Liùlóng lǜchá

Liùlóng Lú Chá (六龙绿茶, Liùlóng lǜchá) — “Green Tea of Six Dragons” — is a high-mountain green tea from Nándān County (南丹县, Nándān Xiàn), Héchí City (河池市, Héchí Shì), Guangxi Zhuang Autonomous Region. The name “六龙” (“Six Dragons”) is borrowed from the “Book of Changes” (“I Ching”, 《易经》, Yìjīng): “时乘六龙以御天” — “Timely mounting the Six Dragons, [the sage] governs Heaven.” The tea was named in 1932 by General Mò Shùjié (莫树杰, Mò Shùjié), commander of Guangxi forces, who after retirement returned to his homeland — Lóngmǎ Village (龙马村, Lóngmǎ Cūn, “Dragon and Horse Village”) — and established the tea garden “Zihua Gongyuan” (子华公园, Zǐhuá Gōngyuán). The tea is grown on the southern slope of the Yunnan-Guìzhōu Plateau (云贵高原, Yún-Guì Gāoyuán) at an altitude of 800–1000 m, using the Yunnan large-leaf variety (云南大叶种, Yúnnán Dàyè Zhǒng), and is produced in five different forms under the common brand “六龙”. In 2022, the tea received geographical indication status of the PRC.

1. Classification and Origin:

• Type: Green tea (绿茶, lǜchá), unfermented. Combined technology: pan-firing + drying (烘炒结合, hōng chǎo jiéhé). Five forms of production: flat (扁形, biǎnxíng — “Gongpincha” and “Cuipiancha”), needle-shaped (针形, zhēnxíng — “Yu Yacha”), spiral (卷曲形, juǎnqū xíng — “Baimaocha”), fine spiral (细卷形, xì juǎn xíng — “Yunjiancha”). Degree of oxidation — 0%.

• Category: PRC Geographical Indication Product (国家农产品地理标志产品, Guójiā Nóngchǎnpǐn Dìlǐ Biāozhì Chǎnpǐn, 2022). Gold medal at Chéngdū International Tea Exhibition (成都国际茶博会金奖, Chéngdū Guójì Chá Bóhuì Jīn Jiǎng, 2011 — “Baimaocha” line). Silver medal — “Cuipiancha” line. Annual production volume (by 2025) — approximately 2250 tons.

• Origin: China, Guǎngxī Zhuāng Autonomous Region (广西壮族自治区, Guǎngxī Zhuàngzú Zìzhìqū), Héchí City (河池市, Héchí Shì), Nándān County (南丹县, Nándān Xiàn). The production zone covers 5 townships and 70 villages. The core — Liùzhài Town (六寨镇, Liùzhài Zhèn) and Lóngmǎ Village (龙马村, Lóngmǎ Cūn, “Dragon and Horse Village”) — considered the “cradle” of Liulong Lu Cha.

• Geographic coordinates: Approximately 25°00′ N, 107°30′ E.

2. History and Cultural Significance:

• 800 years — era of the Mo tusi. About 800 years ago, during the era of the tusi system (土司制度, tǔsī zhìdù, hereditary indigenous rulers), the Mò clan (莫氏土司, Mò Shì Tǔsī) began cultivating tea in Longma Village. The Mo clan was the hereditary ruler of the Nandan region for several centuries, and tea cultivation became part of the economic structure under their patronage.

• 1932 — General Mo Shujie. General Mó Shùjié (莫树杰), descendant of the Mo clan, who served as commander of Guǎngxī forces (桂系部队), after retirement returned to his homeland in Longma Village and established an exemplary tea garden “Zihua Gongyuan” (子华公园) with selected tea trees. It was he who gave the tea the name “六龙” — “Six Dragons” — borrowing the image from the “Book of Changes” (《易经》): “时乘六龙以御天” — “Timely mounting the Six Dragons, [the sage] governs Heaven.” This is one of the few cases in the history of Chinese tea cultivation when a tea was named by a military figure, drawing from canonical philosophical classics.

• 1960s — creation of tea base. A tea production base was created in Longma Village, cultivar improvement was conducted and plantations were expanded.

• 2011–2022 — recognition. 2011 — Gold medal at Chengdu International Tea Exhibition (“Baimaocha” line). 2022 — PRC geographical indication status (国家农产品地理标志产品).

