stimulating to the stomach. For individuals with a cold constitution or sensitive stomachs, the cooling nature of green tea might not be ideal, even in summer, and excessive consumption should be avoided.

Myth 2: Mixing Cold Green Tea with Neutral Goji Berries = Health Tea

Both green tea and goji berries are beneficial when consumed separately, but they are not suitable to be brewed together. The high tannin content in green tea can bind with the trace elements in goji berries, forming compounds that are difficult for the body to absorb and may not be beneficial to health. Therefore, mixing the two for brewing is not recommended.

Sun-Drying Process

Historically, green tea was processed using sun-drying techniques, but this method has largely been phased out due to its significant impact on tea quality. Currently, the sun-drying process is mostly preserved for the initial processing of Pu-erh tea using Yunnan large-leaf variety. Thus, sun-drying is now primarily associated with Pu-erh tea.

Tasting Dian Green Tea

Tea enthusiasts who have tasted Dian Green Tea often find that it provides a refreshing feeling as the tea helps expel heat through the skin pores, making one feel both physically and mentally rejuvenated. Since Dian Green Tea and Pu-erh Tea both use the Yunnan large-leaf variety, Dian Green Tea lacks the aroma of Longjing tea but offers a strong, durable flavor with a rich, sweet aftertaste.

Niche Appeal

The large-leaf Dian Green Tea is not mainstream in Yunnan, and it cannot compete with the small-leaf varieties like Longjing and Biluochun from Jiangsu and Zhejiang in terms of form and fragrance. However, the large-leaf tea, grown in Yunnan’s ideal climate with ample rainfall and suitable temperatures, produces a green, clear, and bright liquor with a fresh and sweet taste. It is durable for multiple infusions and offers excellent value for money, which is sure to win your affection!

Green Tea Brewing Techniques

1. Top-Down Method

This method is suitable for tightly rolled, dense green teas such as Longjing, Biluochun, and Ziyang Maojian. Here’s how to use the top-down method:

1. Preheat the Cup: Clean the tea cup and pour hot water (85–90°C) into the cup.
2. Add Tea: Place the tea leaves into the cup. The tea leaves will gradually sink to the bottom.
3. Choose a Glass Cup: It is best to use a glass cup to observe the movement of the tea leaves. Some leaves sink directly to the bottom, while others float or move up and down before settling.
4. Observe: Watch the tea leaves unfold as they absorb water, revealing one bud and one leaf, or two leaves. The tea will release its fragrance, which can be enjoyed as it rises with the steam. The color of the tea soup can range from yellow-green to milky white-green or light green with a hint of yellow. The tea’s clarity and sparkle can be seen when held up to the light.
5. Smell and Enjoy: While the tea is still warm, savor the aroma and observe the tea’s color and clarity.

2. Medium-Throw Method

This method is suitable for loose-leaf green teas like Hanzhong Xianhao. Here’s how to use the medium-throw method:

1. Preheat the Cup: Clean the tea cup and place the tea leaves in the cup.
2. Initial Pour: Add hot water (90°C) to fill one-third of the cup. Let it sit for two minutes to allow the dry tea leaves to absorb water and expand.
3. Full Pour: After the initial steeping, fill the cup to the top with hot water. Observe how the tea leaves move, whether they drift or sink slowly. This method provides a unique view of the tea leaves’ dynamics.
4. Choose the Cup: Besides using a glass cup, a porcelain cup can be used for delicate teas, making it suitable for both formal tea service and office consumption.

3. Bottom-Up Method

This method is effective for green tea preparation when using a covered cup:

1. Preheat the Cup: Clean the tea cup and add tea leaves to the cup.
2. Initial Steeping: Pour hot water into the cup and cover it to prevent the aroma from escaping. This helps maintain the water temperature and allows the tea leaves to open and sink to the bottom more quickly.
3. Steeping Time: After 3–5 minutes, remove the lid, and enjoy the tea by smelling its fragrance and tasting its flavor. Depending on the strength of the tea, you can steep it up to three times.

By following these methods, you can fully appreciate the nuances of green tea and enjoy its delicate flavors and aromas.

