Tiānfǔ Lóng Yá

Tianfu Long Ya is the flagship provincial brand of Sichuan tea, unique in that it unites all six categories of Chinese tea under one name following the “6+X” model. This article examines the green tea Tianfu Long Ya — the foundation and calling card of the brand, embodying the millennia-old tea tradition of Sichuan.

1. Classification and Origin:

• Type: Green tea (non-oxidized). Within the “Tianfu Long Ya” brand framework, red tea (black tea), dark tea (hei cha), white tea, yellow tea, and oolong teas are also produced, however green tea is the core of the line and the most recognizable product.
• Category: Provincial regional public brand (省级大区域公共品牌) with geographical indication protection (农产品地理标志). Included among the “Ten Famous Teas of Sichuan” (四川十大名茶). Belongs to the “early tea” type (早茶, zǎochá) — one of the earliest harvested green teas in China.
• Origin: China, Sìchuān Province (四川, Sìchuān). Key production zones: Yíbīn Prefecture (宜宾, Yíbīn) — especially Píngshān County (屏山) and Nánxī District (南溪), Luzhou (泸州), Ya’an (雅安), Méishān (眉山), Lèshān (乐山). Yibin is the “Hometown of China’s Early Tea” (中国早茶之乡) — thanks to the special climate of the Sichuan Basin, tea buds awaken here in late January to early February, 15–20 days earlier than in other regions at the same latitudes.
• Geographic coordinates: Approximately 28°46′–29°05′ N, 104°30′–104°50′ E (reference point — Yibin area / Tiangongshan Mountain).

2. History and Cultural Significance:

• History: Sichuan is considered one of the most ancient centers of tea tree origin and the birthplace of tea culture. Lù Yǔ (陆羽, Lù Yǔ) wrote in “The Classic of Tea” (《茶经》, Chájīng): “tea is a noble tree of the south; in the mountains of Ba and gorges of Chuan are found trees that can only be embraced by two people.” In the 1950s, thousand-year-old wild tea trees were discovered on Tiangongshan Mountain (天宫山) near Yibin. Despite this rich heritage, by the beginning of the 21st century Sichuan tea suffered from serious “brand disease”: more than 120 tea-producing counties, enormous areas and volumes — but up to 60–70% of production went as nameless raw material to other regions. In 2014, the first document of the Sichuan Province CPC was devoted to tea industry transformation for the first time. The Sìchuān Tea Brand Promotion Association (四川省川茶品牌促进会) was created, uniting more than 120 enterprises. Following industry voting, the original “Tianfu Long Ya” brand, created by Sìchuān Tea Group (川茶集团, Chuānchá Jítuán), was approved as the provincial public brand. On May 5, 2016, at the V International Tea Exhibition in Sichuan, the brand was officially presented to the world audience, and already in July of the same year was chosen as the only official tea at the G20 Finance Ministers and Central Bank Governors meeting in Chengdu. In 2017, the International Tea Committee awarded Tianfu Long Ya the title “World Famous Tea” (世界名茶). In 2018, the brand received the gold award at the XVI China International Agricultural Products Exhibition, and Sichuan tea was included among the province’s ten key industries. By 2022, the brand value reached 37.28 billion yuan, and the total value of Sichuan’s tea industry exceeded 1 trillion yuan for the first time.

• Name: Tiānfú (天府) — “Heavenly Treasury,” the classical poetic name for Sichuan, dating back to the characterization of the fertility of the Chengdu Plain. Long Yá (龙芽) — “Dragon Bud,” emphasizes that the finest Sìchuān green teas are valued for their tender buds (芽形为贵), while the dragon (龙) symbolizes the greatness of China and tea quality.

• Cultural significance: Tianfu Long Ya is the first provincial brand in the history of the Chinese tea industry to unite all six tea categories in the “6+X” format (six categories + derivative products and tea creativity). The brand became an instrument of state policy for reviving Sichuan tea: from a supplier of nameless raw material, Sichuan is transforming into a producer of recognizable products. The tea has repeatedly served as a diplomatic gift — it was used by the Ministry of Foreign Affairs of the PRC as an official present (外交部外事礼品). Tianfu Long Ya is included in the “Chengdu-Chongqing Economic Circle Development Plan” (《成渝地区双城经济圈建设规划纲要》) as a strategic regional brand.