• Tea name — analysis. 六龙 (Liùlóng) — “Six Dragons”. In the “I Ching,” the six lines of the Qiān hexagram (乾卦, Qián Guà, “Creativity,” the first hexagram) symbolize six stages of the Dragon’s development — from hidden to soaring in the heavens. “To mount the Six Dragons” (乘六龙) — means to control cosmic forces, to be in harmony with the change of seasons. 绿茶 (Lǜchá) — “Green tea”. Full poetic meaning: “Green tea carrying the cosmic harmony of the Six Dragons.”

• Cultural significance. Nándān County is a multinational territory where the Zhuàng (壮族), Yáo (瑶族), Miáo (苗族), Mulao (仫佬族) and other ethnic groups live. “六龙” tea is part of inter-ethnic hospitality culture: it is served to guests in all communities, regardless of ethnic affiliation. Longma Village, named “Dragon and Horse Village,” connects two powerful symbols of Chinese mythology — the dragon (龙, power) and the horse (马, swiftness), which gives the place special cultural resonance.

3. Botanical Description and Raw Material:

• Species: Camellia sinensis var. assamica (Yunnan large-leaf).

• Cultivar: Yúnnán Dàyè Zhǒng (云南大叶种, Yúnnán Dàyè Zhǒng) — share in plantings ~80%. Tree type (乔木型, qiáomù xíng), large-leaf (大叶, dàyè). Tea trees aged 30+ years and more. Distinguished by high polyphenol content (≥28.3% in fresh leaf) and powerful, large buds with abundant white down. Plantation management: complete pesticide ban, feeding only with organic fertilizers (bran, ash). Ancient trees are used for premium grade production.

• Picking: Early spring, main period — before Gǔyǔ (谷雨, Gǔyǔ). Picking standard depends on the line: for “Gongpincha” — single buds or one bud + one leaf; for “Baimaocha” and “Yunjiancha” — one bud + one-two leaves. Raw material is hand-picked.

• Five lines:

  • Gongpincha (贡品茶, Gòngpǐn Chá, “Tribute offering”): Fully manual production, flat form. Aroma — beany (豆香, dòuxiāng). Considered “head tea” (头茶, tóuchá) — the first, most valuable picking. The most premium line.
  • Yǔ Yáchá (玉芽茶, Yù Yá Chá, “Jade bud”): Single bud, needle-shaped form. When brewed in a glass cup demonstrates “三起三落” (sān qǐ sān luò, “three rises — three falls”): buds three times float to the surface and sink, then stand vertically at the bottom of the cup — a spectacle comparable to Jūnshān Yínzhēn (君山银针) from Hunan. Taste — sweet.
  • Cuipiancha (翠片茶, Cuìpiàn Chá, “Jade slice”): Flat, emerald form. Aroma persistent, fresh. Silver medal at international exhibitions.
  • Báimáochá (白毫茶, Báiháo Chá, “White down tea”): Spiral form, abundant white down. Liquor — emerald-green. Gold medal at Chengdu Exhibition 2011.
  • Yunjiancha (云尖茶, Yúnjiān Chá, “Cloud tip”): Fine spirals. Aroma — orchid (兰花香, lánhuā xiāng). The most refined line in aromatic profile.

4. Terroir and Cultivation:

• Climate: Southern slope of the Yunnan-Guìzhōu Plateau (云贵高原). Average annual temperature — 17.2°C. Annual precipitation — 1470 mm. Cloud cover — more than 180 days per year. Diffused light comprises ~70% of total — a high indicator promoting amino acid accumulation. Daily temperature difference — more than 10°C — a key factor for sugar and aromatic compound accumulation.

• Altitude: 800–1000 m — high-mountain tea by Guangxi standards.

• Soils: Red sandy-gravelly (赤色砂砾岩风化土, chìsè shālì yán fēnghuà tǔ), formed on weathered red sandstones. pH 4.5–6.5. Selenium (Se) content — 0.018–0.066 mg/kg — 1.3 times higher than average for Chinese green teas. The unique mineral profile of soils contributes to the characteristic “rock rhyme” (岩韵, yányùn) — a light mineral note in taste, more typical of Wuyi oolongs, but present here in green tea.

