Lü Yáng Chūn

Lü Yáng Chūn (绿杨春, lǜ yáng chūn) — “Spring of Green Willows” — is a green tea from Yízhēng City (仪征市, Yízhēng Shì) within Yángzhōu City (扬州市), Jiāngsū Province (江苏省). The name is borrowed from the famous poetic image of Yangzhou: “绿杨城郭是扬州” — “The city of green willows — that is Yangzhou” — a line tracing back to Tang poetry and firmly associating the city with the tender green of spring willows. The tea leaves of Lü Yang Chun are thin and elegant, “like young willow shoots” (形似新柳, xíng sì xīn liǔ), embodying this metaphor in form. The tea was created in 1991 at the Nàshān Tea Factory (捺山制茶厂, Nàshān Zhìchá Chǎng), located in the Yízhēng National Geopark zone (仪征国家地质公园). The raw material is exclusively early spring: approximately 90,000 buds are required for one kilogram of the highest grade. In 2011, the tea received China’s geographical indication, and in 2012, Yizheng was awarded the status of “Land of Famous Teas of China” (中国名茶之乡, Zhōngguó Míngchá Zhī Xiāng). By 2025, the brand value of “Lü Yang Chun” exceeded 1.4 billion yuan, and in 2023, the hand-crafting technique for this tea was inscribed in the registry of intangible cultural heritage of Jiangsu Province.

1. Classification and Origin:

• Type: Green tea (绿茶, lǜchá), unoxidized. By technology — half pan-fired, half-dried (半烘炒结合, bàn hōngchǎo jiéhé): combining pan-firing (炒, chǎo) at the fixation and shaping stages with drying (烘, hōng) at the final stage. By leaf shape, it belongs to “eyebrow-shaped” (眉形, méixíng) teas: tea leaves are thin, elegant, slightly curved, “like young willow shoots” (形似新柳). By classification — conditionally eyebrow-shaped pan-fired and dried (条形烘炒绿茶, tiáoxíng hōngchǎo lǜchá).

• Category: China’s geographical indication product (国家农产品地理标志产品, 2011). Jiāngsū provincial standard tea (江苏省地方名茶, 1999). Multiple recipient of the special prize “Zhong Cha Bei” (中茶杯特等奖) — four special prizes, six first places. In 2001, at the “Zhong Cha Bei” competition, a sample from Yizheng scored the highest among 207 green teas from across the country. “Land of Famous Teas of China” (中国名茶之乡, 2012 — Yizheng). Provincial intangible cultural heritage object (手工制茶技艺 — 江苏省非遗, 2023).

• Origin: China, Jiāngsū Province (江苏省), Yángzhōu City (扬州市, Yángzhōu Shì), Yízhēng City (仪征市, Yízhēng Shì). The protected geographical indication zone covers 9 townships and 1 office: Xieji (谢集乡), Yuetang (月塘乡), Qingshan (青山镇), Liuji (刘集镇), Tongshan (铜山办事处), Xincheng (新城镇), Xinji (新集镇), Maji (马集镇), Zhenzhou (真州镇), Chenji (陈集镇). The core production area is the Nàshān Tea Farm (捺山茶场, Nàshān Cháchǎng) in Yuetang Township.

• Geographic coordinates: 32°14′–32°36′ N, 119°02′–119°22′ E. Elevation — 5–149 m a.s.l. Main tea zone — hilly belt at 30–40 m.

2. History and Cultural Significance:

• Tang and Song Dynasties. Tea cultivation in Yizheng — one of the oldest tea regions north of the Yangtze — dates back to the Tāng dynasty (唐, 618–907). Already in that era, Yangzhou was the largest trading hub of the Grand Canal, and local tea was among the goods transported via waterways to the north. During the Sōng dynasty (宋, 960–1279), tea from the Shǔgǎng Hills (蜀岗, Shǔgǎng) received the status of “gongcha” (贡茶, gòngchá) — “imperial tribute tea,” which testified to recognition of its quality at the highest level.

