Yunnan Pharmaceutical Co., Ltd. or Yunnan Medicinal Herb Co., Ltd. was established in 1955 and is a well-established company specializing in traditional Chinese medicine (TCM). Since its inception, the company has been dedicated to the production, sales, and research of TCM, aiming to provide high-quality medicinal herbs and TCM products to the market.

Company Overview

• Established: 1955
• Registered Capital: 42 million RMB
• Legal Representative: Deng Xuefeng
• Business Scope: Traditional Chinese medicinal materials, TCM decoction pieces, Chinese patent medicines, chemical drug preparations, antibiotics, and more.

Business Areas

The main business areas of Yunnan Pharmaceutical Co., Ltd. include:

• Traditional Chinese Medicinal Materials and TCM Decoction Pieces: The company’s core business involves the cultivation of high-quality medicinal herbs and the production of TCM decoction pieces.
• Chinese Patent Medicines: The company produces and sells various Chinese medicinal formulations.
• Chemical Drug Preparations and Antibiotics: The company is also involved in the production and sale of chemical drug preparations.
• Medical Devices: The company offers sales services for medical devices.

Certifications

• 2002: Received national approval for the exclusive operation of licorice, ephedra, medicinal poppy capsules, and Class II psychotropic substances.
• 2003: Passed GSP (Good Supply Practice) certification by the Yunnan Provincial Drug Administration.
• 2008: Passed GMP (Good Manufacturing Practice) certification for the production of TCM decoction pieces by the Yunnan Provincial Drug Administration.

Subsidiaries

The company operates two non-independent legal entities:

• Yanshoutang Pharmacy Chain
• TCM Decoction Pieces Factory

In addition, the company has a TCM Research Institute focused on the research and innovation of traditional Chinese medicinal materials.

Market Network

Leveraging over half a century of experience and technical expertise, the company has established a marketing and production network that covers the entire Yunnan province and extends nationwide. It has become the designated supplier for key medical institutions, pharmaceutical companies, and retail pharmacy chains in Yunnan.

Yunnan Pharmaceutical Co., Ltd. relies on its brand and technological advantages to hold a significant position in the TCM and TCM product market, committed to promoting the development of the traditional Chinese medicine industry.

Bidens pilosa L., commonly known as Beggar’s Tick or Spanish Needle, is an annual herbaceous plant in the Asteraceae family. The plant has an upright stem, with a blunt quadrangular shape; lateral leaflets are elliptical or ovate-elliptical; the flowers lack ray florets and have tubular disc florets; the achenes are black, strip-shaped, and slightly flattened. The flowering period is from August to September, and the fruiting period is from September to November.

The earliest record of Bidens pilosa is found in the Li Shizhen Medical Encyclopedia, which describes it as follows: “It grows by the pond, with a square stem and leaves with branches. Its seeds resemble hairpins and stick to people’s clothes like needles. Northerners call it ‘ghost needle’.”

Originally native to tropical America, Bidens pilosa is now widely distributed across tropical and subtropical regions of Asia and the Americas. In China, it is commonly found in East, Central, South, and Southwest regions, typically growing near villages, along roadsides, and in wastelands. Bidens pilosa has a wide adaptability, strong drought resistance, and thrives in warm, humid climates. It prefers loose, fertile, humus-rich sandy soil or clay soil. The plant mainly reproduces through seeds.

Bidens pilosa is a commonly used herb in Chinese folk medicine. The entire plant can be used medicinally. According to the Compendium of Materia Medica, it has the effects of clearing heat, detoxifying, dispersing stasis, and reducing swelling. It is mainly used to treat symptoms like sore throat and injuries from falls. Bidens pilosa is also an ideal material for remediating heavy metal-contaminated soils. However, in agriculture, it is considered a harmful weed, competing with crops for water and nutrients, thereby reducing crop yield and quality. The seeds of Bidens pilosa have three to four barbed bristles at the tip, which easily stick to people’s clothes as they pass by, hence the plant is also known as “sticking grass,” a name that reflects this characteristic.

Botanical History

Origin of the Name
The earliest record of Bidens pilosa is found in the Li Shizhen Medical Encyclopedia, which describes it as follows: “It grows by the pond, with a square stem and leaves with branches. Its seeds resemble hairpins and stick to people’s clothes like needles. Northerners call it ‘ghost needle’.” The seeds of Bidens pilosa have three to four barbed bristles at the tip, which easily stick to people’s clothes as they pass by, hence the plant is also known as “sticking grass,” a name that reflects this characteristic.

Morphological Characteristics

Bidens pilosa is an annual herbaceous plant with an upright stem, reaching a height of 30-100 cm. The stem is bluntly quadrangular, hairless or sparsely covered with fine hairs on the upper part, with a base diameter of up to 6 mm.
The lower leaves of the stem are smaller, three-lobed or not divided, and usually wither before flowering. The middle leaves have wingless petioles 1.5-5 cm long, are trifoliate, with three leaflets, rarely pinnately compound with 5(-7) leaflets. The lateral leaflets are elliptical or ovate-elliptical, 2-4.5 cm long, 1.5-2.5 cm wide, with an acute apex, near-rounded or broadly cuneate base, sometimes asymmetric, with short petioles. The edges are serrated, with the terminal leaflet larger, long-elliptical or ovate-oblong, 3.5-7 cm long, with a gradually narrowing or near-rounded base, with 1-2 cm long petioles. The edges are serrated, hairless, or sparsely covered with fine hairs. The upper leaves are small, three-lobed or not divided, and lanceolate.
The flower heads are 8-9 mm in diameter, with peduncles 1-6 cm long (3-10 cm during fruiting). The involucre base is covered with fine hairs, with 7-8 bracts that are strap-shaped, slightly wider at the top, 3-4 mm long when flowering, extending to 5 mm during fruiting, with a herbaceous texture, with sparsely covered short hairs or almost hairless edges. The outer phyllaries are lanceolate, 5-6 mm long during fruiting, with a dry, membranous texture, brown on the back, with yellow edges. The inner phyllaries are narrower and lanceolate. The flowers lack ray florets, and the disc florets are tubular, about 4.5 mm long, with a corolla 5-toothed at the apex. The flowering and fruiting period is from August to October.
The achenes are black, strip-shaped, slightly flattened, ribbed, 7-13 mm long, about 1 mm wide, with sparsely scattered warty projections and bristles on the upper part. The apex has 3-4 barbed bristles, 1.5-2.5 mm long, with backward-facing bristles.

