Dishui Miao Ethnic Town in Pingbian County屏边县滴水苗城特色小镇 is a unique cultural tourism destination that centers on the vibrant traditions and customs of the Miao ethnic group. It leverages the pristine natural resources and excellent ecological environment of the nearby Dawei Mountain National Forest Park to create a distinctive health tourism town rich in Miao cultural characteristics.

Key Features:

• AAA Scenic Area: Dishui Miao Town is an AAA-level scenic area located in Honghe Prefecture, Yunnan Province. In October 2022, it was designated as a national 4A-level tourist attraction.
• Cultural Heritage: The town is said to have originated from a beautiful Miao maiden who scattered flower petals that grew into what is now Dishui Miao Town, a place revered by Miao people worldwide as the homeland of Miao culture.
• Climate: Located at 23°N latitude, Pingbian County boasts a distinct three-dimensional climate, with mild winters and cool summers, earning it the reputation as the southernmost “Spring City” in China.

Town Layout:

• Location and Size: Dishui Miao Ethnic Town covers 1.4 square kilometers in the western area of Pingbian County. The town’s layout is characterized by the “One Heart, Eight Villages” concept, featuring notable elements such as mountains, water, forests, Miao culture, and traditional architecture.
• Components: The “One Heart, Eight Villages” includes the Miao Cultural Center and various themed villages (Yushui, Dishui, Lishui, Yueshui, Yunshui, Linshui, Huisui, and Rongshui). Additionally, the “One River, Five Sceneries” features the Pastoral River Landscape, Huashan Plaza, Cherry Blossom Avenue, Miao Calendar Plaza, and Dishui Waterfall.

Cultural and Natural Attractions:

• Miao Architecture: As visitors pass through the symbolic Ox-Horn Reed Gate at the town’s entrance, they are greeted by traditional Miao-style buildings with unique architectural features such as yellow walls, gray tiles, stilted houses, and wooden lattice windows. The design incorporates Miao cultural elements like reed pipes, butterflies, and ox heads, adding to the town’s ethnic charm.
• Natural Beauty: The town’s Pastoral River Wetland Park is a lush, green space where the Pastoral River meanders through the town, reflecting the blue sky and white clouds. The park is dotted with waterfalls formed by dams, creating a misty and serene atmosphere.
• Cultural Center: The Miao Cultural Center, with its distinctive yellow buildings nestled amidst green forests, provides a warm and elegant setting. At night, the illuminated China·Yunnan Miao Medicine Museum stands tall, offering visitors an immersive experience of Miao medicine and insights into the history and cultural heritage of ethnic medicine in Pingbian.

Surrounding Areas:

• Dawei Mountain National Park: Located behind Dishui Miao Town, Dawei Mountain National Park is a verdant oasis, home to ancient trees, exotic flowers, and rare fruits. Visitors can hike up the mountain, surrounded by the sounds of birds and the tranquility of the vast forest.
• Dishui Waterfall: This stunning waterfall, resembling a white silk ribbon dancing among the green mountains, is a must-see attraction. Visitors can experience the power and grandeur of the waterfall as they stand nearby, feeling a deep sense of connection with nature.

Best Time to Visit: Dishui Miao Town is an ideal destination for cooling off in summer and escaping the cold in winter. A recommended travel route to explore the region is Kunming → Yuxi → Tonghai County → Jianshui → Shiping → Gejiu → Mengzi → Pingbian County → Hekou County.

Travel Tips:

• Location: Pingbian Miao Autonomous County is part of Honghe Prefecture, 59 km from Mengzi (the prefectural capital) and 95 km from Hekou (a national-level open port). Historically, it served as a crucial stop on the southern “Ancient Silk Road.”
• Nearby Attractions: The Dawei Mountain Nature Reserve, located northeast of Pingbian County, is a 4A scenic area known for its majestic mountains, dense forests, and diverse flora and fauna. The reserve’s tropical forest ecosystem has earned it the titles of “Plant and Animal Gene Bank,” “Natural Beauty Salon,” and “China’s Natural Oxygen Bar.”
• Local Culture: Visitors can explore the unique “Train Market” in Baihe Town, where market activities occur around a railway track, creating a vibrant cultural scene.

Dishui Miao Ethnic Town in Pingbian County is a fascinating blend of cultural heritage and natural beauty, offering visitors a deep dive into the traditions of the Miao people amidst the serene landscapes of Yunnan Province.

In the world of Pu’er tea, there are a group of scholars who, with their scientific approach and rigorous style, continuously explore the mysteries of Pu’er tea. These names shine like brilliant stars, illuminating the path of Pu’er tea research.

Through countless experiments and studies, they have revealed the unique characteristics of Pu’er tea, enhancing its quality and value. They have also left us with valuable academic legacies, allowing future generations to navigate the ocean of knowledge and continue exploring the infinite possibilities of Pu’er tea.

1. Ding Wenjiang丁文江: The Founder of Pu’er Tea Cakes

In the land of Pu’er in southern Yunnan, Ding Wenjiang, a tea farmer, took the initiative in the 1950s to press loose Pu’er tea leaves into cakes. This innovation not only revolutionized traditional tea-making techniques but also established the foundation for Pu’er tea cakes.

He is revered as the “Father of Pu’er Tea Cakes,” with his achievements enduring like the fragrance of Pu’er tea.

2. Chen Yonghua陈永华: The Guide to Pu’er Tea on the International Stage

During the 1980s, Chen Yonghua, with the wisdom of a businessman, took Pu’er tea to the world stage by founding the “Yunnan Pu’er Tea Import and Export Company,” bridging China and the world and spreading the fragrance of Pu’er tea globally.

He is hailed as the “Father of Pu’er Tea Exports,” and his pioneering spirit inspires future generations to keep moving forward.

3. Zhang Hongda张宏达: The Father of Pu’er Tea

Zhang Hongda, a botanist born in 1914 in Jiexi, Guangdong, graduated from Sun Yat-sen University in 1939. He served as a professor and the head of the Biology Department at Sun Yat-sen University.

Pu’er tea was once believed to originate from Assam, India, and was originally named Assam tea. Through in-depth research, Zhang Hongda determined that Assam tea actually originated in China and renamed it Pu’er tea. Thus, he is also known as the “Father of Pu’er Tea.”

4. Chen Baolong陈宝龙: The Founder of Pu’er Tea’s Academic Realm

As a leading figure in Pu’er tea academia, Chen Baolong used research institutes as platforms to delve deeply into the quality, processing, and preservation of Pu’er tea. His research results are like lighthouses, guiding the path of Pu’er tea academic research.

He is celebrated as the “Father of Pu’er Tea Experts,” and his academic contributions have laid a solid foundation for the prosperity of Pu’er tea culture.

5. Zou Bingliang邹炳良: The Pioneer of the Key Technique of Pu’er Tea Fermentation

Born in 1939 in Xiangyun County, Yunnan, Zou Bingliang is a pioneer in the exploration and research of Pu’er tea fermentation techniques. With nearly 60 years of tea-making experience, he is honored as the “Founder of Pu’er Ripe Tea Fermentation Techniques” and the “Father of Pu’er Ripe Tea.” He has been awarded the title of “Lifetime Achievement Master of Chinese Pu’er Tea.”

His book “Pu’er Tea Craft” is the world’s first professional textbook on Pu’er tea production, processing, and operating procedures, ending the era without scientific standards for Pu’er tea.

6. Guo Yonghuai郭永怀: The Guardian of Pu’er Tea Quality

Guo Yonghuai, through research societies, delved into the identification and quality evaluation of Pu’er tea. His rigorous attitude and profound knowledge set a benchmark for ensuring the quality of Pu’er tea.

He is known as the “Father of Pu’er Tea Quality,” and his pursuit of quality has won Pu’er tea widespread acclaim in the market.

7. Bai Shuiqing白水清: The Mentor of Pu’er Tea and a Pu’er Tea Collector

In the field of Pu’er tea planting and production techniques, Bai Shuiqing conducted long-term research and promotion, focusing on the cultivation technology and production techniques for high-quality tea leaves. His concepts and techniques, such as “ferment first then age” and “adding moisture for fermentation,” played an indispensable role in the development and innovation of Pu’er tea.

Moreover, Bai Shuiqing has extensive experience in establishing Pu’er tea tasting and evaluation systems. He proposed special tasting methods and scoring standards, positively impacting the quality evaluation and market positioning of Pu’er tea. His tasting philosophy emphasizes a comprehensive evaluation of tea consistency, taste, and aroma, making Pu’er tea evaluation more objective and scientific.

8. Lu Zhuxun卢铸勋: The Father of Ripe Pu’er Tea

Lu Zhuxun is a well-known figure in Hong Kong’s tea industry and is hailed as a pioneer of modern ripe tea technology. Born in 1927 in Guangdong, Lu Zhuxun had extensive early experiences, studying tea business in Macau and Hong Kong.

Through years of practice and research, Lu mastered tea fermentation technology and became a key figure in restoring traditional “red soup Pu’er tea,” significantly contributing to the development of ripe Pu’er tea. Despite never making a single cake of tea himself, he is known as the “Father of Ripe Pu’er Tea.”

In Hong Kong’s tea industry, he is a household name. His techniques not only influenced Hong Kong’s tea industry but also spread to Guangdong, Thailand, and beyond, having a profound impact on the development of Pu’er tea.

