A tea enthusiast remarked, “After seeing the official release prices for Puerh tea in 2023, I realized that the price of Old Banzhang ancient tree tea has fallen to the bottom. So, what kind of ‘King of Tea’ is this?”

If Banzhang is the king, shouldn’t it be the most expensive? After reviewing the top ten most expensive Puerh teas of 2023, you’ll understand!

10. Old Banzhang

• Price: Ancient tree tea ¥12,000 per kilogram; Mixed grade ¥7,000-8,000 per kilogram
• Characteristics: Rich mountain and wild aroma, bold flavor with an immediate transition from bitterness to sweetness, a long-lasting aftertaste, and a lingering fragrance on the lips and teeth.

Old Banzhang is recognized as the king of Puerh tea. With the phrase “Banzhang is the king, Yiwu is the queen” being widely circulated, the reputation of Old Banzhang Puerh tea is formidable.

While some attribute its fame to marketing hype, the bold taste of Old Banzhang Puerh tea is unique in the Puerh tea world. Despite similar flavors in teas from nearby mountains like Old Man’e and Nakai, none match the grandeur of Old Banzhang’s flavor profile.

9. Green Water Pond

• Price: Ancient tree tea ¥19,000 per kilogram
• Characteristics: Rich orchid aroma, delicate texture, sweet and smooth tea soup, and a full-bodied quality.

Many might not have heard of Green Water Pond, and it might not even be found on Baidu, indicating its lower profile. Green Water Pond Puerh tea, like Bingdao, comes from the Lincang region. In recent years, its popularity has surged, driving prices close to those of Bingdao’s old tree teas, leading some to wonder if it will become the next Bingdao.

However, in the tea world, the rise of new favorites is common. Green Water Pond Puerh tea may find it challenging to surpass the status of Bingdao’s old tree teas.

8. Mint Pond

• Price: Ancient tree tea ¥22,000 per kilogram; Mixed grade ¥9,000 per kilogram
• Characteristics: No bitterness upon entry, delicate texture, sweet and smooth with a hint of mint, and substantial hidden strength.

Mint Pond is one of the top-tier ancient tree teas from the Yiwu tea region in recent years. There was a question from tea enthusiasts: “Why is Mint Pond so much more expensive than Guafengzhai and Mahei ancient tree teas?”

The answer lies in the number of ancient trees at Mint Pond. Before 2016, there were only 33 ancient trees listed, and after a re-listing in 2016, there were just 50. Authentic Mint Pond ancient tree tea is thus exceptionally rare. The principle of rarity applying to antique teas is equally valid for ancient tree teas.

7. Duoyi Tree

• Price: Ancient tree tea ¥22,000 per kilogram; Mixed grade ¥8,000 per kilogram
• Characteristics: Rich mountain and wild aroma, full-bodied and powerful taste, delicate sweetness, rapid and lasting saliva production, and a deep aftertaste.

Duoyi Tree is known as the “King of High Trees” with the tallest tree reaching 23.5 meters. This type of tea is difficult to harvest and very scarce, with only 50 high-stem ancient trees available.

Comparisons between Duoyi Tree and Mint Pond are common. While Duoyi Tree Puerh tea gained prominence later than Mint Pond, its market and price remain high. This year’s raw material price for Duoyi Tree is as high as Mint Pond’s.

6. Tianmenshan

• Price: Ancient tree tea ¥25,000 per kilogram; Mixed grade ¥6,000 per kilogram
• Characteristics: Rich mountain floral aroma, full flavor, with no noticeable bitterness, high sweetness, long-lasting aftertaste, and lingering finish.

Tianmenshan high-stem ancient tree tea has rarely been visited in the past, preserving its height, typically over 10 meters.

Although both Duoyi Tree and Tianmenshan are high-stem, eco-friendly teas with low production, their different ecological environments make each a sought-after rarity.

5. Mi Di

• Price: Ancient tree tea ¥28,000-35,000 per kilogram
• Characteristics: Also known as “Mi Di Tea,” it was offered as a tribute during the Qianlong era of the Qing Dynasty and was awarded the title “Rui Gong Jing Shi” by the emperor. In 2021, a king tree of Mi Di tea was auctioned for ¥230,000 per kilogram.

Despite no connection to the Six Great Tea Mountains, Mi Di tea’s excellent flavor won the emperor’s favor and public acclaim.

4. Phoenix Nest

• Price: Ancient tree tea ¥30,000 per kilogram
• Characteristics: Originally named Ma Guai Tang, Phoenix Nest is so named because of the many peacocks that once inhabited the area.

Phoenix Nest has a very limited annual production of less than 600 kilograms. This year’s drought in Yunnan has further reduced production.

Compared to last year, Phoenix Nest tea has risen one place in the rankings, indicating its growing significance.

3. Kunlu Mountain Royal Tea Garden

• Price: Ancient tree tea ¥35,000 per kilogram; Mixed grade ¥5,000 per kilogram
• Characteristics: Known for its unique flavor, differing from the boldness of Banzhang, the smoothness of Yiwu, and the heaviness of Mengku, it features a fresh, elegant, and mellow taste. This tea has a strong aftertaste, rich sweetness, and wild essence, making it a rare gem in the Puerh tea world.

Kunlu Mountain Royal Tea Garden is notable for its excellent ecology and rare protection by the Holy恩派 soldiers.

2. Bingdao Old Village

• Price: Ancient tree tea ¥45,000 per kilogram; Mixed grade ¥9,000 per kilogram
• Characteristics: Bingdao Old Village is considered the finest among Mengku teas and a top Puerh tea from Yunnan.

Last year, Bingdao Old Village tea was priced at ¥50,000 per kilogram, making it the most expensive Puerh tea. This year, it is ¥45,000 per kilogram and has lost its top spot.

1. Mansong Wangzi Mountain

• Price: Ancient tree tea ¥50,000 per kilogram
• Characteristics: Located in the Yibang tea region of the Six Great Tea Mountains, Mansong is renowned for its superior flavor, leading to the saying “Eat Mansong, look at Yibang.”

Previously a royal tribute tea with an annual production of “100 dan” (units), Mansong Puerh tea is not only historically significant but also culturally rich. The tea’s defining feature is its sweet and smooth flavor, unlike the sweetness of Bingdao, which is more like a sword—once struck, you are forever captured by its charm.

However, Mansong ancient tree tea is extremely rare,

Puerh tea, a distinguished and traditional tea from Yunnan Province in China, is renowned for its unique fermentation process and complex flavor profiles. The pricing of Puerh tea is influenced by a range of factors, including its type, age, quality, and the growing practices involved. Understanding these factors can help enthusiasts and collectors make informed decisions when purchasing this cherished tea.