Main Varieties

White-flowered Bidens (Bidens pilosa L. var. radiata Sch.-Bip.): This variety differs from the common Bidens pilosa mainly in that the capitulum has 5-7 ligulate flowers on the edge. The ligules are elliptic to obovate, white, 5-8 mm long, and 3.5-5 mm wide, with a blunt or notched apex. It is found in East China, Central China, South China, and Southwest China, typically growing near villages, roadsides, and wastelands. It is widely distributed in tropical and subtropical regions of Asia and America.

Habitat

Bidens pilosa is found in East China, Central China, South China, and Southwest China, growing near villages, roadsides, and wastelands at altitudes of 50-300 meters. It is widely distributed in tropical and subtropical regions of Asia and America. The plant thrives in warm and humid climates and prefers loose, fertile, and humus-rich sandy or clay loam soils.

Distribution Range

Bidens pilosa is distributed in various regions of China, including Hebei, Henan, Shandong, Anhui, Jiangsu, Zhejiang, Jiangxi, Fujian, Taiwan, Guangdong, Hong Kong, Hainan, Guangxi, Hunan, Hubei, Guizhou, Yunnan, and Sichuan. It is also found in tropical and subtropical regions of Asia and America.

Medicinal Value

Bidens pilosa is a commonly used herbal medicine in Chinese folk medicine. It has a warm nature, a bitter taste, and is non-toxic. The whole plant can be used medicinally, with effects such as clearing heat, detoxifying, dispersing stasis, and reducing swelling. It is often used in the treatment of conditions such as enteritis and dysentery. Recent studies have found that this herb can effectively regulate blood pressure in both directions—lowering it in hypertensive patients and raising it to normal levels in hypotensive patients. Clinically, it is widely used as an antihypertensive agent. Using Bidens pilosa to lower blood pressure is not only safe and reliable but also avoids the side effects of sexual dysfunction associated with some antihypertensive drugs.

• Flavor and Nature: Sweet, bland, bitter, slightly cold.
• Meridians Entered: Liver, lung, large intestine.
• Effects: Clears heat, detoxifies, disperses stasis, and reduces swelling. It is used for appendicitis, nephritis, cholecystitis, enteritis, bacterial dysentery, hepatitis, peritonitis, upper respiratory tract infections, tonsillitis, laryngitis, amenorrhea, burns, snake bites, traumatic injuries, skin infections, convulsions in children, and malnutrition.
• Contraindications: Not suitable for pregnant women.

Effects

1. Anti-inflammatory: Polyacetylene compounds in Bidens pilosa can significantly inhibit mouse ear swelling induced by croton oil and rat paw swelling induced by egg white. They also reduce rat cotton pellet granuloma weight and significantly inhibit capillary permeability in mice and leukocyte migration in rats with acetic acid-induced inflammation. Flavonoid crystals in Bidens pilosa also have good anti-inflammatory effects.
2. Sedative and Analgesic: Intraperitoneal injection of small Bidens pilosa flower extract can significantly prolong sodium pentobarbital-induced sleep in mice, markedly reduce spontaneous activity, synergize with chlorpromazine, and antagonize amphetamine. The writhing test and hot plate test show some analgesic effects.
3. Digestive System: Subcutaneous injection of Bidens pilosa significantly reduces gastric juice secretion in rats, lowers gastric juice pH, and free acid concentration, inhibits the propulsion of charcoal in the mouse intestine, protects against experimental gastric ulcers in rats, and reduces the incidence of stress-induced ulcers in mice.
4. Anti-cancer: Various extracts of Bidens pilosa have inhibitory effects on HL60 and V937 leukemia cells cultured in vitro, with polyacetylene compounds being the most effective.
5. Lipid-lowering and Antithrombotic: Oral administration of a water extract of Bidens pilosa and small Bidens pilosa flowers significantly reduces cholesterol and beta-lipoprotein in male rats, and intravenous injection significantly inhibits experimental arterial thrombosis formation in rats.

Medicinal Prescriptions for Bidens pilosa

1. Treatment of Malaria: Use 300-450 grams of fresh Bidens pilosa. Boil in water, add one egg, and consume the soup.
2. Treatment of Dysentery: Take a handful of tender Bidens pilosa shoots. Boil in water. For white dysentery, add brown sugar; for red dysentery, add white sugar. Take the mixture three times.
3. Treatment of Jaundice: Use 15 grams each of Bidens pilosa and oak leaves, and 30 grams of pine needles. Boil and consume the decoction.
4. Treatment of Hepatitis: Use 45-60 grams each of Bidens pilosa and yellow-flowered cotton. Add 1000 ml of water, boil until it reduces to 500 ml, and drink multiple times a day until the decoction is finished.
5. Treatment of Acute Nephritis: Take 15 grams of Bidens pilosa leaves (finely chopped). Boil in water and cook with one egg and some sesame or tea oil. Consume once a day.
6. Treatment of Migraine: Use 30 grams of Bidens pilosa and three red dates. Boil in water and drink warm.
7. Treatment of Gastric Pain: Take 45 grams of fresh Bidens pilosa. Stew with 120 grams of pork, add a little wine, and consume before meals.
8. Treatment of Hematuria: Use 15-30 grams of fresh Bidens pilosa leaves. Boil in water and drink.
9. Treatment of Traumatic Injuries: Use 30-60 grams of fresh Bidens pilosa (half the amount if using dried). Boil in water, add 30 grams of yellow wine, and drink warm. Take once daily, usually for three consecutive days.
10. Treatment of Weak Limbs: Use a handful of Bidens pilosa. Boil in water and drink the decoction.
11. Treatment of Snake Bites and Insect Stings: Use 60 grams of fresh Bidens pilosa. Boil in water until reduced to half a bowl, drink warm, and apply the crushed residue to the wound. Repeat the process twice a day.
12. Treatment of Gas Gangrene: Wash fresh Bidens pilosa with boiled cold water and use the decoction for fumigation and washing.
13. Treatment of Bleeding Wounds: Crush fresh Bidens pilosa leaves and apply them to the wound.
14. For Cold and Fever, Sore Throat, Heat Detoxification, Intestinal Abscess, and Snake Bites: Use 30 grams of Bidens pilosa. Boil in water and drink. For acute simple appendicitis, combine with dandelion and Glechoma longituba; for snake bites, use 60 grams of fresh Bidens pilosa, boil, and drink. Apply crushed fresh leaves to the wound.
15. Treatment of Traumatic Lower Back Pain: Bidens pilosa has blood-activating and stasis-dispersing effects. For treating traumatic lower back pain, use 60-90 grams of fresh Bidens pilosa (30 grams of dried), with appropriate amounts of red dates, brown sugar, and yellow wine. Stew and drink the juice.
16. Treatment of Concussion: Can be used with blood-activating herbs like Angelica sinensis, Ligusticum chuanxiong, and Salvia miltiorrhiza. Additionally, Bidens pilosa can be used to treat fatigue, overstrain, and weakness, often combined with Agrimonia pilosa and red dates.

