Yīngdé Green Tea · new.thetea.app

Yīngdé Green Tea (英德绿茶, Yīngdé lǜchá) is the largest green tea of Guangdong Province, produced in Yingde City in the northern part of the province. Although Yīngdé is best known as the birthplace of the famous red tea Yīngdé Black Tea (英德红茶), its green “sibling” is no less remarkable: made from large-leaf Yunnan cultivars, it possesses exceptionally high amino acid content (≥5% — 1.5 times higher than average) and a unique “medicinal” profile — in 1986, Guangdong scientists confirmed that the elevated manganese content in Yingde tea is linked to reduced risk of liver cancer. By 2025, the area of Yingde tea gardens exceeded 141,000 mu (9,400 hectares), annual output — 11,000 tons, total value — 4.8 billion yuan: Yingde is the undisputed leader of Guangdong tea cultivation.

1. Classification and Origin:

Type: Green tea (non-oxidized). Belongs to baked green teas (烘青绿茶, hōngqīng lǜchá). Distinctive feature — made from large-leaf raw material (大叶种, dàyè zhǒng), which distinguishes it from most famous green teas that use small-leaf cultivars.
Category: Geographical indication product. Flagship of green tea cultivation in Guangdong Province. Historical tribute tea (贡茶, gòng chá) of the Qing era.
Origin: China, Guǎngdōng Province (广东, Guǎngdōng), Yīngdé City (英德市, Yīngdé Shì). Production zone — the entire Yingde municipal district. Core terroir — Shāduī Township (沙堆镇, Shāduī Zhèn) and Shuǐbiān Township (水边镇, Shuǐbiān Zhèn), providing more than 60% of total output, with Shāduī being the main source of supreme grade tea (特级).
Geographic coordinates: Approximately 24°10′ North latitude, 113°22′ East longitude (24th degree — “Guangdong tea belt”).

2. History and Cultural Significance:

History: Tea cultivation in Yingde is documented from the Tang era: Lù Yǔ (陆羽) in “The Classic of Tea” (茶经) mentioned that Sháozhōu (韶州, ancient name of the region that included Yingde) produces tea and “its taste is extremely good” (其味极佳). Yingde was one of three main tea-producing counties of Shaozhou in the Tang era.

In the Ming era, tea became an important agricultural product of the region. In the Qing era — it was included in the list of tribute teas (贡茶) thanks to its “clear bright liquor and fresh taste” (茶汤清亮、滋味鲜爽).

The turning point of modern history — 1990s: the “Red to Green” program (红改绿, “from red to green”) — large-scale conversion of tea plantations from red (black) tea production to green. The Yunnan large-leaf cultivar (云南大叶种), previously used exclusively for red tea, was adapted for producing “high-aroma concentrated green tea” (高香浓味绿茶). This conversion transformed Yingde from the “red” capital of Guangdong into a two-faced giant — producing both red and green tea.

In 1986, scientists from the Guangdong Provincial Medical Academy conducted research confirming that elevated manganese content in Yīngdé tea correlates with reduced liver cancer risk (降低肝癌风险). This was one of the first scientific studies in China linking a specific tea microelement to cancer protection.

In 2019, the area of tea gardens reached 141,000 mu. By 2025, the total value of Yingde’s tea industry — 4.8 billion yuan.
Name:
- “Yingde” (英德) — name of the city. Literally: “English virtue” — historical name not related to England, but tracing back to ancient Chinese toponymy.
- “Lü Cha” (绿茶) — “green tea”.
Cultural significance: Yingde is one of the largest tea-growing cities in southern China, the “tea capital of Guangdong”. Yingde green tea embodies successful transformation “from red to green” — a rare example in world tea cultivation of large-scale conversion of an entire region from one type of production to another.

3. Botanical Description and Raw Material:

Variety / Cultivar: Primary — Yunnan Large-leaf (云南大叶种, Yúnnán Dàyè Zhǒng) — Yunnan large-leaf variety of Camellia sinensis var. assamica. Tree-type (乔木型), with high frost resistance (in Guangdong conditions). Chemical profile of spring raw material: polyphenols ≥28.3%, amino acids ≥5% — 1.5 times higher than standard green teas from small-leaf cultivars. It is precisely the large-leaf raw material that provides the characteristic “concentration” (浓醇) of taste. Yunnan Large-leaf plantings became dominant after the “red to green” program of the 1990s.
Picking: Four seasons:
- Pre-Qīngmíng Sparrow Tongue (明前雀舌, “Pre-Qingming sparrow tongue”): Full buds collected before Qingming. Shape — “雀舌” (sparrow tongue). Abundant down. Supreme grade (特级).
- Pre-Gǔyǔ Emerald Bud (雨前翠芽, “Pre-Guyu emerald shoot”): One bud with one leaf, before Guyu. First grade (一级).
- Summer Tea (夏暑茶, “Summer”): One bud with two leaves. Thick, durable leaf. Mass production.
- Autumn Fragrant Tea (秋香茶, “Autumn fragrant”): Until White Dew (白露, “White dew”). Natural floral aroma. High price-quality ratio.
Raw material requirements: Tender, uniform shoots. Processing — on the day of picking.

