Yunlong Lü Chá

Yunlong Lü Cha is a high-altitude green tea (绿茶) from Yunlong County in the Dali Bai Autonomous Prefecture of Yunnan Province. It is produced from leaves of the Yunnan large-leaf tea bush (Camellia sinensis var. assamica) at altitudes of 1800–2600 m — among the highest tea plantations in China. It is a product with protected geographical indication of the PRC (since 2016). Benchmark characteristics of the style: tight, robust leaves with silvery bloom, light green transparent liquor, persistent roasted chestnut aroma, and rich, fresh taste with long returning sweetness (回甘, huígān).

1. Classification and Origin:

• Type: Green tea (绿茶, lǜchá) — unfermented; oxidation level minimal (less than 5%). Technology — pan-firing (炒青, chǎoqīng).
• Category: Chinese regional green teas; Yunnan large-leaf green tea (云南大叶种绿茶, Yúnnán dàyèzhǒng lǜchá). Product with protected geographical indication of the PRC.
• Origin: China, Yúnnán Province (云南省, Yúnnán shěng), Dàlǐ Bái Autonomous Prefecture (大理白族自治州, Dàlǐ Báizú Zìzhìzhōu), Yúnlóng County (云龙县, Yúnlóng xiàn). Production encompasses 11 townships and villages: Nuòdèng (诺邓镇, Nuòdèng zhèn), Gōngguǒqiáo (功果桥镇, Gōngguǒqiáo zhèn), Cáojiàn (漕涧镇, Cáojiàn zhèn), Báishí (白石镇, Báishí zhèn), Bǎofēng (宝丰乡, Bǎofēng xiāng), Miáowěi (苗尾乡, Miáowěi xiāng), Jiǎncáo (检槽乡, Jiǎncáo xiāng), Chángxīn (长新乡, Chángxīn xiāng), Guānpíng (关坪乡, Guānpíng xiāng), Tuánjié (团结乡, Tuánjié xiāng), and Mínjiàn (民建乡, Mínjiàn xiāng).
• Geographic coordinates: 98°52′–99°46′ East longitude, 25°28′–26°23′ North latitude.

2. History and Cultural Significance:

• History:

The tea tradition of Yunlong County emerged relatively recently — in the early 20th century. In 1919, county magistrate Duàn Tāo (段韬, Duàn Tāo) purchased tea seeds from Shùnníng County (顺宁, Shùnníng; now Fengqing, 凤庆, Fèngqìng) and brought them for experimental plantings in the Jiùzhōu (旧州, Jiùzhōu) and Tāngjiàn (汤涧, Tāngjiàn) areas. The experiment was successful: several hundred trees took root in the mountain climate.

Industrial development began in 1987, when large-scale cultivation was organized based on plantations in Baofeng, Jiuzhou, and other zones; traditional artisanal methods were unified and standardized under the single brand “Yunlong Lü Cha.” In 1996, “Yunlong Green Tea of Dalishu Brand” (大栗树牌云龙绿茶, Dàlìshù pái Yúnlóng lǜchá) received a gold medal at the China Science and Technology Boutique Exposition (中国科技精品博览会).

In 2016, the tea received state registration as a product with protected geographical indication (国家农产品地理标志). By 2024, the tea plantation area of the county reached 4000 hectares, with annual production exceeding 3000 tons. Several well-known brands have emerged: “Dalishu” (大栗树, Dàlìshù), “Laomu” (佬倵, Lǎomù), “Yunji” (云极), and “Dashantou” (大山头). Tea has become a key factor in the economic development of the county’s 11 townships.

• Name:

云龙 (Yúnlóng) — “Cloud Dragon”; a toponym reflecting the mountainous, “cloudy” character of the locality; 绿茶 (lǜchá) — “green tea.” The poetic name aptly conveys the image of tea from a land where “in clear weather morning and evening — fog everywhere, in rain — clouds cover all mountains” (晴时早晚遍地雾，阴雨连天满山云).

• Cultural significance:

Yunlong is a county within the Dali Bai Autonomous Prefecture, populated predominantly by the Bái people (白族, Báizú). Tea here is not only a commercial crop but also an important element of mountain community life, many of which live at altitudes above 2000 m and historically engaged in livestock farming and walnut cultivation. The introduction of tea cultivation gave these communities a stable source of income and connection to the broader national market. The production core — Dàlìshù Village (大栗树村, Dàlìshù cūn) in Baofeng Township — is recognized as a “Model Village of One Village, One Product” (全国一村一品示范村) at the national level. In recent years, tea agrotourism has been developing: the Dàlìshù Ecological Tea Park (大栗树生态茶旅庄园) is being constructed.