• Ecology: Forest cover — 90% — one of the highest indicators among all tea regions of China. Absence of industrial pollution. Biological pest protection (without pesticides, attracting natural predators) increases biodiversity on plantations by ~50%.

5. Production Technology:

Combined technology: pan-firing + drying (烘炒结合, hōng chǎo jiéhé). Details vary depending on the line, but the general scheme includes:

• Spreading (摊放, tānfàng): Freshly picked raw material is spread on bamboo sieves. Duration — 4–16 hours — unusually long for green tea. Extended spreading promotes deep protein hydrolysis with release of free amino acids and development of sweetness. This stage lays the foundation for the characteristic mellow-sweet (甘醇, gānchún) taste.

• Kill-green (杀青, shāqīng): High-temperature (about 300°C) rapid pan-firing on the principle of “高温短时” (gāowēn duǎnshí, “high temperature — short time”). Inactivates oxidases, fixes green color. Reduction of grassy note — by ~30%.

• Rolling (揉捻, róuniǎn): On the principle of “light → heavy → light” (轻→重→轻, qīng → zhòng → qīng). First phase — careful release of cell juice without destroying leaf integrity; second — intensive shaping; third — pressure equalization for final form.

• Primary drying (初烘, chū hōng): At 120°C — removal of main moisture mass and fixation of aromatic profile.

• Final drying (复烘, fù hōng): At 90°C to moisture ≤6%. Ensures storage stability.

For the “Gongpincha” line — fully manual production with additional manual shaping of flat “blade-like” form. For “Yu Yacha” — minimal rolling to preserve integrity of single buds.

6. Organoleptic Characteristics:

• Dry leaf appearance: Depends on line (5 forms). Common feature — emerald-green color (翠绿, cuìlǜ) with abundant white down (显毫, xiǎnháo). “Gongpincha” — flat, glossy “slices”; “Yu Yacha” — straight needles; “Baimaocha” — tight spirals covered with down; “Yunjiancha” — fine, elegant spirals.

• Dry leaf aroma: Pure (清香, qīngxiāng) — general characteristic. Beany (豆香, dòuxiāng) — in “Gongpincha”. Orchid (兰花香, lánhuā xiāng) — in “Yunjiancha”. Chestnut (栗香, lìxiāng) — in first grade. Aroma on cold cup persists more than 15 minutes — indicator of high quality.

• Liquor aroma: Multi-layered, depending on line. Dominance — pure fresh greenness with nuances varying from beany to orchid. Aroma persistence is high.

• Taste: Fresh and brisk (鲜爽, xiānshuǎng). Mellow-sweet (甘醇, gānchún). Returning sweetness (回甘) — persistent and prolonged, with characteristic “high-mountain coolness” (高山韵清凉感, gāoshān yùn qīngliáng gǎn) — sensation of light menthol freshness on the tongue, typical of high-mountain teas. Light “岩韵” (yányùn, “rock rhyme”) — mineral note caused by red gravelly soils. Bitterness is minimal due to high amino acid content (≥5.2%).

• Liquor color: Emerald-green (碧绿明亮, bìlǜ míngliàng) — for premium grade. Yellow-green — for first grade. Clarity is high.

• Spent leaves: Tender-green, fleshy, in “bouquets” (嫩绿匀亮，肥壮成朵, nèn lǜ yún liàng, féizhuàng chéng duǒ). The large-leaf character of the Yunnan variety is clearly visible in the unfolded leaves — they are thicker and more succulent than small-leaf teas.

7. Chemical Composition:

• Amino acids (氨基酸, ānjīsuān): ≥5.2% — 15% higher than low-altitude green teas. Result of combining high-mountain microclimate (daily difference >10°C, diffused light 70%) and prolonged spreading (up to 16 hours). Main component — L-theanine, providing pronounced umami taste and mellow sweetness.

• Polyphenols (茶多酚, chá duōfēn): ~28.3% in fresh leaf; after pan-firing processing — up to ~38% calculated on extractive substances (for pan-fired forms). High indicator characteristic of large-leaf Yunnan variety (C. sinensis var. assamica). Main fraction — catechins, providing powerful antioxidant potential.

• Selenium (Se): 0.018–0.066 mg/kg — 1.3 times higher than average for green teas. Due to geochemical composition of red sandy-gravelly soils of Nandan.