9. Xiao Shiying肖时英: The Father of the Clonal Tea Varieties in Yunnan

Xiao Shiying is a senior agronomist at the Pu’er Tea Research Institute in Yunnan, known as the “Great Tea Master” and the “Father of Clonal Tea Varieties in Yunnan.” He dedicated his life to selecting and researching high-quality clonal tea varieties in Yunnan, making significant contributions to the development of Yunnan’s tea industry.

After graduating from Huazhong Agricultural University with a major in tea science, Xiao was assigned to work at the Menghai Tea Experimental Station in Yunnan, beginning nearly 70 years of dedication to Yunnan’s clonal tea varieties. His work included not only breeding new tea varieties but also promoting quality varieties and methods, creating famous teas, and promoting Pu’er tea culture.

10. Chen Yun陈云: The Guardian of Pu’er Tea Culture

With his dual identity as a politician and cultural figure, Chen Yun has a unique emotional and intellectual connection with Pu’er tea. He vigorously promoted the concept of “Pu’er Tea Culture,” emphasizing its cultural value and protection, setting a benchmark for the inheritance and development of Pu’er tea culture.

He is revered as the “Father of Pu’er Tea Culture,” and his cultural passion has elevated Pu’er tea from merely being a beverage to a symbol of culture.

Conclusion:

Pu’er tea, a treasure from Yunnan, China, has blossomed into brilliance through the collective efforts of these ten pioneers.

Their wisdom and dedication not only made Pu’er tea a globally renowned tea but also ensured the continuation and enhancement of Pu’er tea culture. Let us remember these contributors’ names and deeds and work together to preserve and pass on this valuable cultural heritage.

Menghai Tea Factory, located in Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province, is one of China’s oldest specialized tea production enterprises. Established in 1938, it was founded by Mr. Fan Hejun and Mr. Zhang Shicheng, who led over 90 tea technology workers in the construction of the factory. It officially began production in 1940 under the original name of Fohai Tea Factory. Menghai Tea Factory has not only witnessed the development of Pu’er tea in China but also offers a diverse range of products including Pu’er tea, black tea, green tea, and more, totaling hundreds of varieties. It is a significant player in China’s Pu’er tea industry.

1. Zou Bingliang and Lu Guoling邹炳良，卢国龄 Anning Haigang Tea Industry安宁海湾茶业
   In October 1999, Pu’er tea experts Zou Bingliang and Lu Guoling established Anning Haigang Tea Industry Co., Ltd. Both gentlemen had served as factory directors at Menghai Tea Factory and had been working to advance Yunnan’s tea industry since the 1950s.Zou Bingliang and Lu GuolingAfter retiring from Menghai Tea Factory in 1997, they were hired as the chief consultants for Pu’er tea production by the Yunnan Tea Import and Export Company. In 1999, the two gentlemen, along with four investors, founded Anning Haigang Tea Industry Co., Ltd. The company operates on 13 acres of land and began operations in October of the same year.
2. Ruan Dianrong阮殿蓉 – Yunnan Six Great Tea Mountains Tea Industry 云南六大茶山茶业
   Yunnan Six Great Tea Mountains Tea Industry Co., Ltd. was established in 2002 and is headquartered in Kunming, Yunnan. The company primarily produces and sells high-quality, natural Yunnan large-leaf sun-dried green tea. They have three high-standard, modern production bases located in Fengqing, Menghai, and Yiliang.Ruan DianrongRuan Dianrong became the director of Menghai Tea Factory, known as the “top Pu’er tea brand,” in 1998. She is now the Chairwoman and General Manager of Menghai Tea Industry Co., Ltd. and also the Chairwoman of Yunnan Great Tea Mountains Tea Industry Co., Ltd.
3. Yu Zhengcai余正才 – Menghai Dachanghao Pu’er Tea Industry 勐海大昌号普洱茶业
   Xishuangbanna Menghai Dachanghao Pu’er Tea Industry Co., Ltd. was registered in 2006 and is located in Menghai County, just 25 kilometers from Jinghong City, Xishuangbanna, with convenient transportation. It is built according to the national Q certification standards.Yu ZhengcaiYu Zhengcai, the original designer of the “Yi” brand trademark at Menghai Tea Factory and former deputy factory director responsible for production technology, now serves as the tea-making director at Menghai Dachanghao.
4. Wang Xia王霞 – Simao Wang Xia Pu’er Tea Company 思茅王霞普洱茶公司
   Yunnan Simao Wang Xia Pu’er Tea Co., Ltd. was founded by Wang Xia in 2004. Wang Xia is both the Chairwoman and General Manager of the company.Wang XiaWang Xia began working at Menghai Tea Factory at the age of 18, starting as an ordinary worker and gradually becoming a technical expert responsible for Pu’er tea production. Between 1999 and 2004, she served as General Manager of Simao Ancient Pu’er Tea Co., Ltd. before resigning in 2004.
5. Dong Guoyan董国艳 – Mengyang Guoyan Tea Factory 勐养国艳茶厂
   Yunnan Xishuangbanna Mengyang Guoyan Tea Factory was established in 2004 at a farm in Mengyang Town, Jinghong City.Dong GuoyanMs. Dong Guoyan is the factory director, with key brands including “Elephant Tree Brand” and “Guoyan Brand.”
6. Zhang Jianli张建丽 – Xinghai Tea Factory 兴海茶厂
   Yunnan Xishuangbanna Menghai County Xinghai Tea Factory officially began production on June 1, 2002. The factory has over 800,000 in fixed assets, 12 simple buildings, over 80 employees, and can produce 800 tons of tea per year. Zhang Jianli, the factory director, was assigned to Menghai Tea Factory’s Menghun Tea Group on October 3, 1980, working as an accountant and group leader.Zhang JianliIn May 1994, she was transferred to the management department of Menghai Tea Factory in Kunming, becoming a deputy manager. In May 1999, she moved to the management department of Menghai Tea Factory in Dalian, Liaoning Province, as a manager. After retiring from Menghai Tea Factory in 2000, she helped sell tea from a military subsidiary production base. On March 22, 2002, she founded Menghai Xinghai Tea Factory.
7. Bai Faxiong白发雄- Shuangyi Tea Factory 双溢茶厂
   Shuangyi Tea Factory in Menghai, Xishuangbanna, was founded by Bai Faxiong, the former fermentation workshop director at Menghai Tea Factory. Bai Faxiong worked at Menghai Tea Factory for 22 years, leaving in 2000 to guide fermentation work at Fuhai Tea Factory, Xinghai Tea Factory, and a tea factory in Lincang.Shuangyi Tea Factory TuochaIn 2002, he and his friends established Tiandi Ren Tea Factory. Locally, he is known as the “foremost figure in Pu’er tea fermentation,” and he later founded Shuangyi Tea Industry Co., Ltd.
8. Yang Jianlin 杨坚林- Yangji Tianyuan Tea Factory 杨记天缘茶厂
   Yang Jianlin founded Yangji Tianyuan Tea Factory in Menghai, Xishuangbanna, in March 2002. After transitioning from the military, he inherited his father’s business. His father, Zhou Shangzhong, and mother, Yang Baozhen, were early employees at Menghai Tea Factory, working in the compressed tea workshop for over 30 years.Yangji Tianyuan Tea Factory Tea CakesIn December 1983, they began working in the compression workshop of Menghai Tea Factory, holding positions such as team leader, recorder, and deputy workshop director. In 2000, Yang Jianlin was appointed as the factory director of Fuhai Tea Factory in Menghai County.
9. Mao Yunsheng毛云生 – Yunhai Tea Factory 云海茶厂
   Yunnan Xishuangbanna Menghai County Yunhai Tea Factory is located on the outskirts of Menghai County. The owner, Mao Yunsheng, is also a director of the Xishuangbanna Tea Industry Association.Mao YunshengMao Yunsheng worked at Menghai Tea Factory for many years, serving as a technical worker in the Pu’er tea workshop and holding important positions in the Kunming sales department and tea factory supply and marketing division. In 2002, he co-founded a refined tea factory with other colleagues who had left Menghai Tea Factory due to state-owned enterprise reforms; in the spring of 2003, he independently founded Menghai Yunhai Tea Factory.
10. Du Qiongzhi 杜琼芝- Pengcheng Tea Factory 鹏程茶厂
    Yunnan Xishuangbanna Menghai County Pengcheng Tea Factory opened in 2005 and offers a variety of high-quality tea products. The factory director, Du Qiongzhi, was formerly the head of the technical department at Menghai Tea Factory and has extensive experience in tea production and processing.

Du Qiongzhi

When Du Qiongzhi faced layoffs at Menghai Tea Factory, she did not abandon her career but chose to continue her entrepreneurial efforts, contributing to the local tea industry.

She has always adhered to a principle of diligence and responsibility, focusing on tea quality while actively assisting other tea practitioners by sharing her knowledge and experience. She also engages in various charitable activities, contributing to society.

After years of effort, Du Qiongzhi successfully established Pengcheng Tea Factory, revitalizing the local tea industry. Her factory produces high-quality tea that is well-loved by consumers. Under her leadership, Pengcheng Tea Factory has continuously expanded production, actively explored domestic and international markets, and made significant contributions to the local economy.

Lincang, with its rich natural, cultural, and folk resources, is a significant hub along the ancient Tea Horse Road, reflecting its deep historical and cultural heritage. The Tea Horse Road is not merely a trading route but a major corridor for ethnic exchanges, economic interactions, and cultural integration. It serves as an international gateway connecting inland China with the western and northwestern regions, as well as linking China with Southeast and South Asia. For Lincang, situated on the border, this road represents a vital channel to the central plains and the world, carrying profound historical and cultural significance. The Tea Horse Ancient Town of Lincang, with its remnants from the ancient road, showcases the deep-rooted Tea Horse culture that has evolved over centuries, weaving together historical fragments into a new narrative.