Green Tea Varieties from Yunnan

Yunnan Baihao (Yunnan White Hair)

• Type: Baked Green Tea
• Main Production Areas: Nanmo Mountain, Menghai County, Xishuangbanna Dai Autonomous Prefecture
• Characteristics:
  • Leaf Appearance: Tight, with pointed tips
  • Color: Green or brownish-green, covered in white hairs
  • Tea Soup Color: Bright yellow-green or vibrant yellow-green
  • Aroma: Fragrant and pure
  • Flavor: Rich and mellow
  • Leaf Base: Tender and uniform, forming a bud shape

  Production History: Originated in 1981, sourced from Yunnan large-leaf tea variety. The tea is dense, uniform, and covered in white hairs, rich in polyphenols and caffeine. It was awarded as a national famous tea for two consecutive years.

  Harvesting and Processing: Typically harvested in early March, using one bud and two leaves. The leaves undergo withering, pan-frying, rolling, and drying.

  Selection Guide: Look for tender, soft leaves with dense white hairs from Nanmo Mountain.

  Quality Identification: Tight, pointed leaves with white hairs, green or brownish-green color, with a fragrant aroma and bright yellow-green tea soup.

Yunnan Qu Luo (Yunnan Spiral Tea)

• Type: Baked Green Tea
• Main Production Areas: Lincang City, Baoshan City, Pu’er City
• Characteristics:
  • Leaf Appearance: Spirally curled with prominent white hairs
  • Color: Silver-green with a brownish hue, oily and shiny
  • Tea Soup Color: Fresh green and clear
  • Aroma: Strong bean fragrance with floral notes, long-lasting
  • Flavor: Smooth and sweet
  • Leaf Base: Soft and plump

  Production History: A newly created famous tea, praised for its high mountain mist origin. Yunnan’s large-leaf tea is renowned for its quality, and Yunnan Qu Luo is well-loved.

  Harvesting and Processing: Uses tender one bud and two leaves from the Yunnan large-leaf variety, processed through pan-frying, rolling, and drying.

  Selection Guide: Look for the unique forest aroma and long-lasting floral and bean fragrance.

  Quality Identification: Spiral-shaped dry leaves with visible white hairs, silver-green color with a brownish tint, fresh green and clear tea soup, and a bean-like fragrance.

Lüchun Mayu Tea (Green Spring Mayu Tea)

• Type: Stir-Fried Green Tea
• Main Production Area: Mayu Village, Qima Bazi Township, Luchun County, Honghe Hani and Yi Autonomous Prefecture
• Characteristics:
  • Leaf Appearance: Tight and robust, with visible white hairs
  • Color: Dark green and oily
  • Tea Soup Color: Bright apricot yellow
  • Aroma: High and fragrant
  • Flavor: Rich and sweet
  • Leaf Base: Yellow-green, tender, and soft

  Production History: A new famous tea created in the 1970s. In 1999, it won the title of famous tea at the first “Yun Tea Cup” Yunnan Tea Competition.

  Harvesting and Processing: Premium Mayu Tea uses robust, well-developed one bud and one leaf; ordinary Mayu Tea uses one bud and two to three leaves. Processed through pan-frying, cooling, rolling, initial drying, re-rolling, shaping, and additional drying.

  Selection Guide: The tea has evolved from a single product to a series, including premium and ordinary grades, as well as variations like Mayu Silver Needle and Jade Spring.

  Quality Identification: Tight and robust dry leaves with visible white hairs, green or dark green oily color, bright apricot yellow tea soup with a high, fragrant aroma.

Yunnan Yunlong Green Tea

Overview

• Type: Stir-Fried Green Tea
• Production Area: Baofeng Township, Yunlong County, Dali Prefecture, Yunnan Province
• Production Supervision: Supervised by the Tea Science Department of Yunnan Agricultural University
• Producer: Yunlong Dalis Tree Tea Factory

Production Region

• Location: Dali Prefecture, Yunlong County, Dalis Tree Mountain Head, with an elevation between 2200 and 2500 meters above sea level.
• Climate: The region has a unique ecological environment characterized by persistent mist and clouds. The average annual temperature is above 4.9°C, with extreme low temperatures above -6°C. Accumulated temperature above 10°C can reach over 3500°C.