• Brand creation (1988–1991). The development of a new type of tea was initiated in 1988 by the Yangzhou Multi-Industry Management Bureau (扬州市多种经营管理局). Specialists from the Yángzhōu Forestry Station (扬州市林业站), tea farms Píngshān (平山茶场), Shǔgǎng (蜀冈茶场), Shanhe (山河茶场) in Hanjiang County, as well as the Nàshān Experimental Station (捺山茶叶试验场) and the second Nashan Tea Factory in Yizheng were involved in the project. After four years of experiments, in 1991, the tea was successfully created. The name “Lü Yang Chun” was proposed by senior engineer of Yángzhōu Tea Factory Fēng Jinwei (冯金纬): the logic of the name combined three elements — Yangzhou as the “city of green willows” (绿杨城郭是扬州), green tea as the main product of the region, and spring harvest as the highest quality category.

• Recognition and standardization. In 1999, the tea passed provincial certification and was recognized as a standard local tea of Jiangsu. In 2002, the Provincial Quality Administration approved the provincial standard “Lü Yang Chun.” In 2011, China’s Ministry of Agriculture granted the tea geographical indication product status. In 2012, Yizheng received the title “Land of Famous Teas of China.” In 2023, the hand-crafting technique (手工制茶技艺, shǒugōng zhìchá jìyì) was included in the registry of intangible cultural heritage of Jiangsu Province.

• Cultural significance. Yangzhou is one of China’s most poetically celebrated cities: a city of canals, classical gardens, “green willows,” and the famous Yángzhōu morning tea culture (早茶, zǎochá). The line “绿杨城郭是扬州” belongs to Qīng poet Wáng Shízhēn (王士禛, Wáng Shìzhēn, 1634–1711) and became the city’s calling card. Lü Yang Chun is the tea embodiment of Yangzhou refinement: each tea leaf is a miniature willow shoot, and the chestnut aroma recalls spring walks along the canals of Slender West Lake (瘦西湖, Shòu Xīhú). Since 2005, Yizheng annually holds the tea festival “Lü Yang Chun Zao” (绿杨春早, “Early Spring of Green Willows”), promoting the integration of tea culture and tourism.

3. Botanical Description and Raw Material:

• Cultivars: For Lü Yang Chun production, medium-leaf (中叶种, zhōngyè zhǒng), lightly pubescent clonal varieties of Camellia sinensis var. sinensis are used, selected for cold and drought resistance, suitability for green tea, as well as moderate length and fullness of buds. Main cultivars:

  • Jiūkēng (鸠坑种, Jiūkēng Zhǒng) — one of the oldest local varieties from Zhejiang, widely adapted in Jiangsu. Provides dense, “robust” flavor.
  • Fúdǐng Dàbái (福鼎大白, Fúdǐng Dàbái) — universal standard variety, giving even, sweetish profile.
  • Longjing 43 (龙井43号, Lóngjǐng 43 Hào) — early-ripening clone developed at China Tea Research Institute, ensuring high amino acid content.
  • Lóngjǐng Chángyè (龙井长叶, Lóngjǐng Chángyè) — long-leaf Longjing clone, introduced in recent years.
  • Zhongcha 108 (中茶108, Zhōngchá 108) — modern clone with enhanced aromatics.

• Picking standard: Exclusively early spring harvest (春茶, chūnchá). Highest grade (特级, tèjí) — single bud (单芽, dān yá), dense, full. First grade (一级) — one bud and one leaf in initial opening stage (一芽一叶初展). Second grade (二级) — one bud and two leaves. Shoot length for highest grade — 1.8–2.5 cm. Approximately 90,000 buds are required for one kilogram of highest grade.

• Seasons: Míngqiánchá (明前茶, Míngqián Chá) — harvest before Qīngmíng Festival (清明, usually April 4–5) — yields highest and first grades, with maximum amino acid content. Yǔqiánchá (雨前茶, Yǔqián Chá) — harvest before Gǔyǔ Festival (谷雨, usually April 19–20) — denser leaf, stronger liquor, withstands more infusions. After May, Lü Yang Chun production ceases; summer and autumn leaves are used only for mass green tea or red tea (black tea).