Yunnan’s Tea Drinking Culture: Unique Tea Customs of Ethnic Minorities

China has a long history of tea drinking, where tea serves as a gesture of hospitality, a symbol of respect, an alternative to alcohol, and a means of relaxation. As a multi-ethnic country, the diverse geographic settings, historical backgrounds, and cultural traditions of various ethnic groups have led to unique tea customs among each group. Over centuries of development, the ethnic minorities in Yunnan have developed distinctive tea-drinking traditions, which are passed down through generations. Each ethnic group interprets tea in its unique way, contributing richly to the nation’s tea culture with their distinctive customs and regional characteristics.

Yunnan’s ethnic minorities have a profound love for tea, integrating it deeply into their cultural lives and forming unique tea ceremonies, tea arts, and drinking habits. The tea culture of Yunnan’s ethnic groups, shaped by artistic refinement and practical application, highlights the diversity and richness of tea drinking experiences. Among Yunnan’s 25 ethnic groups, each has developed its own tea-drinking style, reflecting a variety of cultural expressions.

Below is an introduction to the representative tea customs and cultures of the 25 ethnic minorities in Yunnan:

1. Achang Ethnic Group

• Tea Custom: Salt tea made with Pu’er tea leaves and pig fat.
• Culture: Achang people often brew tea with salt and oil, creating a savory tea experience, especially during festivals and family gatherings.

2. Bai Ethnic Group

• Tea Custom: Pu’er tea and flower tea.
• Culture: Bai people use white porcelain for brewing Pu’er tea, focusing on the clear, fragrant nature of the tea. Their tea ceremonies often accompany traditional snacks during social and ceremonial events.

3. Blang Ethnic Group

• Tea Custom: Roasted Pu’er tea in bamboo tubes.
• Culture: Blang people infuse their tea with a unique bamboo aroma. This tea is prepared by roasting tea leaves inside bamboo tubes, and is consumed during social occasions.

4. Bouyei Ethnic Group

• Tea Custom: Green tea and black tea.
• Culture: Bouyei people use simple tea utensils to brew their tea. Their tea is often enjoyed daily or when hosting guests, with a preference for milder flavors.

5. Dai Ethnic Group

• Tea Custom: Bamboo tube tea.
• Culture: Dai people brew tea in bamboo tubes, which imparts a distinct bamboo aroma. This tea is often served during festivals and important gatherings.

6. De’ang Ethnic Group

• Tea Custom: Pu’er tea and flower tea.
• Culture: De’ang people blend Pu’er tea with flowers, celebrating the fragrance and flavor in their tea ceremonies.

7. Dulong Ethnic Group

• Tea Custom: Compressed Pu’er tea.
• Culture: Dulong people favor strong Pu’er tea, brewed with traditional methods for daily consumption and during gatherings.

8. Hani Ethnic Group

• Tea Custom: Pu’er tea and green tea.
• Culture: Hani people focus on preserving the original leaf aroma and use traditional tea utensils for brewing.

9. Hui Ethnic Group

• Tea Custom: Milk tea.
• Culture: Hui people mix tea with milk and sugar, creating a rich, creamy beverage that is enjoyed daily and during social occasions.

10. Jingpo Ethnic Group

• Tea Custom: Pu’er tea.
• Culture: Jingpo people brew rich, fermented Pu’er tea, particularly for festivals and family gatherings.

11. Jino Ethnic Group

• Tea Custom: Pu’er tea.
• Culture: Jino people often use homemade Pu’er tea, focusing on its aging and fermentation process during family events.

12. Lahu Ethnic Group

• Tea Custom: Pu’er tea and flower tea.
• Culture: Lahu people enjoy tea mixed with various flowers, celebrating the aroma and taste in their traditional tea gatherings.

13. Manchu Ethnic Group

• Tea Custom: Milk tea with salt.
• Culture: Manchu people prepare tea with milk and salt, resulting in a rich, salty beverage enjoyed daily.

14. Miao Ethnic Group

• Tea Custom: Green tea and Pu’er tea.
• Culture: Miao people use traditional tea utensils to brew green and Pu’er teas, focusing on the flavors during festivals and gatherings.

15. Mongolian Ethnic Group

• Tea Custom: Milk tea.
• Culture: Mongolian tea is mixed with milk, salt, and sometimes butter, creating a daily staple with a creamy flavor.

16. Naxi Ethnic Group

• Tea Custom: Aged Pu’er tea.
• Culture: Naxi people prefer aged Pu’er tea, which is brewed in large teapots and enjoyed during important social and ceremonial occasions.

17. Nu Ethnic Group

• Tea Custom: Pu’er tea.
• Culture: Nu people brew strong Pu’er tea, often mixed with salt and chili, for family gatherings and festivals.

18. Sui Ethnic Group

• Tea Custom: Green tea and Pu’er tea.
• Culture: Sui people brew tea with traditional methods, focusing on the tea’s color and flavor during daily life and social gatherings.

19. Tibetan Ethnic Group

• Tea Custom: Butter tea.
• Culture: Tibetan butter tea is a daily staple, made by boiling tea leaves with butter and salt, resulting in a rich, creamy beverage.

20. Wa Ethnic Group

• Tea Custom: Pu’er tea.
• Culture: Wa people enjoy Pu’er tea during family gatherings and festivals, emphasizing its strong flavor.

21. Yao Ethnic Group

• Tea Custom: Pu’er tea.
• Culture: Yao people mix Pu’er tea with local herbs, focusing on the tea’s fragrance and taste during important occasions.

22. Yi Ethnic Group

• Tea Custom: Pu’er tea.
• Culture: Yi people favor strong Pu’er tea, often mixed with salt and chili, consumed during family events and festivals.

23. Zhuang Ethnic Group

• Tea Custom: Green tea and black tea.
• Culture: Zhuang people use simple tea utensils to enjoy their tea, which is often sweetened, for daily consumption and social occasions.

24. Pumi Ethnic Group

• Tea Custom: Pu’er tea.
• Culture: Pumi people appreciate Pu’er tea for its flavor and aroma, which is enjoyed during family gatherings.

25. Lisu Ethnic Group

• Tea Custom: Pu’er tea.
• Culture: Lisu people brew strong Pu’er tea, often mixed with salt and chili, during family gatherings and festivals.

These tea customs illustrate the rich and diverse tea culture of Yunnan’s ethnic minorities, each contributing to the vibrant tapestry of China’s tea heritage.