Key Factors Affecting Puerh Tea Prices

1. Type of Puerh Tea:
   • Raw (Sheng) Puerh: Known for its aging potential and evolving flavors, raw Puerh is typically more expensive, especially as it matures. Prices can range from $30 to several hundred dollars per cake or brick, depending on age and quality.
   • Ripe (Shou) Puerh: This type undergoes an accelerated fermentation process, making it generally less expensive than raw Puerh. Prices usually start from $10 and can go up to $100 or more for premium varieties.
2. Age and Aging:
   • Young Raw Puerh: Typically more affordable, priced between $20 to $60 per cake. Younger teas are often purchased for aging potential.
   • Aged Raw Puerh: As the tea matures, its price increases significantly. Older raw Puerh, especially those aged for a decade or more, can range from $100 to over $1,000.
   • Ripe Puerh: Newer ripe Puerh is more budget-friendly, with prices ranging from $10 to $50. Aged ripe Puerh can also be priced higher, depending on its quality.
3. Quality and Grade:
   • High-Grade Teas: Teas made from high-quality leaves, often from old trees, or processed with traditional methods, command higher prices. These can range from $100 to several thousand dollars.
   • Lower-Grade Teas: More common Puerh teas are less expensive, typically ranging from $10 to $50.
4. Organic Certification:
   • Organic Puerh: This variety is grown without synthetic pesticides or fertilizers and often costs more due to the certification and organic farming practices. Prices can start from $50 and go up significantly based on quality and brand.
5. Brand and Packaging:
   • Reputable Brands: Teas from well-known producers or limited editions can be more expensive. These brands often have established reputations for quality.
   • Packaging: Decorative or traditional packaging can also influence the price, often adding to the cost of high-quality Puerh tea.

Price Ranges Overview

• Standard Raw Puerh: $20 to $60 per cake for younger or mid-aged tea.
• Premium Raw Puerh: $100 to $1,000+ per cake for aged or high-grade tea.
• Standard Ripe Puerh: $10 to $50 per cake.
• Premium Ripe Puerh: $50 to $150 per cake, with potential for higher prices.

In essence, the price of Puerh tea reflects its complexity, aging potential, and the meticulous care taken during its production. Whether you’re a seasoned collector or a new enthusiast, understanding these factors will help you appreciate the true value of this unique tea.

Introduction to Organic Puerh Tea

Organic Puerh tea is a distinctive and highly revered type of fermented tea originating from Yunnan Province, China, particularly from the region surrounding Pu’er City. Known for its rich history and unique production process, Puerh tea is celebrated for its deep, earthy flavors and numerous health benefits. What sets organic Puerh tea apart is its cultivation without the use of synthetic fertilizers, pesticides, or herbicides, ensuring a purer and more natural tea experience.

The tea leaves used for organic Puerh tea are typically harvested from ancient tea trees growing in the wild or in carefully maintained organic plantations. These trees, often hundreds of years old, contribute to the tea’s complex flavor profile and high nutritional value. The organic farming methods not only protect the environment but also preserve the natural biodiversity of the tea-growing regions.

Puerh tea undergoes a unique fermentation process, either through natural aging (raw or “sheng” Puerh) or an accelerated fermentation process (ripe or “shou” Puerh). This process gives the tea its characteristic dark color, robust flavor, and potential health benefits, which include aiding digestion, reducing cholesterol, and promoting weight loss.

Organic Puerh tea is not only a beverage but also a cultural experience, deeply connected to the traditions and heritage of Yunnan Province. Whether enjoyed in its raw or ripe form, organic Puerh tea offers a rich, aromatic, and healthful journey into one of China’s most ancient and respected tea traditions.

Organic Puerh tea is a specific type of fermented tea that is produced following organic farming practices, without the use of synthetic chemicals such as pesticides or fertilizers. Here’s an overview of what makes Organic Puerh tea distinct:

What is Organic Puerh Tea?

1. Origin and Production:
   • Origin: Organic Puerh tea comes from Yunnan Province in China, especially around Pu’er City, which is renowned for its tea culture and history.
   • Tea Plants: The tea leaves are harvested from ancient tea trees, some of which are over a century old, or from certified organic plantations where the use of synthetic chemicals is prohibited.
   • Fermentation: Puerh tea undergoes a unique fermentation process. It can be classified into two main types:
     • Raw (Sheng) Puerh: Made from sun-dried tea leaves that undergo a natural aging process. Over time, it develops complex flavors and can be aged for many years.
     • Ripe (Shou) Puerh: Produced through an accelerated fermentation process called “wo dui,” which mimics the aging process and results in a smoother, darker tea.
2. Organic Farming Practices:
   • No Synthetic Chemicals: Organic Puerh tea is grown without synthetic pesticides, herbicides, or fertilizers, relying instead on natural methods to maintain soil fertility and manage pests.
   • Biodiversity: Organic farming supports a diverse ecosystem, which can enhance the flavor and quality of the tea.
3. Flavor Profile:
   • Complexity: Organic Puerh tea has a rich, earthy flavor with potential notes of wood, moss, and even sweet or floral undertones, depending on the aging process and the specific leaves used.
   • Aging: Raw Puerh tea can become more complex and mellow with age, while ripe Puerh typically has a smoother, mellower taste from the start.
4. Health Benefits:
   • Digestive Health: Puerh tea is known to aid digestion and improve gut health.
   • Cholesterol: It may help lower cholesterol levels and improve cardiovascular health.
   • Weight Management: Some studies suggest that Puerh tea can aid in weight management and metabolism.
5. Cultural Significance:
   • Tradition: Puerh tea is deeply rooted in Chinese tea culture, with a tradition of aging and collecting valuable tea cakes and bricks.
   • Craftsmanship: The production of Organic Puerh tea involves traditional techniques and craftsmanship that have been passed down through generations.

Organic Puerh tea is appreciated not only for its distinctive flavor and potential health benefits but also for its environmentally friendly production methods and rich cultural heritage.

Pu-erh tea is a fermented tea from Yunnan Province, China, renowned for its complex flavors and aging potential. There are two primary types of Pu-erh tea: Raw Sheng Pu-erh and Ripe Shu Pu-erh.

Raw Sheng Pu-erh Tea (生普洱茶)

What is Sheng Pu-erh?

Sheng Pu-erh, or Raw Pu-erh, is made from freshly picked tea leaves that are processed and then aged naturally. It represents the traditional form of Pu-erh tea and is known for its evolving flavors over time.

Features

• Flavor Profile: Sheng Pu-erh starts with a fresh, sometimes astringent and bitter taste, with grassy or floral notes. As it ages, it becomes smoother, richer, and develops deeper flavors like earthy, woody, and sweet undertones.
• Appearance: Dry leaves are typically green or brownish-green. Brewed tea can range from light yellow to dark amber, depending on the aging.
• Aging Potential: Sheng Pu-erh is highly prized for its aging potential, which can last for many years or even decades, during which it undergoes significant flavor transformations.

Processing

1. Withering: Fresh tea leaves are spread out to wilt and reduce moisture.
2. Steaming or Pan-Frying: The leaves are briefly steamed or pan-fried to stop oxidation and preserve the green color.
3. Rolling: The leaves are rolled to break up the cell walls and release essential oils.
4. Drying: The rolled leaves are dried to remove remaining moisture.
5. Pressing: The dried leaves are compressed into cakes, bricks, or other shapes.
6. Aging: The pressed tea is stored in a controlled environment to undergo natural fermentation and aging.

Ripe Shu Pu-erh Tea (熟普洱茶)

What is Shu Pu-erh?

Shu Pu-erh, or Ripe Pu-erh, undergoes a fermentation process called “wo dui” (wet piling) to speed up aging. This process produces a tea that is ready to drink soon after production, with a rich and smooth flavor.

Features

• Flavor Profile: Shu Pu-erh has a rich, smooth, and mellow flavor with earthy, woody, and sometimes sweet notes. It is less astringent compared to young Sheng Pu-erh.
• Appearance: Dry leaves are usually dark brown or black. The brewed tea has a dark reddish-brown color.
• Aging Potential: Shu Pu-erh is designed to be drinkable shortly after production, though it can still develop more nuanced flavors with extended aging.