Characteristics

• Leaf Appearance:
  • Shape: Tight, robust, and smooth with a frosted appearance.
  • Color: Green, with a shiny and uniform texture.
• Tea Soup:
  • Color: Light green and clear.
  • Flavor: Rich, mellow, and fresh with a sweet aftertaste. Features a distinctive aroma of roasted chestnuts, with a high and persistent fragrance.
• Leaf Base:
  • Condition: Complete and tender.

Harvesting and Processing

• Tea Varieties: Uses large-leaf variety tea plants that grow more slowly compared to lowland tea trees, resulting in robust and tender leaves.
• Processing Method: Combines roasting and frying techniques, contributing to the tea’s excellent quality.

Quality Identification

• Dry Leaves: Should be tight, well-formed, and with a smooth, frosted appearance.
• Tea Soup: Look for a light green, clear appearance with a rich, fresh flavor and long-lasting roasted chestnut aroma.
• Leaf Base: Should be tender and intact.

Selection Guide

• Optimal Choice: Select tea with tight, well-formed leaves, clear and bright tea soup, and a strong roasted chestnut aroma. Ensure that the leaf base is complete and tender.

Related Information:

Dian Green滇绿 vs. Dianqing Raw Pu’er Tea: The raw material for Yunnan Pu’er tea, known as green mao tea or Dianqing, differs from Yunnan baked green tea primarily in the killing-green temperature and drying methods. Dianqing’s unique “sun flavor” is an irreplaceable characteristic. The primary tea-producing areas in Yunnan are located south of the 25th parallel north, including Baoshan, Lincang, Simao, and Xishuangbanna. These regions have a plateau tropical and subtropical climate with small seasonal temperature variations, large diurnal temperature differences, distinct dry and wet seasons, and significant vertical climate changes.

Sufficient sunlight is crucial in the drying process of Dianqing tea. The climatic differences between Yunnan and Jiangnan are significant; the traditional 24 solar terms do not apply in Yunnan. The tea-picking season varies, and terms like “scattered harvest” and “no fixed picking time” accurately describe traditional Yunnan tea processing. During the rainy season from May to October, without sunlight, how is tea processed?

In local tea production, tea is rarely made during continuous rainy days. Fresh leaves become too damp, making pan-firing difficult, and insufficient drying can lead to mold. Some methods involve using burning wood to dry or smoke the tea, but this can result in a loss of tea characteristics. Modern technology allows for tea processing even in rainy weather using drying machines or rooms.

The killing-green temperature for green tea ranges from 210-240°C, whereas Dianqing is killed at temperatures below 180°C. This is a key difference. During the rainy season, if the fresh leaves are too damp, killing-green can be challenging, leading to uneven killing or excessive fermentation, insufficient aroma, thin soup, or bitterness. After rolling, sun-dried tea is evenly spread on bamboo mats or cement drying areas, with 2-3 turns during drying. The temperature typically does not exceed 40°C. If using a drying machine, the temperature is usually controlled between 80-130°C. High killing-green temperatures and high-temperature drying lead to standard Dian Green Pu’er. Visiting a state-owned factory in Yunnan revealed that Pu’er tea products exposed to intense sunlight for two days produced different aromas and flavors compared to those dried in the shade for three days or a combination of one day in the sun and one day in the shade. The changes during aging need further observation.

High killing-green temperatures stop enzyme activity completely. With a moisture content below 9%, prolonged storage and air contact may lead to the tea developing characteristics similar to green tea, rather than post-fermentation. New Dian Green Pu’er features a pale green or blue-green appearance with a yellow-green, fragrant soup, but after one or two years, the soup often becomes murky, aroma diminishes, and taste becomes thin with less aftertaste. Some tea cakes aged over ten years, though not stored in wet conditions, lack aroma and flavor, which may be related to these factors.