Bamboo Tube Tea is a unique type of tea enjoyed by the Dai and Lahu ethnic groups in Yunnan, China. In Dai language, bamboo tube tea is called “La Duo.” The tea is named for its distinct bamboo aroma, known in Dai as “La Duo” and in Lahu as “Wa Jie Na.” Due to the tenderness of its raw materials, it is also elegantly called “Maiden Tea.” The process of making bamboo tube tea involves placing raw tea leaves into a specially crafted bamboo tube and then roasting and compressing the leaves over an open fire until the tube is filled and the leaves are dried. The bamboo is then split open, and the tea leaves are removed, ready to be brewed with hot water. This tea has a history of over 200 years and is primarily produced in Menghai County in Xishuangbanna, Diwei in Guangnan County, Wenshan Prefecture, and Bawa in Tengchong County. It is made using sun-dried large-leaf tea, one of Yunnan’s traditional tea varieties. The raw materials are usually tender, consisting of one bud and two or three leaves.

Production Methods

There are two methods for making bamboo tube tea:

1. The first method involves softening fresh tea leaves by steaming them (often simultaneously with sticky rice), allowing the leaves to absorb the aroma of the rice. The softened leaves are then placed in bamboo tubes and slowly roasted to dry them, creating bamboo tube tea.
2. The second method uses first-grade sun-dried raw tea, which is placed in a small steaming pot with sticky rice at the bottom. The tea is softened by steaming, absorbing the fragrance of the rice. The steamed tea leaves are then immediately placed into prepared bamboo tubes (usually young, sweet bamboo) and tightly packed using a small wooden stick. The tube is filled up to 80%, sealed with sweet bamboo leaves, and slowly roasted over a charcoal fire, turning the tube every 5 minutes. Once the tea inside is completely dried, it is ready for storage. This bamboo tube tea is distinguished by its unique combination of tea aroma, sticky rice fragrance, and the fresh scent of sweet bamboo.

Bamboo tube tea is durable and can be stored for long periods without losing its quality. The finished tea is wrapped in kraft paper and kept in a dry place. The tea produced in Menghai County, Xishuangbanna Dai Autonomous Prefecture, is made from very tender leaves and is also known as “Maiden Tea.”

Two Methods of Preparation:

1. Method One: Tender tea leaves, typically one bud with two or three leaves, are picked and pan-fried before being rolled. The rolled leaves are then placed into a bamboo tube made from one-year-old sweet bamboo (also known as fragrant bamboo or golden bamboo). This process produces bamboo tube tea with both tea and bamboo aromas.
2. Method Two: A small steaming pot is lined with a 6-7 cm layer of soaked fragrant sticky rice, covered with a clean cloth, and then a layer of sun-dried raw tea tips is placed on top. The pot is covered and steamed over high heat for about 15 minutes until the tea softens and absorbs the sticky rice fragrance. The steamed tea leaves are then immediately packed into prepared bamboo tubes, using a small wooden stick to press the leaves down as they are added. The tube is sealed with sweet bamboo leaves, placed over a charcoal fire, and roasted slowly, turning the tube every 5 minutes until the tea inside is completely dry. This method results in bamboo tube tea that combines the aromas of tea, sticky rice, and sweet bamboo.

Characteristics of Bamboo Tube Tea

Bamboo tube tea belongs to the category of compressed green tea. Its distinctive characteristics include a cylindrical shape with a diameter ranging from 3 to 8 cm and a length between 8 and 20 cm. The surface of the tea cylinder is smooth, and it has a rich fragrance that combines the aromas of bamboo, sticky rice, and tea into a unique flavor. The taste is fresh, brisk, and leaves a sweet aftertaste, with a clear yellow-green liquor and tender, bright yellow tea leaves at the bottom. Bamboo tube tea is highly durable and can be stored for long periods without quality deterioration when wrapped in kraft paper and kept in a dry place.

When drinking bamboo tube tea, it is recommended to use a bamboo tube made of tender, sweet bamboo filled with spring water, and bring it to a boil over a charcoal fire. Once the water is boiling, add the bamboo tube tea and let it simmer for an additional 5 minutes. After allowing the bamboo to cool slightly, the tea can be enjoyed slowly. Alternatively, it can be brewed using a teapot. The harmonious blend of various aromas in bamboo tube tea not only cools and quenches thirst but also refreshes and invigorates, adding a unique charm to the drinking experience.

The Dai people’s method of making and roasting bamboo tube tea is quite distinctive, generally involving four steps:

1. Loading the Tea: Tender, freshly picked tea leaves are initially processed into raw tea, which is then layered and tightly packed into a bamboo tube made from bamboo that is about one year old.
2. Roasting the Tea: The bamboo tube filled with tea is roasted by the fire. To ensure even heating of the tea leaves inside, the bamboo tube is usually rolled every 4 to 5 minutes. Roasting continues until the bamboo changes color from green to yellow, indicating that the tea leaves inside are appropriately roasted.
3. Extracting the Tea: After roasting, the bamboo tube is split open with a knife, revealing the fragrant, long tubular-shaped bamboo tea inside.
4. Brewing the Tea: A suitable amount of bamboo tube tea is placed in a bowl and brewed with freshly boiled water. After steeping for 3 to 5 minutes, the tea is ready to be enjoyed.

Production Regions

Bamboo tube tea is a type of cylindrical compressed green tea. It is produced in regions like Xuefeng Mountain in Hunan, Fengjia Mountain in Xinhua, and Bawa in Tengchong, Yunnan, with a history of over 200 years. Bamboo tube tea is cylindrical with a smooth, greenish, lustrous surface covered in fine hairs. When brewed, it releases both the aroma of tea and the fresh scent of bamboo, offering a cooling and thirst-quenching experience. The production method involves first de-enzyming the fresh leaves, rolling them to extract the tea juice, and then placing the leaves into bamboo tubes of specified dimensions. The tea is then packed tightly and roasted over a low charcoal fire at around 40°C, with the bamboo tube being rotated regularly until the tea is completely dried. After cooling, the bamboo is split open, and the tea is packaged in kraft paper with specifications and branding.

Appearance

The Yao people in central Hunan and the Dai, Hani, and Jingpo people in southern Yunnan have a tradition of using bamboo tube tea as a vegetable. Freshly picked tea leaves are steamed in a pot until soft, then rolled on a bamboo mat. The rolled leaves are placed into a bamboo tube, tightly packed, sealed, and left to ferment slowly. After two to three months, the tea leaves inside the tube turn yellow. The bamboo tube is then split open, and the compressed tea leaves are dried and stored in a clay jar, where they are marinated in sesame oil. The tea can then be taken out and used as a vegetable at any time.