Processing

1. Withering: Fresh tea leaves are withered to reduce moisture.
2. Steaming or Pan-Frying: The leaves are steamed or pan-fried to stop oxidation.
3. Rolling: The leaves are rolled to release essential oils and enhance flavor.
4. Wet Piling (Wo Dui): The leaves are piled in a damp, controlled environment to promote accelerated fermentation, involving regular turning and moisture addition.
5. Drying: The fermented leaves are dried to stabilize the tea.
6. Pressing: The dried leaves are compressed into cakes, bricks, or other shapes.

Key Differences Between Sheng Pu-erh and Shu Pu-erh

• Fermentation Process: Sheng Pu-erh undergoes natural fermentation and aging, which can take years. Shu Pu-erh undergoes an accelerated fermentation process (wo dui) to achieve a ready-to-drink tea more quickly.
• Flavor Evolution: Sheng Pu-erh starts with a fresh and sometimes harsh flavor, evolving into a smoother and more complex profile with age. Shu Pu-erh is smooth and rich from the start, with less significant changes in flavor over time.
• Appearance and Taste: Sheng Pu-erh tea starts as green or brownish-green and changes color with age, whereas Shu Pu-erh starts dark and remains rich and smooth. Sheng Pu-erh often has a brighter and more vibrant profile, while Shu Pu-erh has a deep, mellow taste.

Both types of Pu-erh tea offer unique qualities and cater to different preferences, making them valued choices among tea enthusiasts.

Yunnan Dianhong Black Tea is celebrated for its distinctive taste profile, which sets it apart from other black teas. Here are the key characteristics of its taste:

1. Rich and Malty Flavor:

• Maltiness: One of the defining features of Dianhong tea is its robust malt flavor. This malty sweetness is often compared to the taste of baked bread or grains.
• Richness: Dianhong teas are known for their full-bodied taste, offering a satisfying richness that lingers on the palate.

2. Sweetness and Smoothness:

• Natural Sweetness: High-quality Dianhong teas often exhibit a natural sweetness, which balances out the robust flavors.
• Smooth Texture: The liquor of Dianhong tea tends to be smooth and velvety, enhancing the overall drinking experience.

3. Subtle Floral and Honey Notes:

• Floral Aromas: Some varieties of Dianhong may have subtle floral undertones, adding layers of complexity to the taste profile.
• Honey-Like: There can be hints of honey-like sweetness, especially in teas made from younger buds.

4. Golden Buds Appearance:

• Dianhong tea is visually striking due to its golden buds and sometimes tips, which contribute to its unique flavor profile. The golden buds are often a sign of quality and are prized for their contribution to the tea’s taste.

5. Lingering Aftertaste:

• Smooth Finish: After sipping Dianhong tea, you may notice a pleasant and smooth aftertaste that lingers, leaving a lasting impression.

Brewing Tips:

• Water Temperature: Ideally, brew Dianhong tea with water around 90-95°C (194-203°F) to bring out its full flavors without scalding the delicate leaves.
• Steeping Time: Depending on the specific tea and your preference, steep Dianhong for 3-5 minutes for a balanced flavor profile. Adjust steeping time for personal taste.
• Multiple Infusions: Dianhong tea leaves can often be steeped multiple times, with each infusion revealing different nuances of flavor.

Characteristics of Yunnan Dianhong Black Tea

• Leaf Appearance: The tea leaves are usually large and slightly twisted, often with a good amount of golden tips (buds). This contributes to its rich flavor and color.
• Aroma: The dry leaves often have a sweet, malty aroma with hints of cocoa or honey. When brewed, the tea develops a fragrant bouquet with notes of malt, honey, and sometimes a hint of fruitiness.
• Brewing Tips: Dianhong Black Tea is best brewed with water just off the boil (around 95°C or 203°F). Steep for about 2 to 3 minutes to extract the full range of flavors. It can be brewed multiple times, with each infusion offering slightly different flavor nuances.

Yunnan Dianhong Black Tea is highly regarded for its smooth, rich, and flavorful profile, making it a popular choice for both everyday drinking and special occasions.

Definition and Varieties

Yunnan Tuo tea is a type of compressed tea made from high-quality sun-dried green tea leaves, which are steamed and pressed at high temperatures. There are two main types of Yunnan Tuo tea:

1. Green Tea Tuo: Made from finer sun-dried green tea leaves and processed by steaming and pressing.
2. Pu’er Tuo: Made from Pu’er loose tea leaves, steamed, and pressed.

The Tuo tea made from sun-dried green tea is referred to as Yunnan Tuo tea, while that made from Pu’er tea is called Yunnan Pu’er Tuo tea.

Origin of the Name

There are several legends about the origin of the name “Tuo tea.” Some say it was named after Tuojiang in Sichuan where it was historically sold. Others suggest that the name “Tuo” evolved from the ancient term “Tuan tea” due to its shape. Regardless of the explanation, Tuo tea is considered an ancient tea product from Yunnan.

Historical Records

As early as the Ming Dynasty (1573-1620), Xie Zhaozhi’s book “Dian Lue” mentioned “all tea used by scholars and commoners was Pu’er tea, steamed and pressed into rounds,” indicating that compressed tea was already in use around 400 years ago.

The modern form of Yunnan Tuo tea originated in Jinggu County, Pu’er City, Yunnan Province. Known as “Gu tea,” it was created in the 28th year of Emperor Guangxu’s reign (1902) and has been in existence for over eighty years. It evolved from “young girl’s tea” (also known as “private tea”) from the Simao region into its current Tuo shape.

Regional Variations

By the late Qing Dynasty, the tea distribution market in Yunnan gradually shifted to Xiguan, a region with advanced transportation and commerce. Tea brands like Maoheng, Fuchunhe, and Yongchangxiang began producing bowl-shaped Tuo tea, leading to the differentiation between Gu Zhuang tea and Guan Zhuang tea.

• Gu Zhuang Tuo Tea: Often made from sun-dried green tea leaves from the Jinggu area.
• Guan Zhuang Tuo Tea: Made from tea leaves of various types such as Mengku tea, Fengshan tea, and Daxian tea, and processed in factories in Xiguan. It is of higher quality and more rapidly developed, eventually surpassing Gu Zhuang tea.

Guan Zhuang Tuo tea, transported from Kunming to Sichuan’s Xufu (now Yibin), Chengdu, and Chongqing, is also known as Xufu tea. Since the establishment of New China in 1949, Yunnan Tuo tea has seen improvements in production quantity and quality, becoming popular nationwide. Representative Tuo teas from Yunnan today include Xiguan Tuo tea, Menghai Tuo tea, Fenghuang Tuo tea, and Fengqing Tuo tea.

Quality Characteristics

• Yunnan Tuo Tea: Shaped like a bowl, it has a moderately tight and well-formed appearance, dark color with a silvery down, pure and rich aroma, full-bodied taste, bright orange-yellow liquor, and soft, thick leaves.
• Pu’er Tuo Tea: Also bowl-shaped, but with a reddish-brown color, unique aged aroma, rich taste with a sweet aftertaste, and a bright red liquor.

Production in Other Regions

Besides Yunnan, Sichuan and Chongqing also produce Tuo tea. They are categorized into three types based on the quality of raw materials:

• Premium Chongqing Tuo Tea
• Chongqing Tuo Tea
• Mountain City Tuo Tea

Sichuan Tuo tea comes in weights of 50 grams, 100 grams, and 250 grams.

Shape and Characteristics

Pu’er Tuo tea appears like an inverted bowl from the bottom and resembles a thick-walled bowl from the top. It is classified into green tea Tuo and black tea Tuo based on the raw materials used. Green tea Tuo is made from finer sun-dried green tea leaves, while black tea Tuo is made from Pu’er tea.

