Huilong Lü Chá · new.thetea.app

Huilong Lü Chá (回龙绿茶, Huílóng lǜchá) is a high-altitude green tea from southwestern Yunnan Province, ranking among the top ten green teas of the province. This tea, born in the misty mountains of Dehong at elevations of 1500–1800 meters above sea level, represents a rare example of Yunnan large-leaf raw material processed using the traditional “magochao” (磨锅, mógōu) technique — hand pan-firing in a cast iron wok. The result is a dense, rich infusion with a pronounced chestnut aroma and long sweet aftertaste “huigan” (回甘, huígān), which has become the calling card of Lianghe County.

1. Classification and Origin:

Type: Green tea (绿茶, lǜchá), non-oxidized. Main variety — chaochao (炒青, chǎoqīng) — pan-fired green tea using “magochao” technology. Also produced are variants of hōngqīng (烘青, hōngqīng) — fire-dried and shaiqing (晒青, shàiqīng) — sun-dried.
Category: Regional famous green teas of Yunnan. Included among the ten best green teas of Yúnnán Province (云南省十大名优绿茶). Product with national geographical indication (国家地理标志产品, Guójiā Dìlǐ Biāozhì Chǎnpǐn), certified in 2013.
Origin: China, Yúnnán Province (云南省, Yúnnán Shěng), Déhóng Dǎi and Jingpo Autonomous Prefecture (德宏傣族景颇族自治州, Déhóng Dǎizú Jǐngpōzú Zìzhìzhōu), Liánghé County (梁河县, Liánghé Xiàn). The geographical indication zone includes 9 townships and towns: Dàchǎng (大厂乡, Dàchǎng Xiāng), Xiǎochǎng (小厂乡, Xiǎochǎng Xiāng), Píngshān (平山乡, Píngshān Xiāng), Nansong (囊宋乡, Nángsòng Xiāng), Jiǔbǎo (九保乡, Jiǔbǎo Xiāng), Héxī (河西乡, Héxī Xiāng), Mángdōng (芒东镇, Mángdōng Zhèn), Měngyǎng (勐养镇, Měngyǎng Zhèn) and Zhēdǎo (遮岛镇, Zhēdǎo Zhèn). The core production area is Huilongzhai village (回龙寨, Huílóng Zhài) in Dachang township, at an elevation of 1580 m, where up to 80% of the county’s high-quality tea is produced.
Geographic coordinates: 24°31′–24°58′ North latitude, 98°06′–98°34′ East longitude.

2. History and Cultural Significance:

History: The tea history of Lianghe County spans more than two thousand years and is closely connected with the indigenous peoples of the region — the De’ang (德昂族, Dé’ángzú), who are considered the “most ancient tea farmers” (最古老的茶农) of China. In the mountains of the county, more than 10,000 ancient tea trees aged from several hundred to over a thousand years are still preserved, some of which, according to legend, were planted by the ancestors of the De’ang.

The modern history of Huilong Lü Cha begins in the 1940s. In 1941, a young peasant Sūn Zhāoqīn (孙朝钦, Sūn Zhāoqīn) from Dachang township, who had studied at Li Genyuan’s (李根源, Lǐ Gēnyuán) tea courses in Tengchong, brought a basket of large-leaf Yunnan variety seeds and planted more than two mu of land in Huilongzhai village — thus the name “Huilong cha” was born.

In 1944–1945, the last county magistrate of the Republic of China era, Fēng Wéidé (封维德, Fēng Wéidé), launched a large-scale campaign “Prohibit Opium — Plant Tea” (禁烟种茶, jìnyān zhòngchá), imported more than 30 loads of seeds from Shuangjiang and Mengku, compiled the guide “Zhong Cha Qian Shuo” (《种茶浅说》) with a print run of 500 copies, and established the first plantation mother garden of 8 mu near Huilongzhai.