Brewing Method for Bamboo Tube Tea

Water Quality

Water quality is crucial in determining the quality of bamboo tube tea. As the ancient saying goes, “Tea’s nature is brought out by water; if eight-point tea meets ten-point water, the tea will also be ten points; if ten-point tea meets eight-point water, the tea will only be eight points.” This highlights the importance of water quality in influencing the taste of the tea, with color and aroma being secondary. Using poor-quality water can result in an unpleasant taste, even with premium tea. The best water for brewing tea is clean, fresh, and soft, such as spring water. Clean stream, river, or lake water can also be used, while well water’s suitability depends on its source. Hard water can cause the tea liquor to turn yellowish-brown and taste bland or even bitter, and over time, it can damage tea utensils due to limescale buildup. Therefore, soft or temporarily hard water is recommended for brewing tea. In modern times, filtered water or bottled mineral water is commonly used, especially in tea houses.

Water Temperature

The ancient tea masters were meticulous about water temperature, particularly during the time when compressed teas like cake or brick tea were prevalent. Water should be brought to a rapid boil, just as bubbles begin to form. Overheated or underheated water is to be avoided, as both can negatively affect the flavor and aroma of the tea. The optimal water temperature for brewing bamboo tube tea depends on the quality of the tea leaves. For high-grade bamboo tube teas, particularly those with tender buds and leaves, a water temperature of around 80°C (176°F) is ideal. The more delicate the tea leaves, the lower the water temperature should be. If the water is too hot, the tea leaves may overcook, resulting in a yellowish liquor with a bitter taste. Conversely, if the water is too cool, the flavor will be weak. For mid- to lower-grade bamboo tube teas, boiling water at 100°C (212°F) should be used to ensure proper extraction of flavor. When using boiling water, it is recommended to allow it to cool to the desired temperature if brewing high-grade tea, or heat untreated sterile water directly to the required temperature.

Tea Quantity

There is no standard amount of tea leaves to use, as it varies depending on the size of the teaware, the type of tea, and personal preference. Generally, the ratio of tea to water for bamboo tube tea is approximately 1:50 to 1:60. For formal tea evaluations, 3 grams of bamboo tube tea is brewed with 150 ml of water. The amount of tea used directly impacts the strength of the brew, and personal preference plays a significant role in determining the right concentration. Beginners can experiment with different quantities to find the strength they prefer.

Teaware

For brewing bamboo tube tea, glass cups or white porcelain gaiwans are preferred for a more refined experience. For everyday use, large porcelain cups and teapots are suitable for mid- to lower-grade bamboo tube teas. Glass cups are commonly used in tea houses to brew bamboo tube tea, while ancient tea masters used gaiwans, which retain heat better than glass cups.

Brewing Process

Brewing bamboo tube tea is simpler compared to teas like oolong. The brewing method depends on the tightness of the tea leaves, but the first step is always to warm the cup, which helps enhance the tea’s color, aroma, and flavor.

For tightly rolled tea:

1. Warming the Cup: Begin by warming the cup with hot water.
2. Brewing: Pour water at the appropriate temperature into the warmed cup, then add the tea leaves without covering the cup.

This method allows the tea to slowly release its flavors, resulting in a smooth and aromatic cup of bamboo tube tea.

Changning Black Tea
Changning Black Tea is a specialty of Changning County, Yunnan Province, and a product protected by China’s National Geographic Indication. Within Changning County, over 200,000 ancient tea trees have been preserved, some of which are over a thousand years old, making it a true “Millennium Tea Homeland.” The unique geographical advantages and excellent ecological environment provide ideal conditions for tea cultivation. Through years of production practice, high-quality tea varieties have been cultivated, and a mature tea processing technique has been developed. This gives Changning Black Tea its bright color, sweet and smooth taste, making it an important part of Dianhong (Yunnan Black Tea). On June 19, 2015, the former General Administration of Quality Supervision, Inspection and Quarantine approved the protection of “Changning Black Tea” as a geographical indication product.

Product Characteristics
Changning Black Tea is characterized by plump, tight strips with prominent tips. The color is dark brown and oily, with a golden hue. The aroma is sweet and strong, the taste is fresh, rich, and mellow, with a bright red liquor and a golden ring. The leaves are tender, with multiple buds, red, uniform, and bright. The tea is mainly harvested in spring, with a smaller portion harvested in autumn. The processing follows traditional methods, particularly focusing on a light fermentation process, which enhances the freshness and brightness. As a result, Changning Black Tea has a rich, mellow taste with mild bitterness and a lasting sweet aftertaste, strongly exhibiting the characteristics of black tea.

According to the identification of Changning tea tree varieties and germplasm resources by the Tea Research Institute of the Chinese Academy of Sciences, Changning tea leaves are thick and soft, with abundant leaf bud hair. The water extract content is over 45%, with 2.87% amino acids, 4.29% caffeine, and 32.31% tea polyphenols, all higher than those in other tea-producing regions. Using this raw material to produce Changning Black Tea results in plump, tight strips with a sweet and strong aroma, making it one of the finest black teas in the world.

Environmental Background
Changning is located on the banks of the Lancang River in western Yunnan Province, at the junction of Dali, Lincang, and Baoshan Prefectures, under the jurisdiction of Baoshan City. Established in 1933 from parts of Yongchang (now Longyang District of Baoshan City) and Shunning (now Fengqing County of Lincang City), the county’s name is derived from characters symbolizing prosperity and peace. Changning is a historic tea-producing area, a key stop on the ancient Tea Horse Road in southwest China, and an important base for producing high-quality tea and promoting tea culture. The county’s elevation ranges from 608 meters to 2,876 meters above sea level, with an average annual temperature of 15.3°C, average annual rainfall of 1,242.7 mm, and a forest coverage rate of 60.43%, earning it the nickname “Green Pearl of Western Yunnan.” The superior soil and climatic conditions contribute to the unique quality of Changning Black Tea.

Historical Background
Changning is a millennium-old tea homeland, with numerous ancient tea trees scattered throughout areas at altitudes of 1,400 to 2,500 meters, demonstrating the development history of Changning tea. Surveys indicate that the area covered by ancient tea trees over 100 years old spans 36,900 mu (approximately 2,460 hectares), with 154,000 trees, producing 300 tons of ancient tea leaves annually. Of these, 82,000 trees are cultivated, 72,000 are wild, and 31,000 trees have a base diameter circumference of more than 50 cm.

Many historical records also mention Changning tea. For instance, the Yunnan Tujing Zhi Shu from the Ming Dynasty states, “The fine tea produced in Mengtong Mountain (now Mengtong) is known as Wandian Tea, and the best is harvested before the Grain Rain season,” providing strong evidence of its long history.

Compared to the long history of Changning tea, Changning Black Tea is relatively young. In 1938, after the experimental tea factory in Shunning (now Fengqing) began producing Dianhong, tea farmers in the tea-growing areas bordering Changning and Fengqing gradually started exploring black tea production, though they did not achieve significant breakthroughs initially.

