Ānshùn pù bù lǜchá

Anshun Pubu Lücha (安顺瀑布绿茶, Ānshùn Pùbù Lǜchá) is a regional public brand of green tea from Anshun City, Guizhou Province, one of the “Five Famous Teas of Guizhou” (贵州五大名茶). The tea is produced in the vicinity of Asia’s greatest waterfall — Huángguǒshù (黄果树瀑布, Huángguǒshù Pùbù), on a karst plateau with a unique “cloudy” microclimate. The Anshun region is one of the most ancient tea terroirs on the planet: it was here, in the Beipanjiang River basin, that a fossilized tea seed (茶籽化石) aged 1.64 million years was discovered in the 1980s — the only such find in the world. The “Pubu” brand (瀑布, “Waterfall”) bears the poetic nickname “Green Gold of the Waterfall Country” (瀑乡绿金, Pùxiāng Lǜjīn).

1. Classification and Origin:

• Type: Green tea (绿茶, lǜchá), unfermented. Represented in several forms: curled (卷曲形, juǎnqū xíng) — for the “Pubu Maofeng” line; flat (扁平形, biǎnpíng xíng) — for the “Pubu Cuiya” and “Pubu Cuilong” lines.

• Category: One of the “Five Famous Teas of Guizhou” (贵州五大名茶, Guìzhōu Wǔ Dà Míngchá) — status awarded in 2010. Geographical indication product (中华人民共和国地理标志保护产品, dìlǐ biāozhì bǎohù chǎnpǐn) — since 2012–2013. Multiple winner of the national “Zhong Cha Bei” competition (中茶杯), including the highest award — “Special Prize” (特等奖, tèděng jiǎng) in 1994 — the first such case in Guizhou history. In 2023, it was honored with the title “One of China’s Ten Best Teas” (全国十大名茶). Part of Guizhou Province’s regional brand system alongside Duyun Mao Jian, Meitan Cui Ya, Lübaoshi, and Zunyi Hong.

• Origin: China, Guìzhōu Province (贵州省, Guìzhōu Shěng), Ānshùn City (安顺市, Ānshùn Shì). The production territory covers 15 townships within the entire Anshun municipal district.

• Geographic coordinates: Approximately 26°15′ North latitude, 105°57′ East longitude (based on the production core near Huangguoshu Waterfall).

2. History and Cultural Significance:

• History: Anshun’s tea tradition is one of the most ancient in China. In the 1980s, in the Beipanjiang River basin (北盘江), in immediate proximity to Huangguoshu Waterfall, a fossilized tea seed was discovered, dated to 1.64 million years — a unique artifact confirming that the Guizhou Plateau was part of the ancient range of wild tea trees.

  The first written evidence of tea in the Anshun region dates to the Western Han era (2nd century BCE): in the “History of Ancient Guizhou” (《贵州古代史》), it describes how Emperor Wu-di’s envoy named Tāng Méng (唐蒙), arriving at a market settlement of the Yèláng kingdom (夜郎, Yèláng — according to some historians, its capital was located precisely in the Anshun area), discovered tea among local goods.

  During the Song period (960–1279), Anshun entered the “tea-horse trade” system (茶马贸易, chámǎ màoyì), becoming a transit point between the Dali state and the Song empire. Tea from Ānshùn spread along the Ancient Tea Horse Road (茶马古道) to the north and west.

  A fundamental turning point occurred at the beginning of the Ming dynasty (14th–15th centuries), when by order of Emperor Zhú Yuánzhāng (朱元璋), tens of thousands of soldiers and farmers from Jiangnan provinces were resettled to Guizhou. The settlers brought with them small-leaf green tea seeds and advanced processing technologies, laying the foundation for what is now known as “Anshun Zhuyeqing” (安顺竹叶青) — a local population variety with characteristic small foliage. Traces of this era are preserved in Anshun’s “tunbao” (屯堡, tūnbǎo) — military settlement-fortresses where ancient tea bushes grow to this day.