After the establishment of the PRC, the county’s tea cultivation received state support and became the leading industry in mountainous areas. In 2013, Huilong cha received national geographical indication from the Ministry of Agriculture. In 2021, “Huilong Tea Making Techniques” (回龙茶制作技艺, Huílóng chá zhìzuò jìyì) was included in the registry of intangible cultural heritage of Yunnan Province. By 2023, the annual production of dry tea in the county reached 3919.3 tons with a product value of 391 million yuan.
Name: “Huilong” (回龙) — the name of Huilongzhai village, which literally translates as “Returning Dragon” and refers to the winding mountainous terrain of the locality. “Lü Cha” (绿茶) — “green tea”. Thus, the full name means “Green Tea from Huilong”.
Cultural significance: Huilong cha is a symbol of Lianghe County and its multinational culture. Starting from 2014, the Huílóng Tea Culture Festival (回龙茶文化节) is held annually in Huilongzhai. The village has opened the county’s first thematic “Huilong Tea Museum” (回龙茶博物馆). Tea is deeply embedded in the daily life of the Dài (傣族), Jingpo (景颇族) and De’ang peoples, for whom it remains the most important economic and ceremonial product.

3. Botanical Description and Raw Material:

Variety / Cultivar: Yunnan large-leaf variety (云南大叶种, Yúnnán Dàyè Zhǒng), Camellia sinensis var. assamica. Tree-like (乔木型, qiáomù xíng) or semi-tree-like growth type. Leaf blade 14–18 cm long, fleshy and soft; buds large, dense, with abundant white down (毫, háo). The biochemical profile is distinguished by high content of polyphenols (≥41%) and amino acids (≥3.8%), which provides potential for producing highly aromatic green teas resistant to multiple infusions.
Picking: Spring is peak quality, main picking period falls in March–April (before and after Qingming). Summer and autumn picking is also practiced, but valued lower.
Picking standard: Three grades by raw material standard:
- Special grade (特级, tèjí) — single bud (单芽, dānyá), fully covered with down.
- First grade (一级, yījí) — bud and one leaf (一芽一叶, yī yá yī yè), tightly rolled.
- Second grade (二级, èrjí) — bud and two leaves (一芽二叶, yī yá èr yè).
Raw material requirements: Young, uniform, without coarse leaves and mechanical damage. Picking exclusively by hand, in dry weather.

4. Terroir and Cultivation:

Geographic position and relief: Tea gardens are located on the western slopes of the Gāolígòng Mountains (高黎贡山, Gāolígòng Shān), in the zone of mountain terraces, gentle slopes and hilly plateaus with gradients up to 30°. Elevation of main plantations — 1300–2000 m above sea level, core production — 1500–1800 m.
Climate: Southern subtropical monsoon climate (南亚热带季风气候). Average annual temperature at plantation level — about 15°C; absolute maximum 33.8°C, minimum −3.8°C. Daily temperature variation exceeds 8°C, which slows vegetation and promotes accumulation of amino acids in leaves. Precipitation — 1400–2100 mm per year. Number of foggy days over 180 per year; proportion of diffused sunlight exceeds 70%. Frost-free period — about 300 days.
Soils: Brick-red (砖红壤), red-brown (红棕壤) and black-brown humus soils (黑棕壤), pH 4.5–6.5. Fertile layer depth over 100 cm; organic matter content ≥2%. Forest cover — 72–76%.
Ecology: Territory free from industrial pollution; water sources meet first national quality class. Tea gardens are located in a biologically diverse forest ecosystem, which creates a natural “cushion” against pests and enriches the soil.

5. Production Technology:

Main style — chaochao (炒青) using traditional Yunnan technique “magochao” (磨锅, mógōu) — repeated pan-firing and shaping in a cast iron wok by hand. Main technological principle: “Low temperature — long firing, strong fire — enhance aroma” (低温长炒，猛火促香, dīwēn cháng chǎo, měnghuǒ cù xiāng).

