Yunnan Tea

What is Yunnan Tea?

Yunnan tea is a type of fermented tea that is produced in the Yunnan province in China. Also known as Chinese black tea, dianhong tea, and pu’er tea, these tea leaves can be purchased in their raw form, at which point they can undergo a long fermentation time – sometimes aging for years before they are used. [1] The leaves are dried and rolled before fermentation. In terms of taste, yunnan tea has a rich and malty flavor, with some undertones of chocolate or pepper, making for a pleasant, warming tea that can be drunk throughout the year.

Yunnan Tea Varieties

The most common varieties of yunnan tea include Dianhong black tea and Pu’er tea, among others. Yunnan tea is famous  in China. And Yunnan province is the hometown of tea in China. Here are the introduction of Dianhong tea and Pu’er tea.

What is Dianhong  Black Tea?

Dianhong tea is a relatively high-end, delicious Chinese black tea, sometimes used in various blends of tea, grown in  Yunnan province, China. The main difference between Dianhong tea  and other Chinese black teas is the amount of “fine lead buds” in the dried tea. Black tea is a kind of brown color, the aroma is soft but not so astringent. Cheaper Dianhong tea produce a darker brown brew that can be very bitter.

Yunnan black tea, or Dianhong tea, is a legendary local tea grown in Fengqing County (470 km from Kunming) of Lincang City (520 km from Kunming) in the southwest of Yunnan Province. It is one of many famous indigenous teas such as the “drinkable antique” Pu’er tea and is available in local tea houses to as well as supermarkets like Carrefour and Walmart. Dianhong and Pu’er teas are delicacies though prices vary with quality.

History of Dianhong Black Tea

Teas grown in Yunnan prior to the Han dynasty were typically produced in a compressed form similar to modern pu’er tea. Dianhong is relatively new product from Yunnan that began production in the early 20th century. In the autumn of 1938, many of China’s black tea producing regions were occupied by the Japanese. To develop tea business, an important export for earning foreign exchange to support the War against Japan’s invasion, Mr Feng Shaoqiu (1900-1987) – a tea expert of the former China Tea Trade Company Limited – was dispatched to Yunnan to develop a new producing base. Through arduous inspection and investigation, he identified the top-quality teas among those freshly picked in Fengqing County, and used these teas to make black tea which he named “Dianhong Tea”. So far, Fengqing has planted over 20,000 hectares of tea bushes, from a base of less than 2,000 hectares in the 1940s, with an annual tea output of about 10,000 tonnes — of which 70% are black tea. And 84% of its total population (0.45 mln) has been involved in the tea industry. The word diān (滇) is the short name for the Yunnan region while hóng (紅) means “red (tea)”; as such, these teas are sometimes simply referred to as Yunnan red or Yunnan black.

Manufacturing Process of Dianhong Black Tea

“Yunnan Black Tea Production Techniques” has a worldwide impact, with significant Yunnan local characteristics and product advantages. The traditional production techniques of Yunnan black tea include withering萎凋, rolling揉捻, fermentation发酵 and drying干燥. The first is withering: after a period of natural water loss, the fresh leaves of tea become withered and withered. After withering, water can be evaporated appropriately to facilitate shape. At the same time, tea fragrance is appearing, which is an important processing stage to form the aroma of Yunnan black tea. Secondly, twisting: the withered fresh leaves are twisted, and the strength and time of the twisting are grasped by the tea maker.

Read more about the Manufacturing Process of Dianhong Black Tea

Varieties of Dianhong Black Tea

Broken Yunnan (滇红碎茶)– An inexpensive variety with few golden buds and a rather bitter taste. Dark in color.

Yunnan Gold (滇红功夫茶)– This variety has a balance of golden buds and black tea leaves and is a vibrant red in color.

Yunnan Pure Gold（金芽滇红茶）– Primarily made of golden buds, the color of this tea is bright red, while the leaves become a reddish-brown after brewing.

Golden Needle （金针茶）– These leaves are pure black, with no gold buds; however, the brew is a rich amber color.

Pine Needle （松针滇红）– A preparation technology developed in the 20th century preserving straight leaf form, which makes a mix of differently coloured leaves reminiscent of old needles fallen from a pine tree.