• Grades:

  • Highest (特级): Single bud, dense, emerald-green, light fuzz. Chestnut aroma. From 2,680 yuan/500g.
  • First (一级): One bud + one leaf, even rolling. 800–1,500 yuan/500g.
  • Second (二级): One bud + two leaves, denser liquor.

4. Terroir and Cultivation:

• Topography and location. Yízhēng is located on the northern bank of the lower Yangtze River (长江), in the Jianghuai watershed zone (江淮分水岭). Southeast — river alluvial plain, west — high hills, center and north — gentle hills. Tea gardens are concentrated on gentle hills (缓岗丘陵) at 30–149 m elevation, away from industrial zones. Yízhēng is a national ecological demonstration zone (国家生态示范区) and provincial ecological county (江苏省生态农业示范县).

• Climate: Northern subtropical monsoon (北亚热带季风气候). Average annual temperature — 15.1°C. Annual precipitation — approximately 1,100 mm. Sunshine hours — 2,226.5 per year. Frost-free period — 221+ days. Effective accumulated temperature — 5,537°C. Four distinct seasons with large diurnal temperature variation — a key factor in accumulating beneficial substances in leaves. Winter-spring contrast is particularly significant: prolonged winter dormancy allows tea bushes to accumulate nutrients, while late vegetation start (later than in southern provinces) ensures increased amino acid content in spring shoots.

• Soils: Yellow-brown (黄棕壤, huáng zōng rǎng), formed on Xiàshǔ loess parent material (下蜀黄土, Xiàshǔ huángtǔ). Deep soil profile. pH — 4.5–6.5 (optimally 6.0–6.5 for core zone). High content of clay particles, exchangeable hydrogen and aluminum ions, as well as exchangeable bases. Rich in mineral elements. Organic matter content — up to 8.0% and higher — an exceptionally high indicator among China’s tea regions, ensuring flavor richness and liquor density. Bedrock — horizontal sedimentary rocks, forming characteristic clay hardpan layer (粘盘层, zhān pán céng).

• Area and scale. Total tea garden area in Yizheng — 35,000 mu (≈2,333 ha), of which 10,000 mu are certified “green” (绿色食品) lands. Annual production — 500+ tons of dry tea. More than 30,000 people are employed. Yizheng is the largest tea production base in the Suzhong–Subei region (苏中苏北).

5. Production Technology:

Lü Yang Chun technology is half pan-fired, half-dried (半烘炒结合), combining pan-firing elements for shaping and drying for final stabilization. The key task is to create the “young willow” shape and fix the chestnut aroma while maximally preserving amino acids. Since 1998, machine processing (名茶机) has been implemented in Yizheng, reaching 98% coverage, however hand-crafting technique continues to be applied for highest grades and in 2023 received provincial intangible heritage status.

• Spreading (摊青, tān qīng): Freshly picked shoots are spread in thin layers in ventilated rooms to evaporate excess moisture and begin formation of aromatic precursors. Moisture loss — up to 15–20%.

• Kill-green (杀青, shā qīng): Rotary drum (滚筒杀青机), temperature — approximately 140°C. Gentle fixation: relatively low temperature compared to other green teas (Longjing — 200–250°C in wok), which prevents burning of tender buds and preserves amino acids.

• Shaping / “strip arranging” (理条, lǐ tiáo): Key stage giving tea leaves the characteristic “young willow” shape. Hand techniques “grasp and shake” (抓、抖, zhuā, dǒu) — master grasps handful of leaves and rhythmically shakes, simultaneously stretching and straightening tea leaves. This operation distinguishes Lü Yang Chun from flat (Longjing) and spiral (Biluochun) teas. In machine processing, shaping machines (理条机) are used.

• Primary drying (初烘, chū hōng): Reducing moisture to intermediate level, stabilizing shape.

• Final shaping (整形, zhěngxíng): Shape refinement — straightening, removing deformed tea leaves.