Picking (采摘 — cǎizhāi): Hand, selective picking of young raw material according to corresponding grade standard.
Withering (摊晾 — tānliàng): Picked raw material is spread in thin layers on bamboo sieves (竹筛, zhúshāi) for 4–8 hours. Moisture loss is about 12%. This stage prepares the leaf for fixation and begins formation of aromatic profile.
Kill-green (杀青 — shāqīng): Conducted in rotary drum (滚筒, gǔntǒng) at temperature 180–240°C following principle “first high, then reduced temperature” (先高后低). Stops enzymatic oxidation, fixes green color and removes grassy taste.
Rolling (揉捻 — róuniǎn): Two-stage: hot rolling (热揉, rè róu) — for forming dense, tight strips, then cold rolling (冷揉, lěng róu) — for releasing aroma. Machine pressure prohibited — only hand rolling to preserve characteristic spirally-twisted form.
Pan-firing and shaping in wok — “magochao” (磨锅 — mógōu): Key and unique stage. Tea is repeatedly pan-fired and rolled by hand in heated cast iron wok, which forms signature chestnut aroma (栗香, lìxiāng) and final dense twisted form.
Final pan-firing — “huiguo” (辉锅 — huīguō): Finish-drying at controlled temperature to stable moisture ≤5%.
Fire enhancement of aroma (促火提香 — cùhuǒ tíxiāng): Final brief heating at elevated temperature to develop and fix aroma.
Sorting (分级 — fēnjí): Selection by fractions and grades.

6. Organoleptic Characteristics:

Dry leaf appearance: Strips (条索, tiáosuǒ) dense, tight, spirally twisted (紧实卷曲, jǐnshí juǎnqū), large and fleshy. Color — dark green (墨绿, mòlǜ) with pronounced white down (显毫, xiǎn háo). Surface oily-glossy, yellow-green tint under certain lighting.
Dry leaf aroma: Bright chestnut aroma (栗香, lìxiāng), high and clean, with undertones of fresh greenery. Cold cup retains aroma for more than 10 minutes (冷杯留香).
Liquor aroma: Rich chestnut aroma, persistent and enveloping, with undertones of fresh-cut grass and light floral note. Aroma distinguished by unusual duration and stability from infusion to infusion.
Taste: Dense and rich (浓酽, nóngyàn), but without coarseness and harshness. Combination of thickness, provided by high polyphenol content, and fresh sweetness from amino acids. Light initial astringency quickly transforms to sweetness (微涩转甜). Aftertaste — long, deep “huigan” (回甘悠长), with sensation of returning sweetness on root of tongue. Liquor body — dense, “oily”.
Liquor color: Yellow-green, bright and crystal clear (黄绿明亮, huánglǜ míngliàng). Glossy, with good saturation.
Spent leaves (wet leaves): Even, lively and glossy (匀整鲜活); leaves tender green with copper-brown edge (嫩绿带铜边, nènlǜ dài tóngbiān), resilient and elastic.

7. Chemical Composition:

Huilong Lü Cha stands out among Chinese green teas thanks to large-leaf Yunnan variety raw material grown at significant altitude with large daily temperature variation. This ensures elevated levels of key biochemical groups.

Polyphenols (茶多酚, chá duōfēn): Content ≥41%, which is substantially higher than average level for green teas (typically 18–36%). Key fractions — catechins, primarily epigallocatechin-3-gallate (EGCG), providing powerful antioxidant action.
Amino acids (氨基酸, ānjīsuān): Content ≥3.8%, which is 20% higher than average indicator of ordinary green teas. Leading amino acid — L-theanine (L-茶氨酸), responsible for characteristic sweetness and “body” of taste.
Water extract (水浸出物, shuǐ jìnchūwù): ≥47.5% — indicator of overall extractability, determining richness and persistence of infusion.
Alkaloids: Caffeine (咖啡碱, kāfēijiǎn) — ≥2.0%, theobromine, theophylline. Combination of caffeine with high level of L-theanine provides mild but prolonged tonic effect without sharp stimulation.
Vitamins: Vitamin C (significant content in fresh raw material and early infusions), B vitamins, vitamin K.
Minerals: Potassium, manganese, zinc, fluorine, selenium.
Essential oils (芳香物质, fāngxiāng wùzhì): Determine characteristic chestnut aromatic profile; formed predominantly during “magochao” stage and final pan-firing.