  The modern history of the “Pubu” brand begins in 1958, when industrial production of green tea under the “Qianlü” brand (黔绿, “Guizhou Green”) was established based on Anshun’s state agricultural enterprises, exported through Shanghai ports. In 1994, the “Pubu” brand (瀑布) was created, and in the same year “Pubu Maofeng” (瀑布毛峰) received the “Special Prize” at the national “Zhong Cha Bei” competition — the first such award in Guizhou Province’s history. In 2010, “Pubu Maofeng” entered the list of “Five Famous Teas of Guizhou.” In 2012–2013, the brand received the statuses of “Famous Trademark of Guizhou Province” (贵州省著名商标) and “PRC Geographical Indication Protected Product” (中华人民共和国地理标志保护产品). In 2025, “Pubu” was awarded the certificate “Anshun Time-Honored Brand” (安顺老字号).

• Name:

  • “Anshun” (安顺, Ānshùn) — “Peace and Order” — the name of the city founded in the Ming era as a military outpost on the empire’s southwestern border.
  • “Pu Bu” (瀑布, Pùbù) — “Waterfall” — a direct reference to Huángguǒshù Waterfall (黄果树瀑布), Asia’s largest waterfall (height 77.8 m, width 101 m), located in the heart of the production zone.
  • “Lü Cha” (绿茶) — “Green tea.”

• Cultural significance: Anshun tea is inextricably linked with two unique cultural layers. The first is the karst landscape of Huangguoshu, attracting millions of tourists annually; the “Pubu” brand consciously exploits the waterfall image as a metaphor for “purity” and “freshness” of the tea profile. The second is the “tunbao” culture (屯堡): descendants of Ming military settlers from Jiangnan have preserved archaic customs, clothing, dialect, and importantly, tea traditions from six centuries ago. Annual “Tea Picking Season Opening” (开茶季) and tasting competitions are held in Anshun, becoming notable tourist events.

3. Botanical Description and Raw Material:

• Variety / Cultivar: Several varieties of Camellia sinensis var. sinensis are used for production:

  • Ānshùn Zhúyèqīng (安顺竹叶青, Ānshùn Zhúyèqīng) — a local population variety (群体种) of small-leaf type, originating from tea seeds brought by Ming settlers from Jiangnan in the 14th–15th centuries. Distinguished by high “tenderness retention” (持嫩性), optimal ratio of polyphenols to amino acids (酚氨比), forming a fresh, highly aromatic profile.
  • Xìyè Táichá (细叶苔茶, Xìyè Táichá) — “Small-leaf Moss Tea” — another local population variety characteristic of Guizhou. Produces dense, “meaty” leaves with good fuzziness.
  • Fúdǐng Dàbái (福鼎大白, Fúdǐng Dàbái) — a large-leaf cultivar introduced from Fujian, used as supplementary. Provides pronounced tip character and silvery fuzz.

• Picking: Spring picking is most valuable. “Mingqiancha” (明前茶) — before Qingming (~April 5); “yuqiancha” (雨前茶) — before Guyu (~April 20). Thanks to Guizhou’s relatively warm climate, the season can begin as early as early to mid-March.

• Picking standard:

  • Premium grade (特级): single bud or one bud with barely opened leaf (一芽一叶初展). Shoots even, with pronounced fuzz, length — no more than 2.5 cm.
  • First grade (一级): one bud with one opened leaf (一芽一叶).
  • Second grade (二级): one bud with two leaves in initial opening stage (一芽二叶初展).

• Raw material requirements: Size uniformity, integrity, absence of coarse leaves and stems. Freshly picked raw material must be delivered to production and processed the same day.