3. Botanical Description and Raw Material:

• Species: Camellia sinensis — both var. sinensis (small-leaf) and var. assamica (large-leaf): Sichuan possesses both types, especially in the highland areas of Yibin, where old-growth trees are found.
• Variety / Cultivar: For green Tianfu Long Ya, several regionalized cultivars are used: Wūniú Zǎo (乌牛早, Wūniú Zǎo) — an ultra-early variety ensuring harvest in late January; Shúchá Zǎo (蜀茶早) and other local early varieties; as well as Fushu Zaobai (福选早白). The early-ripening nature of the cultivars is the key competitive advantage of the brand.
• Harvest: Ultra-early spring harvest: the finest batches are collected already in late January–February, when tea bushes in other provinces are still dormant. This is due to the mild winter of the Sichuan Basin and rapid spring warming.
• Harvest standard: For premium green Tianfu Long Ya — single bud (独芽) or one bud with one beginning-to-unfold leaf (一芽一叶初展). The raw material must be tender, thick, juicy, with abundant down.
• Raw material requirements: Not all Sichuan teas can use the “Tianfu Long Ya” brand — only products meeting approved production standards and included in the quality traceability system.

4. Terroir and Cultivation:

• Growing altitude: 400–1000 m; premium raw material — at altitudes of 600–1000 m, especially on Tiangongshan Mountain (天宫山) in the Yibin area.
• Climate: The Sichuan Basin possesses a unique microclimate: mild winters (temperature rarely drops below 0°C), high humidity, short frost period, early spring warming. Average annual precipitation 1200–1800 mm. Winter temperature in the basin is higher than at the same latitudes in the Yangtze Valley, which ensures ultra-early harvest.
• Microclimate: Frequent fogs, cloudiness, high relative humidity. Diffused light is characteristic, promoting amino acid accumulation and reducing catechin content, giving the tea softness and sweetness.
• Soils: Yellow and yellow-brown soils predominate, acidic (pH 4.5–6.0), with high organic content. In the mountainous areas of Yibin — deep weathered soils on volcanic rocks.
• Agrotechnology: Within the “Tianfu Long Ya” program, standards for ecological and low-carbon tea cultivation have been implemented. Sìchuān Tea Group (川茶集团) — the brand’s lead enterprise — has 30,000 mu of standardized base plantations with mechanized harvesting, green plant protection, and organic fertilization. In 2023, the company received certification as “the country’s first ecological low-carbon tea enterprise.”

5. Production Technology:

The technology of green Tianfu Long Ya combines traditions of Sichuan tea-making and modern innovations. The key feature is shaping flat or needle-like leaves (扁形绿茶 or 针形绿茶) with emphasis on preserving bud integrity.

• Spreading and withering (摊晾 — tānliàng): Fresh raw material is spread in a cool, ventilated room for 4–8 hours to lose 15–20% moisture, activate enzyme systems, and form aromatic precursors.
• Fixation (杀青 — shāqīng): Firing at high temperature (first high, then reducing — 先高后低, xiān gāo hòu dī); both manual pan fixation and roller drum methods are used. The task is rapid deactivation of polyphenol oxidase while preserving green color and fresh aroma.
• Rolling and shaping (揉捻 / 做形 — róuniǎn / zuòxíng): For flat form (扁形) — pressing and smoothing in special pans; for needle form — rolling into thin straight needles. The shoot form — flat spatula or needle — is the visual signature of the brand.
• Drying (烘干 — hōnggān): Multi-stage: first initial drying at 100–110°C, then final at 80–90°C to moisture ≤ 6.5%. The “three firings and three rollings” method (三炒三揉) — a classical Sichuan approach borrowed from Mengding tea tradition.
• Sorting and packaging: Finished tea undergoes strict quality control and is included in the brand traceability system.

The production technology of Shufu Long Yá (叙府龙芽, the brand’s “predecessor”) is recognized as an object of intangible cultural heritage of Sichuan Province.

