All tea/Green tea
Close up of Yunnan Long Ya green tea leaves

YunnanLong Ya

龙芽

Lincang green tea · 2025

A moment for tea

Long Ya means “Dragon Bud,” a name that evokes the slender, pointed buds of this Yunnan green tea.

Fresh herbs, sweet grass and chestnut.
A bright, smooth cup with a returning sweet finish.

Tea
Yunnan Long Ya
Type
Green tea
Origin
Lincang, Yunnan, China
Harvest
2025
Format
Loose leaf
50 g$40
1
Brewing guide

Use water below boiling to keep the tender leaf fresh and sweet.

Teaware
A porcelain gaiwan, 100 to 120 ml
Tea amount
4 to 5 g
Water
Filtered water or low TDS spring water
80 to 85°C / 176 to 185°F
Preparation
Warm the vessel and add the leaf.

Drain completely between pours. If the cup becomes too strong or drying, shorten the next infusion or let the water cool slightly.

For a larger pot, try 3 g in 200 ml at 80 to 85°C for 60 to 90 seconds, adjusting to taste.

Infusion timings
1st infusion
10 seconds
2nd infusion
15 seconds
3rd infusion
20 seconds
Following infusions
Extend gradually as the flavour softens.

Empty the vessel fully between pours and adjust the timing to taste.

Water ratio

Start with 4 to 5 g of tea per 100 to 120 ml of water.

Measure the water used in each infusion. Reuse the same leaves and adjust the quantity for a lighter or fuller cup.

Storage

Keep tightly sealed in a cool, dry place, away from sunlight, humidity and strong smells. Open the pack only briefly when measuring the leaf to preserve its fresh fragrance.

Tasting notes

Fresh herbs and returning sweetness

Yunnan
Long Ya

Yunnan Long Ya tasting profileIllustrative scores out of five: fresh herbs 4, sweet grass 4, chestnut 3, wildflowers 3, soft fruit 2, body 4 and finish 4.12345TASTING PROFILEFresh herbsHerbal freshnessSweet grassBright green notesChestnutGentle nuttinessWildflowersSubtle floralsSoft fruitMild fruitBodyFull & smoothFinishReturning sweetnessIllustrative emphasis / 5 · a guide to the tasting notes
Green tea harvest dates and growth cyclesCalendar windows: She Qian before Spring She Day, Ming Qian before Qingming, Yu Qian commonly between Qingming and Guyu, and later spring. Growth cycles: first flush, second flush, and later flushes. These systems overlap and vary by region.READING THE GREEN TEA HARVESTCalendar dates and plant growth are different guides.01 / CHINESE SPRING CALENDARSHE QIAN · VERY EARLY SPRINGBefore Spring She Day, near the March equinox.A traditional term; the cutoff varies by year.MING QIAN · PRE QINGMINGBefore Qingming, around 4 to 5 April.An early calendar window, not a first pick guarantee.YU QIAN · PRE GUYUCommonly after Qingming and before Guyu.Guyu falls around 19 to 21 April.LATER SPRINGHarvesting can continue after Guyu.Later spring is not automatically summer tea.02 / GROWTH & PICKING CYCLESFIRST FLUSHThe first new growth after winter rest.First picking is the earliest round in a garden.SECOND FLUSHA subsequent cycle of new shoots.Not a universal synonym for pre Guyu.LATER FLUSHESSummer or autumn crops where gardens harvest them.Timing and character depend on local conditions.The two systems overlap; there is no universal schedule.Region · altitude · cultivar · weather · garden practice

Dragon Bud from Lincang

Long Ya means “Dragon Bud”. This 2025 green tea comes from Lincang in southwestern Yunnan and is made from tender young buds and leaves. The name describes the tea’s style rather than a specific cultivar or a fixed picking standard.

Fresh herbs and sweet grass

The opening aroma is clean and lively, combining fresh herbs with a sweet grassy character. These green notes give the tea a bright, expressive start, while subtle flowers soften the edges.

Chestnut, wildflowers and soft fruit

Gentle chestnut sweetness sits beneath the fresh greens. A light wildflower fragrance rises through the cup, followed by a mild fruit impression. The flavours move from freshness towards a softer sweetness as the infusion cools.

A smooth, substantial cup

The liquor ranges from pale yellow green to clear golden green. Its texture is smooth, with a satisfying fullness that carries the delicate aromas. Short infusions keep the green character clear while allowing the body to develop.

Returning sweetness

After the sip, a sweet impression returns and lingers on the palate. This quality, known as hui gan, gives the finish its quiet persistence. Pause between infusions to notice how the fresh, floral and nutty notes settle into that sweetness.

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Origin & processing

The place behind the leaf

Lincang
Yunnan

Lincang · Southwestern Yunnan · China

Lincang regional elevationsXigui average elevation about 750 metres or 2461 feet; Banggai village average 1700 metres or 5577 feet; Mengku Daxueshan summit about 3233 metres or 10607 feet. Schematic comparison, not a surveyed route or the altitude of the tea garden.LINCANG ELEVATIONSTea villages and a mountain summit01,0002,0003,000Elevation (m)XiguiVillage average~750 m / 2,461 ftBanggai, MengkuVillage average~1,700 m / 5,577 ftMengku DaxueshanSummit~3,233 m / 10,607 ftIllustrative mountain profileHorizontal distance is not to scale
Regional reference heights. This tea’s garden altitude has not been confirmed.
Yunnan Long Ya green tea processingFive stages from tender leaf to finished green tea.FROM LEAF TO TEAYunnan Long Ya · Green tea1PickingSelect tender young leaf2SpreadingAllow the leaf to soften and lose moisture3Heat fixationSlow oxidation and preserve green character4Rolling & shapingShape and loosen the leaf before drying5DryingReduce moisture for the finished teaTender leaf · a fresh, smooth and nutty cup

Yunnan’s large leaf tradition

Lincang has a long tradition of growing Yunnan large leaf tea plants. Their material can give regional green teas a full, expressive character, bringing body and depth alongside a fresh fragrance and sweet finish.

The leaf and the cup

Slender leaf shapes and fine pale bud hairs are characteristic of this style. In the gaiwan, the young leaf opens gradually, producing a clear yellow green liquor. Gentle brewing brings its freshness, floral aroma and chestnut sweetness into balance.

Spreading and heat fixation

Freshly picked leaves are spread briefly before heating. The heat fixation stage, also called kill green, deactivates the enzymes responsible for oxidation and helps preserve the tea’s fresh green character.

Rolling, shaping and drying

The leaves are rolled and shaped, then loosened as needed before drying. Drying reduces moisture for storage and completes the green tea. The sequence keeps the focus on fragrance, body and a returning sweet finish.

A mountainous growing region

Lincang’s varied terrain creates many different growing conditions. The elevation diagram gives regional context; it does not identify the height of this tea’s garden. The exact cultivar, picking date within 2025 and garden altitude have not been specified.

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