4. Terroir and Cultivation Features:

• Climate: Anshun is located in a subtropical monsoon climate zone, modified by the elevation of the Guizhou Plateau. Average annual temperature — about 14–16°C. Annual precipitation — 1200–1400 mm. Key feature — exceptionally high cloudiness: tea plantations are shrouded in clouds and fog up to 80% of the time. Diffused light (散射光) predominates over direct sunlight, promoting slow shoot growth and intensive amino acid accumulation. Significant diurnal temperature variations enhance aromatic compound synthesis.

• Growing elevation: Average plantation elevation — 1300 meters above sea level. Production core — at elevations of 1200–1500 m in karst mountain massifs around Huangguoshu Waterfall.

• Soils: Weakly acidic yellow soils (黄壤, huáng rǎng), rich in organic matter and minerals — potassium, magnesium, zinc. Karst topography provides excellent drainage, preventing water stagnation at roots.

• Key production zones (核心产区):

  • Huangguoshu vicinity — territory around the waterfall and Jinzhongshan National Forest Park (金钟山国家森林公园). Here “cloudiness” and humidity are maximal.
  • Yúntáishān and Furongshan Mountains (云台山、芙蓉山) — high-altitude micro-districts with the best tea quality thanks to unique karst microclimate.
  • Báiyáng Township (坝羊镇) — the only “Ecological Tea Township” (生态茶叶之乡) in Anshun, provincial demonstration tea park. More than 10,000 mu of tea gardens.

5. Production Technology:

Under the umbrella “Pubu” brand, several types of green tea are produced, united by a common technological base but differing at the shaping stage. General scheme: picking → spreading → kill-green → cooling → rolling → shaping and drying → heating for “aroma enhancement” → sorting.

• Picking (采摘 — cǎi zhāi): Hand or semi-mechanized picking in morning hours. Raw material strictly selected by grade.

• Spreading (摊放 — tān fàng): Picked shoots are spread in a thin layer in shade for light withering and initial aroma development.

• “Kill-green” (杀青 — shāqīng): High-temperature treatment at 220–280°C. Inactivates oxidative enzymes, fixes green color, establishes aromatic foundation.

• Cooling and “moisture return” (摊凉回潮 — tān liáng huícháo): After fixation, leaves are spread to equalize residual moisture between outer and inner layers, ensuring uniformity of subsequent rolling.

• Rolling (揉捻 — róuniǎn): “Light → heavy → light” method (轻—重—轻) is applied. Duration — 35–45 minutes. Goal — achieve tea strip formation (成条率) over 80% while preserving shoot integrity.

• Shaping and drying (做形和干燥 — zuòxíng hé gānzào): Stage determining final product form:

  • For Pùbù Máofēng (瀑布毛峰): hand rolling and unrolling (搓团解团) — 6–7 cycles, forming tightly curled tea particles with pronounced fuzz.
  • For Pùbù Cuìyá (瀑布翠芽): pressing into flat form, similar to Longjing. Leaves become smooth with minimal fuzz.
  • For Pùbù Cuìlóng (瀑布翠龙): shaping into flat straight tea particles resembling a “dragon” — smooth, straight, with bright green color.

• Heating for “aroma enhancement” (提香 — tíxiāng): Final low-temperature drying at 80–110°C — slow, “locking” aroma inside the tea particle. Final moisture content — no more than 7%.

• Sorting (筛分归类 — shāifēn guīlèi): Finished tea is separated by size and grade.

6. Organoleptic Characteristics:

• Dry leaf appearance: Depends on the line. Maofeng: tea particles tightly curled (条索紧细卷曲), with abundant silvery fuzz (茸毛显露), uniform. Cuiya: flat, smooth, with light hidden fuzz (隐毫), emerald green. Cuilong: flat, straight, bright emerald color.

• Dry leaf aroma: Clean, high, elegant (清香高雅) with delicate “young” note of fresh greenery (嫩香). Aroma persistent and long-lasting.

• Liquor aroma: High, stable, with dominance of clean freshness (清香持久). In premium grades — with subtle floral undertone and young chestnut note.