8. Health Properties:

Enhanced antioxidant protection: Polyphenol content ≥41% combined with high level of amino acids (3.8%) provides synergistic effect in neutralizing free radicals, which, according to regional studies, exceeds similar indicator of ordinary green teas by 25%.
Mild and sustained stimulation: Balanced combination of caffeine and L-theanine gives smooth rise in concentration without anxiety and sharp decline, promoting mental clarity and calm focus.
Lipid metabolism support: Catechins (especially EGCG) suppress lipase activity, which may contribute to reduced fat absorption with regular consumption after meals.
Beneficial effect on digestion: Warm, rich infusion after meals gently stimulates peristalsis and secretion of digestive enzymes.
Cardiovascular system support: Regular consumption of green tea with high catechin content is associated with reduced levels of “bad” cholesterol (LDL) and strengthening of vessel walls.
Anti-inflammatory and antibacterial action: Polyphenols possess pronounced ability to suppress activity of various pathogenic microorganisms and inflammatory processes.
Metabolism support: Promotes feeling of lightness, supports overall tone and metabolic processes.

9. Brewing:

Water temperature: 85°C (boiling water held for 60–90 seconds). For special grade (single bud) — 75–80°C, for coarse raw material up to 90°C is acceptable.
Tea quantity: 3 g per 150 ml (cup method), ratio 1:50. For gongfu method — 6–8 g per 120–150 ml.
Teaware: Glass tumbler (玻璃杯, bōlibēi) — for observing leaf form and dance; white porcelain gaiwan (白瓷盖碗, báicí gàiwǎn) — for maximum aroma development. Yixing teapot — with caution, as porous clay may muffle high notes.
Water: Preferably soft spring water of neutral or slightly acidic pH.
Process:
1. Warm teaware with boiling water, drain water.
2. Add tea.
3. Rinse not necessary for tender special grade raw material; for first and second grade — quick rinse (1–2 s).
4. Pour water using “Phoenix nods thrice” method (凤凰三点头, fènghuáng sān diǎntóu) — high triple pour to oxygenate water.
5. First infusion — 5–10 seconds (gongfu) or 1–1.5 minutes (cup).
6. Subsequent infusions — increase time by 5–10 seconds.
7. Withstands 3–5 full infusions (gongfu method) or 2–3 brewings in cup.

10. Storage:

Container: Airtight, opaque packaging — vacuum aluminum foil bags, tin cans with tight lid. Protection from foreign odors, light and moisture mandatory.
Temperature: Optimally — 0–5°C (separate refrigerator shelf) for long-term storage. Before opening, package should be held at room temperature until fully warmed — this prevents moisture condensation on leaves.
Storage period: 12 months under proper conditions. After opening package — consume within 4–8 weeks.
Tea enemies: Moisture, light, high temperature, foreign odors (especially products with strong aroma in refrigerator).

11. Market and Price Range:

Huilong Lü Cha occupies medium and medium-high price category among regional green teas of Yunnan, which is noticeably lower than elite Jiangsu-Zhejiang and Anhui green teas with comparable or higher content of biologically active substances. Approximate prices (in yuan per 500 g): special grade — from 600 yuan, first grade — 200–300 yuan, second grade — 80–150 yuan. Price factors: grade and picking standard, season (early spring more expensive), hand or semi-mechanical labor, specific producer.

