Description

Yunnan tea  is less well known outside of China but has been a staple of Yunnan and Chinese life for decades. The warm tropical and sub-tropical climates that support tea cultivation in Yunnan are numerous and Yunnan produces as much tea as the entirety of the rest of China.

Tea can be grown year round but is typically un-plucked during the winter months from the middle of October to late February. The first flush Yunnan green teas are typically harvested in the last week of February just after Chinese New Year.

Yunnan tea varietals are numerous but the vast majority are hybrids based on the "large-leaf" Assamica, which is native to Yunnan. The assamica strain lends a great deal of taste, astringency to Yunnan green teas and allows them to be infused several more times than their comparable north-eastern cousin (Dragon Well, Tai Ping Hou Kui or Huang Shan Mao Jian).

Antioxidant Level: High
Caffeine Content: Medium
Origin: Yunnan, China

Yunnan tea how to brew? Here are several tips for you to get the most from your Yunnan Green tea:

Temperature: 85°C Time: 2 to 4 minutes

Using hot water to pre-warm your cup and utensils for brewing not only clears away any dirt or flavors from previous teas brewed, but it also keeps the tea at an ideal temperature.

Washing or rinsing your tea leaves before brewing can remove any impurities so that you can enjoy the pure authentic flavor of the Yunnan tea.