Development History

Tuo tea is a traditional and ancient product from Yunnan, with a history dating back to the Ming Dynasty. The modern production of Tuo tea, resembling an inverted bowl, has been established for over sixty years. Its unique shape and excellent quality have gained widespread recognition both domestically and internationally. In 1986, a 100-gram Pu’er Tuo tea from Yunnan’s Xiguan Tea Factory won the Paris Golden Rooster Award.

Name Origin

The name “Tuo tea” has various origins. Some believe it was named due to its shape resembling a “Tuan” tea, while others think it was named after its historical distribution to Tuojiang in Sichuan. The tea is unique in appearance, looking like a round bread from above and a thick-walled bowl from below. It is typically wrapped in bamboo leaves, tied with bark or bamboo strips, and weighs around 100 grams or 250 grams. This packaging facilitates long-distance transport and long-term storage.

Health Benefits

Dr. Emil Karoubi, Clinical Teaching Director at Saint Anthony Medical Institute in Paris, demonstrated that Yunnan Pu’er Tuo tea is effective in reducing lipids and cholesterol levels. Clinical trials at Kunming Medical College have shown that Pu’er tea is more effective than some lipid-lowering drugs. Long-term consumption of Pu’er tea can reduce cholesterol and triglycerides, making it beneficial for treating obesity. It also helps lower blood pressure and improve blood flow, benefiting patients with hypertension and arteriosclerosis. Pu’er tea’s effects on vascular softening are notable, though its impact on promoting intestinal detoxification is relatively limited.

Recent research in Yunnan Province has confirmed that Pu’er tea has blood sugar-lowering effects, providing strong theoretical support for its use in preventing and treating type II diabetes. Type II diabetes is associated with abnormal activity of a specific enzyme in the body, which is a target for treatment. However, there are no safe and effective inhibitors for clinical use yet.

Classification

Historically, Yunnan Tuo tea has been categorized into two types:

1. Raw Tuo: Made from sun-dried green tea, with a dark appearance, clear liquor, fragrant aroma, and sweet aftertaste.
2. Ripe Tuo: Made from fermented Pu’er tea, with a reddish-brown color, bright red liquor, warm and sweet taste, and is mainly exported to Western Europe, North America, and Asia.

The Xiguan Tea Factory is renowned for its Tuo tea, made from high-quality sun-dried green tea leaves from the Simao region. The tea is known for its fine quality, neat appearance, and beautiful packaging. Premium Tuo tea uses tender young shoots from February to March, resulting in a tea that is rich in flavor and improves with age, making it valuable for collection and appreciation.

Storage

Storing Pu’er tea differs significantly from other teas. Most teas require “freshness preservation” to prevent oxidation, but Pu’er tea needs specific conditions for “aging.” Proper temperature and humidity are crucial, as the oxidation process (aging) is influenced by these factors. The ideal conditions are a moisture content of 8%-10% and a temperature of 20°C-25°C.

For home storage, keeping Pu’er tea near a window or in a well-ventilated area is beneficial. Avoid direct sunlight and dark environments, as light exposure can cause chlorophyll degradation and affect the tea’s color. A dedicated storage area is recommended to prevent contamination from odors, such as those from cooking, cosmetics, and cleaning products. If possible, use a specialized “tea storage room” or repurpose other spaces for tea storage.

Introduction
Puerh tea普洱砖茶 is a distinctive local tea from Yunnan with a long history. In ancient times, to facilitate transportation, Puerh tea was often pressed into various shapes, among which the block-shaped variety is known as Puerh Brick Tea.

Overview Puerh Brick Tea is a type of compressed Puerh tea, similar to Puerh Tuo tea, made from large-leaf sun-dried green tea (Dianqing). It is processed by steaming and pressing, but the quality of the raw materials used for Puerh Brick Tea is generally lower than that of Puerh Tuo tea. It is typically made from third to fifth grade Dianqing.

Types and Characteristics

• Shapes: Puerh Brick Tea can be square or rectangular.
• Varieties: It includes Puerh Square Brick, Puerh Gold Brick, Puerh Mini Brick, Caravan Brick Tea, and Tusi Brick Tea.
• Appearance: Puerh Brick Tea is characterized by a uniform and neat shape, clear mold patterns, even surface distribution, and appropriate tightness.

Production Areas and Manufacturers Puerh Brick Tea is mainly produced in Xishuangbanna, Kunming, Shuangjiang, Lincang, Simao, and Puerh. Representative manufacturers include Kunming Tea Factory, Menghai Tea Factory, Shuangjiang Tea Factory, Lincang Fengqing Tea Factory, and Puerh Tea Factory. Product weights vary from 250 grams to 3000 grams, with major export markets including Hong Kong, Macau, Taiwan, and Southeast Asia.

Processing Steps

1. Weighing Tea: After blending and sprinkling water on the tea, the moisture content is generally over 15%. The finished tea should have a moisture content of 10%, with a quality moisture range of 9% to 12%. The weight for pressing is calculated based on the moisture content of the tea before pressing and the desired final dry standard.
2. Steaming Tea: Typically, high-temperature steam from a boiler is used to quickly heat the tea, promoting color change and facilitating shaping. Steaming takes about 5 seconds, increasing the moisture content by 3% to 4%, resulting in a moisture level of 18% to 19%.
3. Pressing: Tea can be pressed either manually or mechanically. Consistent pressure is crucial to avoid uneven thickness. Care must be taken to prevent the tea from spilling out during molding.
4. Demolding: After pressing, the tea bricks are cooled and removed from the mold. The cooling time depends on the molding situation. Machine-pressed tea can be demolded after a short resting period, while hand-pressed tea requires about 30 minutes of cooling.
5. Drying: Drying methods include natural indoor air drying and indoor heated drying. The drying time varies with temperature, humidity, tea type, and local conditions. In dry seasons, natural air drying can take 120 to 190 hours to achieve the standard dry degree. Heated drying is usually done in drying rooms, where temperatures must be controlled to avoid adverse effects.
6. Packaging: Packaging materials include cotton paper for inner wrapping and bamboo leaves or baskets for outer wrapping, with hemp rope or rattan strips for bundling. Moisture testing is required before packaging to ensure the tea meets the moisture standards. All packaging materials must be clean and odorless, and packaging should be tight to prevent loosening or surface peeling during transport.

History of Puerh Brick Tea Puerh brick tea emerged during the Guangxu period, with many tea-producing areas starting to make brick tea. Previously, tea farmers delivered loose tea to merchants, which was bulky and lightweight, making transportation inconvenient. To address this, brick tea production was developed. The earliest brick tea appeared in the early Guangxu years and was initially pressed manually. From the fourth year of Guangxu (1878) onwards, merchants began using hydraulic presses and steam engines, which simplified and improved the production process. This adoption of advanced Western industrial techniques marked a significant historical shift and documented the development of China’s foreign trade and modern technology.

Production Techniques All brick tea is steamed and pressed, but the methods vary. For example, black bricks, flower bricks, fu bricks, green bricks, and rice bricks are pressed mechanically, while Kang bricks are pressed with a mallet. In fu brick tea production, a unique process involves fermenting with yellow mold, known as “flowering.” Fu brick tea with more golden mold is considered superior, with more mold indicating better quality.

