The cuticle thickness of large-leaf species is 2–4 μm; that of medium- and small-leaf species is 4–8 μm. Large-leaf species usually have only one layer of palisade tissue, which may increase under shade, while medium- and small-leaf species have two layers, sometimes even three.

Large-leaf species have more chloroplasts in their palisade tissue cells, with 60–100 lamellae, resulting in a higher photosynthetic rate. Their spongy tissue is more abundant and looser, stomata on the leaf underside are larger and finer, leaf color tends to be yellowish-green, leaf tips are sharper and longer, stems and internodes are longer, the number of stomata per unit leaf area is lower, guard cells of stomata are larger, and transpiration rate is faster.

Small-leaf species have fewer chloroplasts in their palisade tissue cells, with 20–40 lamellae, leading to a lower photosynthetic rate. Their spongy tissue is less abundant and denser, stomata on the leaf underside are more numerous and densely packed, leaf color is often dark green, and leaf tips are blunter.

According to Yan Xuecheng's research, the stomatal density of large-leaf tea trees is about 100 per mm², with a maximum of 150–180 per mm²; for medium- and small-leaf species, it is about 200–260 per mm². From high-yield examples in national black and green tea production areas, the weight of buds and leaves of large-leaf species is 0.4–0.5 g, requiring 200–250 buds and leaves per 0.11 m² of plucking surface; for medium- and small-leaf species, the weight is 0.2–0.25 g, requiring 400–500 buds and leaves per 0.11 m². The average weight of buds and leaves depends on the tea tree's species characteristics. For instance, under normal cultivation, 400–500 mixed buds (one bud with two to three leaves) of Yunnan large-leaf species weigh about 500 g, while medium-leaf varieties like the苔茶 require about 2000 buds to reach 500 g, and small-leaf types need over 3000 buds to reach the same weight.

Generally, large-leaf species have large, soft leaves with a relatively thin cuticle layer on the leaf surface, whereas small-leaf species have small, brittle, and hard leaves with a thicker cuticle layer. The hard, brittle leaves of small-leaf species are less favorable for tea processing quality but beneficial for stress resistance. The ratio of palisade tissue to spongy tissue in large-leaf species is 1:2 or 1:3, while in small-leaf species it is 1:1 or 1:1.5, meaning large-leaf species have more spongy tissue cells. Consequently, they contain more effective substances such as tea polyphenols and caffeine, resulting in a stronger-tasting tea. Small-leaf species have more palisade tissue and higher total amounts of carotenoids and lutein. These terpene derivatives can break down into aroma compounds like β-ionone and theaspirone, allowing small-leaf species to produce highly fragrant teas.

Pu-erh tea is exclusively made from large-leaf tea.

Steamed enzyme tea is one of the representative teas of Lincang. It is made from fine Yunnan large-leaf varieties through steam fixation and special refining processes. It features tightly straight strips, a clear, bright green tea soup, a fresh and sweet aftertaste, enduring infusions, rich intrinsic substances, and functions such as relieving summer heat, quenching thirst, beautifying, promoting longevity, aiding digestion, preventing aging, and resisting radiation. It is truly a treasure among teas.

Additionally, ancient tree tea is a major characteristic of Lincang tea. Ancient tree tea refers to tea made from leaves picked from arborescent Yunnan large-leaf tea trees that are over a hundred years old. In the tea circulation field, it typically refers to tea made from fresh leaves picked from Yunnan Pu-erh tea trees that are hundreds to thousands of years old. Ancient tree tea communities are only found in areas such as the ancient six tea mountains led by the ancient town Yiwu in勐腊县, Xishuangbanna, Yunnan, and the new six tea mountains in勐海县, making their yield extremely scarce. Ancient tree tea must be made from pure material. If台地茶 or other non-ancient tree tea leaves are blended during the tea cake pressing process, it is no longer considered ancient tree tea and is collectively referred to as blended tea. Exquisitely processed pure ancient tree tea, like red wine, improves in taste, liquor color, and nutritional components with age. Teas produced in places like Xigui and Bingdao are among the finest.