1. Location and Background

Tea Horse Ancient Town临沧茶马古镇:

• Location: Situated at the intersection of Mianning Avenue and Xianglin Road in Lincang’s Linxiang District, Yunnan Province.
• Historical and Cultural Context: Built against the backdrop of the millennium-old Tea Horse Road, the town integrates tourism and residential living, embodying the profound historical and cultural essence of southwestern Yunnan’s tea trade.

Significance:

• Historical Importance: Lincang is a key hub on the southern Silk Road’s Tea Horse Road and a renowned tea source center and origin of Yunnan tea, with significant historical and cultural value.
• Cultural Interpretation: The Tea Horse Ancient Town of Lincang offers an important window for domestic and international visitors to explore and learn about the rich tea horse history and culture of southwestern Yunnan.

2. Town Features

Street Views:

• Street Scenes: Under sunny skies, the streets of Lincang Tea Horse Ancient Town present a harmonious and tranquil picture of an ancient city.

Gate and Architecture:

• City Gate: An imposing and culturally rich ancient gate building representing the town’s deep ethnic and cultural heritage.

Tourist Attractions:

• Tea Horse Gai Tourist Bus: A part of the town’s deep tea horse history and culture, serving as a platform to showcase tea horse culture to visitors.
• Ancient Town Streets: Traditional blue bricks and gray tiles against the backdrop of a clear blue sky, enhancing the cultural beauty of the ancient town.

Notable Structures:

• Lan Yue Pavilion: An integral part of Lincang Tea Horse Ancient Town’s historical culture.
• Taihang Pavilion: A culturally rich traditional pavilion, providing a resting place for visitors and citizens, and a key component of the ancient town.

Scenic Elements:

• Bridges and Streams: Scenic spots with small bridges and flowing water, embodying a poetic and picturesque essence.
• He Yuan: A residential area within the town, reflecting daily life in the ancient town.

Lifestyle and Scenery:

• Natural Beauty: The town features clear mountains, clean waters, and floral scents, representing a serene lifestyle.
• Sunset View: The townscape under the sunset, blending human design with natural scenery and the rich historical tea horse culture into a picturesque cultural town.

Overview of Chama Ancient Town

Chama Ancient Town茶马古城, located in the Simao District of Pu’er City, Yunnan Province, is a renowned historical and cultural city in China. It is named for its significant position on the Tea Horse Road and serves as a multifunctional tourist area integrating commerce, travel, and leisure. Nestled by mountains and water, the town features a beautiful environment and convenient transportation, making it one of the most spectacular ancient towns in Pu’er.

Historical Significance

Chama Ancient Town has a long history dating back to the Tang Dynasty. It was a crucial post on the southern Tea Horse Road and became a key hub for Tea Horse trade, earning it the title of a model city on the Tea Horse Road. The town’s prosperity due to the Tea Horse Road is highlighted by the “Chama Ancient Town Fu” inscribed in the ancient city square.

Architectural Features

Upon arriving at Chama Ancient Town, visitors are greeted by a magnificent group of ancient buildings. The grand Chama Ancient Town Square features a rockery with mountains, fountains, flying horses, and flowing water. The town showcases traditional Chinese urban architecture with a tower, simple and charming city gate, brick and stone city walls, temples, courtyards, shops, and stables. The ancient bluestone streets and pathways add a touch of mystery and historical ambiance.

Cultural and Tourist Attractions

The ancient buildings in Chama Ancient Town are arranged in an orderly manner, creating picturesque scenes of small bridges and flowing water, resembling a classic Chinese garden. The town’s color palette includes traditional Chinese colors like red-brown, yellow, gray-blue, and black-gray, with brick and wood structures, courtyards, pavilions, and decorative details such as Qing bricks and dark tiles. The town also features beautiful flower-shaped umbrellas and traditional poetry.

Chama Ancient Town is a popular nighttime cultural and tourism consumer area with streets lined with tourist commercial streets, specialty dining streets, and charming bar streets. Visitors can enjoy a variety of experiences including intangible cultural heritage products, Pu’er tea, coffee culture products, cultural and creative products, crafts, and displays of horse caravan culture.

Ecological Environment and Scenic Beauty

Chama Ancient Town boasts an excellent ecological environment and mountain-water scenery. The Pu’er River, Dianchi Lake, Nanhua Mountain, and Pujiang River pass through the area, showcasing Yunnan’s natural beauty. Visitors can enjoy activities such as the Strawberry Bear, Big Yellow Duck, Banana Boat, flyboarding, and jet ski drifting, with every snapshot becoming a masterpiece against the backdrop of blue sky and white clouds.

Tea Horse Road Heritage

Chama Ancient Town is a crucial hub for ancient Tea Horse trade and preserves old temples, Qing Dynasty government buildings, traditional residences, and ancient trade sites. The Tea Horse Road Museum, the largest and most comprehensive museum of horse caravans in Southwest Yunnan, showcases the history, culture, and influence of the Tea Horse Road. The museum displays pack horses used by traders and allows visitors to experience the journey of the Tea Horse Road traders firsthand.

Historical Challenges and Significance

The Tea Horse Road, which began with horse markets in the early Tang Dynasty and flourished with tea-horse exchanges during the Song Dynasty, is a trade route that wound through Yunnan, Tibet, Sichuan, and other provinces. The road faced numerous challenges, including harsh weather, treacherous terrain, poisonous plants and water, wild beasts and insects, epidemics, and bandit attacks.

The road is a unique and colorful natural and cultural route with international influence, representing a heritage of nature and culture contributed by the Chinese nation. The Tea Horse Road, with its centuries-old history, not only served as a distribution path for Pu’er tea but also contributed to its fame.

Legacy of the Tea Horse Road

The Tea Horse Road, driven by tea and horse caravans, is a path of cultural exchange with features such as tea appreciation, pioneering spirit, tolerance, mutual benefit, and peaceful coexistence. It remains a significant historical route connecting ancient and modern times, continuing to serve as a path of exploration.

Conclusion

Chama Ancient Town, with its rich history and cultural connotations, serves as an important window to understand Pu’er’s history and culture. It stands as a testament to the ancient Tea Horse Road, carrying forward the traditional charm and cultural significance of this historic trade route.

Pu’er Tea Overview

Definition and Terminology

Pu’er tea (also spelled pu-erh, pu’ erh, or pu’erh) is a type of fermented tea traditionally produced in Yunnan Province, China. The term hēichá (黑茶), meaning “black tea” in Chinese, refers to this tea in the context of traditional Chinese tea production. However, to avoid confusion with the Western concept of black tea (紅茶, hóngchá), which is actually a fully oxidized tea, “dark tea” is often used in English to describe pu’er.

Unlike most teas that are oxidized by enzymes present in the leaves, pu’er tea undergoes microbial fermentation. This process involves molds, bacteria, and yeasts, which contribute to the unique characteristics of the tea.

Production Styles

1. Raw Pu’er (Shēng Chá 生茶):
   • Production Process: Raw pu’er starts with máochá (毛茶, “rough tea”), which is minimally processed. After the initial drying and rolling, the tea can be pressed into cakes or left as loose leaf. It undergoes a natural aging process over time, which gradually develops its flavor and aroma.
   • Aging: Raw pu’er can be aged for several years to decades, with flavors evolving significantly over time. The tea is often stored in non-airtight containers, similar to how wine is aged.
2. Ripe Pu’er (Shóu Chá 熟茶):
   • Production Process: The modern production of ripe pu’er was developed in 1973 by the Kunming Tea Factory and later adopted by the Menghai Tea Factory. This method, known as wòduī (渥堆, “wet piling”), accelerates the fermentation process. The tea leaves are piled, dampened, and turned in a controlled environment to mimic the aging process of raw pu’er.
   • Characteristics: Ripe pu’er is ready for consumption more quickly than raw pu’er. The flavor profile tends to be richer and earthier, with a smoother texture. This tea can also be aged further if desired.

Historical and Traditional Aspects

• Traditional Production: The traditional method of producing raw pu’er involves a lengthy aging process, which can enhance the complexity and depth of flavors. This method is considered more authentic by traditionalists.
• Modern Adaptations: The ripened pu’er process was a significant innovation that allowed for a faster production cycle. Despite its efficiency, some purists debate whether it can match the quality of traditionally aged raw pu’er.

Storage and Aging

• Storage: Pu’er tea is often stored in non-airtight conditions to allow for continued aging. The storage environment can influence the development of flavors and characteristics.
• Labeling: It is common practice to label pu’er tea with the year and region of production, reflecting its aging process and provenance.

The Name of Puerh Tea

The term pu’er (also spelled pu-erh, pu’erh, pu-er, or pu-erh) is derived from the pinyin romanization of the Mandarin pronunciation of Chinese characters 普洱. Here’s a brief overview of its naming and terminology:

Naming and Terminology

• Pu’er: This is the standard pinyin romanization used internationally to refer to this specific type of fermented tea. It reflects the pronunciation in Mandarin Chinese.
• Pu-erh: This variant of the Wade-Giles romanization (p‘u-êrh) is an older system and still used in some contexts, especially in historical texts or by traditionalists.
• Bo-lei: In Hong Kong, the same Chinese characters (普洱) are pronounced as “Bo-lei” in Cantonese, which is an alternative English term used locally.