In 1955, the China Tea Company and Yunnan Province Company officially sent personnel to negotiate with Changning on turning green tea into black tea. They also invited and dispatched technicians from Anhui and Fengqing to train and guide the production of Changning Black Tea. Within a year, 21 black tea primary processing plants were established in places such as Mangshui, Wenquan, Youdian, and Dabing, marking the formal beginning of Changning Black Tea production.

In 1958, the Changning County Black Tea Factory adopted a simultaneous construction and processing approach, producing 2,463 dan (approximately 123 tons) of refined black tea within the year, marking the first export of Changning Black Tea and truly initiating its production history.

Production Situation

In 2014, approximately 44,000 households involving 200,000 people in Changning County were engaged in tea cultivation. The area under tea cultivation reached 250,300 acres, with 238,000 acres in active production. The area designated as pollution-free tea gardens was 137,000 acres, with 13,000 acres of green food tea gardens and 8,500 acres of organic tea gardens. There were 28 tea companies certified with QS certification. Tea farmers earned an average income of 3,100 yuan per person from tea.

During the 2015 spring tea season, 455 tea processing stations in Changning County were operational, accounting for 95.8% of the county’s 475 tea processing stations. The county purchased 43,338,500 kilograms of fresh tea leaves, an increase of 53.36% year-on-year. The total output of dried tea reached 11,965,900 kilograms, an increase of 8,443,000 kilograms, or 41.73% year-on-year. The county sold 11,390,700 kilograms of dried tea, an increase of 38.95% year-on-year. The total output value of the tea industry reached 573 million yuan, an increase of 75 million yuan, or 15.11% year-on-year.

In 2016, Changning County had 313,300 acres of tea gardens, including 264,300 acres of ecological tea gardens. The total output of dried tea that year was 24,220,600 kilograms, with a comprehensive tea production value of 2.23 billion yuan. The average income per tea farmer was 3,826 yuan.

In 2017, Changning County had a total tea garden area of 310,000 acres, including 260,000 acres of ecological tea gardens. The total output of dried tea was 25,000 tons, with a comprehensive tea production value of 2.2 billion yuan. The average income per tea farmer was 3,826 yuan.

In 2018, Changning County completed the construction of 62,433 acres of standardized tea gardens and renovated 41,097 acres of low-yield tea gardens. A total of over 50 standardized tea processing stations were built, each with a production capacity of over 30 tons. The county established 155,000 acres of pollution-free tea gardens, 40,000 acres of Rainforest Alliance-certified tea gardens, 16,000 acres of green food tea gardens, and 3,750 acres of organic food tea gardens.

Product Honors

In 1986, Changning County was named one of the first batches of national high-quality tea production base counties.

On October 20, 2014, at the 2014 China Tea Industry Economic Annual Conference held in Wuzhou, Guangxi, Changning County was named one of the top ten ecological tea-producing counties in China by the China Tea Circulation Association.

On June 19, 2015, the former General Administration of Quality Supervision, Inspection, and Quarantine of China approved the implementation of geographical indication product protection for “Changning Black Tea.”

Geographical Indication

Protected Area

The protected area for Changning Black Tea includes the current administrative regions of 10 towns and townships in Changning County, Yunnan Province: Tianyuan Town, Mangshui Town, Datianba Township, Kejie Town, Gengga Township, Mengtong Town, Wenquan Township, Jifei Township, Wengdu Township, and Goujie Township.

Quality and Technical Requirements

1. Variety
   The large-leaf tea varieties from Yunnan, including those selectively bred to be suitable for Changning Black Tea.
2. Site Conditions
   The tea is grown at altitudes ranging from 1,600 to 2,200 meters, in red soil or yellow-red soil with a pH value between 4.5 and 6.5. The soil organic matter content is ≥1.5%, with a soil layer thickness of ≥100 centimeters.
3. Cultivation Management
   • Seedling: Vegetative propagation is used.
   • Planting: Planting takes place from June to late August, with a planting density of ≤25,000 plants per hectare.
   • Fertilization Management: Organic fertilizer application is ≥3.0 tons per hectare annually, with chemical fertilizers ≤1.2 tons per hectare.
   • Environmental and Safety Requirements: The use of pesticides and chemical fertilizers must comply with national regulations and must not pollute the environment.
4. Harvesting
   Fresh leaves are picked in March each year, focusing on one bud or one bud with one or two leaves.
5. Processing Technology Process
   • Process Flow: Withering → Rolling → Fermentation → Drying → Refining.
   • Processing Technology Requirements:
     1. Withering: The withering trough is controlled at ≤35°C with a relative humidity of 65%-75%. The leaf thickness should not exceed 20 centimeters. For natural indoor withering, the temperature is maintained at 20°C-22°C, with less than 1 kilogram of leaves per square meter. Withering is stopped when the leaf moisture content is controlled between 58%-62%, and a slight fragrance appears.
     2. Fermentation: The temperature is controlled at 25°C-28°C, with a relative humidity of 80%-90%. Fermentation is stopped when the grassy smell disappears, a fruity aroma emerges, and the leaf tissue shows a reddish-yellow color when observed against light.
     3. Drying: Drying is divided into primary drying and final drying. The primary drying temperature is 110°C-120°C, reducing the tea’s moisture content to 20%-25%. The final drying temperature is 90°C-100°C, reducing the tea’s moisture content to 6%.
6. Quality Characteristics
   • Sensory Characteristics: The appearance is oily and shows golden hairs, with plump, tightly rolled strips. The aroma is sweet and rich, the taste is mellow with a lasting sweetness, the liquor is bright red, and the leaves are tender and bright red with many buds.
   • Physicochemical Indicators: Water extract ≥38%.
   • Safety and Other Quality Requirements: Product safety and other quality requirements must comply with national regulations.

Use of Special Markings

Producers within the geographical production area of Changning Black Tea may apply to the Changning County Bureau of Quality and Technical Supervision for the use of the “Geographical Indication Product Special Mark.” After being reviewed by the Yunnan Provincial Bureau of Quality and Technical Supervision and approved by the General Administration of Quality Supervision, Inspection, and Quarantine, the use of the special marking is publicly announced. The testing institutions for Changning Black Tea are selected by the Yunnan Provincial Bureau of Quality and Technical Supervision from those meeting the qualification requirements.