Many tea merchants claim that Dian Green Pu’er tea is “immediately drinkable,” with a “clean, sweet taste” and “non-stimulating” qualities, which may be due to this processing method. If consumers want tea that can be drunk immediately and find the bitterness of sun-dried tea unacceptable, Dian Green is a good choice. However, for long-term storage and aging, high-temperature processed Dian Green Pu’er does not meet these requirements. Therefore, Dian Green Pu’er differs from traditional Dianqing Pu’er.

The types of Dianhong tea can be classified into Dianhong Golden Needle, Dianhong Pine Needle, Dianhong Golden Bud, Dianhong Golden Spiral, Red Spiral, Dianhong Golden Silk, Wild Dianhong Tea, and others. One of the quality characteristics of Dianhong Gongfu tea is the prominent appearance of its tips, with tip colors ranging from light yellow, chrysanthemum yellow, to golden yellow. In areas like Fengqing, Yun County, and Changning, Gongfu tea typically has chrysanthemum-yellow tips, while in Menghai, Shuangjiang, Lincang, and Puwen, the tips are more golden. The tips of tea harvested in the same garden during spring tend to be lighter, usually light yellow, while summer tea tips are often chrysanthemum yellow, and autumn tea tips are typically golden.

Dianhong Gongfu tea is characterized by a rich aroma and strong flavor. The aroma is particularly good in areas of western Yunnan such as Yun County, Fengqing, and Changning, with some parts of Yun County producing Gongfu tea with a long-lasting, floral scent. The flavor of Gongfu tea from southern Yunnan is strong and stimulating, while the Gongfu tea from western Yunnan is mellower, with a slightly weaker stimulation but a fresh and lingering aftertaste. High-quality Dianhong Gongfu tea is known for its plump and robust leaves, tightly rolled strips, dark and glossy color, prominent golden tips, and bright liquor color, making it a superior grade of Gongfu tea. The characteristics of Dianhong tea can vary by grade, requiring careful selection and identification.

Identification Methods for Dianhong Tea

Identifying from the Appearance (Strips)
Wild Dianhong tea leaves are tight, slender, dark, and glossy, with a robust texture. The leaf veins and serrations are clear and irregular. The leaves are flexible and elastic, with good resilience. In contrast, ordinary Dianhong tea leaves are thinner, with wavy edges, regular serrations, and less flexibility, appearing small, thin, and brittle.

Identifying from the Aroma
By smelling the tea’s aroma, wild Dianhong tea has a more stable and lasting fragrance, while ordinary Dianhong tea has a more fleeting and shorter scent.

Identifying from the Taste
Wild Dianhong tea offers a rich and full-bodied flavor, with a strong sense of mountain freshness. It brews quickly, retains its flavor over many infusions, and leaves a lasting fragrance in the mouth and cup. The aftertaste is refreshing and long-lasting. Ordinary Dianhong tea tends to have a thin, watery taste, with a shorter aftertaste and less durability.

Authentic Dianhong Gongfu tea is known for its rich aroma and strong flavor. The best aroma comes from the western Yunnan tea regions, such as Yun County, Fengqing, and Changning, with some areas of Yun County producing Gongfu tea with a long-lasting floral fragrance. Southern Yunnan’s Gongfu tea has a strong and stimulating taste, while western Yunnan’s Gongfu tea is milder, with a fresh and pleasant aftertaste.

How to Select Dianhong Tea

1. Appearance Identification

• Strips: Key points for identification include the tightness, weight, flatness, roundness, and straightness of the strips, as well as their uniformity. Tight, heavy, round, and straight strips are considered superior, while loose, flat, curved, and short strips are inferior.
• Tenderness: This is identified by the thickness of the strips, the visibility of golden tips, and the prominence of the tea buds.
• Color: Identifying key points include the luster and uniformity of the color. Generally, bright and uniform colors are considered superior, while dull and uneven colors are inferior.
• Wholeness: Key points for identification include the content of lower-grade tea. Less content is better, while more content is inferior.
• Purity: Key points for identification include the presence of stems, coarse leaves, and tea dust. Purity refers to the proportion of non-tea substances in the tea. High-grade Dianhong tea requires high purity, with minimal stems, coarse leaves, and dust. The purity is usually determined by manual selection, which significantly increases the cost of high-grade tea.

