Dian Green Tea (Dianlv)
Dian Green Tea
Dian Green Tea滇绿, commonly referred to as “Yunnan Green Tea” or “Yun Green” abroad, is primarily produced in Yunnan Province. Key production areas include Lincang, Baoshan, Simao, and many premium teas come from the “Six Great Tea Mountains.”
The term “Dian Green” refers to a specific tea-making process that involves using large-leaf tea varieties. The process includes selecting tender one-bud-two-leaf shoots, high-temperature killing of the green (杀青), timely rolling, and rapid drying. This method controls enzyme activity and polyphenol oxidation, prevents leaf fermentation, and maintains the tea’s original color. The leaves are then rolled into shape and dried by sun-drying, baking, or pan-frying. The result is green tea with a glossy green color, robust and plump appearance, a sweet aftertaste, and a cooling effect that helps quench thirst and relieve heat, especially refreshing in the summer.
Basic Introduction to Dian Green Tea:
Dian Green Tea is made from tender one-bud-two-leaf shoots, which are processed through high-temperature killing, rolling, and drying. The high-temperature killing and timely rolling prevent fermentation, preserving the green color and resulting in a tea with rich flavor, lasting aroma, and a yellow-green liquor. After drinking, the tea helps to expel heat through the skin pores, making one feel refreshed. Thus, in the hot summer, a cup of Dian Green Tea can relieve thirst, cool the body, and alleviate heat.
Dian Green Tea is made from the same large-leaf variety used for Pu-erh tea. Although it does not have the same aroma as Longjing tea, it has a strong taste, is durable for multiple infusions, and has a robust flavor with a significant sweetness. In simple terms, it’s a green tea with a distinctive richness and depth.
Types of Yunnan Green Tea:
- Pan-Fired Green Tea (炒青绿茶):
- Process: Made from Yunnan large-leaf variety fresh leaves, which are pan-fired after killing green and rolling. It is also known as “milling pan tea.”
- Appearance: The color is typically dark green or deep green with a slight frost; the leaves have a soft texture and a greenish hue.
- Flavor: The tea liquor is bright yellow-green with a fresh, rich taste and a pronounced sweetness. The leaves are soft, and a tender green color is preferred.
- Baked Green Tea (烘青绿茶):
- Process: Made from Yunnan large-leaf variety fresh leaves, which are pan-fired, rolled, and then baked.
- Appearance: The leaves are tight, plump, and complete, with visible white tips. The color is emerald green or yellow-green with a shiny appearance.
- Flavor: The aroma is clear and high, the liquor is bright and clear, with a fresh, mellow taste. The leaves are even, tender, and bright green.
- Steamed Green Tea (蒸青绿茶):
- Process: Uses steam to deactivate the enzymes in fresh leaves, resulting in complete and thorough killing green.
- Appearance: The dry tea is deep green, the liquor is light green, and the leaves are green.
- Flavor: The aroma can be slightly green and the taste may be a bit astringent, not as fresh as pan-fired green tea.
Steamed Enzyme Tea
In practice, many people still prefer Dian Green Tea. Steamed Enzyme Tea (蒸酶茶), also known as steamed green tea, is the most common tea in households. It is the staple tea for various events, whether small meetings or family gatherings. Steamed Enzyme Tea is ubiquitous, and memories of it include the premium jade green steamed enzyme tea from Liujiapo in Yun County and the “Huiwei” brand of steamed enzyme tea from Mengsa in Gengma. The Mengsa steamed enzyme tea is often regarded as the origin of steamed enzyme tea.
Tea Knowledge: Green Tea Tips
Myth 1: Green Tea is Suitable for Everyone in Summer
During the hot summer, people are prone to heat-related issues, and green tea’s cooling and thirst-quenching properties make it a popular choice. Green tea also offers excellent sun protection and anti-radiation benefits, which appeals to many, especially women, during the summer.
However, green tea retains a significant amount of natural substances from fresh leaves, including caffeine and polyphenols, which can be quite stimulating to the stomach. For individuals with a cold constitution or sensitive stomachs, the cooling nature of green tea might not be ideal, even in summer, and excessive consumption should be avoided.