Identification

1. Appearance: Look for long, slender tea leaves with a complete shape, typically made from fourth to fifth grade raw tea. The dry tea should be brownish with a slight sheen and a camphor aroma, with a hint of pungency. The brick edges may show signs of weathering and weigh around 250 grams.
2. Tasting: To assess quality, brew about 10 grams of tea and observe:
   • Liquor Color: The tea should have a clear, amber color with minimal sediment.
   • Flavor: The tea should have a pronounced camphor aroma, a slightly astringent taste, a smooth mouthfeel, a distinct sweetness, and a strong aftertaste. The tea should be slightly thin in body.
   • Leaf Quality: The leaves should be dark brown, relatively uniform and bright, with few buds, and a soft, elastic texture.

Pu-erh tea cakes are a traditional form of compressed tea from Yunnan Province, China. These cakes come in different types and weights, each with unique flavors and purposes. Here’s a detailed overview of their making process, types, flavors, and reasons for their production.

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1. Making Process

Raw Sheng Pu-erh Tea Cakes

1. Plucking: Fresh tea leaves and buds are harvested from the tea trees.
2. Withering: Leaves are laid out to wither, reducing moisture and making them pliable.
3. Pan-Frying: The withered leaves are pan-fried to stop oxidation and retain their green color.
4. Rolling: Leaves are rolled to break down cell walls and release essential oils.
5. Drying: Rolled leaves are dried to remove excess moisture.
6. Compression: The dried leaves are steamed to soften and then pressed into molds to form cakes.
7. Aging: Sheng Pu-erh cakes are aged naturally, developing complex flavors and a smoother texture over time.

Ripe Shu Pu-erh Tea Cakes

1. Plucking: Similar to Sheng Pu-erh, young leaves and buds are used.
2. Withering: Leaves are withered to prepare them for fermentation.
3. Fermentation (Wo Dui): Leaves undergo a rapid fermentation process involving moistening, piling, turning, and aerating to mimic the aging of Sheng Pu-erh.
4. Drying: Fermented leaves are dried to stop further fermentation.
5. Compression: The dried leaves are pressed into molds to form cakes.
6. Aging: Shu Pu-erh cakes are often enjoyed younger but can be aged for additional flavor development.

2. The Meaning of 357 Grams Tea Cake

The standard weight for a Pu-erh tea cake is 357 grams (approximately 12.6 ounces). This weight has historical significance:

• Historical Trade: The 357-gram weight was adopted during the Qing Dynasty due to its practicality for trade and shipping.
• Measurement System: It aligns with traditional Chinese measurements, making it a convenient size for both commercial and personal use.
• Aging: The weight is ideal for aging, allowing the tea to mature properly while maintaining its integrity.

3. Types of Tea Cakes

1. 8 Grams Tea Cake

• Description: These are small, convenient portions often used for single servings or for tasting.
• Usage: Ideal for trying different teas or for convenient brewing.

2. 100 Grams Tea Cake

• Description: A small, manageable size that is practical for personal use and easy to store.
• Usage: Suitable for those who want a smaller quantity or for casual tea drinkers.

3. 200 Grams Tea Cake

• Description: A medium size offering a balance between quantity and storage.
• Usage: Good for regular consumption while still being manageable for aging.

4. 357 Grams Tea Cake

• Description: The traditional and most common size for Pu-erh tea cakes.
• Usage: Perfect for aging and is often used for both personal and commercial purposes.

5. 1 Kilogram Tea Cake

• Description: A larger size suitable for those who consume Pu-erh tea regularly or prefer to store larger quantities.
• Usage: Ideal for serious collectors and enthusiasts who wish to age tea for long periods.

4. Flavors of Tea Cakes

Raw Sheng Pu-erh Tea Cakes

• Young Sheng: Features fresh, floral, and fruity notes with a sometimes astringent taste.
• Aged Sheng: Develops rich, earthy, woody, and complex flavors, becoming smoother and more mellow over time.

Ripe Shu Pu-erh Tea Cakes

• Young Shu: Offers a rich, earthy flavor with notes of leather, wood, and sometimes sweet or malty undertones.
• Aged Shu: Becomes more refined with deeper, well-integrated flavors and a smoother texture.

5. Why Make Tea Cakes

Convenience: Tea cakes are easier to store, transport, and handle than loose leaf tea. Their compact form preserves the tea and makes it more manageable.

Aging Potential: Tea cakes, especially Sheng Pu-erh, age well, allowing flavors to develop and mature over time. Compression helps preserve and enhance the tea’s quality.

Traditional Practices: The process of making tea cakes is deeply rooted in Chinese tea culture, reflecting historical practices and craftsmanship.

Economic and Cultural Significance: Historically, tea cakes were used as currency and were traded along ancient tea routes. Their production and consumption are integral to the cultural and economic history of the region.

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Pu-erh tea cakes are a traditional and versatile form of tea, offering a range of flavors and aging potential that appeals to tea enthusiasts around the world.

Golden Yunnan Black Tea, often known for its distinctive golden tips and rich flavor, is a prized variety of black tea produced in Yunnan Province, China. It is celebrated for its unique taste profile and high-quality production standards.

Characteristics

• Appearance: Golden Yunnan Black Tea is characterized by its golden tips (buds) that are interspersed with dark, twisted leaves. The golden tips give the tea its name and are indicative of the tea’s high quality.
• Flavor: The tea offers a robust and malty flavor with hints of cocoa, honey, and a subtle sweetness. It has a smooth, full-bodied taste with a lingering, pleasant aftertaste.
• Aroma: The aroma is rich and complex, with notes of caramel, chocolate, and a hint of spice.

Production Golden Yunnan Black Tea is made from the tender buds and young leaves of the tea plant. The production process involves several key steps:

1. Plucking: Only the tender buds and young leaves are harvested to ensure the highest quality.
2. Withering: The leaves are spread out to wither and reduce moisture content.
3. Rolling: The withered leaves are rolled to break up the cell structure and release essential oils.
4. Oxidation: The rolled leaves are allowed to oxidize, which develops the tea’s rich color and flavor.
5. Firing: The oxidized leaves are heated to stop the oxidation process and lock in the flavor and aroma.

Growing Regions Golden Yunnan Black Tea is predominantly grown in the Yunnan Province of China, particularly in the regions of Menghai, Fengqing, and Simao. The unique climate and soil conditions of Yunnan contribute to the distinctive qualities of the tea.

Brewing Tips

• Water Temperature: Use water at 90-95°C (194-203°F).
• Tea Quantity: Use about 2-3 grams of tea leaves per 200 ml of water.
• Steeping Time: Steep for 3-5 minutes, depending on personal preference. Adjust the time for a lighter or stronger brew.

Health Benefits Golden Yunnan Black Tea offers several health benefits:

• Antioxidants: Rich in antioxidants, which can help combat free radicals and reduce oxidative stress.
• Digestive Health: May aid in digestion and promote gut health.
• Energy Boost: Contains caffeine, which can help increase alertness and energy levels.

Conclusion Golden Yunnan Black Tea is a luxurious and flavorful tea that showcases the best of Yunnan’s tea-growing tradition. Its rich taste, golden tips, and complex aroma make it a favorite among tea enthusiasts around the world.

What is Yunnan Tea?

Yunnan tea is a type of fermented tea that is produced in the Yunnan province in China. Also known as Chinese black tea, dianhong tea, and pu’er tea, these tea leaves can be purchased in their raw form, at which point they can undergo a long fermentation time – sometimes aging for years before they are used. [1] The leaves are dried and rolled before fermentation. In terms of taste, yunnan tea has a rich and malty flavor, with some undertones of chocolate or pepper, making for a pleasant, warming tea that can be drunk throughout the year.