3. Botanical Description and Raw Material:

• Variety / Cultivar: The foundation consists of Yunnan large-leaf populations (云南大叶种群体, Yúnnán dàyèzhǒng qúntǐ) — of seed (有性系, yǒuxìng xì) origin. Key clonal varieties: Yúnkàng series (云抗系列, Yúnkàng xìliè) and Fóxiāng series (佛香系列, Fóxiāng xìliè) — vegetatively propagated elite cultivars. Also represented are local old trees (古茶树, gǔcháshù), especially in the core of the Dashantou plantation. All cultivars belong to Camellia sinensis var. assamica — the large-leaf variety typical of Yunnan.
• Harvest: Spring harvest (春茶, chūnchá) — primary and most valuable; begins immediately after Qīngmíng (清明, Qīngmíng, early April). Summer and autumn harvests are also produced.
• Harvest standard: For spring tea: bud with two to three leaves (一芽二叶至一芽三叶, yī yá èr yè zhì yī yá sān yè). Requirement: even, uniform shoots, proportional ratio of bud to leaves. “Fish leaves” (鱼叶, yúyè), leaves picked in rain, “paired” leaves (对夹叶, duìjiā yè), diseased, frost-damaged, or “purple” shoots are not permitted.
• Raw material requirements: Fresh leaves are placed in bamboo baskets (竹篓, zhúlǒu) — use of polyethylene bags is excluded to avoid steaming. Tea polyphenol content ≥ 25.0%, amino acids ≥ 4.0%.

4. Terroir and Cultivation:

• Topography and climate: Yúnlóng County is located in the longitudinal valley of the Láncāng River (澜沧江纵谷区, Láncāngjiāng zònggǔ qū) — the upper reaches of the Mekong — in western Yunnan. Deep gorges, steep slopes, and seven water systems (including the Lancang River and Bi River, 沘江) form a unique microclimate. Average annual temperature 16.2°C, relative humidity ≥ 75%, number of foggy days over 200 per year. Significant diurnal temperature variation promotes accumulation of amino acids and aromatic compounds.
• Growing altitude: 1800–2600 m above sea level — one of the highest tea regions in China. The core of the Dashantou plantation in Baofeng — 2400–2500 m.
• Soils: Yellow-brown mountain soils (黄棕壤, huáng zōng rǎng) with acidic reaction (pH 4.5–6.0), deep fertile layer, excellent drainage, and high organic matter content (≥ 6.01%). Soils are enriched with microelements — selenium (Se) and zinc (Zn). Forest cover in the production core zone exceeds 70%. The core is a water conservation area; use of chemical fertilizers and pesticides is prohibited.
• Special factors: Warm and humid air masses rising from the Lancang River gorge compensate for altitude-related temperature decrease, while abundant diffused light (漫射光, mànshè guāng) stimulates amino acid biosynthesis. As a result, even at 2500 m altitude, amino acid content in spring leaves reaches ≥ 4.0%.

5. Production Technology:

Yunlong Lü Cha is a pan-fired green tea (炒青绿茶, chǎoqīng lǜchá), in whose production a combination of pan-firing and drying (烘炒结合, hōng chǎo jiéhé) is used to fix aroma and shape. The entire cycle is performed using bamboo and wooden tools — contact of tea with metal is excluded. Production of 500 g of special grade requires approximately 40,000 buds.

• Picking (采摘, cǎizhāi): Hand picking, standard — bud with 2–3 leaves. Bamboo baskets.
• Withering (摊晾, tānliáng): Fresh leaves are spread on bamboo screens for 4–6 hours to evaporate excess moisture and begin initial aromatization.
• Fixation — “kill-green” (杀青, shāqīng): High-temperature pan-firing using the “tossing” method (高温抛炒, gāowēn pāochǎo). Inactivates enzymes, preserves green color, and “seals in” chestnut aroma.
• Rolling (揉捻, róuniǎn): Mechanical or manual; forms the tight twist characteristic of the style. Breaks down cellular structure for even extraction.
• Drying (干燥, gānzào): Combined “pan-firing + drying” method at temperature ≤ 60°C. Fixes shape, establishes aromatic profile — primarily the chestnut note.
• Sorting (筛分, shāifēn): Separation into fractions by size and shape, removal of defective leaves and stems.