Historical Context

• Pu’er Town: The tea gets its name from the ancient tea-trading town of Pu’er (普洱), which is today known as Ning’er Town (宁洱镇) in Ning’er County, part of the Pu’er prefecture-level city in Yunnan Province.
• Historical Changes: Pu’er County was renamed Simao in 1950 after the Communist victory and the new county seat of Simao Town. The County of Simao became a prefecture-level city in 2007 and was renamed back to Pu’er. Despite these changes, the tea is still associated with the historical name.

Terminology in Other Languages

• Chinese Terminology: In Chinese, pu’er tea is referred to as hēichá (黑茶), meaning “black tea,” but this should not be confused with the Western concept of black tea, which is actually a fully oxidized tea.
• Spanish Terminology: In Spanish, pu’er tea is known as té rojo (red tea), while what is known as black tea in Western contexts (紅茶, hóngchá) is referred to as té negro (black tea) in Spanish. This reflects the differences in tea classification across cultures.

Summary

Pu’er tea’s name reflects its historical roots in the Yunnan region of China. The terminology varies depending on the romanization system used and the language. Understanding these differences is important for navigating global discussions about this unique tea.

History of Pu’er Tea

Early History and Traditional Production

Pu’er tea has deep roots among the ethnic groups of southwest China. The Bulang and Dai peoples of Yunnan Province have been producing pu’er tea since at least the 10th century. This traditional tea was often grown in the forest understory following the removal of larger trees. The cultivation involved planting tea trees alongside protective partition forests to guard against pests and diseases, with crops and vegetables grown at lower altitudes.

Traditional Practices

The traditional cultivation practices and processing methods for pu’er tea reflect its cultural significance. Historically, these methods did not involve standardized processing techniques for darkening the tea, which was known as hēichá (黑茶, or “black tea” in English). This form of tea remained predominantly consumed by the ethnic groups in southwestern China and was recognized as one of the major tea categories produced by China until the early 1990s.

Modern Developments

Significant changes in pu’er tea production occurred post-World War II:

• 1950s: The surge in demand, particularly in Hong Kong where many mainland refugees had settled, led to new developments in tea processing. This period marked the beginning of more standardized processing for darkening hēichá.
• 1970s: The improved processing techniques, notably the wòduī (渥堆) method, were developed in Yunnan. This process, which involves controlled microbial fermentation to simulate aging, produced tea that could mimic the taste of naturally aged teas within a matter of months. This innovation sparked a boom in the production of hēichá, driven by the demand for rapidly aged tea.

UNESCO Recognition

The cultural and historical significance of pu’er tea and its unique cultivation methods led to its inscription on the UNESCO World Heritage List in 2023. This recognition highlights the importance of preserving the traditional practices associated with pu’er tea production and acknowledges the unbroken history of tea cultivation at Jingmai Mountain.

Recent Trends

In recent years, the market has seen a shift back towards raw pu’er tea. Consumers have shown renewed interest in traditional, non-accelerated fermentation methods, which emphasize the tea’s natural aging process and authenticity.

Processing of Pu’er Tea

Pu’er tea, a distinct type of fermented tea from Yunnan Province, China, is processed in two primary categories: raw (shēngchá) and ripe (shóuchá). The processing of pu’er tea involves several steps, and each category undergoes a unique process that influences its flavor, texture, and aging characteristics.

Overview of Processing Steps

1. Maocha Preparation:
   • Maocha (毛茶) refers to the partially processed tea leaves that serve as the base for both raw and ripe pu’er tea. The preparation of maocha involves several steps:
     • Killing Green (杀青, shāqīng): This step involves quickly heating the tea leaves to stop oxidation, preserving the green color and fresh flavor of the leaves.
     • Rolling (揉捻, róuniàn): The leaves are rolled to break up the cell walls, releasing essential oils and enzymes that contribute to the flavor.
     • Sun Drying (晒干, shàigān): The rolled leaves are spread out in the sun to reduce moisture content and further halt oxidation.
2. Processing of Raw Pu’er (Shēngchá):
   • Raw Pu’er (生茶, shēngchá) can be sold directly as maocha or further processed into compressed forms like cakes or bricks. It undergoes a natural aging process, where flavors and aromas develop over several years. The key steps include:
     • Compression: The maocha is compressed into various shapes such as cakes (bing) or bricks.
     • Aging: The tea is stored in a controlled environment where it continues to age and mature, developing complex flavors over time.
3. Processing of Ripe Pu’er (Shóuchá):
   • Ripe Pu’er (熟茶, shúchá) is produced using an accelerated fermentation process known as wòduī (渥堆), which simulates the aging process of raw pu’er. The steps involved are:
     • Piling (渥堆, wòduī): The maocha is piled in a controlled environment, where it is dampened and turned regularly. This process promotes microbial fermentation and oxidation, mimicking the aging process.
     • Drying (干燥, gānzào): After fermentation, the tea is dried to stop the fermentation process and stabilize the flavor. The dried tea is then often compressed into cakes or bricks.

Key Differences Between Raw and Ripe Pu’er

• Raw Pu’er (Shēngchá): This tea is characterized by its natural aging process. Initially, it has a fresh and sometimes astringent flavor that matures into a smooth, rich taste over time. The aging process can take several years, during which the tea develops complexity and depth.
• Ripe Pu’er (Shóuchá): The accelerated fermentation process used to produce ripe pu’er results in a tea with a darker color and a more mellow, earthy flavor. It is designed to approximate the flavors of aged raw pu’er within a shorter time frame.

Classification and Terminology

Pu’er tea is classified as a type of dark tea (hēichá, 黑茶), which is one of the six traditional tea categories in China. Despite the dark color of ripe pu’er and its unique fermentation process, it is distinct from what is known in the West as black tea. Pu’er tea’s classification as dark tea reflects its fermentation and aging processes, which contribute to its distinctive characteristics.

As of 2008, only the large-leaf varietal from Yunnan is officially recognized as pu’er tea, emphasizing the specific geographic and varietal characteristics required for authentic pu’er production.

Maocha (Rough Tea) Processing

Maocha (毛茶), meaning “rough tea” or “light green rough tea,” is the initial stage in the production of pu’er tea. The primary goal of this stage is to preserve the leaves and prevent spoilage while ensuring minimal processing. Maocha is the base material used for making both raw (shēngchá) and ripe (shóuchá) pu’er teas.

Steps in Maocha Processing

1. Plucking and Handling:
   • Picking: Tender leaves are carefully picked to avoid bruising and oxidation. The selection of leaves is crucial for quality.
   • Withering/Wilting: Depending on the processor, the leaves might be withered to remove excess moisture. This is typically done by spreading the leaves in a ventilated space or under the sun. In less favorable weather, a slight heating process may be used. This step helps in reducing water content and preparing the leaves for further processing.
2. Killing the Green (杀青, shā qīng):
   • Pan-Roasting: The leaves are dry-roasted in a large wok. This step halts most enzyme activity, preventing full oxidation and preserving the tea’s green characteristics. The process is critical in shaping the flavor profile of the pu’er tea.
3. Rolling and Shaping:
   • Rolling: After pan-roasting, the leaves are rolled, rubbed, and shaped into strands. This step bruises the leaves lightly and aids in the development of the tea’s flavor. The rolling process is essential in controlling the degree of oxidation that occurs during the drying phase.
4. Sun-Drying:
   • Drying: The rolled leaves are left to dry in the sun. Unlike green tea, which is dried with hot air to stop enzyme activity completely, pu’er leaves retain a small amount of enzymes. This slight oxidation during sun-drying contributes to the unique characteristics of pu’er tea.
5. Further Processing:
   • Direct Sale or Compression: Once dried, maocha can be sold directly as loose-leaf “raw” shēngchá or undergo further processing. Maocha that is sold as loose-leaf can mature naturally in this form, typically over two to three years, before being pressed into cakes or bricks.
   • Fermentation: Maocha can also be processed into ripe pu’er (shóuchá) by undergoing the wòduī (wet piling) fermentation process, or it can be further aged and then pressed into shapes for raw pu’er.

Characteristics of Maocha

• Appearance: Maocha typically exhibits a mix of green and grey tones. Its relatively young raw pu’er often displays a vibrant and varied color profile.
• Flavor Profile: Maocha is closer to green tea in flavor but with slight oxidation that adds complexity. The minimal oxidation and processing result in a unique flavor characteristic that evolves during the maturation process.

Maocha serves as the foundation for pu’er tea, and its careful processing is crucial in determining the final characteristics of the tea, whether it is raw or ripe pu’er.