6. Organoleptic Characteristics:

• Dry leaf appearance: Even, slender buds or shoots of flat/needle form, covered with white down (白毫显露). Color — bright tender green with a light silvery sheen from the fuzz.
• Dry leaf aroma: Fresh, clean, with a chestnut base (栗香) and light floral top notes. Ultra-early batches are characterized by a delicate “spring” aroma — greenery, young grass, light sweetness.
• Liquor aroma: High and bright (高香), unfolding with chestnut-nutty tones with transitions to sweet floral trail. The aroma is persistent — maintained through several infusions.
• Taste: Fresh (鲜), brisk (爽), with pronounced oily sweetness and noticeable returning sweetness (huí gān) (回甘, huígān). Medium body, without roughness or bitterness. The tea withstands multiple infusions well — this is noted as one of the brand’s distinguishing features.
• Liquor color: Bright, clear, light green or greenish-yellow (嫩绿明亮).
• Spent leaves (wet leaves): Tender, intact buds/shoots of light green color, even and uniform.

7. Chemical Composition:

• Polyphenols: Moderate content — thanks to early harvest and diffused light of the Sichuan Basin, catechin levels are lower than in late harvests, explaining the taste softness. EGCG remains the dominant catechin.
• Amino acids: Elevated content — early spring buds accumulate maximum L-theanine over winter. The high proportion of amino acids provides pronounced freshness (鲜味, xiānwèi) and sweetness.
• Water-soluble extractive substances: Not less than 36% (according to standard data), indicating high taste saturation.
• Alkaloids: Caffeine — within 25–35 mg/g; in synergy with theanine provides mild, prolonged stimulation.
• Essential oils: Chestnut profile forms during firing (pyrazines, furanones); floral notes — linalool and geraniol from original raw material.
• Vitamins: C (green tea is one of the best plant sources), B₁, B₂, E, K, folic acid.
• Minerals: Potassium, magnesium, phosphorus, manganese, zinc, selenium — content varies depending on specific production zone.

8. Health Properties:

• Calm alertness: Synergy of L-theanine and caffeine provides even, sustained energy and concentration lift without anxiety — ideal for morning and daytime tea drinking.
• Antioxidant protection: Catechins and vitamin C neutralize free radicals, supporting cellular health.
• Digestive support: Polyphenols possess mild antibacterial action and promote digestive normalization.
• Cardiovascular system: Regular consumption is associated with maintaining healthy cholesterol levels and blood pressure.
• Metabolic support: Green tea promotes thermogenesis and may help maintain normal weight.
• Cognitive functions: Theanine stimulates brain alpha rhythm, improving calm concentration state. Sichuan early green tea, thanks to high theanine content in winter buds, is especially effective in this regard.
• Immunity: The complex of polyphenols, vitamin C, and trace elements (including selenium contained in soils of several production zones) supports general body resistance and protective functions.
• For caffeine sensitivity, consumption in the first half of the day is recommended; should not be drunk on an empty stomach.

9. Brewing:

• Water temperature: 75–85°C. For the most tender bud batches — 75–80°C; for more mature shoots — 80–85°C.
• Tea amount: 3 g per 150 ml (glass method); 5–7 g per 120–150 ml (gaiwan).
• Vessel: Glass cup (玻璃杯) — allows admiring the graceful unfolding of buds; porcelain gaiwan (盖碗) — for more precise extraction control; Yixing teapot not recommended as it may overheat tender raw material.
• Process:
  1. Warm vessel with hot water, drain.
  2. Add tea, gently shake to activate aroma.
  3. First infusion: pour 75–80°C water, steep 20–30 seconds.
  4. Subsequent infusions: increase time by 10 seconds.
  5. Tea withstands 4–6 quality infusions; with glass method — 2–3 full steeps of 1.5–2 minutes.

10. Storage:

• Airtight packaging (vacuum or foil), protection from light, moisture, and foreign odors.
• Optimal — refrigerator at 0–5°C. Before opening — bring to room temperature to avoid condensation.
• Best taste period — 6–12 months after production. Considering ultra-early harvest (January–February), Tianfu Long Ya appears on the market earlier than most green teas, and its freshness should be valued in the first months.