• Taste: Pronounced freshness (鲜爽, xiānshuǎng) — result of high amino acid content. Body moderately dense (醇厚, chúnhòu), with perceptible sweetness (甘甜, gāntián). Returning sweetness (回甘, huígān) — distinct and prolonged. Bitterness and astringency minimal when temperature regime is observed.

• Liquor color: Light yellow-green, bright, transparent, with “lively” shine.

• Spent leaves (wet leaves): Tender green, uniform (嫩绿匀齐). In Maofeng — shoots unfold whole, small and neat. In Cuiya and Cuilong — flat, even leaves.

7. Chemical Composition:

• Polyphenols (tea polyphenols / catechins): Content typical for high-altitude Guizhou green teas. “Guizhou Lücha” standard (贵州绿茶) requires water-extractable substances content ≥40% — one of the highest thresholds in China.

• Amino acids (including L-theanine): Elevated content due to high cloudiness and predominance of diffused light. Amino acids specifically determine characteristic “freshness” (鲜爽) and soft sweetness of the profile. Polyphenol to amino acid ratio (酚氨比) — optimally balanced, ensuring harmonious taste without excessive astringency.

• Alkaloids: Caffeine (moderate level), theobromine, theophylline.

• Vitamins: Vitamin C (ascorbic acid), B-group vitamins.

• Minerals: Potassium, magnesium, zinc, manganese — conditioned by mineralization of karst yellow soils.

• Essential oils: Responsible for persistent floral-green aroma. Significant diurnal temperature variations at 1300 m elevation promote intensive synthesis of volatile aromatic compounds.

8. Health Properties:

• Antioxidant action: High polyphenol (catechin) content provides effective free radical neutralization.
• Mild tonic effect: Combination of caffeine and L-theanine gives balanced alertness and improved concentration without nervousness.
• Refreshing and antipyretic action (清热解暑): In traditional Chinese medicine, green tea belongs to “cold” products, promoting internal heat dissipation — especially valuable quality during hot summer months.
• Digestive support: Catechins normalize intestinal microflora and stimulate digestive processes.
• Cardiovascular system support: Polyphenols promote lipid metabolism normalization and maintenance of vascular elasticity.
• General strengthening action: Complex of vitamins (C, B), minerals (K, Mg, Zn) and antioxidants.

9. Brewing:

• Water temperature: 85–90°C. Avoid boiling water — it enhances bitterness and “harshness,” destroys delicate aromatics.

• Tea amount: 3–5 g per 150–200 ml (glass cup or gaiwan).

• Teaware: Glass cup (for observing leaf unfolding) or porcelain gaiwan. For Cuiya and Cuilong, a glass cup is especially good — flat tea particles effectively “dance” in water.

• Process:

  1. Warm teaware with hot water.
  2. Add tea.
  3. First infusion: rinse — pour small amount of water (~85°C), hold 15 seconds, drain. This step “awakens” the leaf and removes fine dust.
  4. Second infusion: pour water (85–90°C) along cup or gaiwan wall — don’t pour directly on buds. Steep 10–15 seconds. This and third infusions are best for experiencing pure aroma (清香).
  5. Subsequent infusions: increase time by 10 seconds each time. Tea withstands 4–6 full infusions.
  6. Optimal tasting temperature — about 60°C: precisely at this temperature freshness (鲜爽) is felt most vividly.

10. Storage:

• Airtight packaging (foil or vacuum), protection from light, moisture and foreign odors — mandatory conditions.
• For maximum freshness preservation, optimal storage in refrigerator at 0–5°C in hermetically sealed packaging.
• After opening — consume within 1–2 months.
• New tea (xincha) may be aged 3–5 days in dark cool place before first brewing — for “rest” after heating.
• Not recommended to store together with products having strong odors — tea leaf easily absorbs foreign aromas.