Myth 2: Mixing Cold Green Tea with Neutral Goji Berries = Health Tea
Both green tea and goji berries are beneficial when consumed separately, but they are not suitable to be brewed together. The high tannin content in green tea can bind with the trace elements in goji berries, forming compounds that are difficult for the body to absorb and may not be beneficial to health. Therefore, mixing the two for brewing is not recommended.
Sun-Drying Process
Historically, green tea was processed using sun-drying techniques, but this method has largely been phased out due to its significant impact on tea quality. Currently, the sun-drying process is mostly preserved for the initial processing of Pu-erh tea using Yunnan large-leaf variety. Thus, sun-drying is now primarily associated with Pu-erh tea.
Tasting Dian Green Tea
Tea enthusiasts who have tasted Dian Green Tea often find that it provides a refreshing feeling as the tea helps expel heat through the skin pores, making one feel both physically and mentally rejuvenated. Since Dian Green Tea and Pu-erh Tea both use the Yunnan large-leaf variety, Dian Green Tea lacks the aroma of Longjing tea but offers a strong, durable flavor with a rich, sweet aftertaste.
Niche Appeal
The large-leaf Dian Green Tea is not mainstream in Yunnan, and it cannot compete with the small-leaf varieties like Longjing and Biluochun from Jiangsu and Zhejiang in terms of form and fragrance. However, the large-leaf tea, grown in Yunnan’s ideal climate with ample rainfall and suitable temperatures, produces a green, clear, and bright liquor with a fresh and sweet taste. It is durable for multiple infusions and offers excellent value for money, which is sure to win your affection!
Green Tea Brewing Techniques
1. Top-Down Method
This method is suitable for tightly rolled, dense green teas such as Longjing, Biluochun, and Ziyang Maojian. Here’s how to use the top-down method:
- Preheat the Cup: Clean the tea cup and pour hot water (85–90°C) into the cup.
- Add Tea: Place the tea leaves into the cup. The tea leaves will gradually sink to the bottom.
- Choose a Glass Cup: It is best to use a glass cup to observe the movement of the tea leaves. Some leaves sink directly to the bottom, while others float or move up and down before settling.
- Observe: Watch the tea leaves unfold as they absorb water, revealing one bud and one leaf, or two leaves. The tea will release its fragrance, which can be enjoyed as it rises with the steam. The color of the tea soup can range from yellow-green to milky white-green or light green with a hint of yellow. The tea’s clarity and sparkle can be seen when held up to the light.
- Smell and Enjoy: While the tea is still warm, savor the aroma and observe the tea’s color and clarity.
2. Medium-Throw Method
This method is suitable for loose-leaf green teas like Hanzhong Xianhao. Here’s how to use the medium-throw method:
- Preheat the Cup: Clean the tea cup and place the tea leaves in the cup.
- Initial Pour: Add hot water (90°C) to fill one-third of the cup. Let it sit for two minutes to allow the dry tea leaves to absorb water and expand.
- Full Pour: After the initial steeping, fill the cup to the top with hot water. Observe how the tea leaves move, whether they drift or sink slowly. This method provides a unique view of the tea leaves’ dynamics.
- Choose the Cup: Besides using a glass cup, a porcelain cup can be used for delicate teas, making it suitable for both formal tea service and office consumption.
3. Bottom-Up Method
This method is effective for green tea preparation when using a covered cup:
- Preheat the Cup: Clean the tea cup and add tea leaves to the cup.
- Initial Steeping: Pour hot water into the cup and cover it to prevent the aroma from escaping. This helps maintain the water temperature and allows the tea leaves to open and sink to the bottom more quickly.
- Steeping Time: After 3–5 minutes, remove the lid, and enjoy the tea by smelling its fragrance and tasting its flavor. Depending on the strength of the tea, you can steep it up to three times.
By following these methods, you can fully appreciate the nuances of green tea and enjoy its delicate flavors and aromas.