6. Organoleptic Characteristics:

• Dry leaf appearance: Two main subtypes. Spiral-shaped (螺形, luóxíng): tight, weighty, twisted in spirals, glossy, with green tint — characteristic of special grade. Straight-shaped (条形, tiáoxíng): robust, even, grayish-green with noticeable silvery “bloom” (灰绿上霜, huīlǜ shàngshuāng) — characteristic of first and second grades.
• Dry leaf aroma: Pronounced, clean, with chestnut base. In higher grades — with floral-fruity overtones.
• Liquor aroma: Persistent roasted chestnut aroma (熟板栗香, shú bǎnlì xiāng) — the main marker of the style. High, lasting, with light floral and fruity tones in the top notes (especially in tea from the Dashantou core).
• Taste: Rich, mellow (浓醇, nóngchún), simultaneously fresh and brisk (鲜爽, xiānshuǎng), with pronounced and lasting returning sweetness (回甘, huígān). Bitterness and astringency are balanced and quickly transform into sweetness. The sensation of dense “body” is due to high extractable matter content (≥ 44.0%) — a characteristic feature of Yunnan large-leaf teas.
• Liquor color: Pale green, transparent, bright (汤色淡绿清澈明亮, tāngsè dànlǜ qīngchè míngliàng).
• Spent leaves: Intact, even leaves, tender green, lively and elastic (叶底完整匀整、嫩绿鲜活, yèdǐ wánzhěng yúnzhěng, nènlǜ xiānhuó).

7. Chemical Composition:

• Polyphenols (茶多酚, chá duōfēn): ≥ 25.0% — significantly higher than most small-leaf green teas. Explained by belonging to the large-leaf variety var. assamica, genetically predisposed to polyphenol accumulation. Provides powerful antioxidant action.
• Amino acids (氨基酸, ānjīsuān): ≥ 4.0% (total sum), L-theanine (茶氨酸, cháānsuān) ≥ 1.9%. High amino acid level with simultaneously high polyphenols — a rare combination forming the characteristic balance of “richness + freshness.” Due to extreme altitude and abundant diffused light.
• Alkaloids: Caffeine (咖啡碱, kāfēijiǎn) ≥ 2.0%. Theobromine and theophylline — in trace amounts.
• Water-soluble extractable matter (水浸出物, shuǐjìnchūwù): ≥ 44.0% — exceptionally high indicator explaining the dense body of the liquor and excellent resistance to multiple brewings.
• Vitamins: Vitamin C is preserved in significant quantity thanks to gentle drying at ≤ 60°C. Also present are vitamins B₁, B₂, E, β-carotene.
• Minerals: Potassium, manganese, selenium (Se), zinc (Zn) — due to geochemistry of mountain soils. Fluorine — promotes dental health.

8. Health Properties:

• Powerful antioxidant action: Polyphenol content ≥ 25% provides one of the highest among green teas effectiveness in neutralizing free radicals.
• Tonic and stimulating effect: Caffeine (≥ 2.0%) increases concentration and mental clarity; in combination with L-theanine the effect is gentle and prolonged, without “caffeine crash.”
• Digestive support: Polyphenols stimulate GI tract peristalsis, reduce bloating, aid in fatty food digestion.
• Metabolic support: Catechins accelerate fat breakdown, may contribute to lipid profile normalization.
• Cognitive functions: L-theanine (≥ 1.9%) promotes relaxation without drowsiness, improves memory and attention.
• Microelement supplementation: Natural enrichment with selenium and zinc supports immune system and antioxidant protection.
• Oral health: Fluorine suppresses growth of cariogenic bacteria.
• Cardiovascular support: Catechins and theaflavins promote vascular wall elasticity and may contribute to blood pressure normalization with regular consumption.

9. Brewing:

• Water temperature: 80–85°C. Do not use boiling water above 85°C — destroys L-theanine, loses freshness, develops bitterness.

• Tea quantity: 3 g per 150 ml (1:50) for glass method; 5–7 g per gaiwan 100–120 ml for gongfu.

• Teaware: Glass tumbler (for visual observation of leaf unfurling), white porcelain gaiwan (盖碗, gàiwǎn), small Yixing teapot.

• Process (glass method — top-pouring method, 上投法):

  1. Warm glass with hot water, pour out.
  2. Pour hot water (80–85°C) to 7/10 volume.
  3. Add tea — leaves will slowly sink and unfurl.
  4. Steep 2–3 minutes.
  5. Drink, leaving 1/3 liquor, refilling with water; up to 2–3 refills.

• Process (gaiwan, gongfu):

  1. Warm gaiwan and fairness cup with boiling water.
  2. Add 5–7 g tea, assess dry leaf aroma.
  3. Rinse (润茶, rùnchá): 5 seconds, pour out.
  4. First infusion: 20 seconds, pour out.
  5. Each subsequent — +10 seconds. Withstands 3–5 quality infusions.

10. Storage:

• Conditions: Airtight containers (vacuum bags, foil bags, tin cans). Away from light, moisture, heat, and foreign odors.
• Temperature: Optimally — refrigerator, 0–5°C.
• Shelf life: Maximum expressiveness — first 6–12 months after production. Fresh tea is recommended to be aged 15 days in a dark place to remove “fire energy” (褪火气, tuì huǒqì). After opening package — consume within 7 days.