Yunnan Tea Varieties

The most common varieties of yunnan tea include Dianhong black tea and Pu’er tea, among others. Yunnan tea is famous  in China. And Yunnan province is the hometown of tea in China. Here are the introduction of Dianhong tea and Pu’er tea.

What is Dianhong  Black Tea?

Dianhong tea is a relatively high-end, delicious Chinese black tea, sometimes used in various blends of tea, grown in  Yunnan province, China. The main difference between Dianhong tea  and other Chinese black teas is the amount of “fine lead buds” in the dried tea. Black tea is a kind of brown color, the aroma is soft but not so astringent. Cheaper Dianhong tea produce a darker brown brew that can be very bitter.

Yunnan black tea, or Dianhong tea, is a legendary local tea grown in Fengqing County (470 km from Kunming) of Lincang City (520 km from Kunming) in the southwest of Yunnan Province. It is one of many famous indigenous teas such as the “drinkable antique” Pu’er tea and is available in local tea houses to as well as supermarkets like Carrefour and Walmart. Dianhong and Pu’er teas are delicacies though prices vary with quality.

History of Dianhong Black Tea

Teas grown in Yunnan prior to the Han dynasty were typically produced in a compressed form similar to modern pu’er tea. Dianhong is relatively new product from Yunnan that began production in the early 20th century. In the autumn of 1938, many of China’s black tea producing regions were occupied by the Japanese. To develop tea business, an important export for earning foreign exchange to support the War against Japan’s invasion, Mr Feng Shaoqiu (1900-1987) – a tea expert of the former China Tea Trade Company Limited – was dispatched to Yunnan to develop a new producing base. Through arduous inspection and investigation, he identified the top-quality teas among those freshly picked in Fengqing County, and used these teas to make black tea which he named “Dianhong Tea”. So far, Fengqing has planted over 20,000 hectares of tea bushes, from a base of less than 2,000 hectares in the 1940s, with an annual tea output of about 10,000 tonnes — of which 70% are black tea. And 84% of its total population (0.45 mln) has been involved in the tea industry. The word diān (滇) is the short name for the Yunnan region while hóng (紅) means “red (tea)”; as such, these teas are sometimes simply referred to as Yunnan red or Yunnan black.

Manufacturing Process of Dianhong Black Tea

“Yunnan Black Tea Production Techniques” has a worldwide impact, with significant Yunnan local characteristics and product advantages. The traditional production techniques of Yunnan black tea include withering萎凋, rolling揉捻, fermentation发酵 and drying干燥. The first is withering: after a period of natural water loss, the fresh leaves of tea become withered and withered. After withering, water can be evaporated appropriately to facilitate shape. At the same time, tea fragrance is appearing, which is an important processing stage to form the aroma of Yunnan black tea. Secondly, twisting: the withered fresh leaves are twisted, and the strength and time of the twisting are grasped by the tea maker.

Read more about the Manufacturing Process of Dianhong Black Tea

Varieties of Dianhong Black Tea

Broken Yunnan (滇红碎茶)– An inexpensive variety with few golden buds and a rather bitter taste. Dark in color.

Yunnan Gold (滇红功夫茶)– This variety has a balance of golden buds and black tea leaves and is a vibrant red in color.

Yunnan Pure Gold（金芽滇红茶）– Primarily made of golden buds, the color of this tea is bright red, while the leaves become a reddish-brown after brewing.

Golden Needle （金针茶）– These leaves are pure black, with no gold buds; however, the brew is a rich amber color.

Pine Needle （松针滇红）– A preparation technology developed in the 20th century preserving straight leaf form, which makes a mix of differently coloured leaves reminiscent of old needles fallen from a pine tree.

Main Dianhong Producing Areas in Yunnan

The main Dian black producing areas in Yunnan are Lincang, Baoshan, Xishuangbanna, Dehong, Honghe, including more than 20 counties. The main tea producing areas in Yunnan spread along 23°27 N where scientists believe that the climatic conditions are beneficial for biological diversity. Geographically, the producing area of Dianhong black tea in Yunnan can be divided into 3 main parts: West tea-area of Yunnan, South tea-area of Yunnan and Northeast tea-area of Yunnan. The west tea-area is primarily located in 4 cities of Lincang (临沧), Baoshan(保山), Dehong(德宏), Dali; the total planting area is about 52.2% in Yunnan province with the 65% of the total production in Yunnan. The south tea-area is slightly smaller than the west tea-area; however, it is regarded as the birthplace of tea and tea culture in China. The main tea producing counties in this area are Simao(思茅), Xishuangbanna(西双版纳), Wenshan(文山) and Honghe(红河), the tea area and tea out account for 32.7% and 30.8%.

Dianhong Black Tea Experts

• WU CHENGYUAN
• CHEN ZICHANG 
• XU QIN
• SU XIANGYU
• XUE LIN
• ZHANG CHENGREN

What is Pu’er Tea?

Pu’er tea  known as “black tea” in the Far East part of the world, originates from the Yunnan province of China and is named after the market town in which it was first developed. Pu’er tea is post-fermented, which means that the tea leaves go through a microbial fermentation process after they have been dried and rolled, causing the leaves to darken and change in flavor. This process allows the teas to not only improve with age like a fine wine, but many pu’er teas are able to retain their freshness for up to fifty years! Pu’er teas can be found in compressed brick form or in loose leaf form and can be made from both green and black tea leaves.Pu’er tea is made from a larger leaf strain of camellia sinensis called Dayeh, which are ancient trees with mature leaves that are said to be between 500 and 1000 years old. These trees are usually grown in temperate regions and although they can be harvested year-round, the opportune time to harvest is in mid-spring. Various conditions and environmental factors can impact the flavor profile of pu-erh, resulting in a rich experience for the tea drinker’s palate of this bold tea that can be smooth, fruity, peaty, grassy, musky, herbal and earthy.

History of  Pu’er Tea

Pu’er tea can be traced back to the Yunnan Province during the Eastern Han Dynasty (25-220CE). Trade in Pu’er tea began in the Tang Dynasty, became famous during the Ming Dynasty and was popularized in the Qing Dynasty.Pu’er was transported by mules and horses in long caravans along established routes that became known as the Tea Horse Roads. Traders would barter for tea in the markets of Pu’er County and then hire the caravans to carry the tea back to their respective homes.The increasing demand for a tea that could be easily transported and did not spoil on long journeys sent suppliers on a frenzy to come up with ways to preserve the tea. It was found that with fermentation of the leaves, the tea not only kept fresh but it actually improved with age. People soon discovered that Pu’er also helped with digestion, provided other nutrients to their diet, and because it was so affordable, it quickly became a popular household amenity. Pu’er tea was highly prized and it became a powerful tool for bartering amongst travelling merchants.

Pu’er Tea Today

Today, Pu’er continues to be regarded as a highly prized commodity. Even in modern society, a well preserved pu-erh still maintains its value and remains a household treat. In western society, the popularity of pu-erh tea is only just now being introduced to the mainstream population of tea drinkers, propagated by new hype generated by mass-media about its many salubrious effects. It is only a matter of time before the beauty and benefits of Pu’er tea become commonplace household knowledge.