• Caffeine (咖啡碱, kāfēi jiǎn): 3–4% dry weight — somewhat higher than small-leaf green teas, which is characteristic of large-leaf variety. Provides pronounced but mild tonic effect.

• Vitamins: Vitamin C — significant content, preserved due to minimal oxidation. B vitamins (B1, B2), vitamin E (tocopherols).

• Minerals: Potassium, calcium, magnesium, iron, manganese, zinc. Selenium — elevated (see above).

• Essential oils (芳香物质): Rich profile, differing by lines. Linalool, geraniol (orchid notes of “Yunjiancha”), cis-3-hexenol (green freshness), furfural (chestnut shades), 2-acetylpyrrole (beany aroma of “Gongpincha”).

8. Health Properties:

• Antioxidant action. High level of polyphenols (~38% in pan-fired forms) combined with selenium provides one of the most powerful antioxidant potentials among green teas. EGCG neutralizes free radicals; selenium enhances glutathione peroxidase function.

• Tonic effect. Caffeine (3–4%) combined with L-theanine provides alertness without anxiety — “gentle tone” (柔性提神, róuxìng tíshén).

• Metabolic support. Polyphenols stimulate lipid metabolism, promote fat breakdown. Caffeine additionally accelerates basal metabolism.

• Antibacterial action. Catechins suppress growth of Staphylococcus aureus, Escherichia coli and other pathogenic microorganisms.

• Immune support. Selenium, zinc and vitamin C synergistically strengthen immune function.

• Cardiovascular support. Polyphenols and flavonoids promote LDL cholesterol reduction and endothelial function improvement.

• Ecological purity. Complete pesticide ban, organic management, 90% forest cover — minimal anthropogenic load on the product.

• Cognitive support. L-theanine (from 5.2% amino acids) stimulates brain alpha waves, improving memory and concentration.

9. Brewing:

• Water temperature: 80–85°C (premium grade — 75°C for maximum delicacy). Large-leaf Yunnan variety is more sensitive to overheating than small-leaf varieties.

• Tea amount: 3 g per 150 ml water (1:50 ratio).

• Teaware: For “Yu Yacha” (needle-shaped) — mandatory transparent glass cup to observe “three rises — three falls” (三起三落). For other lines — glass cup or porcelain gaiwan (盖碗, gàiwǎn).

• Process:

  1. Warm teaware with hot water, drain.
  2. Add 3 g tea.
  3. Pour water using “top pouring method” (上投法, shàng tóu fǎ): first full volume of water, then lower tea — for “Yu Yacha” so buds can freely “dance”. For other lines — standard “middle pouring” (中投法): ½ water → tea → top up.
  4. First infusion — steeping 60–90 seconds (cup) or 10–15 seconds (gaiwan).
  5. Subsequent infusions — +10 seconds to each. Tea withstands 3–4 brewings, revealing from freshness to deep sweetness.

10. Storage:

• Basic storage. Airtight packaging, refrigerator at 0–5°C. Protection from light, moisture, foreign odors and oxygen.

• Storage period. Under proper conditions — up to 12 months. After opening — consume within 3 months.

• Container. Preferable aluminum foil with inner polyethylene layer or tin cans with tight lid.

• Features. Large-leaf Yunnan variety contains more polyphenols and caffeine than small-leaf varieties, which provides somewhat higher oxidation resistance during storage — but does not eliminate the need for airtightness and low temperature.

11. Price and Counterfeits:

• Price range. Premium grade (特级, “Gongpincha” and “Yu Yacha”) — from 600 yuan per 500 g (≈85 USD). First grade — 200–500 yuan per 500 g. Second grade — 80–200 yuan per 500 g. Factors affecting price: line (Gongpincha — most expensive), picking time, tree age.

• How to avoid counterfeits:

  • Buy with GI marking. Authentic tea is marked with “六龙绿茶” sign (geographical indication, 2022).
  • Appearance evaluation. Each of the five lines has characteristic form. Common feature — emerald-green color with abundant down and oily luster. Dull, uneven tea — reason for concern.
  • Aroma evaluation. Authentic Liulong Lu Cha has pure, persistent aroma (清香), lasting on cold cup more than 15 minutes.
  • Liquor check. Liquor — emerald-green (premium) or yellow-green (first grade), clear, bright. Turbid liquor — sign of poor quality product.
  • Large-leaf check. Authentic tea from Yunnan large-leaf variety gives spent leaves noticeably larger, fleshier and thicker than small-leaf teas. Small, thin leaves in spent leaves — possible variety substitution.