Main Dianhong Producing Areas in Yunnan

The main Dian black producing areas in Yunnan are Lincang, Baoshan, Xishuangbanna, Dehong, Honghe, including more than 20 counties. The main tea producing areas in Yunnan spread along 23°27 N where scientists believe that the climatic conditions are beneficial for biological diversity. Geographically, the producing area of Dianhong black tea in Yunnan can be divided into 3 main parts: West tea-area of Yunnan, South tea-area of Yunnan and Northeast tea-area of Yunnan. The west tea-area is primarily located in 4 cities of Lincang (临沧), Baoshan(保山), Dehong(德宏), Dali; the total planting area is about 52.2% in Yunnan province with the 65% of the total production in Yunnan. The south tea-area is slightly smaller than the west tea-area; however, it is regarded as the birthplace of tea and tea culture in China. The main tea producing counties in this area are Simao(思茅), Xishuangbanna(西双版纳), Wenshan(文山) and Honghe(红河), the tea area and tea out account for 32.7% and 30.8%.

Dianhong Black Tea Experts

What is Pu’er Tea?

Pu’er tea  known as “black tea” in the Far East part of the world, originates from the Yunnan province of China and is named after the market town in which it was first developed. Pu’er tea is post-fermented, which means that the tea leaves go through a microbial fermentation process after they have been dried and rolled, causing the leaves to darken and change in flavor. This process allows the teas to not only improve with age like a fine wine, but many pu’er teas are able to retain their freshness for up to fifty years! Pu’er teas can be found in compressed brick form or in loose leaf form and can be made from both green and black tea leaves.Pu’er tea is made from a larger leaf strain of camellia sinensis called Dayeh, which are ancient trees with mature leaves that are said to be between 500 and 1000 years old. These trees are usually grown in temperate regions and although they can be harvested year-round, the opportune time to harvest is in mid-spring. Various conditions and environmental factors can impact the flavor profile of pu-erh, resulting in a rich experience for the tea drinker’s palate of this bold tea that can be smooth, fruity, peaty, grassy, musky, herbal and earthy.

Jingmai Ancient Tea Mountain in Lancang County, Puer
Jingmai Ancient Tea Mountain in Lancang County, Puer

History of  Pu’er Tea

Pu’er tea can be traced back to the Yunnan Province during the Eastern Han Dynasty (25-220CE). Trade in Pu’er tea began in the Tang Dynasty, became famous during the Ming Dynasty and was popularized in the Qing Dynasty.Pu’er was transported by mules and horses in long caravans along established routes that became known as the Tea Horse Roads. Traders would barter for tea in the markets of Pu’er County and then hire the caravans to carry the tea back to their respective homes.The increasing demand for a tea that could be easily transported and did not spoil on long journeys sent suppliers on a frenzy to come up with ways to preserve the tea. It was found that with fermentation of the leaves, the tea not only kept fresh but it actually improved with age. People soon discovered that Pu’er also helped with digestion, provided other nutrients to their diet, and because it was so affordable, it quickly became a popular household amenity. Pu’er tea was highly prized and it became a powerful tool for bartering amongst travelling merchants.

Pu’er Tea Today

Today, Pu’er continues to be regarded as a highly prized commodity. Even in modern society, a well preserved pu-erh still maintains its value and remains a household treat. In western society, the popularity of pu-erh tea is only just now being introduced to the mainstream population of tea drinkers, propagated by new hype generated by mass-media about its many salubrious effects. It is only a matter of time before the beauty and benefits of Pu’er tea become commonplace household knowledge.