• Final drying with “dark fire” (足干 — 暗火, zú gān — àn huǒ): Temperature — approximately 60°C. Low-temperature, slow drying — fundamental difference from high-temperature final pan-firing of other green teas. “Dark fire” maximally preserves free amino acids and prevents destruction of volatile chestnut aromatic compounds. Final moisture content — ≤6%.

• Sorting and culling (拣剔, jiǎn tī): Removing stems, yellow leaves, foreign inclusions. Separation by grades.

6. Organoleptic Characteristics:

• Dry leaf appearance: “Eyebrow-shaped” tea leaves (眉形): thin, elongated, elegant, slightly curved — “like young willow shoots” (纤细秀长似新柳, xiānxì xiùcháng sì xīn liǔ). Color — emerald-green with oily luster (翠绿油润). Light fuzz. Even, uniform in size.

• Dry leaf aroma: Pure (清香, qīngxiāng) with pronounced chestnut tone (栗香, lìxiāng) — warm, slightly sweet, reminiscent of roasted chestnuts. Subtle green grass note present.

• Liquor aroma: Chestnut aroma — primary and most characteristic. High and persistent (高雅持久, gāoyǎ chíjiǔ). Upon cooling, sweet floral note emerges. Cold cup aroma persists for long time.

• Taste: Fresh (鲜爽, xiānshuǎng) — pronounced “freshness” due to high amino acid content. Mellow and rich (醇厚, chúnhòu) — liquor body is full, without wateriness. Sweet (甘, gān) — returning sweetness (回甘, huígān) is stable and prolonged. Minimal astringency. Aftertaste — long, with chestnut sweetness.

• Liquor color: Clear, bright (清澈明亮, qīngchè míngliàng). Emerald-green, sometimes with light yellowish tint (翠绿 / 浅绿带黄).

• Spent leaves (wet leaves): Tender green, uniform, even (嫩绿匀齐, nèn lǜ yún qí). Leaves — whole, tender, without damage.

7. Chemical Composition:

• Polyphenols (茶多酚, chá duōfēn): Content — at the level of typical green tea from northern subtropical belt (18–24%). Lü Yang Chun specificity — moderate polyphenol content combined with elevated amino acids, forming balance of “freshness without bitterness.” Catechins — main polyphenol fraction — provide antioxidant potential.

• Amino acids (氨基酸, ānjīsuān): Elevated content — result of three factors: (1) northern location with large diurnal variation and long winter, stimulating accumulation of nitrogenous substances; (2) high organic content in soils (up to 8%); (3) “dark fire” technology (暗火), preserving thermolabile amino acids, primarily L-theanine (L-茶氨酸). L-theanine — key component of “freshness” (鲜爽) and source of relaxing effect.

• Caffeine (咖啡碱, kāfēi jiǎn): Typical for green tea content — 2.5–4.0%. Provides tonic effect, in synergy with L-theanine creates state of “alert calmness.”

• Vitamins: Vitamin C (ascorbic acid) — preserved due to gentle fixation and low-temperature drying. B-group vitamins (B₁, B₂). Vitamin E (tocopherols).

• Mineral substances: Potassium, zinc, magnesium, manganese, fluorine. Richness of mineral profile is due to yellow-brown soils with high content of exchangeable ions.

• Essential oils (芳香油, fāngxiāng yóu): Chestnut aroma is formed by high-boiling terpene compounds and Maillard reaction products formed during pan-firing. Low-temperature final drying preserves volatile aromatic fractions.

• Unique feature: The ratio of amino acids to polyphenols (酚氨比, fēn-ān bǐ) in Lü Yang Chun is shifted toward amino acids compared to southern green teas — this is a consequence of northern location and determines the characteristic “fresh, sweet, without bitterness” profile.

8. Health Properties:

• Antioxidant action. Catechins and polyphenols neutralize free radicals, reducing oxidative stress and slowing cellular aging processes.

• Tonic and cognitive effect. Caffeine combined with L-theanine provides gentle, sustained stimulation without sharp peaks: improved concentration, attention, and working memory.