2. Internal Quality Identification

• Aroma: (Note, aroma is evaluated based on the brewed tea) The key points for identification include freshness, purity, coarseness, and duration. High-quality Dianhong tea has a strong and lasting aroma that remains after the tea cools down. Mid-grade tea has a high but short-lived aroma with less persistence, while low-grade tea has a weak and short aroma, often with a coarse green scent.
• Liquor Color: The key points for identification include depth, brightness, and clarity. The best Dianhong tea has a bright red color, with a golden ring around the rim of the cup and a phenomenon known as “cold turbidity” when it cools. Mid-grade tea is mainly red and bright, while low-grade tea has a dark or murky color.
• Leaf Base: The key points for identification include tenderness and color.
  • Tenderness: Evaluates the softness, thickness, presence of buds, and the degree of leaf curling. Generally, soft, thick, and bud-rich leaves with curled edges are better, while the opposite indicates lower quality.
  • Color: Identifies the redness, presence of stems, and the degree of fermentation. Top-grade tea has many buds, whole leaves, uniform softness, and bright red color, while tea with mixed colors and dullness is of lower quality.

Growth Environment of Dianhong Tea

The main production areas of Dianhong tea are located in the high mountains and valleys west of the Lancang River and east of the Nu River in southwestern Yunnan, including counties such as Fengqing, Menghai, Lincang, and Shuangjiang. Additionally, there are production areas in Baoshan, Dehong, Honghe, and Simao.

Yunnan is located in southwestern China, between 97° to 106° east longitude and 21°9′ to 29°15′ north latitude. The main tea-producing areas are mostly distributed near the Tropic of Cancer, within a latitude range of no more than 3°, known as the “Biological Optimum Zone” by scientists. Out of 128 counties in Yunnan, 120 produce tea, with the key tea-producing counties located at altitudes between 1,000 and 2,000 meters. Yunnan has a climate characterized by simultaneous rain and heat during the rainy season and cool, dry conditions during the dry season. The annual average temperature is maintained between 15°C and 18°C, with a daily temperature difference of over 10°C. Tea can be harvested for nine months a year, from early March to late November.

The complex terrain of Yunnan, with its intersecting mountains and deep valleys, creates a unique plateau and mountainous climate. The tea-growing areas feature rolling hills, abundant clouds, intertwined streams, and fertile soil rich in red and yellow loam with high humus content, providing excellent natural conditions for tea production.

Based on geographical location, Yunnan is divided into three tea-producing areas: western Yunnan, southern Yunnan, and northeastern Yunnan.

Dianhong is produced in the natural areas of western and southern Yunnan. The western tea area includes the prefectures of Lincang, Baoshan, Dehong, and Dali, which account for 52.2% of the province’s tea-growing area and 65.5% of its total production, making it the main production area for Dianhong tea. Counties like Fengqing, Yun County, Shuangjiang, Lincang, and Changning produce over 90% of the Dianhong tea. The southern tea area, which includes the birthplace of tea, covers the prefectures of Simao, Xishuangbanna, Wenshan, and Honghe, with 32.7% of the province’s tea-growing area and 30.8% of its production. Dianhong tea is produced in Xishuangbanna and regions like Jinghong and Puwen.

Growth Environment of Dianhong Tea

The production areas are characterized by rolling mountains with an average altitude of over 1,000 meters. The region has a subtropical climate with an average annual temperature of 18-22°C, annual accumulated temperature above 6,000°C, and significant temperature differences between day and night. The annual precipitation is 1,200-1,700 mm, with a climate characterized by “foggy mornings and evenings during sunny days, and cloudy mountains during rainy days.” The dense forests, deep humus layers formed by fallen leaves, and fertile soil contribute to the growth of large and robust tea trees with plump buds and leaves covered in dense white hairs. Even when the leaves grow to 5-6 pieces, they remain soft and tender. The tea leaves from this region have the highest content of polyphenols and alkaloids among Chinese teas.