Pu’er Tea Types and Variants

There are two different ways a pu-erh tea can be classified: raw (sheng) and cooked/ripe (shou). This is due to the amount of processing that occurs after the tea leaves are picked and withered.With raw processing, the leaves are withered then heaped into piles, much like a compost pile, allowing bacteria to ferment. This is the most important step of the process, called “Wo Dui” (moist track). This is the point where the character of the tea begins to develop. The leaves are then partially pan fired in order to halt enzyme activity, lightly rolled and kneaded, then left to dry in a “Dry Storage” environment with enough moisture to allow the tea to slowly oxidize over time. At this point, the tea is immediately compressed into cakes or left in loose leaf form. The cooked processing method was developed in the early 1970’s by the Yunnan Kunming tea factory to speed up the process of production. With cooked processing, the tea leaves are picked and withered then mixed with a bacterial culture created to replicate the bacteria that would be created during natural fermentation. Then, the pu-erh is left to fully oxidize for up to 40 days in a hot and humid environment before firing, creating a dark, earthy infusion.During this time, the development of another type of pu-erh was also birthed. The method of half-cooked pu-erh came to be. This is actually a mixture of raw and cooked leaves that have been smoke-steamed and pressed, giving the tea a beautiful mixed color of light and dark leaves.

Caffein Content

Post-fermentation by aging breaks down the caffeine levels in pu’er, meaning that the caffeine content naturally diminishes the older it gets. This means that a very old pu’er might have trace amounts of caffeine by the time it is consumed in comparison to a younger pu’er. That being said, the actual caffeine content present in a cup of pu’er tea varies upon how long the tea is steeped. The longer the steep time, the more caffeine the tea will contain. Caffeine content will lessen each time tea is re-steeped.

Pu’er Tea Plantation Areas in Yunnan

Yunnan, renowned for their climates and environments, which not only provide excellent growing conditions for Puer tea, but also produce unique taste profiles in the produced Puer tea. Pu’er tea is produced in almost every county and prefecture in the province. The best known Puer tea areas are the Six Famous Tea Mountains, a group of mountains in Xishuangbanna. Many other areas of Yunnan also produce Puer tea. Yunnan prefectures that are major producers of Puer tea include Lincang, Dehong, Simao, Xishuangbanna, and Wenshan. Region is one factor in assessing a Puer tea, and Puer from any region of Yunnan is as prized as any from the Six Famous Tea Mountains if it meets other criteria, such as being wild growth, hand-processed tea.

More about Tea plantations in Yunnan

Processing Methods of Pu’er Tea

What separates pu-erh from the other tea types is its processing–it’s not important which tea plant cultivar produces the leaves. Puer tea is typically made through the following steps:

  • Green/raw 熟普: sun fixation杀青 – rolling 揉捻 – sun drying 晒干
  • Dark/ripe 熟普: sun fixation 杀青 – rolling 揉捻 – Wo Dui (piling) 渥堆 -sun drying 晒干
  • Aging: green and dark pu-erh can be compressed/shaped into cakes and aged. Both sheng and ripe pu’er can be shaped into cakes or bricks and aged with time.

More about Aged Pu-erh Tea

Pu’er Tea Tips & Preparation

Pu’er tea is most often steeped in either a yixing teapot or a gaiwan teabowl. Fill your choice of teaware with about 1 Tbsp tea leaves per 8oz water, and ‘awaken’ them by quickly rinsing with hot water at about 206°. Immediately flush out the water and re-steep. Pu’er is brewed gongfu style, meaning that the tea leaves are only immersed in hot water for a short time before the tea is poured into another container. The best Pu’er teas can be steeped up to 10-12 times before beginning to lose their flavor. Pu’er tea is best enjoyed when slurped. This allows for exposure to the air, which will activate the diverse flavors while providing greater contact with your taste buds

More about How to Drink Puer Tea

Yunnan Tea Benefits

Yunnan tea has many health benefits, including positive effects on weight loss, nausea, high cholesterol, cardiovascular diseases, digestive issues, inflammation, and certain forms of cancer. Most of these health benefits come from the low-calorie count and high antioxidant concentrations, including phenolic compounds, flavonoids, catechins, and a small amount of caffeine. These active compounds can prevent oxidative stress and reduce chronic diseases, while also suppressing appetite and balancing the bacterial environment in your gut.

Yunnan Green Tea

Yunnan Province, located in southwestern China, is renowned for its diverse and high-quality teas. Among these, Yunnan green tea is particularly noteworthy for its distinctive characteristics and rich history. Here’s an overview of Yunnan green tea, including its types, production methods, and unique qualities.