12. Interesting Facts:

• “I Ching” and the general. The name “六龙” — from the “Book of Changes”: “时乘六龙以御天”. It was given by General Mo Shujie in 1932 — one of the few cases in Chinese tea history when a tea was named by a military figure based on canonical philosophical text. The symbolism of “Six Dragons” — controlling cosmic forces — gives the tea an almost metaphysical dimension.

• Five forms from one terroir. Gongpin (flat), Yu Ya (needle), Cuipian (slice), Baimao (spiral), Yunjian (fine spiral) — each line has its own aromatic profile and visual character, although all are produced from the same raw material and in the same region. Such diversity of forms from a single terroir is rare in the green tea world.

• “Three rises — three falls”. The “Yu Yacha” (“Jade Bud”) line — the only one of five where when brewed in a glass cup, buds three times float to the surface and sink, then stand vertically at the bottom — a spectacle comparable to Jūnshān Yínzhēn (君山银针) from Hunan, one of China’s most famous “dancing” teas.

• 90% forest cover. One of the highest indicators among all tea regions of China. Tea trees grow virtually in forest, in partial shade, which explains the high amino acid content and mild taste.

• 800 years — Mo tusi. Hereditary rulers of the Mo clan began tea cultivation in Longma Village (“Dragon and Horse Village”) about 800 years ago. General Mo Shujie, who gave the tea its modern name, is a descendant of the same clan, creating an unbroken eight-century “family” connection between the tea and its territory.

13. Comparison with other Guangxi green teas and high-mountain green teas:

• Língyún Báiháo Chá (凌云白毫茶, Língyún Báiháo Chá). Famous Guangxi green tea from Lingyun County, also having GI status. Differences: “Lingyun” — from local small-leaf cultivar; “Liulong” — from Yunnan large-leaf. “Lingyun” taste — more delicate and floral; “Liulong” — denser, with “岩韵” (rock rhyme). Form: “Lingyun” — predominantly spiral; “Liulong” — five different forms.

• Guìzhōu Dūyún Máo Jiān (都匀毛尖, Dūyún Máo Jiān). Famous green tea from neighboring Guizhou, also from the Yunnan-Guizhou Plateau. Differences: “Duyun” — from small-leaf variety, “tip with down” form; “Liulong” — large-leaf, five forms. “Duyun” aroma — pure “qingxiang” without “岩韵”; “Liulong” — with mineral note. Both teas benefit from diffused mountain light, but terroirs differ: “Duyun” — limestone soils; “Liulong” — red sandy-gravelly.

• Méngdǐng Gǎn Lú (蒙顶甘露, Méngdǐng Gānlù). High-mountain green tea from Sichuan (1000–1400 m). Differences: “Gan Lu” — small-leaf, semi-twisted spiral form, “sweet-dewy” aroma; “Liulong” — large-leaf, five forms, “岩韵”. Technology: “Gan Lu” — “三炒三揉” (triple pan-firing); “Liulong” — single pan-firing + drying. Common: both high-mountain, with elevated amino acids and mild taste.

• Ēnshī Yù Lú (恩施玉露, Ēnshī Yùlù). Steamed (蒸青, zhēngqīng) green tea from Hubei, also selenium-containing. Principal difference — processing method: “Yu Lu” — steaming (Japanese tradition); “Liulong” — pan-firing + drying (Chinese tradition). “Yu Lu” taste — more “marine”, with pronounced umami; “Liulong” — more “forest”, with mineral note and beany tone.

In conclusion:

Liulong Lu Cha — “Six Dragons” from the “Book of Changes,” mounted by General Mo Shujie in 1932 and transformed into five forms of tea from one high-mountain terroir. Yunnan large-leaf variety at 800–1000 m of the Yunnan-Guizhou Plateau, 90% forest cover, 5.2% amino acids, selenium-containing red gravelly soils and light “rock rhyme” — a formula rare for green tea. Five lines — from flat “Tribute Offering” with beany aroma to “Cloud Tip” with orchid trail — allow one to “govern Heaven” from a single cup, as the “I Ching” bequeathed.