Introduction to De’ang Sour Tea

I. What is sour tea?

Sour tea, also known as wet tea and historically referred to as “gu cha” or “gu cha,” is a traditional tea product of the De’ang ethnic group in Yunnan, China. Made from fresh leaves of Yunnan’s large-leaf tea variety, it undergoes a distinctive processing sequence that includes fixation, rolling, and anaerobic fermentation, resulting in a tea characterized by its unique qualities—namely, a tangy aroma and a crisp, refreshing taste.

II. The History of De’ang Sour Tea.

The De’ang people have a fondness for strong, rich tea, and their tea culture boasts a long history. Since ancient times, they have observed the customs of drinking and consuming tea, earning them the reputation of “ancient tea farmers.” According to the creation epic “Daguda Lengge Laibiao,” tea is inextricably linked to De’ang social life: it is said that we all originated from tea leaves, which is why tea is also known as the De’ang people’s “primordial mother.”

The De’ang people are among the earliest ethnic groups to cultivate and process tea. After other communities tasted it and found its flavor both delightful and invigorating, they began purchasing it in large quantities, bringing substantial economic benefits to the De’ang people. However, tea harvesting is seasonal, and due to factors such as weather, transportation challenges, and periods of conflict, freshly picked leaves often could not be promptly fixed, rolled, and dried. Drawing on centuries of experience and ingenuity, the resourceful De’ang adapted to local conditions by digging deep pits directly within the tea gardens. After fixing the fresh leaves, they placed them in these pits, covered them, and sealed them for storage. When the weather cleared or conditions improved after a conflict, they would retrieve the fermented leaves, roll them, and spread them out to dry in the sun. Stored in this manner, the tea undergoes anaerobic fermentation over varying periods in the soil; influenced by temperature and humidity, lactic acid bacteria develop, imparting a distinctive aroma to the leaves when they are brought back to the surface. Because this method was first pioneered by the De’ang people, the resulting product came to be known as “De’ang Sour Tea.”

III. Processing Technology of Sour Tea

The fermentation of De’ang sour tea is an anaerobic process, entirely distinct from the fermentation of black tea, and it harbors a unique microbial community. Lactic acid bacteria and yeasts are the dominant microbial groups in this fermentation; they not only produce a variety of organic acids that enhance the tea’s antioxidant capacity and flavor profile but also possess intrinsic antioxidant properties. During fermentation, under the action of these microorganisms, the levels of amino acids and caffeine in the tea decrease, while the concentrations of alcohol‑type compounds increase, causing the aroma to shift from its original fresh, delicate notes to a robust, tangy character with a subtly cool undertone.

IV. Microbial Diversity in Sour Tea

Microorganisms play a crucial role in shaping the distinctive flavor profile of fermented tea. During the solid-state fermentation of suan cha, microorganisms not only utilize tea leaves as substrates to catalyze various biochemical reactions and synthesize numerous compounds, but their metabolic products and even the microbial cells themselves serve as bioactive substances that enhance tea quality and contribute to suan cha’s unique flavor. The fermentation of De’ang suan cha is an anaerobic process, fundamentally different from that of black tea, and it harbors a distinct microbial community. Lactic acid bacteria and yeasts are the dominant microbial groups in suan cha fermentation, capable of producing a variety of organic acids that underpin the characteristic flavor and quality of this fermented tea.

The De’ang people, who call themselves Da’ang and refer to themselves as “Benglong,” were formerly known as the Benglong ethnic group. Descended from the Pu people, they revere tea as a totem and are often called “ancient tea farmers,” proudly claiming to be the descendants of tea. Sour tea is the De’ang’s most distinctive tea product—a traditional local beverage that has been consumed by the community for generations. Locally, it is also known as “wet tea,” “grain tea,” or “gu tea.” In 2021, the “De’ang Sour Tea‑Making Technique” of Mangshi in Dehong Dai and Jingpo Autonomous Prefecture was inscribed on the fifth batch of the National Intangible Cultural Heritage List.

On the evening of November 29, 2022, China’s nomination, “Traditional Chinese Tea Processing Techniques and Associated Social Practices,” was approved at the 17th Ordinary Session of the UNESCO Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage, held in Rabat, Morocco, and inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. The “De’ang Sour Tea‑Making Technique” from Mangshi, Dehong Dai and Jingpo Autonomous Prefecture, was also included as a sub‑element. Having been added to the fifth batch of the National Intangible Cultural Heritage List in 2021, this technique has reached another milestone just one year later, firmly establishing itself as a world‑renowned cultural hallmark that showcases the region’s distinctive ethnic identity.

De’ang Sour Tea (dried tea), a compressed tea, is crafted from carefully selected fresh leaves of the Yunnan large-leaf variety harvested in Mangshi, Dehong Prefecture, Yunnan Province. It undergoes a meticulous artisanal process involving unique anaerobic fermentation, with painstaking attention to detail and rigorous quality control.

The cake is round and well-formed, with plump, robust tea strips; its color is a lustrous brownish-green, with visible downy tips.

The tea liquor is golden, clear, and brilliantly luminous; its honeyed aroma is rich and fragrant, with a sweet, milky undertone.

Its fragrance is distinctive, lingering even after a long separation; its taste is mellow and smooth, refreshing and sweet.

A lingering aftertaste, a rich and enduring flavor, with plump, vibrant, and supple tea leaves.

Crafted with unique artisanal skill, it carries forward the distinctive flavors of our nation.

Choose a gaiwan or a Yixing clay teapot.

Scalding with boiling water and soaking tea‑making and tea‑tasting utensils

Use mineral water or purified water.

Use an appropriate amount of tea leaves and brew with boiling water.

Source:

[1] T/MCX 001-2022 Group Standard: De’ang Sour Tea

[2] DAB 5331/T 35-2021 Dehong Prefecture Local Standard: Technical Specification for the Processing of De’ang Sour Tea