Pressing of Pu’er Tea

The pressing of pu’er tea is a crucial step in its production, transforming loose maocha into compressed forms like cakes, bricks, and other shapes. This process not only affects the tea’s storage and aging but also influences its flavor and texture. Here’s a detailed look at how pu’er tea is pressed:

Steps in Pressing Pu’er Tea

1. Preparation of Maocha:
   • Weighing: The desired amount of dry maocha is measured out based on the final weight of the compressed tea product.
   • Steaming: The dry tea is lightly steamed in perforated cans to soften the leaves and make them tacky. This helps the leaves to stick together and maintain their shape during compression.
2. Bagging and Shaping:
   • Inserting Tickets and Adornments: A small ticket (nèi fēi, 内飞) or other decorative elements may be placed among the tea leaves.
   • Wrapping: The tea is then wrapped in a cloth bag. The bag is gathered and twisted into a ball shape, which will create the distinctive dimpled indentation on the reverse side of the pressed cake. In some cases, the bag is tied or coiled around itself to form a knot that contributes to the shape of the final product.
   • Shaping: Depending on the intended shape (e.g., cake, brick, or square), the tea may be pressed directly into the desired form or placed in a cotton bag before pressing.
3. Pressing Methods:
   • Hydraulic Press: Modern pu’er production primarily uses hydraulic presses, which are efficient and can handle large quantities of tea. The press forces the tea into a metal mold, which can have decorative motifs in sunken relief. Tightly compressed cakes made with this method are known as tié bǐng (铁饼, “iron cake”) due to their density and hardness.
   • Stone or Hand Pressing: Traditionally, a heavy stone or cylindrical press with a handle was used to weigh down tea in a cloth bag on a wooden board. This method gives the tea a rounded shape with sometimes non-uniform edges. It is still used for artisanal pu’er production and often results in unique, handcrafted shapes.
4. Drying:
   • Air Drying: After pressing, the pu’er cakes are removed from the cloth bags and placed on latticed shelves to air dry. This drying process can take several weeks to months, depending on the moisture content of the pressed tea.
   • Wrapping and Packing: Once fully dried, the pu’er cakes are individually wrapped by hand and packed for distribution.

Fermentation of Pu’er Tea

The fermentation of pu’er tea is a microbial process that significantly impacts its flavor and characteristics. Unlike other teas, pu’er undergoes microbial fermentation, which involves both enzymatic and microbial activities.

1. Solid-State Fermentation:
   • Microbial Activity: Pu’er tea undergoes solid-state fermentation, where water activity is low. This process involves both endo-oxidation (enzymes from the tea leaves) and exo-oxidation (microbial catalysis). The microbes involved metabolize carbohydrates and amino acids in the tea leaves, contributing to the unique flavors of pu’er tea.
   • Key Microbes: Aspergillus niger has been identified as a key organism in pu’er fermentation. However, recent studies have reclassified many East Asian fermentation species to Aspergillus luchuensis, which does not produce harmful ochratoxins, ensuring pu’er tea is safe for consumption.
2. Variability and Safety:
   • Microbial Variability: The specific microbes involved in fermentation can vary by region and factory. This variability can influence the flavor and quality of the tea.
   • Safety: Despite concerns about ochratoxins, recent research indicates that the species involved in pu’er tea fermentation is not harmful and is considered safe for human consumption.

Ripe and Raw Pu’er Tea

Raw Pu’er Tea (Shēng Chá 生茶)

Raw Pu’er tea, known as shēng chá (生茶), is made from unfermented máochá (rough tea). It is essentially a green tea that can be aged naturally over time. The aging process involves both oxidation and microbial activities, which develop the tea’s flavors and characteristics gradually.

• Processing: After the initial drying and rolling of máochá, raw Pu’er tea is typically compressed into various shapes such as cakes or bricks. It is then stored in a controlled environment where it continues to age. The aging process can take several years to decades, during which the tea evolves in flavor and aroma.
• Characteristics: Raw Pu’er tea tends to have a fresh, bright flavor with a strong, sometimes astringent character. Over time, it develops more complex flavors, including earthy and woody notes.

Ripened Pu’er Tea (Shú Chá 熟茶)

Ripened Pu’er tea, also known as shú chá (熟茶) or cooked Pu’er, is designed to mimic the aged characteristics of raw Pu’er tea through a controlled fermentation process. Despite the name “cooked,” no actual cooking is involved; instead, the tea undergoes a rapid fermentation process to accelerate aging.

• Processing: The production of ripened Pu’er involves a technique called wò duī (渥堆), or “wet piling.” This process includes:
  • Piling: The máochá is piled in a controlled environment.
  • Wetting: The tea is dampened to create a humid environment conducive to fermentation.
  • Turning: The piles are regularly turned to ensure even fermentation.

  This technique simulates the aging process by creating conditions that encourage the growth of specific bacteria and fungi, including various strains of Aspergillus spp. and Penicillium spp., which facilitate fermentation.

• Fermentation: The ripening process typically lasts between 45 and 60 days. This period can be adjusted depending on the desired characteristics of the final tea. The control of factors such as humidity and microbial cultures is crucial to achieving a high-quality ripened Pu’er. Poor control can lead to undesirable flavors and aromas.
• Characteristics: Ripened Pu’er tea has a dark, rich flavor with a smooth, earthy, and sometimes musty character. It often has higher caffeine levels and increased gallic acid compared to raw Pu’er. Additionally, ripened Pu’er generally has lower levels of catechins and other antioxidants compared to traditionally aged raw Pu’er.
• History: The Wò Duī method was developed in 1973 by Menghai Tea Factory and Kunming Tea Factory to produce Pu’er tea with flavors and colors similar to aged raw Pu’er. Mass production began in 1975. Ripened Pu’er can be consumed immediately or aged further to mellow out some of the more intense flavors acquired during the fermentation process.

Chemical Differences

• Ripened Pu’er:
  • Higher caffeine levels
  • Higher gallic acid levels
  • Lower catechin levels (including epigallocatechin gallate, (+)-catechin, (–)-epicatechin, and others) compared to raw Pu’er and other types of tea
• Raw Pu’er:
  • Higher levels of antioxidants such as epigallocatechin gallate and catechins
  • Tends to have a more varied flavor profile that develops with aging

Aside from vintage year, pu’er tea can be classified in a variety of ways: by shape, processing method, region, cultivation, grade, and season.

Pu’er is compressed into a variety of shapes. Other lesser seen forms include: stacked “melon pagodas”, pillars, calabashes, yuanbao, and small tea bricks (2–5 cm in width). Pu’er is also compressed into the hollow centers of bamboo stems or packed and bound into a ball inside the peel of various citrus fruits (Xiaoqinggan) or sold as nuggets (Suiyinzi 碎银子 or fossilized tea 茶化石) or bundles made from tea at the center of wet piles (Laotoucha 老头茶).

Common Name	Chinese Characters	Pinyin	Description
Cake or Disc	饼茶 / 餅茶	Bǐngchá	A round, flat disc or puck-shaped tea. Sizes range from 100 g to over 5 kg, with 357 g, 400 g, and 500 g being common. Edges can be rounded or perpendicular. Known as Qīzi Bǐngchá (七子餅茶) when packaged in sets of seven.
Bowl or Nest	沱茶 / 沱茶	Tuóchá	A convex knob-shaped tea, ranging from 3 g to over 3 kg, with common sizes of 100 g, 250 g, and 500 g. The name comes from its shape or the Tuo River tea trade route. Often had holes for transport.
Brick	砖茶 / 磚茶	Zhuānchá	A thick rectangular block of tea, typically in 100 g, 250 g, 500 g, and 1000 g sizes. Traditionally used for ease of transport along ancient tea routes.
Square	方茶 / 方茶	Fāngchá	A flat square of tea, usually 100 g or 200 g. Often stamped with characters or designs.
Mushroom	紧茶 / 緊茶	Jǐnchá	Shaped like a 250 g to 300 g Tuocha but with a stem rather than a convex hollow, resembling a mushroom. Commonly produced for Tibetan consumption.
Dragon Pearl	龙珠 / 龍珠	Lóngzhū	Small ball-shaped or rolled tea, usually 5 to 10 grams per ball. Convenient for single servings and also used in Yunnan black tea and scented green teas.
Gold Melon	金瓜 / 金瓜	Jīnguā	Larger, pumpkin-like shape with ribbed decoration. Originally made for Qing dynasty emperors from Yiwu Mountain. Sometimes called “human-head tea” due to its size and historical presentation.

Other Lesser-Seen Forms

• Melon Pagodas, Pillars, and Calabashes: Decorative or ceremonial shapes.
• Yuanbao (元宝): Shaped like traditional Chinese ingots.
• Xiaoqinggan (小青柑): Tea packed into citrus peels.
• Suiyinzi (碎银子) and Fossilized Tea (茶化石): Nuggets or pieces for unique aging processes or presentations.
• Laotoucha (老头茶): Bundles from tea at the center of wet piles.

Process and Oxidation of Pu’er Tea

Pu’er tea is distinct in the tea world due to its unique fermentation and oxidation processes. Understanding these processes is essential to appreciate its diverse flavors and characteristics. Here’s an in-depth look at the process and oxidation of pu’er tea:

Oxidation and Fermentation

1. Oxidation vs. Fermentation:
   • Oxidation: In tea production, oxidation refers to the exposure of tea leaves to air, which causes chemical changes leading to darker colors and more complex flavors. Black tea is fully oxidized, while oolong tea is partially oxidized.
   • Fermentation: For pu’er tea, fermentation involves microbial activity, not just oxidation. This process occurs in a low-oxygen environment and involves molds, bacteria, and yeasts that contribute to the tea’s unique characteristics.
2. Oxidation in Pu’er Tea:
   • Sun Drying: During the initial processing of pu’er tea, oxidation occurs as the leaves are sun-dried. This is a natural process where the tea leaves undergo slight oxidation.
3. Fermentation in Pu’er Tea:
   • Shu (Ripened) Pu’er: This type undergoes a controlled fermentation process called wòduī (渥堆) or pile fermentation. This phase lasts about 45 to 60 days and involves stacking the tea leaves in large piles, covering them, and keeping them moist. The microbial activity in this anaerobic environment accelerates the fermentation, producing flavors and aromas similar to those found in aged pu’er.
   • Sheng (Raw) Pu’er: This type experiences a more gradual fermentation. Sheng pu’er undergoes natural aging and oxidation over time. The degree of fermentation and oxidation depends on storage conditions, including humidity and temperature.