Green Tea Varieties from Yunnan
Yunnan Baihao (Yunnan White Hair)
- Type: Baked Green Tea
- Main Production Areas: Nanmo Mountain, Menghai County, Xishuangbanna Dai Autonomous Prefecture
- Characteristics:
- Leaf Appearance: Tight, with pointed tips
- Color: Green or brownish-green, covered in white hairs
- Tea Soup Color: Bright yellow-green or vibrant yellow-green
- Aroma: Fragrant and pure
- Flavor: Rich and mellow
- Leaf Base: Tender and uniform, forming a bud shape
Production History: Originated in 1981, sourced from Yunnan large-leaf tea variety. The tea is dense, uniform, and covered in white hairs, rich in polyphenols and caffeine. It was awarded as a national famous tea for two consecutive years.
Harvesting and Processing: Typically harvested in early March, using one bud and two leaves. The leaves undergo withering, pan-frying, rolling, and drying.
Selection Guide: Look for tender, soft leaves with dense white hairs from Nanmo Mountain.
Quality Identification: Tight, pointed leaves with white hairs, green or brownish-green color, with a fragrant aroma and bright yellow-green tea soup.
Yunnan Qu Luo (Yunnan Spiral Tea)
- Type: Baked Green Tea
- Main Production Areas: Lincang City, Baoshan City, Pu’er City
- Characteristics:
- Leaf Appearance: Spirally curled with prominent white hairs
- Color: Silver-green with a brownish hue, oily and shiny
- Tea Soup Color: Fresh green and clear
- Aroma: Strong bean fragrance with floral notes, long-lasting
- Flavor: Smooth and sweet
- Leaf Base: Soft and plump
Production History: A newly created famous tea, praised for its high mountain mist origin. Yunnan’s large-leaf tea is renowned for its quality, and Yunnan Qu Luo is well-loved.
Harvesting and Processing: Uses tender one bud and two leaves from the Yunnan large-leaf variety, processed through pan-frying, rolling, and drying.
Selection Guide: Look for the unique forest aroma and long-lasting floral and bean fragrance.
Quality Identification: Spiral-shaped dry leaves with visible white hairs, silver-green color with a brownish tint, fresh green and clear tea soup, and a bean-like fragrance.
Lüchun Mayu Tea (Green Spring Mayu Tea)
- Type: Stir-Fried Green Tea
- Main Production Area: Mayu Village, Qima Bazi Township, Luchun County, Honghe Hani and Yi Autonomous Prefecture
- Characteristics:
- Leaf Appearance: Tight and robust, with visible white hairs
- Color: Dark green and oily
- Tea Soup Color: Bright apricot yellow
- Aroma: High and fragrant
- Flavor: Rich and sweet
- Leaf Base: Yellow-green, tender, and soft
Production History: A new famous tea created in the 1970s. In 1999, it won the title of famous tea at the first “Yun Tea Cup” Yunnan Tea Competition.
Harvesting and Processing: Premium Mayu Tea uses robust, well-developed one bud and one leaf; ordinary Mayu Tea uses one bud and two to three leaves. Processed through pan-frying, cooling, rolling, initial drying, re-rolling, shaping, and additional drying.
Selection Guide: The tea has evolved from a single product to a series, including premium and ordinary grades, as well as variations like Mayu Silver Needle and Jade Spring.
Quality Identification: Tight and robust dry leaves with visible white hairs, green or dark green oily color, bright apricot yellow tea soup with a high, fragrant aroma.
Yunnan Yunlong Green Tea
Overview
- Type: Stir-Fried Green Tea
- Production Area: Baofeng Township, Yunlong County, Dali Prefecture, Yunnan Province
- Production Supervision: Supervised by the Tea Science Department of Yunnan Agricultural University
- Producer: Yunlong Dalis Tree Tea Factory
Production Region
- Location: Dali Prefecture, Yunlong County, Dalis Tree Mountain Head, with an elevation between 2200 and 2500 meters above sea level.
- Climate: The region has a unique ecological environment characterized by persistent mist and clouds. The average annual temperature is above 4.9°C, with extreme low temperatures above -6°C. Accumulated temperature above 10°C can reach over 3500°C.
Characteristics
- Leaf Appearance:
- Shape: Tight, robust, and smooth with a frosted appearance.
- Color: Green, with a shiny and uniform texture.