1. Types of Yunnan Green Tea

**1. Yunnan Green Tea:

  • Characteristics: Known for its delicate flavor and aroma, Yunnan green tea often features a light, slightly sweet taste with a hint of floral or fruity notes.
  • Appearance: The tea leaves are typically tender and covered with fine downy hairs, giving them a distinct appearance.

**2. Yunnan Silver Needle Green Tea:

  • Characteristics: This is a high-quality green tea made from young tea buds covered with silver-white hairs. It has a delicate and subtle flavor, with a sweet and slightly floral aroma.
  • Appearance: The tea buds are pale green or silver-white, with a tender and delicate texture.

**3. Yunnan Dragon Pearl Green Tea:

  • Characteristics: This tea is hand-rolled into small, pearl-like shapes, which unfurl during brewing. It has a fresh, vegetal flavor with a hint of sweetness and a light floral aroma.
  • Appearance: The tea pearls are compact and glossy, with a uniform green color.

**4. Yunnan Green Tea with Jasmine:

  • Characteristics: This tea is flavored with jasmine flowers, imparting a fragrant and floral aroma to the green tea base. It combines the fresh taste of green tea with the sweet scent of jasmine.
  • Appearance: The tea leaves are mixed with jasmine blossoms, giving it a speckled appearance.

2. Production Process

**1. Plucking:

  • Harvesting: Fresh tea leaves, usually the young buds and tender leaves, are plucked from the tea plants. The quality of green tea depends heavily on the timing and method of plucking.

**2. Withering:

  • Process: The plucked leaves are allowed to wither slightly to reduce moisture and make them pliable. This process helps in preparing the leaves for the next steps.

**3. Pan-Frying or Steaming:

  • Pan-Frying: Traditional Yunnan green tea is often pan-fried (or “stir-fried”) in a wok to halt oxidation and preserve the green color. This method imparts a toasty aroma.
  • Steaming: In some cases, steaming is used to stop oxidation and maintain a fresh, grassy flavor.

**4. Rolling:

  • Process: The leaves are rolled to break down cell walls, which releases essential oils and enhances the flavor. This step also shapes the leaves into their final form.

**5. Drying:

  • Process: The rolled leaves are dried to remove excess moisture. This step is crucial for preserving the tea and maintaining its quality.

3. Unique Qualities

**1. Flavor Profile:

  • Yunnan green tea is known for its fresh, clean taste with subtle vegetal or floral notes. The flavor can vary depending on the specific type of green tea and its production method.

**2. Aroma:

  • The aroma of Yunnan green tea can range from sweet and floral to vegetal and grassy, depending on the variety and processing.

**3. Appearance:

  • Yunnan green tea leaves are often covered in fine downy hairs, giving them a unique and attractive appearance. The brewed tea is usually a clear, vibrant green.

**4. Health Benefits:

  • Yunnan green tea, like other green teas, is rich in antioxidants, vitamins, and minerals. It is believed to have various health benefits, including improved digestion, enhanced metabolism, and reduced risk of chronic diseases.

4. Cultural Significance

**1. Historical Context:

  • Yunnan has a long history of tea cultivation and consumption. Green tea from this region has been enjoyed for centuries and is deeply integrated into local culture.

**2. Traditional Practices:

  • The production of Yunnan green tea often involves traditional methods passed down through generations. These practices contribute to the distinctive flavors and high quality of the tea.

**3. Economic Impact:

  • Green tea production plays a significant role in the local economy of Yunnan, supporting many tea farmers and contributing to regional development.

Yunnan green tea is a prized variety known for its exceptional flavor, unique characteristics, and cultural significance. Its diverse types and rich production methods make it a favorite among tea enthusiasts worldwide.

Yunnan White Tea

Yunnan white tea is a distinguished variety of tea from Yunnan Province in southwestern China. Known for its delicate flavor and subtle aroma, it is one of the many treasures of Chinese tea culture. Here’s an overview of Yunnan white tea, including its types, production process, unique qualities, and cultural significance.

1. Types of Yunnan White Tea

**1. Yunnan White Peony (Bai Mu Dan):

  • Characteristics: White Peony tea consists of both buds and young leaves, offering a balanced flavor profile. It has a mild, sweet taste with floral and fruity notes.
  • Appearance: The leaves are pale green or silver with a mix of buds and young leaves. The tea is often lightly fuzzy due to the fine white hairs on the buds.

