Yuèxī cuì lán

Yuèxī Cuì Lán (岳西翠兰, Yuèxī cuì lán — “Emerald Orchid from Yuexi”) — an Anhui green tea with a record-high amino acid content (≥6.3%) and record-low polyphenol content (≤19.5%) — a ratio that ensures exceptional sweetness and mildness practically unparalleled among Chinese green teas. The tea was created in the early 1980s in the very heart of the Dàbié Mountains (大别山, Dàbié Shān) — the main watershed between the Yangtze and Huai River basins — and in 1985 entered the list of “Ten New Famous Teas of China” (全国新创十大名茶). In 2010–2012, it was presented four times as a state gift to foreign heads of state (国宾礼茶馈赠外国元首) — the highest diplomatic recognition.

1. Classification and Origin:

• Type: Green tea (non-oxidized). By form — “opened bud”: shoots with connected bud and leaf, opening when brewed into “orchid flowers” (芽叶相连舒展成朵，形似兰花). By technology — pan-fired and heated with charcoal drying.

• Category: National geographical indication product (国家地理标志产品, 2013). One of the “Ten New Famous Teas of China” (1985). Four-time “state gift” (2010–2012). Gold award at Agricultural Exhibition (1996). In 2020 — intangible heritage of Anhui Province. Brand value — 19.63 billion yuan (2024).

• Origin: China, Ānhuī Province (安徽, Ānhuī), Yuèxī County (岳西县, Yuèxī Xiàn) — located in the very center of the Dabie Mountains. Geographical indication zone — 24 townships and 182 administrative villages of the county. Three core micro-districts: Yaohe Xianglu Chōng (姚河香炉冲) (Yaohe, Toutuo, Huangwei townships); Baojia Shifosi (包家石佛寺) (Baojia, Gufang, Hetu townships); Tiantou Mínshān (田头闵山) (Tiantou, Wuhe, Changpu townships).

• Geographic coordinates: Approximately 30°50′ North latitude, 116°20′ East longitude.

2. History and Cultural Significance:

• History: Yuexi Cui Lan is a young tea, but with an instantly soaring reputation. In the early 1980s, tea masters Chéng Dongming (程东明) and Zha Daosheng (查道生) based on the traditional technology of “little orchid” (小兰花茶, xiǎo lánhuā chá) — a historical style of Anhui green tea — created a new type of tea in two core zones: Shifosi Temple (石佛寺, “Stone Buddha Temple”) in Baojia township and Zhúshān Mountain (竹山) in Yaohe township.

  In 1985, at a regional competition in Anqing, both versions took first and second places. In the same year, the tea received national recognition — the status of “one of the ten new famous teas of China.”

  Then came a rapid ascent: in 1996 — gold at the Agricultural Exhibition; in 2010–2012 — four-time presentation as a state gift to foreign leaders; in 2013 — geographical indication protection; in 2020 — inclusion in the Anhui intangible heritage registry. By 2024 — 180,000 mu (12,000 hectares) of tea gardens, total value — 2 billion yuan, brand value — 19.63 billion yuan.

• Name:

  • “Yuexi” (岳西) — “West of Mount Yuè (大岳, Dayue)”: the county name in the Dabie Mountains.
  • “Cui” (翠) — “emerald”: the color of the tea.
  • “Lan” (兰) — “orchid”: both the aroma (兰花香) and the form — the opening shoots resemble orchid flowers.

• Cultural significance: Yuexi Cui Lan is the pride of mountainous Yuexi County and all of western Anhui. Four-time diplomatic use is an absolute record among “new” green teas. The tea embodies the philosophy of “三绿” (three greens: green leaf, green liquor, green spent leaves) — visual purity that has become the region’s trademark.

3. Botanical Description and Raw Material:

• Variety / Cultivar: Foundation — local Qúntǐzhǒng (地方群体种, dìfāng qúntǐzhǒng) — indigenous small-leaf variety of Camellia sinensis var. sinensis from sexual reproduction, distinguished by pronounced orchid aroma (兰花香显著). Additionally: Shífócuì (石佛翠, Shífócuì), Shūchá Zǎo (舒茶早, Shūchá Zǎo), Longjing 43 (龙井43), Wūniú Zǎo (乌牛早) — clonal varieties that increase yield and stability. Chemical profile of spring raw material: amino acids ≥6.3%, polyphenols ≤19.5% — one of the most favorable ratios among green teas; vitamin C — 121 mg/100 g — twice the average.