Jinggu Da Bai Cha Tea (Jinggu White Tea/景谷大白茶) is produced in Jinggu County at an altitude of 1,600 meters. Chen Liujian, who went to the banks of the Lancang River (also known as the Mekong River) for business, discovered white tea seeds in a tea field and secretly collected several seeds. He hid them in a bamboo tube and carried them back to Yangta. Initially planted in a large garden, the tea plants grew rapidly over the years and were later expanded to fourteen surrounding tea fields, reaching an area of three to four mu, with an annual production of three to five piculs of tea. The large garden still hosts Da Bai tea trees, including one with a trunk circumference of 88 cm, a chest circumference of 61 cm, six main branches, a height of 4.26 meters, and a spread of 35×360 cm, producing six to seven jin of white tea annually. This tea tree is the first one planted by Chen Liujian and is about 150 years old today. Jinggu Da Bai Cha Tea (Jinggu White Tea) is unique to Jinggu, distinguished from regular Pu-erh tea in that regular tea only develops white hairs (white tips) on the young buds during certain seasons. On March 22, 2023, Jinggu County in Yunnan held a press conference at the Haigeng Hall to officially launch its regional public brand “Jinggu Da Bai Cha Tea (Jinggu White Tea).”

Summary

Jinggu Da Bai Cha Tea is a type of large-leaf, medium-maturing tree. The plants are tall, typically 3-5 meters high, with a semi-spreading growth habit and sparse branching. The leaves are 13-17 cm long and 5.7-7.8 cm wide, oval-shaped, with 11-13 pairs of lateral veins. The leaf surface is raised and slightly curled, with a soft texture, sharp or gradually pointed tips, and a bright green color. The young buds are robust, with an average weight of 0.67 g for one bud and two leaves, yellow-green color, and abundant down. The flowers have a relatively large crown, with a diameter of 4-5 cm and 7-8 petals. The tea has strong cold resistance and high rooting success rate.

Yangta Da Bai Tea is known for having a particularly large individual tree, with the largest having a trunk circumference of 1.22 meters, a main trunk diameter of 0.28 meters, a height of 5.8 meters, and a crown spread of 4.6 meters. Over 100 ancient tea trees are still alive in the area.

Da Bai tea is suitable for making various types of tea, including Pu-erh tea, Dian green tea, and black tea. Traditionally, it is used to make sun-dried green tea, with spring tea being the best, followed by valley flower tea. The best quality is harvested before Qingming Festival, known as “Mingqian Chun Jian,” and processed into pan-fried green tea or baked green tea, which has a better aroma, silver-gray tips, and a greenish infusion. When processed into black tea, it reveals golden tips, with plump, well-formed tea leaves and excellent taste. The processed gongfu black tea features upright buds with prominent tips and a strong flavor. It is suitable for promotion in southern and western Yunnan.

Characteristics

Jinggu Da Bai Cha Tea is native to Yangta Village, Minle Township, Jinggu County, Yunnan Province. It is widely cultivated locally and introduced to other tea regions in Yunnan. Characteristics include tall plants with a semi-spreading habit, prominent main trunks, dense branching, and downward-growing leaves. The leaves are exceptionally large, broad oval-shaped, dark green with a raised surface, inwardly curled leaf body, flat edges, shallow coarse teeth, and gradually pointed tips. The buds and leaves are robust, yellow-green, with abundant down, and one bud with three leaves weighs 163.8 g. The flowers have a diameter of 2.6-5.3 cm, with 7-8 petals, a hairy ovary, and a three-lobed pistil. The fruit diameter is 2.2 cm, with brown seeds and a seed diameter of 1.5 cm. The tea plant has strong growth vigor and retention of tenderness, with uniform budding and six rounds of new shoots per year. The spring tea harvest period is in early March, with a high yield of about 200 kg per 667 square meters. The spring tea’s one bud and two leaves dry sample contain approximately 3.8% amino acids, 29.9% tea polyphenols, 15.3% catechins, and 5.2% caffeine. It is suitable for making black tea, green tea, and Pu-erh tea with excellent quality. It has weak cold resistance and poor fruiting capability. It is best suited for southern and western Yunnan tea regions. Cultivation tips include deep planting trenches, adequate base fertilization, double-row double-plant or double-row single-plant transplantation, with about 3,000 plants per 667 square meters, and strict low-position shaping pruning. Frost prevention is essential.

Characteristics

Jinggu Da Bai Cha Tea is produced in Yangta Village, Minle Township, Jinggu County, Yunnan Province, China. It features a high-quality tea tree variety with buds and leaves covered in down, resulting in robust, weighty tea. The white tips are prominent, with a silver-white appearance, a clear fragrance, a bright tea infusion, a mellow and sweet taste, and good endurance for multiple infusions, named after its regional characteristics. Yangta is located in the misty mountains with a cool climate and a cultivation history of over 150 years, with old tea trees still surviving. White tea differs from other teas in its distinctive white appearance and appealing appearance. As a result, local officials mandated careful production into “White Dragon Beard Tribute Tea” for tribute to the court, making it a rare and precious item.

Da Bai tea is suitable for making various types of tea, with traditional sun-dried green tea being best, especially if harvested before Qingming Festival, known as “Mingqian Chun Jian,” processed into pan-fried green tea or baked green tea for better aroma, silver-gray tips, and greenish infusion. When processed into black tea, it reveals golden tips, with plump, well-formed tea leaves and excellent taste. In 1981, Da Bai tea was rated as one of the Eight Famous Teas of Yunnan and listed as a local famous tea variety.

History

Historically, the production method for Jinggu Da Bai Cha Tea involved picking fresh leaves, immediately hand-frying them, then spreading them out to cool and rolling them. After the initial rolling, the leaves were fully disintegrated and evenly spread on bamboo mats to be sun-dried to half-dry, then rolled again (called “second rolling”), and finally spread out and dried completely.

The finished Da Bai tea has an attractive appearance with prominent white tips, a clear fragrance, and an olive-like aroma. During the feudal era, it was made into Dragon Beard Tea, tied with red silk threads in a grain-like shape, and presented as “White Dragon Beard Tribute Tea” to the court. The method for making Da Bai tea has changed to baking green tea. Harvested before or around Qingming Festival, it consists of one bud and two or three young leaves, processed by hand-frying, rolling, and drying. The tea has a long, robust appearance with shimmering silver tips, a beautiful shape, a rich, fresh aroma, a mellow and sweet taste, and a clear infusion. When brewed in a glass cup, it resembles floating tea petals, making it visually appealing.

Promotion

On the morning of March 22, 2023, Jinggu County in Yunnan Province held a press conference at Haigeng Hall to officially launch the regional public brand “Jinggu Da Bai Cha Tea (Jinggu White Tea).” It was introduced that Jinggu Da Bai Cha Tea (Jinggu White Tea) has been promoted and planted in 10 townships (towns) and 142 administrative villages in Jinggu County, covering an area of about 200,000 mu, with over 120,000 tea farmers. It has 80,000 mu of organic tea garden certification and an annual production of nearly 8,000 tons.