4. Terroir and Cultivation:

Location: Northern Guǎngdōng (粤北), hilly zone. 24th degree North latitude.
Climate: Southern subtropical monsoon (南亚热带季风气候). Average annual temperature — 15.5–20.7°C, annual precipitation — 1200–1876 mm. Average annual number of cloudy and foggy days — >200. Daily temperature fluctuations — >10°C. Proportion of diffused light — 70% — one of the highest indicators among tea-growing regions.
Soils: Karst (喀斯特地貌) acidic yellow soils (酸性黄壤), pH 4.5–6.5. Naturally enriched with selenium and manganese (锰, měng). Forest coverage — 68.7%. Industrial pollution — absent.
Uniqueness of core zone: In Shadui and Shuibian townships, amino acid content in raw material reaches 147.33 mg/g — an exceptionally high indicator explaining the pronounced freshness and sweetness “鲜爽回甘”. The ratio of polyphenols to caffeine is balanced, minimizing bitterness.

5. Production Technology:

Yīngdé Green Tea is a baked green tea (烘青) with the characteristic technique of “combining stewing and tossing” (闷扬结合, mèn yáng jiéhé) during the fixation stage.

Picking (采摘 — cǎizhāi): Hand-picking of shoots to the standard “one bud — one to three leaves” (depending on season and grade).
Light withering (轻萎凋 — qīng wěidiāo): On bamboo trays (竹筛摊晾) for ~4 hours. Moisture content decreases to ~70%. Difference from standard spreading — precisely “萎凋” (withering), not simply “摊放” (spreading): raw material undergoes controlled loss of turgor.
Fixation (杀青 — shāqīng): In cast iron wok at 240°C. Key technique — “闷扬结合”: the master alternates “stewing” (闷, mèn — leaves pressed to the bottom of the wok, heated in their own steam, ~2 minutes) and “tossing” (扬, yáng — leaves vigorously tossed, releasing steam, ~6 minutes). Stewing ensures deep heating of large leaves; tossing prevents overheating and “locks in emerald color” (锁翠, suǒcuì). The combination of these techniques reduces bitterness of large-leaf raw material (降低多酚苦涩).
Rolling (揉捻 — róuniǎn): Following the principle “light → heavy → light” (轻-重-轻), duration — 40 minutes. Shapes “sparrow tongues” (雀舌形) for supreme grades. Breakage coefficient (碎茶率) — <5%.
Drying (干燥 — gānzào): Two-stage: primary at 120°C to ~70% dryness (初烘至七成干); final at 90°C → 60°C (复干).

6. Organoleptic Characteristics:

Dry leaf appearance: Supreme grade — tight, thin “sparrow tongues” (雀舌形, quèshé xíng), emerald-green with abundant silvery down (翠绿披毫). Mass grades — curled form (卷曲形). Leaf noticeably larger than small-leaf green teas — consequence of large-leaf cultivar.
Dry leaf aroma: Pure, high, persistent (清香, qīngxiāng). Orchid (兰花香) and chestnut (栗香) notes. Residual aroma in empty cup — >30 minutes — authenticity marker.
Liquor aroma: High, persistent, with chestnut-orchid profile.
Taste: Rich and full (浓醇, nóngchún) — result of large-leaf raw material with elevated polyphenol content. Fresh (鲜爽) — amino acids ≥5%. Returning sweetness — stable and long-lasting (回甘持久). Formula: “微苦无涩” — “slight bitterness without harsh astringency” — unique characteristic explained by balanced ratio of polyphenols and caffeine.
Liquor color: Yellow-green, bright and clear (黄绿明亮).
Spent leaves: Tender shoots gathered in “buds” of yellow-green color (嫩匀成朵，绿黄鲜活).

7. Chemical Composition:

Large-leaf cultivar and karst soils with elevated manganese content form a unique profile:

Polyphenols (catechins): 25–30% — above average for green teas. EGCG — main component. Free radical neutralization efficiency — 10 times higher than vitamin E.
Amino acids: ≥5% — 1.5 times higher than average for green teas. In core zone (Shadui) — up to 147.33 mg/g. It is precisely amino acids that determine pronounced freshness and “living” sweetness.
Manganese (锰, měng): Significantly higher than in ordinary green teas. According to research by Guangdong Medical Academy (1986), elevated manganese content is linked to reduced liver cancer risk and enhanced free radical neutralization (+30% compared to ordinary green tea).
Vitamin C: 1.5 times higher than average — consequence of mild southern climate and abundant diffused light.
Alkaloids: Caffeine — moderate content, balanced with polyphenols.
Selenium: Naturally elevated content — from karst soils.
Minerals: Potassium, magnesium, zinc, manganese, selenium.