Types of Pu’er Tea

1. Maocha:
   • Definition: Loose, unpressed raw tea leaves that serve as the base material for making pressed pu’er tea.
   • Quality: The quality of maocha is crucial; poorly processed maocha can result in inferior pu’er tea.
2. Green/Raw Pu’er:
   • Definition: Pressed maocha that has not undergone additional fermentation. This tea is appreciated for its potential to develop complex flavors with age.
   • Collectibility: High-quality green pu’er is sought after by collectors and tea enthusiasts.
3. Ripened/Cooked Pu’er:
   • Definition: Maocha that has undergone accelerated fermentation, giving it a darker color and more mellow flavor compared to raw pu’er.
   • Quality Issues: Poorly fermented pu’er may have undesirable flavors, such as fishy or sour notes.
4. Aged Raw Pu’er:
   • Definition: Pressed raw pu’er that has aged over time, allowing for natural fermentation and oxidation to develop complex flavors.
   • Value: Typically highly regarded for its refined taste, especially when aged for several decades.

Flavors of Pu’er Tea

1. Ripe Pu’er Flavors:
   • Duiwei (堆味): Fermented flavor resulting from the wòduī process.
   • Cangwei (仓味): Storage flavor, which can vary based on storage conditions.
   • Xingwei (腥味): Fishy flavor, often an indication of poorly stored or processed tea.
   • Meiwei (霉味): Moldy flavor, typically associated with improper storage.

   Other Aroma Notes:

   • Camphora (樟香): A medicinal, woody aroma.
   • Ginseng (参香): A root-like, herbal aroma.
   • Jujube (枣香): A sweet, fruit-like aroma.
   • Costus (木香): A woody, slightly sweet aroma.
   • Minty (荷香): A fresh, minty aroma.
   • Very Aged (陈香): Deep, rich aroma from extended aging.
2. Raw Pu’er Flavors:
   • Floral (花香): A delicate, flowery aroma.
   • Grassy (草香): A fresh, green aroma reminiscent of cut grass.
   • Fresh (清香): A bright, clean aroma.
   • Herbal (药香): A medicinal, herbaceous aroma.
   • Fruity (水果): Sweet, fruity notes.
   • Honey (蜜香): Sweet, honey-like aroma.

Infused Pu’er Variants

1. Sticky Rice Pu’er (Nuomixiang, 糯米香):
   • Flavor: Infused with Strobilanthes tonkinensis leaves, giving a young rice flavor.
2. Bamboo-Roasted Pu’er:
   • Flavor: Encased in bamboo tubes and smoked, imparting a smoky flavor.
3. Tangerine Pu’er (Xiaoqinggan, 小青柑):
   • Flavor: Made with small green tangerines stuffed with tea, adding citrus notes.
4. Flower-Infused Pu’er:
   • Form: Produced as tea balls or cakes with added floral flavors.

Understanding the processes of pressing, fermentation, and oxidation helps appreciate the complexity and variety of pu’er tea. Each stage contributes to the unique flavors and characteristics of this traditional Chinese tea.

Regions of Pu’er Tea

Pu’er tea is predominantly produced in Yunnan Province, China, but it is also found in neighboring regions. Here’s a detailed look at the key regions where Pu’er tea is grown:

1. Yunnan Province

Pu’er City:

• Significance: Often considered the heart of Pu’er tea production, Pu’er City is a central hub for both growing and processing Pu’er tea. It is named after the tea and is often associated with the most authentic and traditional Pu’er tea.

Six Great Tea Mountains:

• Gedeng (革登山): Known for its unique flavor profile, Gedeng is one of the most renowned tea-growing regions.
• Yiwu (易武山): Famous for its rich history and distinct taste, Yiwu Pu’er is highly valued by collectors.
• Mangzhi (莽枝山): Noted for its complex flavors and historical significance.
• Manzhuan (蠻砖山): Known for producing tea with a robust flavor profile.
• Yibang (倚邦山): Produces tea with a unique character and is known for its high quality.
• Youle (攸乐山): Renowned for its fragrant and flavorful teas.

Nine Lesser-Known Tea Mountains (Southwest of the River):

• Mengsong (勐宋): Known for its delicate and aromatic teas.
• Pasha (帕沙): Produces tea with a strong, distinctive flavor.
• Jingmai (景迈): Famous for its rich and mellow taste.
• Nánnuò (南糯): Notable for the purple-hued tea varietal zĭjuān (紫娟).
• Bada (巴达): Produces powerful and robust teas.
• Hekai (贺开): Known for its rich and full-bodied tea.
• Bulangshan (布朗山): Produces tea with a complex and bold flavor.
• Mannuo (曼糯): Noted for its smooth and rich taste.
• Xiao Mengsong (小勐宋): A smaller version of Mengsong, known for its nuanced flavors.

Other Notable Regions in Yunnan:

• Lincang: Known for producing both raw and ripe Pu’er tea with unique regional characteristics.
• Dehong: Produces teas with distinctive flavors influenced by the local climate.
• Simao: Recognized for its rich and diverse Pu’er tea varieties.
• Wenshan: Noted for its fine Pu’er teas with unique flavor profiles.
• Baoshan: Known for its high-quality tea and traditional processing methods.
• Jinggu: Produces teas with a robust and rich flavor.
• Ailuo: Recognized for its unique taste and quality.

2. Other Provinces in China

Guangdong:

• Production: Although Yunnan is the primary producer of Pu’er tea, Guangdong has historically produced Pu’er tea and continues to do so. The Guangyun Gong cake, for instance, includes a blend of Yunnan and Guangdong tea leaves.

Hunan:

• Production: Some Pu’er-style teas are produced in Hunan, though less commonly and usually labeled as dark tea rather than Pu’er.

Regulations and Standards:

• In 2008, the Chinese government approved a standard that restricted the use of the name “Pu’er” to tea produced within specific regions of Yunnan. This regulation aims to protect the authenticity of Pu’er tea and has led to other regions producing similar teas being branded differently, such as “dark tea.”

3. Neighboring Countries

Vietnam:

• Production: Border regions in Vietnam, particularly those near Yunnan, also produce Pu’er-style tea. However, these teas are less common in international markets.

Laos:

• Production: Laos, especially in regions bordering Yunnan, produces tea with similarities to Pu’er. This tea is often less well-known but can be of high quality.

Burma (Myanmar):

• Production: Some regions in Burma, particularly near the Yunnan border, produce Pu’er-style tea, although it is relatively rare and not widely available.

Cultivation of Pu’er Tea

The cultivation methods for Pu’er tea play a significant role in the flavor and quality of the final product. Here’s a detailed look at the different methods of cultivation:

1. Plantation Bushes (guànmù 灌木; taídì 台地)

• Characteristics: These are tea bushes cultivated from seeds or cuttings of wild tea trees. They are planted in lower altitudes and flatter terrain, often in controlled environments.
• Cultivation Practices: Plantation bushes typically involve the use of pesticides and chemical fertilizers. These methods can lead to a less complex flavor profile and may introduce bitterness or astringency.
• Tea Quality: Tea produced from these bushes is generally considered inferior compared to other types. The lack of depth in flavor and the presence of bitterness are common criticisms.

2. “Wild Arbor” Trees (yěfàng 野放)

• Characteristics: These are tea trees from older plantations that have become feral due to a lack of care. They are often mistaken for wild trees, but they are cultivated trees that have reverted to a more natural state.
• Cultivation Practices: These trees are usually cared for using organic practices, including scheduled pruning similar to pollarding. The lack of human intervention in recent years allows these trees to produce teas with higher levels of secondary metabolites.
• Tea Quality: The tea from wild arbor trees is typically of better quality than that from plantation bushes. It often has a more nuanced flavor profile due to the organic cultivation practices. However, it is not as highly prized as tea from truly wild trees.

3. Wild Trees (gŭshù 古树; literally “old tree”)

• Characteristics: Wild trees are old, naturally occurring tea trees that grow without human intervention. These trees are often found in the wild tea forests of Yunnan.
• Cultivation Practices: Since these trees grow in their natural environment without cultivation, they are considered to be the highest quality. They often coexist with camphor trees, which can influence the flavor of the tea.
• Tea Quality: Teas from wild trees are highly valued for their deep and complex flavors. They often have distinctive camphor or mint notes, and young raw Pu’er teas from these trees tend to be less astringent and bitter. Tea made from the closely related Camellia taliensis can command even higher prices.

Identifying Tea Types

Challenges: Differentiating between wild tea, wild arbor tea, and plantation tea can be challenging due to inconsistent labeling and terminology. Terms such as yěshēng (野生; “wild” or “uncultivated”), qiáomù (乔木; “tall tree”), and gǔshù (古树; “old tree”) are often used, but they can be misleading.

Labeling Issues: Labels may not always provide accurate information about the tea’s source, leading to confusion among buyers. Many Pu’er aficionados rely on trusted vendors, tea journals, and annual guides like The Profound World of Chi Tse, Pu-erh Yearbook, and Pu-erh Teapot Magazine for reliable information.

Physical Indicators: Some tea drinkers look for physical characteristics of the leaves to identify wild tea. For instance:

• Camphor Effect: A menthol-like effect in the tea, attributed to camphor laurel trees growing near wild tea trees.
• Leaf Characteristics: Thick veins and sawtooth edges on the leaves, along with camphor flavor elements, are sometimes seen as indicators of wild tea.