• Picking: Early spring. Three grades:

  • Cuiya / Special grade (翠芽/特级): Exclusively whole buds (单芽, ≥95%). For 500 g — 40,000 buds. Straight, slender, with abundant down.
  • Cuijian / First grade (翠尖/一级): One bud with one leaf (≥90%). Twisted “bud” form. Persistent pure aroma.
  • Cuilan / Second grade (翠兰/二级): One bud with two leaves. “Opened bud.” Mild, persistent flavor.

4. Terroir and Cultivation:

• Location: Center of the Dàbié Mountains (大别山腹地) — main watershed between the Yangtze and Huai River basins, one of the most ecologically clean regions of eastern China.

• Growing altitude: 400–1000 meters above sea level.

• Climate: Average annual temperature — 16.4°C, relative humidity — ≥77%, average annual number of foggy days — >200. Daily temperature fluctuations — significant. Abundance of diffused light (漫射光) — key factor for record amino acid content.

• Soils: Red-yellow soils (红黄壤), pH 4.5–6.5, with high organic content, naturally enriched with selenium and zinc. Forest coverage — 74%. Core zones — water protection areas (水源保护区): use of chemical fertilizers and pesticides prohibited.

• Record chemistry: Amino acids ≥6.3% with polyphenols ≤19.5% — this “phenol-amino acid ratio” (酚氨比, fēn’ān bǐ) is about 3:1, while for most green teas it’s 5–8:1. Result: minimal bitterness and astringency, maximum sweetness and freshness.

5. Production Technology:

Yuexi Cui Lan technology — pan-fired and heated with charcoal drying and complete rejection of metal tools.

• Leaf spreading (鲜叶摊放 — xiānyè tānfàng): Brief spreading.

• Kill-green (杀青 — shāqīng): With bamboo broom (竹帚抛炒, zhúzhǒu pāochǎo) at 240°C. Using bamboo tools instead of metal is a principled choice: bamboo does not catalyze polyphenol oxidation, preserving maximum freshness and greenness.

• Hand shaping (手工理条 — shǒugōng lǐtiáo): Straightening and shaping shoots by hand.

• Primary charcoal drying (毛火/炭烘 — máohuǒ / tànhōng): At 80°C over charcoal.

• Intermediate spreading (复摊 — fùtān): Cooling and moisture redistribution.

• Final charcoal drying (足火/炭烘 — zúhuǒ / tànhōng): At 60°C — slow “dark” drying (暗火慢烘). Precisely charcoal drying forms the characteristic “cold note” (冷韵, lěngyùn) — a subtle overtone that cannot be reproduced with electric drying.

• Specialty: Complete cycle — on bamboo and wooden tools (全程竹木器具避金属氧化). At no stage does the tea contact metal.

6. Organoleptic Characteristics:

“Three greens” (三绿, sān lǜ): green dry leaf, green liquor, green spent leaves — the calling card.

• Dry leaf appearance: Bud and leaf connected (芽叶相连), covered with emerald down (翠绿显毫). When brewed, they open into “buds” resembling orchid flowers (舒展成朵，形似兰花).

• Dry leaf aroma: Pure, high (清香). Orchid note (兰花香, lánhuā xiāng) — signature, from the local indigenous cultivar. Chestnut overtone (嫩栗香) — from spring picking and charcoal drying.

• Liquor aroma: Orchid-like, persistent and elegant. “Cold note” (冷韵) — subtle overtone of charcoal drying.

• Taste: Fresh and brisk (鲜爽, xiānshuǎng) — record amino acid content (≥6.3%). Mellow and rich (醇厚). Returning sweetness — long and “velvety” (回甘绵长). Bitterness and astringency practically absent (苦涩度低) — result of record-low polyphenol content (≤19.5%).

• Liquor color: Emerald green, bright and clear (碧绿明亮).

• Spent leaves: Tender, green, uniform shoots, “opened into buds” (嫩绿匀整成朵).

7. Chemical Composition:

200+ foggy days, water protection regime without chemicals, and the mountain microclimate of Dabie Mountains create a unique “ultra-mild” profile:

• Amino acids: ≥6.3% — one of the highest indicators among Chinese green teas. For comparison: most famous green teas have 3–5%. Record amino acid level ensures exceptional freshness and “umami.”