Hui Long Tea回龙茶 is a specialty product from Lianghe County, Dehong Dai and Jingpo Autonomous Prefecture, Yunnan Province, and is a national agricultural product geographical indication. The tea is cultivated in a South Asian subtropical monsoon climate with abundant rainfall, a mild climate, and pronounced topographical climatic features. The area receives between 1,075 mm and 1,868 mm of rainfall annually, with an average of 1,400 mm, which is ideal for tea cultivation. Hui Long tea bushes are 0.9-1.2 meters in height with a canopy spread of 1.5-1.7 meters, typically horizontal. The tea leaves are robust, yellow-green, with dense tips, soft texture, and strong tender retention. The finished tea features tight, curled strips with an oily luster, prominent tips, bright yellow-green liquor, and evenly bright 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 “Hui Long Tea.”

Product Characteristics

Quality Characteristics:

• Hui Long tea bushes are 0.9-1.2 meters high with a canopy of 1.5-1.7 meters, spreading horizontally. The tea leaves are robust with a yellow-green color, dense tips, a soft texture, and strong tender retention. The finished tea has tight, curled strips with an oily luster, prominent tips, bright yellow-green liquor, and evenly bright leaves.

Nutritional Value:

• Hui Long tea is rich in nutrients with a refreshing aroma and a strong chestnut fragrance. The taste is mellow, rich but not harsh, with a sweet aftertaste and lingering finish. Key components include: water extract ≥37%, amino acids ≥2.5%, tea polyphenols ≥20%, and caffeine ≥2.0%.

Production Area Environment:

• Geology and Topography: The Hui Long tea production area is located on the windward side of the Gaoligong Mountains in the Hengduan Mountain Range, Yunnan Province. The terrain generally runs from north to south, with elevations gradually decreasing from north to south. The landscape features alternating peaks and valleys with various landforms such as high mountain slopes, low hills, terrace land, and river valley basins. The highest altitude in the area is 2,672.8 meters, and the lowest is 860 meters, with a forest coverage rate of 72.8%. Tea cultivation is suitable at altitudes of 1,300-2,000 meters on slopes ≤30°, including gentle slopes, hilly areas, and terraced land. The predominant soil types are brick red soil, red-brown soil, and black-brown soil (humus soil), with a pH value between 4.5 and 6.5, showing mild acidity. The soil is generally deep, over 100 cm, with excellent physical and chemical properties, high organic matter content, and strong biological activity. The ecological environment is excellent with rich vegetation.
• Hydrology: The Hui Long tea cultivation area has abundant natural water resources with clean, excellent, and pollution-free water quality. Major rivers include the Dayingjiang, Longjiang, and Luoboba Rivers (collectively known as the Two Rivers and One River). Additionally, there are nine other rivers in the region, including Nangun River, Nangsong River, Laba River, Laipa River, Hongmao River, Nangji River, Nanqing River, Menglong River, and Mengbang River, all part of the Irrawaddy River system.
• Climate: The Hui Long tea cultivation area experiences a South Asian subtropical monsoon climate with abundant rainfall, mild temperatures, and pronounced topographical climatic features. The annual rainfall ranges from 1,075 mm to 1,868 mm, with an average of 1,400 mm. The hottest month (June) has an average temperature of 22.9°C, while the coldest month (January) has an average temperature of 10.9°C (annual range 12°C). The average annual temperature is 18.3°C, with historical extremes of 33.8°C and -3.8°C. The annual accumulated temperature is 6,661°C, and the annual sunshine hours are 2,083, with a frost-free period of around 300 days. During the rainy season, the area is often shrouded in mountain mist, while the dry season sees steam and fog covering the basin in the morning. The excellent climatic conditions are very suitable for tea tree growth and development, and the unique climate contributes to the tea’s distinctive high quality.

Historical Background of Hui Long Tea

Hui Long Tea is named after its place of origin in Longzai Village, Dachang Township, Lianghe County. Historical surveys have found over 10,000 ancient tea trees in the mountainous and semi-mountainous areas of Lianghe, with some trees dating back several hundred or even over a thousand years. Many of these ancient trees are believed to have been planted by the ancestors of the De’ang ethnic group. In 2004, a survey by the provincial and prefectural innovation offices found a cultivated Da Li tea tree in Zhao Lao Di, He Hua Village, Dachang Township, with a circumference of 4.11 meters and an estimated age of 1,000 years.

The exact origins of Hui Long Tea are difficult to pinpoint. Before 1949, it was primarily consumed by local “landowners and tyrants.” In 1941, Sun Chaoqin, a progressive young farmer from Dachang, attended a tea cultivation training class held by Li Genyuan in Tengchong. He returned with a batch of large-leaf tea seeds and planted 2 mu (approximately 0.13 hectares) of tea fields in Dachang.

In 1945, Feng Weide, the head of the Dachang administrative bureau under the Nationalist government, promoted tea cultivation to replace opium poppy farming. He issued a public notice advocating for the eradication of opium and the planting of tea trees, and personally compiled and distributed 500 copies of “A Brief Guide to Tea Cultivation” to local leaders. He also transported 18 loads of tea seeds to Lianghe, purchased 8 mu (approximately 0.53 hectares) of land near Longzai Village, and established Lianghe’s first large-scale tea seedling garden. This marked the beginning of Lianghe’s “opium eradication and tea cultivation” era and sparked a local movement toward tea cultivation.

By 1949, under the guidance of national policies and support measures, the Hui Long Tea industry in Lianghe County continued to grow, becoming a vital economic pillar for the region’s mountainous and semi-mountainous communities.

Production Status

By 2013, the area under Hui Long Tea cultivation in Lianghe County was 6,667 hectares, with an annual production of 8,000 tons.

Product Honors

• 1994: Hui Long Tea won several awards, including gold, silver, and quality prizes, at the International Horticultural Exposition and various Spring Trade Fairs in Yunnan Province. It was also recognized as a “Yunnan Province Consumer Favorite Product.”
• 2005: Hui Long Tea was awarded the title of “Famous Trademark of Yunnan Province.”
• April 15, 2013: The former Ministry of Agriculture of the People’s Republic of China officially granted geographical indication protection for Hui Long Tea.

Geographical Indication

Protected Area: The geographical indication protection for Hui Long Tea covers Lianghe County in Dehong Dai and Jingpo Autonomous Prefecture. The designated area includes Dachang Township, Xiaochang Township, Pingshan Township, Nangsong Township, Jiubao Township, Hexi Township, Mangdong Town, Mengyang Town, and Zhedao Town. The geographical coordinates are between 98°06′00″E – 98°34′00″E and 24°31′00″N – 24°58′00″N.

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.