**2. Yunnan Silver Needle (Bai Hao Yin Zhen):

  • Characteristics: This is a high-quality white tea made exclusively from young tea buds. It has a delicate, sweet flavor with subtle floral notes and a smooth, mellow finish.
  • Appearance: The tea buds are covered in fine, silvery-white hairs, giving them a distinctive and attractive appearance. The buds are usually slender and delicate.

**3. Yunnan Golden Needle (Jin Hao Yin Zhen):

  • Characteristics: Golden Needle tea is known for its golden-colored tips and rich, honey-like flavor. It has a smooth, slightly sweet taste with a floral aroma.
  • Appearance: The tea buds are covered in golden tips and have a more robust appearance compared to Silver Needle. The leaves and buds have a distinct golden hue.

2. Production Process

**1. Plucking:

  • Harvesting: Yunnan white tea is made from young tea buds or tender leaves, often picked in the early spring. The quality of the tea depends on the careful selection of these young parts.

**2. Withering:

  • Process: The harvested tea leaves or buds are spread out to wither under natural conditions. This step reduces moisture and prepares the leaves for further processing.

**3. Drying:

  • Process: The withered leaves are dried to stop oxidation and preserve the delicate flavor. This is typically done using low heat to maintain the tea’s quality and freshness.

**4. Sorting and Grading:

  • Process: After drying, the tea leaves are sorted and graded based on their quality and appearance. High-quality white tea has a higher proportion of buds and a more delicate flavor.

3. Unique Qualities

**1. Flavor Profile:

  • Yunnan white tea is known for its subtle, delicate flavor with notes that can range from sweet and floral to slightly fruity. The taste is generally smooth and mellow, with a light, refreshing quality.

**2. Aroma:

  • The aroma of Yunnan white tea is often floral and sweet, with a gentle fragrance that complements its delicate flavor.

**3. Appearance:

  • Yunnan white tea leaves are covered in fine white or golden hairs, giving them a distinctive appearance. The brewed tea is typically pale yellow or light green.

**4. Health Benefits:

  • White tea is rich in antioxidants, such as catechins and polyphenols, which are believed to offer various health benefits, including improved cardiovascular health, enhanced metabolism, and anti-aging properties.

4. Cultural Significance

**1. Historical Context:

  • White tea has been enjoyed in China for centuries, with its production methods and appreciation deeply rooted in Chinese tea culture. Yunnan white tea carries this tradition forward with its unique characteristics.

**2. Traditional Practices:

  • The production of Yunnan white tea involves traditional methods that have been refined over time. These practices contribute to the tea’s delicate flavor and high quality.

**3. Economic Impact:

  • The cultivation and production of Yunnan white tea support local tea farmers and contribute to the regional economy. It is an important part of Yunnan’s tea industry and cultural heritage.

**4. Ceremonial Use:

  • White tea is often used in traditional Chinese tea ceremonies and is valued for its subtlety and elegance. It is enjoyed both for its taste and its role in cultural practices.

Yunnan white tea is celebrated for its refined flavor, delicate aroma, and historical significance. Its various types, traditional production methods, and cultural importance make it a cherished part of China’s rich tea heritage.

Tea Culture in Yunnan

Yunnan is one of the top tea producers in China. The industry is the bread and butter of more than 10 million local people. The province has the largest tea garden area nationwide and has seen the tea industry maintain sustainable and rapid development and increasing output over the years.Pu’er tea has already been a world famous brand that has a history of more than 1,000 years. Yunnan black and Tuo teas also gain domestic popularity.The premium congou made by Yunnan Dianhong Group won a gold award at the Panama Pacific International Exposition and has been used to treat distinguished foreign guests by the Ministry of Foreign Affairs since 1958. Xiaguan Tuo Tea received a national quality silver prize three times and the international gold crown food award three times as well. Royal Pu’er Tea made by SimaoLongsheng Group won the King of Pu’er Tea in the sixth Pu’er Tea Festival.Yunnan teas are very popular and more than 70 percent are sold outside the province every year.

Keep Reading

Click to rate this post!
[Total: 0 Average: 0]