Pu’er Tea Types and Variants

There are two different ways a pu-erh tea can be classified: raw (sheng) and cooked/ripe (shou). This is due to the amount of processing that occurs after the tea leaves are picked and withered.With raw processing, the leaves are withered then heaped into piles, much like a compost pile, allowing bacteria to ferment. This is the most important step of the process, called “Wo Dui” (moist track). This is the point where the character of the tea begins to develop. The leaves are then partially pan fired in order to halt enzyme activity, lightly rolled and kneaded, then left to dry in a “Dry Storage” environment with enough moisture to allow the tea to slowly oxidize over time. At this point, the tea is immediately compressed into cakes or left in loose leaf form. The cooked processing method was developed in the early 1970’s by the Yunnan Kunming tea factory to speed up the process of production. With cooked processing, the tea leaves are picked and withered then mixed with a bacterial culture created to replicate the bacteria that would be created during natural fermentation. Then, the pu-erh is left to fully oxidize for up to 40 days in a hot and humid environment before firing, creating a dark, earthy infusion.During this time, the development of another type of pu-erh was also birthed. The method of half-cooked pu-erh came to be. This is actually a mixture of raw and cooked leaves that have been smoke-steamed and pressed, giving the tea a beautiful mixed color of light and dark leaves.

Caffein Content

Post-fermentation by aging breaks down the caffeine levels in pu’er, meaning that the caffeine content naturally diminishes the older it gets. This means that a very old pu’er might have trace amounts of caffeine by the time it is consumed in comparison to a younger pu’er. That being said, the actual caffeine content present in a cup of pu’er tea varies upon how long the tea is steeped. The longer the steep time, the more caffeine the tea will contain. Caffeine content will lessen each time tea is re-steeped.

Pu’er Tea Plantation Areas in Yunnan

Yunnan, renowned for their climates and environments, which not only provide excellent growing conditions for Puer tea, but also produce unique taste profiles in the produced Puer tea. Pu’er tea is produced in almost every county and prefecture in the province. The best known Puer tea areas are the Six Famous Tea Mountains, a group of mountains in Xishuangbanna. Many other areas of Yunnan also produce Puer tea. Yunnan prefectures that are major producers of Puer tea include Lincang, Dehong, Simao, Xishuangbanna, and Wenshan. Region is one factor in assessing a Puer tea, and Puer from any region of Yunnan is as prized as any from the Six Famous Tea Mountains if it meets other criteria, such as being wild growth, hand-processed tea.

More about Tea plantations in Yunnan

Processing Methods of Pu’er Tea

What separates pu-erh from the other tea types is its processing–it’s not important which tea plant cultivar produces the leaves. Puer tea is typically made through the following steps:

• Green/raw 熟普: sun fixation杀青 – rolling 揉捻 – sun drying 晒干
• Dark/ripe 熟普: sun fixation 杀青 – rolling 揉捻 – Wo Dui (piling) 渥堆 -sun drying 晒干
• Aging: green and dark pu-erh can be compressed/shaped into cakes and aged. Both sheng and ripe pu’er can be shaped into cakes or bricks and aged with time.

More about Aged Pu-erh Tea

Pu’er Tea Tips & Preparation

Pu’er tea is most often steeped in either a yixing teapot or a gaiwan teabowl. Fill your choice of teaware with about 1 Tbsp tea leaves per 8oz water, and ‘awaken’ them by quickly rinsing with hot water at about 206°. Immediately flush out the water and re-steep. Pu’er is brewed gongfu style, meaning that the tea leaves are only immersed in hot water for a short time before the tea is poured into another container. The best Pu’er teas can be steeped up to 10-12 times before beginning to lose their flavor. Pu’er tea is best enjoyed when slurped. This allows for exposure to the air, which will activate the diverse flavors while providing greater contact with your taste buds

More about How to Drink Puer Tea

Yunnan Tea Benefits

Yunnan tea has many health benefits, including positive effects on weight loss, nausea, high cholesterol, cardiovascular diseases, digestive issues, inflammation, and certain forms of cancer. Most of these health benefits come from the low-calorie count and high antioxidant concentrations, including phenolic compounds, flavonoids, catechins, and a small amount of caffeine. These active compounds can prevent oxidative stress and reduce chronic diseases, while also suppressing appetite and balancing the bacterial environment in your gut.

Yunnan Green Tea

Yunnan Province, located in southwestern China, is renowned for its diverse and high-quality teas. Among these, Yunnan green tea is particularly noteworthy for its distinctive characteristics and rich history. Here’s an overview of Yunnan green tea, including its types, production methods, and unique qualities.

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1. Types of Yunnan Green Tea

**1. Yunnan Green Tea:

• Characteristics: Known for its delicate flavor and aroma, Yunnan green tea often features a light, slightly sweet taste with a hint of floral or fruity notes.
• Appearance: The tea leaves are typically tender and covered with fine downy hairs, giving them a distinct appearance.

**2. Yunnan Silver Needle Green Tea:

• Characteristics: This is a high-quality green tea made from young tea buds covered with silver-white hairs. It has a delicate and subtle flavor, with a sweet and slightly floral aroma.
• Appearance: The tea buds are pale green or silver-white, with a tender and delicate texture.

**3. Yunnan Dragon Pearl Green Tea:

• Characteristics: This tea is hand-rolled into small, pearl-like shapes, which unfurl during brewing. It has a fresh, vegetal flavor with a hint of sweetness and a light floral aroma.
• Appearance: The tea pearls are compact and glossy, with a uniform green color.

**4. Yunnan Green Tea with Jasmine:

• Characteristics: This tea is flavored with jasmine flowers, imparting a fragrant and floral aroma to the green tea base. It combines the fresh taste of green tea with the sweet scent of jasmine.
• Appearance: The tea leaves are mixed with jasmine blossoms, giving it a speckled appearance.

2. Production Process

**1. Plucking:

• Harvesting: Fresh tea leaves, usually the young buds and tender leaves, are plucked from the tea plants. The quality of green tea depends heavily on the timing and method of plucking.

**2. Withering:

• Process: The plucked leaves are allowed to wither slightly to reduce moisture and make them pliable. This process helps in preparing the leaves for the next steps.

**3. Pan-Frying or Steaming:

• Pan-Frying: Traditional Yunnan green tea is often pan-fried (or “stir-fried”) in a wok to halt oxidation and preserve the green color. This method imparts a toasty aroma.
• Steaming: In some cases, steaming is used to stop oxidation and maintain a fresh, grassy flavor.

**4. Rolling:

• Process: The leaves are rolled to break down cell walls, which releases essential oils and enhances the flavor. This step also shapes the leaves into their final form.

**5. Drying:

• Process: The rolled leaves are dried to remove excess moisture. This step is crucial for preserving the tea and maintaining its quality.

3. Unique Qualities

**1. Flavor Profile:

• Yunnan green tea is known for its fresh, clean taste with subtle vegetal or floral notes. The flavor can vary depending on the specific type of green tea and its production method.

**2. Aroma:

• The aroma of Yunnan green tea can range from sweet and floral to vegetal and grassy, depending on the variety and processing.

**3. Appearance:

• Yunnan green tea leaves are often covered in fine downy hairs, giving them a unique and attractive appearance. The brewed tea is usually a clear, vibrant green.

**4. Health Benefits:

• Yunnan green tea, like other green teas, is rich in antioxidants, vitamins, and minerals. It is believed to have various health benefits, including improved digestion, enhanced metabolism, and reduced risk of chronic diseases.

4. Cultural Significance

**1. Historical Context:

• Yunnan has a long history of tea cultivation and consumption. Green tea from this region has been enjoyed for centuries and is deeply integrated into local culture.

**2. Traditional Practices:

• The production of Yunnan green tea often involves traditional methods passed down through generations. These practices contribute to the distinctive flavors and high quality of the tea.

