Nannuo Baihao Green Tea

Nan Nuo Bai Hao南糯白毫, named after Nan Nuo Mountain in Menghai County, Xishuangbanna, Yunnan, where the “King of Tea Trees” is located, was first created in 1981 and has been recognized as a famous Chinese tea twice. The main processing steps include withering, pan-firing, rolling, and drying. The tea features tightly rolled leaves with a tip covered in white hairs, a rich and pure aroma, a robust and mellow flavor, a bright yellow-green liquor, and tender, uniform leaves. It is known for its enduring flavor and sweet aftertaste.

Origin and History

  • Name: Nan Nuo Bai Hao
  • Location: Originates from Nan Nuo Mountain in Menghai County, Xishuangbanna, Yunnan Province, China, known as the “King of Tea Trees.”
  • Creation Year: 1981
  • Awards: Recognized as a Chinese famous tea and awarded twice in national tea evaluations.

Tea Characteristics

  • Appearance: Tight, sturdy tea leaves covered with white down, showcasing a distinctive appearance.
  • Aroma: Rich and pure fragrance.
  • Flavor: Strong and mellow with a sweet aftertaste.
  • Liquor Color: Bright yellow-green.
  • Leaf Condition: Even, tender, and well-formed, maintaining a good shape even after brewing.
  • Longevity: The tea can withstand multiple infusions.

Processing Steps

  1. Withering: Initial drying of tea leaves to reduce moisture.
  2. Fixation (Kill Green): High-temperature treatment to halt oxidation and preserve green color.
  3. Rolling (揉捻): Rolling the leaves to break up cell structures and release flavors.
  4. Drying: Final drying process to achieve the desired moisture content and preserve the tea.

Ecological Environment

  • Climate: Mild with an average annual temperature of 18-21°C, significant day-night temperature variation, and abundant rainfall (around 1500 mm/year).
  • Soil: Fertile with a thick layer of humus (about 50 cm), rich in minerals.
  • Vegetation: The region features lush original forests, with tea trees growing on mountain slopes shrouded in mist year-round.

Key Features

  • Tea Variety: Made from the large-leaf variety of Yunnan tea trees, known for their robust and tender leaves covered with fine white hairs.
  • Chemical Composition: High in tea polyphenols and caffeine, contributing to its quality and health benefits.
  • Processing Type: Pan-fired green tea, primarily harvested in early March, using the standard of one bud and two leaves.

Tasting Notes

  • Flavor Profile: The tea offers a rich, smooth taste with a lingering sweetness.
  • Aroma: Offers a fragrant, clean, and pure scent.
  • Appearance: Leaves are well-formed, and the tea liquor is clear and vibrant.

Storage Recommendations

  • General Advice: Store in a cool, dry place away from light and moisture. Use airtight containers to maintain freshness and prevent flavor loss.

Cultural Significance

  • Quote: A famous saying reflects the tea’s quality: “雾锁千树茶，云开万壑葱，香飘十里外，味在一杯中。” (“The tea hidden in mist on a thousand trees, revealed as clouds clear over ten thousand valleys, its fragrance wafts ten miles away, and its taste is captured in one cup.”)

采制方法 (Tea Harvesting and Processing Methods)

采茶机 (Tea Plucking Machines)

  • Development: Research on tea plucking machines began in China in the late 1950s, with significant advancements in recent years. These machines are now used in various regions and state-owned tea plantations.
  • Types of Tea Plucking Machines:
    1. Reciprocating Cutting Type: Uses a back-and-forth cutting motion.
    2. Spiral Rolling Cutter Type: Utilizes a spiral rolling blade.
    3. Horizontal Rotating Hook Blade Type: Employs a rotating hook blade.
  • Power Sources:
    • Mechanical
    • Electric
    • Manual
  • Efficiency: Tea plucking machines are generally 6-15 times more efficient than manual picking. For example:
    • Jiangsu Furong Tea Plantation: Mechanical spiral rolling plucker (270 mm width) can harvest 80-100 kg of fresh leaves per hour, 15 times more than manual picking.
    • Hubei 74-I Hand-cranked Plucker: Can harvest 73 kg of fresh leaves per hour, 6-8 times more efficient than manual methods.
    • Shanghai Agricultural Machinery Institute JW Model: Mechanical reciprocating cutter (300 mm width) yields 80-90 kg per hour, approximately 10 times more efficient than manual methods.
  • Quality of Plucking:
    • Reciprocating Cutting Type: 60-70% intact buds and leaves, with a production rate of 85-90%.
    • Horizontal Rotating Hook Blade Type: 40-55% intact buds and leaves, with a production rate of over 75%.
    • Spiral Rolling Cutter Type: 30-40% intact buds and leaves, with a production rate of over 50%.

制茶工序 (Tea Processing Steps)

  1. 采摘标准 (Harvesting Standards):
    • Timing: Spring tea is harvested after the Grain Rain (谷雨) festival.
    • Standard: Mainly one bud with two or three leaves, or a mix of young shoots and older leaves.
  2. 炒制 (Firing Process):
    • 生锅 (Raw Firing): Temperature around 100°C. Leaves are first pan-fried in a wok to halt oxidation. Fresh leaves are fried for 1-2 minutes until they soften. The leaves are then transferred to a second wok for further processing.
    • 熟锅 (Finished Firing): The second wok has a slightly lower temperature. Leaves are shaped and pressed, with different techniques applied depending on leaf tenderness.
  3. 毛火 (Initial Drying):
    • Method: Use a charcoal-fired drying basket with a temperature around 100°C. Dry leaves until they are about 80-90% dry. Remove yellow, faded, and old leaves, mixing tender and older leaves together.
  4. 小火 (Low Heat Drying):
    • Timing: Done the day after initial drying. Each basket holds 2.5-3 kg of leaves. Drying at lower temperatures until close to completely dry.
  5. 老火 (Final Roasting):
    • Process: High-temperature roasting with a strong flame. Use wood charcoal arranged tightly and burned evenly. Each basket of tea leaves is roasted 2-3 seconds at a time, with continuous flipping for thorough processing. This final roasting significantly impacts the tea’s color, aroma, and taste. Each basket is flipped 50-60 times, with workers walking many kilometers in a day.
  6. 储藏 (Storage):
    • Post-Roasting: Store the tea hot in iron barrels, layering and pressing down before sealing with tin for preservation.

保健功能 (Health Benefits)

  • Chemical Composition:
    • Inorganic Substances: 3.5-7.0% of the tea is inorganic minerals including phosphorus, potassium, sulfur, magnesium, manganese, fluorine, aluminum, calcium, sodium, iron, copper, zinc, and selenium.
    • Organic Compounds: 93-96.5% includes proteins, lipids, carbohydrates, amino acids, alkaloids, polyphenols, organic acids, pigments, aroma compounds, vitamins, saponins, and sterols.
  • Nutritional Content:
    • Leaf Protein: 20-30% in the leaf, with 3.5% soluble in tea.
    • Amino Acids: 1.5-4%, with over 20 essential amino acids.
    • Carbohydrates: 25-30%, with 3-4% soluble.
    • Lipids: 4-5%, essential for the body.
  • Health Benefits:
    • Rich in essential nutrients like amino acids, sugars, calcium, phosphorus, iron, and iodine.
    • Useful in preventing and treating conditions such as iodine deficiency, lung diseases, high blood lipids, arteriosclerosis, and chronic bronchitis.