11. Price and Counterfeits:

• Price category:

  • Special grade (特级, tèjí): from 600 yuan per jin (500 g) — individual buds (≥ 95%), spiral shape, intense chestnut aroma.
  • First grade (一级, yījí): 300–500 yuan — bud with one leaf, tight strip, fresh and lasting taste.
  • Second grade (二级, èrjí): 100–300 yuan — bud with 2–3 leaves, clean aroma, high price/quality ratio. Price factors: season (spring more expensive), subregion (Dashantou — premium), tree age (古茶树 — premium), organic certification.

• How to avoid counterfeits:

  • Buy from authorized dealers of “Dalishu” brand or other registered producers with geographical indication marking.
  • Check appearance: quality Yunlong Lü Cha — robust, tight leaves with silvery “bloom”; small, broken, or yellowed leaves — sign of substitution.
  • Evaluate aroma: signature marker — persistent chestnut aroma, without sourness, mustiness, or “fishy” smell.
  • Liquor should be transparent, pale green — cloudiness or dark color indicates defect.
  • Price below 400 yuan per jin with “特级” claim — reason for doubt.

12. Interesting Facts:

• The history of tea cultivation in Yunlong began with an adventurous experiment by one county official: in 1919, Duan Tao brought seeds from Shunning (now Fengqing, birthplace of the famous Yunnan red tea dianhong). Several hundred trees took root — and a century later the county produces 3000 tons of tea annually.
• The Dashantou (大山头) plantation in Baofeng Township at 2400–2500 m altitude is one of the highest commercial tea plantations in China. For comparison: famous Taiwanese high-mountain oolongs are grown at 1600–2600 m, and most Yunnan green teas — at 1000–1800 m.
• Water-soluble extractable matter in Yunlong Lü Cha reaches ≥ 44% — this is an indicator more characteristic of good pu-erh than green tea, and explains the exceptional “endurance” of the liquor with multiple brewings.
• The county is named “Cloud Dragon” — and this is not just metaphor: the local saying “in clear weather morning and evening — fog everywhere, in rain — clouds cover all mountains” describes the reality of life at 2000+ meters altitude, where tea trees literally grow in clouds.
• Production is supervised by the Tea Institute of Yúnnán Agricultural University (云南农业大学茶学系) — academic oversight ensures quality stability and implementation of new agrotechnical standards.
• In 2024, for high-quality twisted green tea of the “Foxiang 3” series (佛香3号), a separate regional production standard was developed and approved (大理佛香3号卷曲形绿茶加工技术规程), in whose development participated the Dali Agricultural Research Institute, Tea Research Institute of Yunnan Academy of Agricultural Sciences, and “Dalishu” tea factory in Baofeng — emphasizing the seriousness of scientific support for the industry.

13. Comparison with Other Green Teas:

• Yongtai Lü Chá (永泰绿茶, Yǒngtài Lǜchá): Green tea from Fujian; small-leaf (var. sinensis), altitude 500+ m. Lighter body, delicate chestnut-floral aroma. Yunlong Lü Cha — significantly denser and more powerful thanks to large-leaf raw material and extreme altitude.
• Ēnshī Yùlù (恩施玉露, Ēnshī Yùlù): Steamed (蒸青) green tea from Hubei; pronounced marine-grassy profile, high umami. Yunlong Lü Cha — pan-fired, with chestnut dominance and more “dry” aroma character.
• Dianlü / Yúnnán Green Tea (滇绿, Diānlǜ): General category of Yunnan green teas. Yunlong Lü Cha stands out with extreme plantation altitude and unique microclimate of the Lancang River gorge, forming a balance of polyphenols and amino acids unavailable to lowland Yunnan green teas.
• Lúshān Yúnwù (庐山云雾, Lúshān Yúnwù): “Cloudy” green tea from Jiangxi; altitude 800–1200 m, small-leaf, light and floral. Yunlong Lü Cha — 1000 m higher, large-leaf, denser and more astringent, with pronounced returning sweetness (回甘, huígān).
• Taiwanese high-mountain green teas (台灣高山綠茶): Similar altitude range, but different cultivars (Qing Xin, TTES №12/13), different technology. Yunlong Lü Cha — more powerful and “drier” due to the large-leaf nature of Yunnan bushes.

In Conclusion

Yunlong Lü Cha is one of the highest-altitude green teas in China and convincing proof that the Yunnan large-leaf bush can produce not only great pu-erh and dianhong, but also green tea of outstanding quality. Extreme altitude of 2000–2500 meters, abundance of clouds and mists, ancient trees, and pristine ecology — all this combines into a tea with an unusual combination for “green”: dense, rich body while maintaining freshness, sweetness, and long returning sweetness (回甘, huígān). The chestnut aroma — deep and persistent — serves as the signature of the style. Yunlong Lü Cha will appeal to those seeking green tea with character: not delicate and “airy,” but powerful, full-bodied, and memorable.