• Relaxing action. L-theanine promotes generation of brain α-waves, providing anxiolytic (anti-anxiety) effect without sedation.

• Lipid metabolism support. Tea polyphenols participate in regulation of cholesterol and triglyceride levels, supporting vascular health.

• Digestive support. Moderate astringency and tannins stimulate secretion of digestive enzymes. Tea traditionally accompanies Yángzhōu morning meal (早茶).

• Immune system strengthening. Complex of polyphenols, vitamins C and E, as well as L-theanine provides immunomodulating action.

• Oral health support. Fluorine and catechins suppress growth of caries-causing bacteria and freshen breath.

• Diuretic effect. Caffeine and theobromine provide gentle diuretic action, promoting toxin elimination.

9. Brewing:

• Water temperature: 80–90°C. For highest grade (single buds mingqiancha) — 80–85°C. For yuqiancha (more mature leaf) — 85–90°C.

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

• Teaware: Straight glass tumbler (直筒玻璃杯) — allows observing “dance” of willow-shoot tea leaves. Thin-walled gaiwan (薄胎盖碗) — for more precise extraction control. Porcelain cup with lid also suitable.

• Process:

  1. Warm teaware with hot water, drain.
  2. Add tea.
  3. For mingqiancha — “middle pour method” (中投法, zhōng tóu fǎ): pour 1/3 volume water, gently swirl glass, let buds moisten, then fill to full volume. First infusion — 10 seconds.
  4. For yuqiancha — “bottom pour method” (下投法, xià tóu fǎ): first add tea, then pour 1/3 water, swirl, fill up. First infusion — 15–20 seconds.
  5. Pour out liquor. Avoid over-brewing — bitterness with excessive extraction is minimal, but freshness is lost.
  6. Subsequent infusions: 4–5 steeps, each subsequent — +10–15 seconds.

10. Storage:

• New tea — “fire dissipation” (退火, tuì huǒ): After purchasing fresh tea, 10–15 days storage at room temperature in airtight packaging is recommended for flavor stabilization and dissipation of residual pan-firing “fire.”

• Main storage: Airtight packaging (aluminum bag with vacuum air extraction), refrigerator 0–5°C. Period — up to 12 months.

• Long-term storage: Freezing (-18°C) in vacuum packaging — up to 18 months.

• Tea enemies: Moisture, foreign odors, light, high temperature, oxygen. Do not store near products with strong odors. Before consumption from refrigerator — keep package at room temperature 30–60 minutes to avoid condensation.

• Recommendation: Working supply for 1–2 weeks can be stored at room temperature in cool, dark place. Main supply — in refrigerator.

11. Market and Price Range:

• Price category: Highest grade (特级, single bud, mingqiancha) — from 2,680 yuan/500g (≈$370+). First grade — 800–1,500 yuan/500g. Second grade and yuqiancha — from 300 yuan/500g. Compared to similar quality Xi Hu Longjing or Dongting Biluochun, Lü Yang Chun remains significantly more affordable — its brand is less promoted, but quality is comparable.

• Authenticity Identification:

  • GI marking. Authentic tea is marked with geographical indication sign “仪征绿杨春” and/or regional brand “NASAN捺山”. Use of name “Lü Yang Chun” is regulated: raw material must be grown in Yangzhou territory, processed according to approved technology, and producer must be authorized by Lü Yáng Chūn Tea Association (扬州市绿杨春茶叶协会).
  • Shape. Authentic tea leaves — thin, elongated, “willow-like,” not spirally twisted and not flat. Uniform in size.
  • Aroma. Characteristic chestnut tone (栗香). Absence of burnt, sour, or “empty” smell.
  • Liquor. Clear, bright, emerald-green. Turbid or dark liquor — sign of fake or improper storage.
  • Price. Authentic mingqiancha highest grade cannot cost less than 1,000 yuan/500g. Suspiciously cheap “Lü Yang Chun” — most likely tea from another region under Yangzhou name.