**3. Economic Impact:

• Green tea production plays a significant role in the local economy of Yunnan, supporting many tea farmers and contributing to regional development.

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Yunnan green tea is a prized variety known for its exceptional flavor, unique characteristics, and cultural significance. Its diverse types and rich production methods make it a favorite among tea enthusiasts worldwide.

Yunnan White Tea

Yunnan white tea is a distinguished variety of tea from Yunnan Province in southwestern China. Known for its delicate flavor and subtle aroma, it is one of the many treasures of Chinese tea culture. Here’s an overview of Yunnan white tea, including its types, production process, unique qualities, and cultural significance.

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1. Types of Yunnan White Tea

**1. Yunnan White Peony (Bai Mu Dan):

• Characteristics: White Peony tea consists of both buds and young leaves, offering a balanced flavor profile. It has a mild, sweet taste with floral and fruity notes.
• Appearance: The leaves are pale green or silver with a mix of buds and young leaves. The tea is often lightly fuzzy due to the fine white hairs on the buds.

**2. Yunnan Silver Needle (Bai Hao Yin Zhen):

• Characteristics: This is a high-quality white tea made exclusively from young tea buds. It has a delicate, sweet flavor with subtle floral notes and a smooth, mellow finish.
• Appearance: The tea buds are covered in fine, silvery-white hairs, giving them a distinctive and attractive appearance. The buds are usually slender and delicate.

**3. Yunnan Golden Needle (Jin Hao Yin Zhen):

• Characteristics: Golden Needle tea is known for its golden-colored tips and rich, honey-like flavor. It has a smooth, slightly sweet taste with a floral aroma.
• Appearance: The tea buds are covered in golden tips and have a more robust appearance compared to Silver Needle. The leaves and buds have a distinct golden hue.

2. Production Process

**1. Plucking:

• Harvesting: Yunnan white tea is made from young tea buds or tender leaves, often picked in the early spring. The quality of the tea depends on the careful selection of these young parts.

**2. Withering:

• Process: The harvested tea leaves or buds are spread out to wither under natural conditions. This step reduces moisture and prepares the leaves for further processing.

**3. Drying:

• Process: The withered leaves are dried to stop oxidation and preserve the delicate flavor. This is typically done using low heat to maintain the tea’s quality and freshness.

**4. Sorting and Grading:

• Process: After drying, the tea leaves are sorted and graded based on their quality and appearance. High-quality white tea has a higher proportion of buds and a more delicate flavor.

3. Unique Qualities

**1. Flavor Profile:

• Yunnan white tea is known for its subtle, delicate flavor with notes that can range from sweet and floral to slightly fruity. The taste is generally smooth and mellow, with a light, refreshing quality.

**2. Aroma:

• The aroma of Yunnan white tea is often floral and sweet, with a gentle fragrance that complements its delicate flavor.

**3. Appearance:

• Yunnan white tea leaves are covered in fine white or golden hairs, giving them a distinctive appearance. The brewed tea is typically pale yellow or light green.

**4. Health Benefits:

• White tea is rich in antioxidants, such as catechins and polyphenols, which are believed to offer various health benefits, including improved cardiovascular health, enhanced metabolism, and anti-aging properties.

4. Cultural Significance

**1. Historical Context:

• White tea has been enjoyed in China for centuries, with its production methods and appreciation deeply rooted in Chinese tea culture. Yunnan white tea carries this tradition forward with its unique characteristics.

**2. Traditional Practices:

• The production of Yunnan white tea involves traditional methods that have been refined over time. These practices contribute to the tea’s delicate flavor and high quality.

**3. Economic Impact:

• The cultivation and production of Yunnan white tea support local tea farmers and contribute to the regional economy. It is an important part of Yunnan’s tea industry and cultural heritage.

**4. Ceremonial Use:

• White tea is often used in traditional Chinese tea ceremonies and is valued for its subtlety and elegance. It is enjoyed both for its taste and its role in cultural practices.

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Yunnan white tea is celebrated for its refined flavor, delicate aroma, and historical significance. Its various types, traditional production methods, and cultural importance make it a cherished part of China’s rich tea heritage.

Tea Culture in Yunnan

Yunnan is one of the top tea producers in China. The industry is the bread and butter of more than 10 million local people. The province has the largest tea garden area nationwide and has seen the tea industry maintain sustainable and rapid development and increasing output over the years.Pu’er tea has already been a world famous brand that has a history of more than 1,000 years. Yunnan black and Tuo teas also gain domestic popularity.The premium congou made by Yunnan Dianhong Group won a gold award at the Panama Pacific International Exposition and has been used to treat distinguished foreign guests by the Ministry of Foreign Affairs since 1958. Xiaguan Tuo Tea received a national quality silver prize three times and the international gold crown food award three times as well. Royal Pu’er Tea made by SimaoLongsheng Group won the King of Pu’er Tea in the sixth Pu’er Tea Festival.Yunnan teas are very popular and more than 70 percent are sold outside the province every year.

Keep Reading

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• Tea Enquiry Tower of China Puer Tea Exhibition Garden
• Harmonious Garden of China Puer Tea Exhibition Garden
• China Puer Tea Museum of China Puer Tea Exhibition Garden
• Puer Tea Appreciation Garden of China Puer Tea Exhibition Garden

Overview: Yunnan Dianhong black tea, originating from Yunnan Province, China, is renowned for its rich, robust flavor and bright, reddish-brown color. When paired with milk, it creates a smooth, creamy tea experience that balances the tea’s natural maltiness with the richness of dairy.

Characteristics of Dianhong Black Tea:

• Origin: Dianhong is grown in Yunnan Province, known for its ideal climate and soil conditions for tea cultivation.
• Flavor Profile: Dianhong black tea is characterized by a malty sweetness, hints of cocoa, and a rich, full-bodied flavor with a smooth finish.
• Appearance: The dry leaves are typically long, twisted, and dark brown with a golden or reddish hue, while the brewed tea is a bright, reddish-brown color.

Preparation with Milk:

1. Brew the Tea:
   • Use 1-2 teaspoons of Dianhong black tea leaves per cup (about 200-250 ml) of water.
   • Heat water to about 90-95°C (194-203°F).
   • Steep the tea for 3-5 minutes, depending on your desired strength.
2. Add Milk:
   • Once the tea is brewed, pour it into a cup.
   • Heat milk separately (preferably whole milk for a richer taste) and add it to the tea to taste.
   • Stir gently to combine.
3. Optional Enhancements:
   • You may add a bit of sugar, honey, or a sprinkle of cinnamon for extra flavor.

Benefits of Combining Dianhong Black Tea with Milk:

• Smooth Texture: The creaminess of the milk complements the tea’s malty and cocoa notes, resulting in a smoother, richer texture.
• Balanced Flavor: The milk helps mellow out the astringency of the black tea, creating a balanced and harmonious flavor profile.
• Nutritional Boost: Adding milk introduces calcium and protein into your tea, enhancing its nutritional value.

Cultural Significance: In regions like the UK, adding milk to black tea is a traditional practice, but in China, Dianhong black tea is often enjoyed without milk. Combining Dianhong black tea with milk offers a unique twist on traditional tea drinking, bringing together elements of both Eastern and Western tea cultures.

Conclusion: Yunnan Dianhong black tea with milk provides a delightful, rich, and creamy tea experience. Its robust flavor pairs beautifully with the smooth texture of milk, making it an excellent choice for those who enjoy a comforting and satisfying cup of tea.