How to avoid counterfeits:
- Buy from verified sellers or directly from certified producers of Lianghe County. Reliable brands — “Huisi” (回思), “Ping’an Cun” (平安村), “Hongliang” (弘梁), “Zhaozong” (兆宗), “Yuanhe” (圆合).
- Evaluate appearance: authentic Huilong — tight, twisted strips of dark green color with noticeable white down, not loose and not broken.
- Dry leaf aroma should be clean, chestnut, without mustiness, sourness or foreign undertones.
- Liquor — bright, yellow-green, clear. Turbidity, dull color or weak aroma — signs of low quality or substitution.
- Suspiciously low price (less than 100 yuan per 500 g for claimed “special grade”) — almost certain sign of falsification or blending with cheap raw material.

12. Authenticity Identification:

“Huilong Green Jade”: Flagship product of the county — “Huilong Lü Yu” (回龙绿玉, Huílóng Lǜyù) — “Huilong Green Jade”, produced by classical “magochao” technology from select raw material of core zone, regularly wins gold and silver medals at provincial and international tea competitions, starting from 1994.
Patriarch trees: In Huilongzhai and surroundings, ancient giant tea trees are preserved. In 2004, in Hehuacun village of Dachang township, a tree with trunk circumference of 4.11 meters was discovered — one of the largest tea monuments of Dehong.
From opium to tea: History of Huilong cha is inseparably connected with the “Prohibit Opium — Plant Tea” movement of the 1940s, when replacement of opium poppy with tea gardens became a literal act of liberation for local mountain communities.
Museum and festival: Huilongzhai is the only village in Lianghe County having its own tea museum, and the annual Huilong Tea Culture Festival attracts thousands of visitors and traders from throughout the province.
Nickname “Zhuyeqing”: In folk tradition, Huilong Lü Cha is sometimes called “true Zhuyeqing” (竹叶青, Zhúyèqīng) — “Bamboo Leaf”, emphasizing freshness and purity of its character, although this tea has no formal relation to the famous Sichuan brand.

13. Recommended Sources:

Comparison with other green teas:
- Mèng Dǐng Gǎn Lú (蒙顶甘露, Méngdǐng Gānlù): Sichuan green tea from Mount Mengding. Also high-altitude, but from small-leaf raw material. Form — twisted, downy. Taste milder, with pronounced floral-orchid notes and delicate sweetness. Huilong significantly denser and richer, with powerful chestnut aroma and more pronounced “body” thanks to large-leaf Yunnan raw material.
- Dehong Gu Shu Lü Chá (德宏古树绿茶): Regional “neighbor” from same Dehong Autonomous Prefecture, but produced from wild or old tree raw material using shaiqing (晒青) method. Huilong distinguished by clearer chestnut aroma (result of chaochao/magochao technology) and structured taste, while shaiqing variants are milder, with grassy-honey undertones.
- Zhúyèqīng (竹叶青, Zhúyèqīng): Famous Sichuan green tea from Mount Emeishan. Flat, elongated leaf form; taste light, clean, with nutty notes. Huilong — opposite in character: thick, dense, enveloping, with powerful aftertaste. Completely different “caliber” of raw material and technology.
- Dianlü (滇绿): General term for Yunnan green teas from large-leaf raw material. Huilong stands out among them with strictly defined terroir, GI certification and specific “magochao” technology, giving it unique chestnut “signature”.

In conclusion:

Huilong Lü Cha is a green tea with character, in which the power of Yunnan large-leaf raw material is refracted through the fineness of hand processing “magochao”. Its chestnut aroma, dense liquor body and deep, slowly unfolding aftertaste “huigan” create an experience fundamentally different from refined, light green teas of eastern China. For those seeking in green tea not only freshness, but also thickness, richness and warming depth, Huilong Lü Cha will be a true discovery — and simultaneously an invitation into the world of Yunnan tea cultivation, where behind each leaf stand centuries of multinational traditions and living memory of the misty mountains of Dehong.