11. Price and Counterfeits:

• Price varies from mass batches (about 100–300 yuan per 250 g) to top bud harvests (over 2800 yuan per 500 g retail at partner networks like “Wu Yutai” 吴裕泰). Price factors: harvest timing (ultra-early — most expensive), raw material grade (独芽 more expensive than 一芽一叶), specific production zone, and brand authorization.
• How to avoid counterfeits:
  • Check for “Tianfu Long Ya” logo (天府龙芽) and geographical indication authorization — not all Sichuan teas have the right to this brand.
  • Evaluate appearance: even, intact buds with down; rough, uneven shoots indicate counterfeits.
  • Fresh chestnut aroma without mustiness, burnt smell, or artificial flavoring.
  • Liquor should be bright, clear, light green — murky or dark liquor indicates old or poor-quality raw material.
  • Suspiciously low price — a sure sign that ordinary Sichuan tea without authorization is being sold under the “Tianfu Long Ya” brand.

12. Interesting Facts:

• Tianfu Long Ya is China’s first provincial tea brand in “6+X” format, covering all six tea categories (green, red tea (black tea), dark tea/hei cha, white, yellow, oolong) plus derivative products: tea snacks (龙芽酥, 龙芽脆), tea powder, cosmetics, creative goods. This unique approach inspired other provinces to create similar “umbrella” brands.
• Thanks to the phenomenon of early awakening of Sichuan tea bushes, the first batches of Tianfu Long Ya appear on Beijing shelves already in early February — long before green teas from Zhejiang, Anhui, and Jiangsu even begin harvest. In the capital’s “Wu Yutai” (吴裕泰) tea shops, the appearance of Sichuan early tea has become an annual event.
• China Central Television (CCTV) in the “Xinwen Lianbo” program (《新闻联播》) in November 2019 devoted a separate story to the brand’s innovative activities, noting the transformation of tea leaves into tea snacks as an example of successful diversification.
• On Tiangongshan Mountain near Yibin, groups of wild tea trees several centuries old are preserved — living testimony that Sichuan is part of the tea plant’s center of origin. One tree is so large that its trunk can only be embraced by two adults — exactly as Lu Yu described in “The Classic of Tea” thirteen centuries ago.
• In 2016, two months after its world debut, Tianfu Long Ya became the only official tea at the G20 Finance Ministers meeting, and then at the World Routes Conference. Later, at the diplomatic presentation of Sichuan in the “Blue Hall” of the PRC Ministry of Foreign Affairs, foreign guests called it “the pearl of Sichuan tea.”
• Sichuan Tea Group — the brand’s founder — participated in developing more than 31 national and industry standards for China’s tea industry, including breakthrough technologies for mechanized production of elite green tea and innovative dark tea (hei) processing methods.

13. Comparison with Other Green Teas:

• Méngdǐng Gǎn Lú (蒙顶甘露, Méngdǐng Gānlù): Classic Sichuan green tea from Ya’an — one of China’s oldest, with characteristic twisted form and sweet taste. Tianfu Long Ya as a brand is broader in scope, but specific green batches from Yibin differ in more pronounced chestnut aroma and earlier harvest timing.
• Xī Hú Lǒng Jìng (西湖龙井, Xīhú Lóngjǐng): The benchmark flat green tea from Zhejiang. Long Jing possesses a characteristic “beany” profile (豆香), while Sichuan green Tianfu Long Ya is softer, sweeter, and appears on the market a month to month-and-a-half earlier.
• Zhúyèqīng (竹叶青, Zhúyèqīng): Another famous Sichuan green tea from Mount Emei. Zhuyeqing is a luxury flat needle tea with an emphatically elegant profile. Tianfu Long Ya is positioned as a more democratic and broad brand, available in different price segments.
• Xìnyáng Máo Jiān (信阳毛尖, Xìnyáng Máojiān): Henan green tea with dense down and astringent fresh taste. Unlike it, Sichuan tea stands out for softness, sweetness, and early market appearance.

In Conclusion:

Tianfu Long Ya is not simply tea, but an ambitious project for reviving an entire tea province. Behind the name stands a strategy that transformed Sichuan from a “kitchen without a name” — a nameless raw material supplier — into a recognizable brand with international presence. For the green tea connoisseur, the main value of Tianfu Long Ya is the opportunity to be among the first in the year to taste a “sip of spring”: a tender bud, collected in late January on the misty slopes of Yibin, carries within itself all the sweetness of overwintered theanine and an aroma in which the Sichuan earth speaks of itself with chestnut warmth and floral freshness. This tea is an excellent choice for those tired of waiting for spring and wanting to start the tea year as early as possible.