8. Health Properties:

Cancer protection (防癌潜力): Elevated manganese content — free radical neutralization efficiency 30% higher than ordinary green tea. 1986 study confirmed link to reduced liver cancer risk.
Powerful antioxidant action: Catechins — efficiency 10 times higher than vitamin E. Vitamin C — 1.5 times higher than average.
Metabolic control: Polyphenols (25–30%) stimulate fat breakdown.
Tonic effect: Caffeine and L-theanine.
Digestive improvement: Polyphenols stimulate enzymes.
Important: the listed properties are based on publicly available data and are not medical recommendations.

9. Brewing:

Water temperature: 80–85°C; for supreme grade (特级) — 75°C.
Tea quantity: 3 g per 150 ml water (1:50 ratio).
Teaware: Glass tumbler (for observing “sparrow tongues”) or white porcelain gaiwan (for aroma evaluation).
Process:
1. Warm teaware, drain.
2. Add tea.
3. Quick rinse — pour, immediately drain (温润泡快速倒出).
4. First infusion — 30 seconds.
5. Subsequent — increase by 10 seconds. Tea withstands 3–4 brewings.
Note: do not use repeatedly boiled water (忌反复烧开沸水) — this destroys polyphenol structure. Not recommended to drink on empty stomach — high tannin content may irritate mucous membrane. After opening — store in refrigerator, consume within 3 months.

10. Storage:

Store in airtight container, in dark and cool place.
Optimal — refrigerator at 0–5°C.
Storage period — up to 12 months.
After opening — consume within 3 months.

11. Price and Counterfeits:

Yingde Green Tea offers three main grades: supreme (特级) — “Pre-Qingming Sparrow Tongue” (全芽, from 600 yuan per jin), first (一级) — “Pre-Guyu Emerald Bud” (200–400 yuan), mass (大宗茶) — for tea bags and restaurants.

How to avoid counterfeits:
- Buy from verified sellers with confirmation of origin from Yingde City.
- Evaluate leaf size: authentic Yingde Green Tea is from large-leaf cultivar, leaf noticeably larger than small-leaf green teas. Small, “papery” leaf — suspicious.
- Check “cold cup”: residual aroma >30 minutes — authenticity marker.
- Evaluate taste: formula “微苦无涩” (slight bitterness without astringency). Harsh astringency — counterfeit.
- Pay attention to price: suspiciously low — sign of counterfeit.

12. Interesting Facts:

The “红改绿” (“from red to green”) program of the 1990s — one of the few examples in world tea cultivation of large-scale conversion of an entire region from red to green tea. The Yunnan large-leaf cultivar, used for centuries only for red tea, was successfully adapted for green tea production — proving the versatility of Camellia sinensis var. assamica.
In 1986, the Guangdong Medical Academy confirmed the link between elevated manganese content in Yingde tea and reduced liver cancer risk — one of the first scientific studies in China on “tea — cancer protection”.
Amino acid content ≥5% — 1.5 times higher than average. Vitamin C content — also 1.5 times higher. Double excess of both indicators — rare for green teas, explained by the combination of large-leaf cultivar and southern climate with abundant diffused light.
Lu Yu mentioned Yingde (as part of Shaozhou) as early as the 8th century: “its taste is extremely good” (其味极佳) — one of the early positive evaluations of tea from Guangdong.
By 2025, the volume of Yingde’s tea industry — 4.8 billion yuan, 141,000 mu of plantations, 11,000 tons of dry tea per year. Yingde is the undisputed leader of Guangdong tea cultivation.

13. Comparison with Other Large-leaf and Guangdong Green Teas:

Diān Lú (滇绿, Yunnan green tea): Also from large-leaf Yunnan cultivar, but from Yunnan. Dian Lu — more “raw” and astringent; Yingde Green Tea — softer and more “processed” thanks to “闷扬结合” technique.
Gǔláo Tea (古劳茶): From Guangdong (Heshan). Historical green tea with orchid aroma. Gulao Tea — more small-leaf and delicate; Yingde — denser and more concentrated.
Rìzhào Green Tea (日照绿茶): From Shandong. Also from “imported” cultivars (but small-leaf), also with elevated amino acid content. Rizhao — “northern”; Yingde — “southern”. Chemically: both above average in amino acids, but Yingde — from large-leaf raw material, giving heavier body.
Xī Hú Long Jǐng (西湖龙井): From small-leaf cultivar, flat. Long Jing — refined and elegant; Yingde — more powerful and concentrated, with more pronounced “bitterness” of large-leaf character.

In conclusion:

Yingde Green Tea is a tea born of conversion. When in the 1990s the red tea gardens of Yingde “turned green”, few expected that the large-leaf Yunnan cultivar, created by nature for fermentation, could produce world-class green tea. But karst soils with manganese and selenium, 200 days of fog, 70% diffused light, and the mastery of “闷扬结合” — stewing and tossing in a heated wok — made the impossible possible. The result — green tea with amino acids 1.5 times above normal, cancer-protective manganese, and the formula “slight bitterness without astringency”, in which large-leaf power is tamed by processing mastery. Yingde Green Tea — for those seeking green tea with “body”: not the airy delicacy of Biluochun, but the dense, concentrated green of the south.