Yunnan Green Tea Dianlv Traditional Tea

Yunnan is famous for its black tea and Pu’er, despite sharing its climate and quality, less is known about its green tea. The raw material of Yunnan green tea is different from that of many green teas. The raw material consists of fresh leaves from big leaf species, the main bulk of it is sourced from Lincang, Baoshan, Pu’er, and Dehong in Yunnan. 

An interesting fact is the fresh leaf material of Yunnan green tea can also be used to make ripe Pu'er tea. Yunnan green tea has a relatively strong flavour and is capable of multiple infusions. It has a medium-bodied long-lasting aroma and aftertaste, a yellow-green infusion. Yunnan green is very versatile, and it brewed light for its refreshing attribute, or it is brewed heavy for its medicinal properties. Yunnan green tea includes varieties of sun-dried, fried, baked, and steamed green tea, which is found in various areas of southwest Yunnan and southern Yunnan.

Compared with other green teas, Dianlv is characterised by a slight freshness and strong flavour. The fresh leaves of Yunnan big-leaf tea are made by killing green, twisting, and frying, the production quantity is not large.

Brewing Suggestion

If you're using a teapot or infuser, add the tea and then pour hot water (80-85°C), it's good to pour slowly and evenly to allow the tea to slowly unfurl. After 2-3 minutes it should be fully brewed. Stop the infusion to avoid bitterness.

For Gongfu-style, using a Gaiwan, teacup or mini-infuser, rinse the cup/infuser with some hot water and drain before adding 2-3g of tea. Add the hot water (80-85°C) for the first half, before adding the rest. Infuse for 10 seconds, drain into a warm drinking cup and enjoy. Add 10 seconds onto the time per infusion. (e.g. 4th Infusion = 40 seconds).