11. Price and Counterfeits:

• Price category: Middle and upper segment of Guizhou green teas. Approximate retail prices: premium grade (特级, mingqiancha) — from 400–800 yuan per 500 g; first grade — 200–400 yuan; second grade — 100–200 yuan. Early spring batches significantly more expensive than summer-autumn ones.

• How to avoid counterfeits:

  • Buy from official “Pubu” brand sellers (瀑布) — “Guizhou Anshun Pubu Tea Co., Ltd.” (贵州安顺瀑布茶业有限公司, state enterprise), or from certified tea companies of Anshun.
  • Check for geographical indication mark on packaging.
  • Pay attention to appearance: authentic Maofeng — tightly curled, with abundant fuzz and even dark green color; authentic Cuiya — smooth, flat, with minimal fuzz.
  • Aroma should be clean, high, without “perfumery” or chemical notes. Liquor — transparent and “lively.”
  • Ability to withstand 4–6 infusions — sign of quality raw material. Counterfeits “deflate” after 1–2 infusions.

12. Interesting Facts:

• Most ancient tea terroir. The fossilized tea seed discovered in the 1980s near Huangguoshu, aged 1.64 million years — the only such find in the world — makes Anshun one of the most ancient documented tea growing places on the planet.

• Jiangnan descendants in Guizhou mountains. Anshun’s “tunbao” (屯堡) — a unique cultural phenomenon: descendants of Ming military settlers from the 15th century have preserved archaic dialect, clothing, rituals and, among other things, tea traditions of the “pre-Qing” era. Ancient tea bushes growing at tunbao genetically trace back to Jiangnan varieties from six hundred years ago.

• Tea and waterfall. Huangguoshu Waterfall — Asia’s largest (height 77.8 m, width 101 m) — is located in the very center of the tea zone. The microclimate created by constant water aerosol and evaporation additionally moisturizes surrounding tea gardens. The “Pubu” (Waterfall) brand is not just a marketing ploy, but a reflection of real geographical connection.

• First in Guizhou. The 1994 gold award at the “Zhong Cha Bei” competition became a historic event — for the first time in history, tea from Guizhou received the highest evaluation at the national level. This opened the way for subsequent recognition of other Guizhou teas — Duyun Mao Jian, Meitan Cui Ya, and Lübaoshi.

• Scale of “tea city.” By 2024, the total area of Anshun tea gardens comprises more than 43 wan mu (万亩, ~29,000 ha), of which productive — 35.5 wan mu (万亩). 53 townships, 245 villages, 242 enterprises and cooperatives are involved in the tea industry.

13. Pubu Tea Varieties:

Under the umbrella “Pubu” brand, several lines are produced, differing in leaf form and style:

• Pùbù Máofēng (瀑布毛峰, Pùbù Máofēng): Curled form (卷曲形). Tea particles thin, tightly curled, with abundant fuzz. Taste — fresh and soft, with pronounced sweetness. Spent leaves — small, uniform. Most famous and awarded line.

• Pùbù Cuìyá (瀑布翠芽, Pùbù Cuìyá): Flat form (扁平形). Smooth, even tea particles with minimal fuzz. Aroma — elegant, with floral note. Taste — clean, refreshing, “juicy.” Style closer to Longjing.

• Pùbù Cuìlóng (瀑布翠龙, Pùbù Cuìlóng): Flat straight form. Color — bright emerald. Aroma — persistent, “lush” (馥郁). Taste — full, with long aftertaste. Visually most impressive line.

In conclusion:

Anshun Pubu Lücha is a tea with million-year prehistory, six-century tradition, and thirty-year history of modern branding. It was born where the clouds of the karst plateau meet the water spray of Asia’s largest waterfall — in a landscape so picturesque that the very name “Pubu” sounds like an invitation to travel. In the cup, this tea unfolds with soft freshness with distinct sweetness and clean, “transparent” aftertaste — a profile characteristic of the best high-altitude Guizhou green teas. Suitable for those who value not loud names, but honest high-altitude aromatics.