• Polyphenols (catechins): ≤19.5% — significantly below average (usually 20–30%). Precisely the low polyphenol content explains the absence of bitterness and astringency.

• Vitamin C: 121 mg/100 g — twice the average for green teas. Result: powerful antioxidant protection.

• Alkaloids: Caffeine — 2.8–3.5%. Tonic effect — 30% above average.

• Selenium and zinc: Naturally elevated content — from Dabie Mountains soils.

• Minerals: Potassium, magnesium, manganese, phosphorus.

8. Health Properties:

• Powerful antioxidant action: Vitamin C (121 mg/100 g — ×2) combined with catechins.

• Diuretic and detoxification action (清热利尿): Catechins accelerate metabolism and fluid elimination.

• Tonic effect (提神醒脑): Caffeine (2.8–3.5%) — 30% above average.

• Digestive improvement: Polyphenols stimulate enzymes.

• Immune system strengthening: Selenium, zinc, vitamin C.

• Important: the listed properties are based on publicly available data and are not medical recommendations.

9. Brewing:

• Glass tumbler method (上投法):

  • Temperature: 85–90°C. Pour water to 7/10, add 3 g of tea.
  • Steep 2–3 minutes. Observe the opening of “orchid buds.”

• Gaiwan method:

  • Rinse — 5 seconds. First infusion — 20 seconds.
  • Tea withstands 4–6 brewings.

• Note: do not use boiling water (>90°C) — destroys amino acids and gives yellowness. After opening — consume within 7 days for maximum aroma freshness.

10. Storage:

• Airtight, in a dark and cool place. Refrigerator at 0–5°C.
• Freshly purchased tea — age 15 days for “fire dissipation.”
• Storage period — up to 12 months. After opening — 7 days for best aroma.

11. Price and Counterfeits:

Three grades: Cuiya/特级 (from 600 yuan per jin), Cuijian/一级, Cuilan/二级.

• How to avoid counterfeits: Buy with GI marking from Yuexi County; evaluate “orchid buds” when brewing; check orchid aroma; suspiciously low price — sign of counterfeit.

12. Interesting Facts:

• Four-time presentation as state gift to foreign leaders (2010–2012) — absolute record among “new” (created after 1949) green teas.

• Amino acids ≥6.3% with polyphenols ≤19.5% — “phenol-amino acid ratio” ~3:1 versus usual 5–8:1. This makes Yuexi Cui Lan one of the “sweetest” and least “astringent” green teas in the world.

• Vitamin C — 121 mg/100 g — twice the average. By this indicator, Yuexi Cui Lan is one of the “champions” among green teas.

• Complete rejection of metal tools (全程竹木器具) and charcoal drying with “cold note” (冷韵) — rare combination that gives the tea an inimitable character.

• Core zones — water protection areas with prohibition of chemical fertilizers and pesticides. Tea is de facto organic without formal certification.

13. Comparison with Other Anhui Green Teas:

• Huángshān Máo Fēng (黄山毛峰): Heated, “sparrow tongue,” orchid-chestnut. Mao Feng is more “elegant”; Cui Lan is more “sweet” and mild (amino acids 6.3% vs. ~3–5%).

• Lu’an Guā Piàn (六安瓜片): From pure leaves, without buds. Gua Pian is more grassy and rich; Cui Lan is more tender and “orchid-like.”

• Jīngxiàn Tè Jiān (泾县特尖): Fellow from Anhui. Te Jian is more chestnut-mineral, with record selenium; Cui Lan is more orchid-sweet, with record amino acids.

• Ānjí Bái Chá (安吉白茶): From Zhejiang. Also record amino acids (6–7%), also minimal bitterness. Anji is “pure sweetness” without down; Cui Lan is “orchid sweetness” with down and “bud” form.

In Conclusion:

Yuexi Cui Lan is tea for those seeking absolute mildness. Record amino acids (≥6.3%), record-low polyphenols (≤19.5%), double dose of vitamin C, orchid aroma of local indigenous cultivar, “cold note” of charcoal drying, and “orchid buds” opening in emerald liquor — all this makes “Emerald Orchid” the ideal tea for those who consider bitterness and astringency enemies, and sweetness and freshness the only virtues of green tea. Four times presented to heads of state — and deservedly so: in this “orchid” there is not a single rough note.