12. Recommended Sources:

• Direct from origin: Nàshān Tea Farm (捺山茶场) in Yizheng — original producer. Yízhēng Tea Industry Association (仪征市茶叶协会) — authorized distributors list.

• Certified retailers: Stores with geographical indication authorization. Major tea markets in Yangzhou, Nanjing, Shanghai.

• Online platforms: Tmall, JD.com — official flagship stores of authorized producers. Verify geographical indication marking and producer authorization.

• Tea exhibitions: Annual Yangzhou Tea Festival, Jiangsu Provincial Tea Exhibition — opportunity to taste and purchase directly from producers.

• Recommendation: For first purchase, buy small quantities from several sources to compare. Authentic Lü Yang Chun has distinctive chestnut aroma and “willow shoot” appearance that are difficult to counterfeit.

In conclusion:

Lü Yang Chun — “Spring of Green Willows” — is tea in whose cup the poetic image of Yangzhou comes alive: thin “willow shoots” with chestnut aroma, 90,000 buds per kilogram, soils with record 8% organic content, and low-temperature “dark fire” drying that preserves amino acids. Behind this tea lies history from Song “gongcha” to Panama competition, from Wang Shizhen’s poetry to intangible heritage status. Lü Yang Chun is tea for those who value refinement of form, depth of flavor, and cultural context of a city whose name became synonymous with spring. And with all this — more affordable than its more celebrated Jiangsu brethren — Longjing and Biluochun — making it one of the most sensible choices among premium green teas of China.

13. Comparison with Other Green Teas:

• Xī Hú Lóngjǐng (西湖龙井, Xīhú Lóngjǐng). Flat leaf shape (扁形) vs. eyebrow-like in Lü Yang Chun. Wok firing at 200–250°C vs. gentle drum fixation at 140°C. Longjing’s aroma is “beany” (豆香), while Lü Yáng Chūn has chestnut aroma (栗香). Longjing is from Hangzhou, Zhejiang; Lü Yang Chun is from Yangzhou, Jiangsu. Both use Longjing 43 cultivar, but different processing gives fundamentally different profiles.

• Dòngtíng Bìluóchūn (洞庭碧螺春, Dòngtíng Bìluóchūn). Spiral twist (螺形) vs. eyebrow-like shape. Biluochun has abundant down, floral-fruity aroma; Lü Yang Chun has minimal down, chestnut aroma. Biluochun is from Suzhou; both teas are from Jiangsu, but from different climatic and soil zones.

• Nánjīng Yǔhuā Chá (南京雨花茶, Nánjīng Yǔhuā Chá). Also from Jiangsu, a provincial neighbor. Shape is “pine needle” (松针形), straight and short; Lü Yang Chun is elongated, slightly curved. Yuhua Cha is from Nanjing suburbs, on red soils; Lü Yang Chun is from Yizheng, on yellow-brown soils. Both are typical representatives of the Jiangsu school of green tea.

• Xìnyáng Máojiān (信阳毛尖, Xìnyáng Máojiān). From Henan province, also northern subtropical zone. Maojian has abundant down, thin straight leaves; Lü Yang Chun has minimal down, “willow-like” curvature. Both teas benefit from northern location (increased amino acids, late vegetation start), but flavor profiles differ: Maojian has more pronounced grassiness, Lü Yang Chun has chestnut sweetness.

In Conclusion:

Lü Yang Chun — “Spring of Green Willows” — is a tea in whose cup comes alive the poetic image of Yangzhou: delicate “willow shoots” with chestnut aroma, 90,000 buds per kilogram, soils with record 8% organic content and low-temperature “dark fire” drying that preserves amino acids. Behind this tea lies history from Song “tribute tea” to Panama competition, from Wang Shizhen’s poetry to intangible heritage status. Lü Yang Chun is a tea for those who value refinement of form, depth of flavor, and cultural context of a city whose name became synonymous with spring. And despite all this — more accessible than its more famous Jiangsu brothers — Longjing and Biluochun — making it one of the most sensible choices among China’s premium green teas.