Grading of Pu’er Tea

Pu’er tea can be sorted into a variety of grades, which are generally determined by the size and quality of the leaves used. The grading system is not universally standardized, so the same grade might vary between different factories. Here’s a detailed overview:

Grading Criteria

1. Leaf Size and Quality
   • Higher Numbered Grades: Typically, these include older, larger, broken, or less tender leaves. Such leaves may be used in blends to balance flavor and strength.
   • Lower Numbered Grades: These usually consist of more tender, smaller, and higher-quality leaves.
2. Consistency
   • Grading is rarely consistent between different factories. A “first grade” tea leaf from one factory might not be equivalent in quality or flavor to a “first grade” leaf from another.
3. Blending
   • Many Pu’er cakes blend several grades to achieve a balanced flavor profile. This blending helps to smooth out inconsistencies and create a more harmonious tea.

Season of Harvest of Puerh Tea

The season during which Pu’er tea is harvested plays a crucial role in its flavor profile. Here’s how different harvest seasons affect the tea:

1. Spring Tea
   • Most Valued: Spring tea is highly prized due to its freshness and the ideal growing conditions during this time. The leaves tend to have more complex flavors and aromas.
2. Fall Tea
   • Second Best: Fall tea is also valued but is generally considered to be slightly less desirable than spring tea. It can still offer good quality and flavor.
3. Summer Tea
   • Least Preferred: Summer tea is often less favored due to the harsher growing conditions, which can affect the flavor and quality of the leaves.
4. Winter Tea
   • Rare: Winter tea is less common and is sometimes referred to as “early spring” tea, depending on the weather patterns and harvesting schedules.

Puerh Tea Factories

Tea factories play a significant role in the production of Pu’er tea. Here’s an overview of the factory landscape:

Historical Factories

1. Menghai Tea Factory
   • Founded in the 1940s, it is one of the most renowned producers of Pu’er tea. Known for its high-quality products and consistency.
2. Xiaguan Tea Factory
   • Also established in the 1940s, this factory is well-regarded for its Pu’er teas and has a solid reputation in the market.
3. Kunming Tea Factory
   • A significant player in the production of Pu’er tea, known for its historical importance and contribution to the industry.
4. Pu’er Tea Factory
   • Another historical factory with a long-standing reputation for producing quality Pu’er tea.

Modern Factories

1. Haiwan Tea Factory
   • Founded in 1999 by Zhou Bing Liang, a former Menghai Factory owner. It has gained a reputation for producing high-quality Pu’er teas.
2. Changtai Tea Group
   • Established in the 1990s, it is known for its quality Pu’er teas and has a growing presence in the market.
3. Mengku Tea Company
   • Also founded in the 1990s, this factory is recognized for producing notable Pu’er teas.

Production Variability

• Inconsistencies: Variations in production techniques and quality can occur. The reputation of a tea factory may vary from year to year, depending on the specific cakes produced and their quality.
• Factory and Year: When referencing a Pu’er cake, the factory and year of production are often the primary identifiers. This helps in assessing the quality and value of the tea.

Pu’er Tea Recipes and Production Codes

Pu’er tea recipes are identified by a combination of numbers that provide information about the tea’s origin, grade, and production year. Here’s a breakdown of how these codes work:

Recipe Numbering System

1. Four-Digit Recipe Number
   • First Two Digits: Represent the year the recipe was first developed.
   • Third Digit: Indicates the grade of tea leaves used in the recipe.
   • Fourth Digit: Represents the factory that produced the tea.

   For example, the recipe number 7542 would mean:

   • 75: The recipe was first produced in 1975.
   • 4: The tea used is of the fourth grade.
   • 2: Produced by Menghai Tea Factory (Dayi).
2. Factory Codes
   • 1: Kunming Tea Factory
   • 2: Menghai Tea Factory (Dayi)
   • 3: Xiaguan Tea Factory
   • 4: Lan Cang Tea Factory or Feng Qing Tea Factory
   • 5: Pu-erh Tea Factory (now Pu-erh Tea Group Co. Ltd)
   • 6: Six Famous Tea Mountain Factory
   • 7: Unknown / Not Specified
   • 8: Haiwan Tea Factory and Long Sheng Tea Factory

Additional Production Codes

• Three-Digit Code (if present): This code is sometimes attached to the recipe number with a hyphen. It provides further details about the production.
  • First Digit: Represents the year of production.
  • Next Two Digits: Indicate the production number within that year.

  For instance, 8653-602 breaks down as:

  • 8: Indicates the year 2008 (since the recipe number is from 1986).
  • 53: The specific recipe number.
  • 602: The second production batch of this recipe in 2006.

Understanding Recipe Consistency

• Consistency: While recipe numbers provide a standard way to identify teas, the quality and contents of tea cakes can vary year to year. Factors such as the quality of raw materials, changes in production methods, and seasonal variations can affect the final product.
• Production Timing: The additional three-digit code can help tea enthusiasts determine if a cake was produced earlier or later in a season or year. This information can be valuable as early or late batches might have different flavor profiles or qualities.

Usage of Recipe Numbers

• Identification: Recipe numbers are used to identify specific blends and their origin. They help in understanding the characteristics of the tea and in comparing different batches.
• Value and Rarity: Certain recipe numbers and production years can be more valued, especially if they correspond to historically significant or highly prized teas.

Pu’er Tea Packaging and Storage Overview

Pu’er Tea Packaging

Pu’er tea is intricately packaged to ensure quality and authenticity, and different types of packaging serve various purposes:

Individual Cakes

1. Wrapper (包纸):
   • Material: Typically thin cotton cloth or paper.
   • Content: Includes information about the tea company or factory, year of production, region/mountain of harvest, plant type, and recipe number. May also feature decals, logos, and artwork. Multiple layers of wrapping might be used.
2. Nèi Fēi (内飞):
   • Description: A small ticket originally affixed to the tea cake but now often embedded during pressing. It serves as proof of authenticity and indicates the factory and brand. Some high-end cakes have multiple nèi fēi.
3. Nèi Piào (内票):
   • Description: A larger flyer or description ticket packaged loose under the wrapper. Provides factory and brand information, a summary of the factory’s history, and claims about the tea’s quality and benefits.
4. Bǐng (饼):
   • Description: The tea cake itself. Can consist of different grades of tea leaves, with higher-grade leaves on the outside and lower grades in the center.

Wholesale Packaging

1. Tǒng (筒):
   • Description: When bought in bulk, pu’er tea is sold in stacks or tǒng, which are wrapped in bamboo husks, bamboo stems, or coarse paper. A tǒng may contain:
     • Seven 357–500 g bǐngchá.
     • Five 250 g mini bǐngchá.
     • Ten 100 g mini bǐngchá.
   • Jiàn (件): A unit of 12 tǒng, often bound together with a large batch ticket (dàpiào) indicating batch numbers, production quantities, tea type, and factory.

Aging and Storage

The aging process and storage conditions are crucial for pu’er tea, affecting its flavor, quality, and value.

Factors Influencing Aging

1. Leaf Quality:
   • Properly processed maocha will age better. The grade and cultivation of the leaf impact its aging potential.
2. Compression:
   • Tighter compression slows aging. Looser teas age faster.
3. Shape and Size:
   • Larger cakes age slower than smaller ones. Tea shapes with more surface area age quicker.

Environmental Factors

1. Air Flow:
   • Regulates oxygen and removes odors. Stagnant air can make tea stale.
2. Odors:
   • Tea absorbs strong odors. Proper airing can reduce but not completely eliminate them.
3. Humidity:
   • Higher humidity accelerates aging but can cause mold. 60–85% humidity is ideal.
4. Sunlight:
   • Direct sunlight can dry out and make tea bitter.
5. Temperature:
   • High temperatures can develop undesirable flavors, while low temperatures slow aging.

Storage Methods

1. Dry Storage (Gāncāng 干仓):
   • Maintains comfortable temperature and humidity for slow aging, often resulting in more complex flavors.
2. Wet Storage (Shīcāng 湿仓):
   • Involves storing in humid environments, which accelerates aging but may lead to musty flavors.
3. Pen Shui (喷水):
   • Spraying tea with water in a humid environment to accelerate oxidation. Can mimic dry storage but may result in mold or undesirable flavors.

Raw vs. Ripe Pu’er

1. Raw Pu’er:
   • Ages to develop earthy, smooth flavors. Aging can be long, and optimal aging varies by tea.
2. Ripe Pu’er:
   • Intended to imitate aged raw pu’er. Aging ripe pu’er can help reduce musty flavors, but further aging beyond 10-15 years may not significantly improve quality.

Vintaging

• Value and Aging:
  • Not all pu’er teas improve with age. Only well-made and properly stored teas will enhance in quality and value over time.
• Market Trends:
  • Prices for Pu’er tea fluctuated significantly post-2008, with investment-grade teas retaining more value compared to common varieties.

Understanding these aspects of Pu’er tea packaging and storage helps in ensuring the authenticity and quality of the tea while also guiding proper aging practices for maximizing its flavor and value.

Preparation of Pu’er Tea

Separating Tea for Brewing:

1. Flaking or Steaming: To prepare pu’er tea, start by separating a portion of the compressed tea. This can be done by:
   • Flaking Off Pieces: Use a pu’erh knife, similar to an oyster knife or a rigid letter opener, to pry large flakes of tea from the cake. This helps minimize leaf breakage.
   • Steaming: Steam the entire cake to soften it, making it easier to rub apart. This method is often used for smaller cakes like tuocha or mushroom pu’erh.
2. Vertical Sampling: When separating the tea, aim to get a sample from both the surface and the center of the cake. The quality of tea leaves often varies between these areas.

