GAO SHAN DIAN LU
HIGH MOUNTAIN YUNNAN GREEN TEA
GREEN TEA
★ PESTICIDE-FREE GARDENING
Simao, Yunnan, China
Gao Shan Dian Lu is a high-mountain green tea from Yunnan Province. Cultivated in elevated, mist-covered environments, the leaves develop slowly, resulting in a balanced and refined composition. The infusion is clean and vibrant, offering fresh vegetal notes, gentle sweetness, and a smooth, refreshing finish. MORE
AROMA
Floral, creamy
TASTE
Floral, green
VARIETY: Da Ye Zhong
HARVEST: Spring, 2025
GREEN TEA
★ PESTICIDE-FREE GARDENING
Simao, Yunnan, China
Gao Shan Dian Lu is a high-mountain green tea from Yunnan Province. Cultivated in elevated, mist-covered environments, the leaves develop slowly, resulting in a balanced and refined composition. The infusion is clean and vibrant, offering fresh vegetal notes, gentle sweetness, and a smooth, refreshing finish. MORE
AROMA
Floral, creamy
TASTE
Floral, green
VARIETY: Da Ye Zhong
HARVEST: Spring, 2025
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green tea is rich in amino acids, vitamins, and microelements. The highest-quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and keep the tea leaf in its original chemical composition. Research over the past few decades has discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (PIN CHA) ★
Temperature: 75-85 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 20-40 sec x 5+
WESTERN (INFUSION) ★
Temperature: 75-85 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
ABOUT
Gao Shan Dian Lu is a high-mountain green tea originating from elevated regions of Yunnan Province, where the term “Dian” reflects the historical name of the province. The tea is cultivated in cool, mist-covered environments, where frequent cloud cover, temperature variation, and mineral-rich mountain soils support slow and balanced leaf development. These conditions contribute to a higher concentration of amino acids and aromatic compounds, shaping a clean, structured, and expressive cup.
Historically, Yunnan is most closely associated with Pu'Er tea, particularly in its raw form. In more recent decades, the region has also become widely known for the production of fermented Shu (Ripe) version, reflecting an evolution of processing techniques and market demand. Within this context, the emergence of refined green teas such as Gao Shan Dian Lu represents a diversification of local tea production, where classical green tea methods are applied to regional plant material.
Culturally, this tea reflects a dialogue between tradition and modern development. While rooted in the same mountainous terroir that defines Yunnan’s Pu’Er, it expresses a different aspect of the region’s potential, emphasizing freshness, clarity, and precision in processing, making it a unique expression among classical Chinese green teas.
TERROIR
Simao, located in southern Yunnan and today officially known as Pu’er City, is the historical and cultural center of Pu’er tea production. Surrounded by misty mountains and subtropical forests, the region lies at altitudes between 1,000 and 1,800 meters, where warm temperatures, high humidity, and mineral-rich red soil create ideal conditions for cultivating tea of remarkable depth and balance. For centuries, Simao served as a major hub on the Ancient Tea Horse Road, where teas from nearby mountains such as Jingmai, Nannuo, and Menghai were gathered, processed, and traded. This role gave rise to the name “Pu’er tea,” originally referring not to a single mountain origin but to the teas that passed through Simao for export across China and into Tibet and Southeast Asia. Teas from Simao are distinguished by their round, harmonious character - rich in body, with clear golden liquor, layered sweetness, and gentle earthy undertones. Both raw and ripe Pu’er teas are produced here, alongside smaller quantities of green and black teas, all reflecting the biodiversity of Yunnan’s forests and the purity of their environment.
Da Ye Zhong, meaning “large-leaf type,” refers to a broad group of tea plant varieties traditionally associated with regions such as Yunnan Province. Unlike specific modern cultivars, it is a general classification describing plants with larger, thicker leaves, often linked to the Camellia sinensis var. assamica lineage. These plants are well adapted to warm, humid environments and mountainous terrains, where they develop deep root systems and strong growth. The larger leaf structure allows for a different chemical composition compared to small-leaf types, typically resulting in higher levels of polyphenols and a more pronounced body in the final tea. This makes Da Ye Zhong especially suitable for teas that benefit from structure and aging, such as Pu’Er, while also offering a distinctive character when processed as green tea.
ORGANOLEPTICS
The dry leaf appearance is expressive and slightly more robust, with elongated, gently twisted leaves in a deep green tone, reflecting the high-mountain origin and Yunnan material. The aroma of the dry leaves is clean and open, combining fresh vegetal notes with a subtle sweetness and a light floral nuance. In a preheated gaiwan, the tea gradually opens, the aroma becoming warmer and more layered, revealing notes of steamed greens, fresh herbs, and a soft honeyed undertone. After a brief rinse, the leaves fully awaken, and the aromatic profile becomes more rounded and complex, combining fresh mountain vegetation with delicate floral tones and a refined natural sweetness.