- Tea Soup:
- Color: Light green and clear.
- Flavor: Rich, mellow, and fresh with a sweet aftertaste. Features a distinctive aroma of roasted chestnuts, with a high and persistent fragrance.
- Leaf Base:
- Condition: Complete and tender.
Harvesting and Processing
- Tea Varieties: Uses large-leaf variety tea plants that grow more slowly compared to lowland tea trees, resulting in robust and tender leaves.
- Processing Method: Combines roasting and frying techniques, contributing to the tea’s excellent quality.
Quality Identification
- Dry Leaves: Should be tight, well-formed, and with a smooth, frosted appearance.
- Tea Soup: Look for a light green, clear appearance with a rich, fresh flavor and long-lasting roasted chestnut aroma.
- Leaf Base: Should be tender and intact.
Selection Guide
- Optimal Choice: Select tea with tight, well-formed leaves, clear and bright tea soup, and a strong roasted chestnut aroma. Ensure that the leaf base is complete and tender.
Related Information:
Dian Green滇绿 vs. Dianqing Raw Pu’er Tea: The raw material for Yunnan Pu’er tea, known as green mao tea or Dianqing, differs from Yunnan baked green tea primarily in the killing-green temperature and drying methods. Dianqing’s unique “sun flavor” is an irreplaceable characteristic. The primary tea-producing areas in Yunnan are located south of the 25th parallel north, including Baoshan, Lincang, Simao, and Xishuangbanna. These regions have a plateau tropical and subtropical climate with small seasonal temperature variations, large diurnal temperature differences, distinct dry and wet seasons, and significant vertical climate changes.
Sufficient sunlight is crucial in the drying process of Dianqing tea. The climatic differences between Yunnan and Jiangnan are significant; the traditional 24 solar terms do not apply in Yunnan. The tea-picking season varies, and terms like “scattered harvest” and “no fixed picking time” accurately describe traditional Yunnan tea processing. During the rainy season from May to October, without sunlight, how is tea processed?
In local tea production, tea is rarely made during continuous rainy days. Fresh leaves become too damp, making pan-firing difficult, and insufficient drying can lead to mold. Some methods involve using burning wood to dry or smoke the tea, but this can result in a loss of tea characteristics. Modern technology allows for tea processing even in rainy weather using drying machines or rooms.
The killing-green temperature for green tea ranges from 210-240°C, whereas Dianqing is killed at temperatures below 180°C. This is a key difference. During the rainy season, if the fresh leaves are too damp, killing-green can be challenging, leading to uneven killing or excessive fermentation, insufficient aroma, thin soup, or bitterness. After rolling, sun-dried tea is evenly spread on bamboo mats or cement drying areas, with 2-3 turns during drying. The temperature typically does not exceed 40°C. If using a drying machine, the temperature is usually controlled between 80-130°C. High killing-green temperatures and high-temperature drying lead to standard Dian Green Pu’er. Visiting a state-owned factory in Yunnan revealed that Pu’er tea products exposed to intense sunlight for two days produced different aromas and flavors compared to those dried in the shade for three days or a combination of one day in the sun and one day in the shade. The changes during aging need further observation.
High killing-green temperatures stop enzyme activity completely. With a moisture content below 9%, prolonged storage and air contact may lead to the tea developing characteristics similar to green tea, rather than post-fermentation. New Dian Green Pu’er features a pale green or blue-green appearance with a yellow-green, fragrant soup, but after one or two years, the soup often becomes murky, aroma diminishes, and taste becomes thin with less aftertaste. Some tea cakes aged over ten years, though not stored in wet conditions, lack aroma and flavor, which may be related to these factors.
Many tea merchants claim that Dian Green Pu’er tea is “immediately drinkable,” with a “clean, sweet taste” and “non-stimulating” qualities, which may be due to this processing method. If consumers want tea that can be drunk immediately and find the bitterness of sun-dried tea unacceptable, Dian Green is a good choice. However, for long-term storage and aging, high-temperature processed Dian Green Pu’er does not meet these requirements. Therefore, Dian Green Pu’er differs from traditional Dianqing Pu’er.