The aroma of the liquor in the empty cup is clear and slightly sweet, with gentle warm notes that balance freshness and depth. The taste is smooth and structured, with a slightly fuller body compared to typical small-leaf green teas. From the first sips, a soft sweetness and light umami appear, followed by fresh vegetal notes supported by a subtle mineral depth and a faint floral accent. The aftertaste is clean, persistent, and slightly warming, with a returning sweetness and a composed, balanced finish. In the empty cup after drinking, a light sweet-floral aroma remains, accompanied by delicate honeyed and mineral nuances.
Gao Shan Dian Lu is a high-mountain green tea originating from elevated regions of Yunnan Province, where the term “Dian” reflects the historical name of the province. The tea is cultivated in cool, mist-covered environments, where frequent cloud cover, temperature variation, and mineral-rich mountain soils support slow and balanced leaf development. These conditions contribute to a higher concentration of amino acids and aromatic compounds, shaping a clean, structured, and expressive cup.
Historically, Yunnan is most closely associated with Pu'Er tea, particularly in its raw form. In more recent decades, the region has also become widely known for the production of fermented Shu (Ripe) version, reflecting an evolution of processing techniques and market demand. Within this context, the emergence of refined green teas such as Gao Shan Dian Lu represents a diversification of local tea production, where classical green tea methods are applied to regional plant material.
Culturally, this tea reflects a dialogue between tradition and modern development. While rooted in the same mountainous terroir that defines Yunnan’s Pu’Er, it expresses a different aspect of the region’s potential, emphasizing freshness, clarity, and precision in processing, making it a unique expression among classical Chinese green teas.
TERROIR
Simao, located in southern Yunnan and today officially known as Pu’er City, is the historical and cultural center of Pu’er tea production. Surrounded by misty mountains and subtropical forests, the region lies at altitudes between 1,000 and 1,800 meters, where warm temperatures, high humidity, and mineral-rich red soil create ideal conditions for cultivating tea of remarkable depth and balance. For centuries, Simao served as a major hub on the Ancient Tea Horse Road, where teas from nearby mountains such as Jingmai, Nannuo, and Menghai were gathered, processed, and traded. This role gave rise to the name “Pu’er tea,” originally referring not to a single mountain origin but to the teas that passed through Simao for export across China and into Tibet and Southeast Asia. Teas from Simao are distinguished by their round, harmonious character - rich in body, with clear golden liquor, layered sweetness, and gentle earthy undertones. Both raw and ripe Pu’er teas are produced here, alongside smaller quantities of green and black teas, all reflecting the biodiversity of Yunnan’s forests and the purity of their environment.
Da Ye Zhong, meaning “large-leaf type,” refers to a broad group of tea plant varieties traditionally associated with regions such as Yunnan Province. Unlike specific modern cultivars, it is a general classification describing plants with larger, thicker leaves, often linked to the Camellia sinensis var. assamica lineage. These plants are well adapted to warm, humid environments and mountainous terrains, where they develop deep root systems and strong growth. The larger leaf structure allows for a different chemical composition compared to small-leaf types, typically resulting in higher levels of polyphenols and a more pronounced body in the final tea. This makes Da Ye Zhong especially suitable for teas that benefit from structure and aging, such as Pu’Er, while also offering a distinctive character when processed as green tea.
ORGANOLEPTICS
The dry leaf appearance is expressive and slightly more robust, with elongated, gently twisted leaves in a deep green tone, reflecting the high-mountain origin and Yunnan material. The aroma of the dry leaves is clean and open, combining fresh vegetal notes with a subtle sweetness and a light floral nuance. In a preheated gaiwan, the tea gradually opens, the aroma becoming warmer and more layered, revealing notes of steamed greens, fresh herbs, and a soft honeyed undertone. After a brief rinse, the leaves fully awaken, and the aromatic profile becomes more rounded and complex, combining fresh mountain vegetation with delicate floral tones and a refined natural sweetness.
The aroma of the liquor in the empty cup is clear and slightly sweet, with gentle warm notes that balance freshness and depth. The taste is smooth and structured, with a slightly fuller body compared to typical small-leaf green teas. From the first sips, a soft sweetness and light umami appear, followed by fresh vegetal notes supported by a subtle mineral depth and a faint floral accent. The aftertaste is clean, persistent, and slightly warming, with a returning sweetness and a composed, balanced finish. In the empty cup after drinking, a light sweet-floral aroma remains, accompanied by delicate honeyed and mineral nuances.
GREEN TEA
Explore more Green Teas from the AN SHIM TEA Collection.