Brewing Methods:

1. Gongfu Style: Pu’erh is traditionally brewed using the Gongfu style with Yixing teapots or a gaiwan (a bowl with a lid and saucer). This method involves multiple short infusions.
   • Water Temperature: Use water temperatures between 85-99°C (185-210°F), depending on the tea’s quality and processing.
   • Rinsing: Perform one or more rinses of the tea leaves before the first infusion. This step helps to saturate the leaves, decompress them, and remove small leaf particles.
2. Infusion Times:
   • First Infusion: Steep for 12 to 30 seconds.
   • Subsequent Infusions: Increase the steeping time by 2–10 seconds with each infusion. Avoid over-steeping, which can result in bitter flavors.

Quality Indicators:

1. Dried Tea Leaves:
   • Appearance: Should be free from twigs, extraneous matter, and mold. Leaves should be whole, not muddy or powdery, and have a fragrant aroma.
   • Surface: Quality pressed pu’er cakes often have a matte sheen.
2. Tea Liquor:
   • Clarity: The liquor should be clear, not cloudy or muddy. Well-aged pu’erh may have a dark reddish color.
   • Flavor: Should have a persistent flavor through infusions, without sudden disappearance or added flavorants.
3. Young Raw Pu’erh:
   • Aroma: Should have distinct herbal, floral, and dried fruit notes. May be bitter and astringent but should have a pleasant mouthfeel and sweet aftertaste (gān and húigān).
4. Aged Raw Pu’erh:
   • Smell: Should not be moldy or musty. It may have an aged but not stuffy odor.
   • Taste: Smooth, with slight bitterness and no off-sour flavors. Should have a rich texture with distinct gān and húigān.
5. Spent Tea Leaves:
   • Appearance: Leaves should be whole and easily identifiable. They should not crumble or resemble compost.

Practices:

1. Pairing: Pu’er tea is often consumed during dim sum meals and may be paired with dried osmanthus flowers, pomelo rinds, or chrysanthemum flowers for added fragrance. The combination of pu’er tea with chrysanthemum is particularly popular and is referred to as “guk pou” in Cantonese.
2. Additional Ingredients: Sometimes, wolfberries are added to the tea, plumping during brewing.

Health Effects of Pu’erh Tea

Pu’erh tea is often consumed for its potential health benefits. However, it’s important to note that while some of these benefits are widely discussed, scientific evidence may vary. Here are some commonly claimed health effects and relevant information:

1. Digestive Health:
   • Aid in Digestion: Pu’erh tea is traditionally believed to aid digestion, especially when consumed with meals like dim sum. This is thought to be due to its ability to help break down fats and improve overall digestion.
2. Weight Management:
   • Fat Reduction: Some studies suggest that pu’erh tea may help with weight management by potentially reducing body fat and cholesterol levels. However, evidence supporting these claims is mixed. A 2019 study found no clear evidence that pu’erh tea promotes weight loss in humans.
3. Cholesterol Levels:
   • Lipid Profile: Some research indicates that pu’erh tea might help lower LDL cholesterol levels and improve the lipid profile. The effects are generally attributed to compounds in the tea that might influence fat metabolism.
4. Antioxidant Properties:
   • Free Radical Scavenging: Pu’erh tea contains antioxidants that may help combat oxidative stress and protect cells from damage caused by free radicals. This could potentially contribute to overall health and longevity.
5. Blood Sugar Control:
   • Glycemic Control: Preliminary research suggests that pu’erh tea might have a beneficial effect on blood sugar levels, which could be useful for individuals with diabetes or insulin resistance. However, more research is needed to confirm these effects.
6. Mental Alertness:
   • Caffeine Content: Pu’erh tea contains caffeine, which can enhance mental alertness and improve cognitive function. However, excessive consumption of caffeinated tea should be moderated to avoid negative effects such as insomnia or jitteriness.
7. Gut Health:
   • Probiotic Effects: Some pu’erh teas, particularly those that are aged, may contain beneficial bacteria that act as probiotics. These probiotics can support gut health and improve digestion.
8. Anti-inflammatory Effects:
   • Inflammation Reduction: Certain compounds in pu’erh tea may have anti-inflammatory properties, potentially reducing inflammation in the body and benefiting conditions related to chronic inflammation.

Considerations and Warnings:

• Quality and Preparation: The health benefits of pu’erh tea can vary depending on the quality of the tea and how it is prepared. Poor-quality tea or improper preparation may not provide the same benefits.
• Moderation: As with any caffeinated beverage, moderation is key. Excessive consumption of pu’erh tea can lead to adverse effects such as digestive issues or caffeine-related problems.
• Scientific Evidence: While many health benefits are attributed to pu’erh tea, scientific evidence is still evolving. It’s important to consider these potential benefits in the context of a balanced diet and healthy lifestyle.

Always consult with a healthcare professional before making significant changes to your diet or using tea for health purposes.

The Ancient Tea Horse Road in Yunnan Province is a particularly significant segment of this historic trade network. Yunnan, with its rich natural resources and strategic location, played a central role in the trade of tea, horses, and other goods along this route. Here’s an overview of its key aspects in Yunnan:

Historical Significance

• Yunnan’s Role:
  • Yunnan was a major starting point for the Tea Horse Road, especially the routes that began in cities like Pu’er and Lijiang. The province’s abundant tea plantations provided the primary goods for trade, while its geographical position facilitated connections to Tibet and beyond.
• Trade and Exchange:
  • The tea from Yunnan, especially compressed tea bricks, was transported northward to Tibet, while horses and other goods were brought back to Yunnan. This exchange was crucial for the local economy and influenced the cultural and social dynamics in the region.

Key Routes and Locations

• Pu’er City:
  • Pu’er Tea: Known for its high-quality Pu’er tea, this city was a major starting point of the Tea Horse Road. The tea was transported from here to Tibet and other regions.
  • Tea Plantations: The ancient tea plantations around Pu’er are still operational and continue to produce the famous Pu’er tea.
• Lijiang:
  • Lijiang Ancient Town: A UNESCO World Heritage site, Lijiang was an important trading hub on the Tea Horse Road. Its well-preserved architecture and cultural heritage reflect its historical significance.
  • Ancient Tea Horse Road Museum: Located in Lijiang, this museum provides insights into the history and cultural impact of the Tea Horse Road.
• Shangri-La:
  • Zhongdian (Shangri-La): This area, once known as Zhongdian, was a key junction on the route to Tibet. It is famous for its stunning landscapes and Tibetan culture.
• Dali:
  • Dali Ancient City: Dali served as a crucial trade center on the Tea Horse Road. The ancient city, with its historical architecture and cultural heritage, still attracts visitors interested in the history of the route.

Cultural and Historical Heritage

• Cultural Exchange:
  • The interaction between different ethnic groups, including the Han Chinese, Tibetans, Bai, and Naxi, along the Tea Horse Road enriched the cultural tapestry of Yunnan. This exchange influenced local customs, religious practices, and artistic expressions.
• Historic Sites:
  • Several historical sites and ancient roads have been preserved in Yunnan. These include ancient post roads, old trading posts, and traditional caravanserais.
• Festivals and Traditions:
  • The traditions and festivals of the ethnic groups in Yunnan, such as the Bai, Naxi, and Tibetan communities, reflect the cultural amalgamation brought about by the Tea Horse Road.

Preservation and Tourism

• Cultural Preservation:
  • Efforts have been made to preserve and promote the historical sites associated with the Tea Horse Road in Yunnan. This includes maintaining ancient pathways, traditional architecture, and local customs.
• Tourism Development:
  • The ancient trade routes and related historical sites have become popular tourist attractions. Guided tours, historical reenactments, and cultural experiences are offered to visitors interested in exploring the legacy of the Tea Horse Road.
• Modern Initiatives:
  • Yunnan’s tourism and cultural departments work to integrate the historical significance of the Tea Horse Road into modern travel experiences, offering insights into the province’s rich history and cultural heritage.

The Ancient Tea Horse Road in Yunnan remains a fascinating testament to the historical trade routes that shaped the region’s culture, economy, and connections with neighboring areas. It continues to attract scholars, tourists, and history enthusiasts interested in exploring its rich legacy.

The Relics of The Ancient Tea Horse Road in Yunnan

The ancient tea horse road, a vital trade route in Yunnan province, is dotted with 86 cultural heritage sites spread across 21 counties and cities. Below is a summary of some key locations:

Xiangyun County

• Yunnanyi Ancient Road (Yunnanyi Town): Located at 25°25′29″N 100°41′26″E.
• Xiaoshao to Huangcaoshao Ancient Road (Midian Town).
• Baisha Slope to Yongan Bridge Ancient Road (Midian Town).
• Tiger Pass to Puchang River Section (Midian Town).
• Xincun to Binchuan South Boundary Monument Section (Xiangyun Town).
• Zhenyang Gate (Gulou East Street, Xiangcheng Town): Positioned at 25°28′45″N 100°33′34″E.

Yangbi Section

• Dahe River Street Section (Pingpo Town): 240 meters long.
• Liziyuan to Dam Field Section (Pingpo Town): 550 meters, includes Voucher Bridge.
• Jinniu Village Mud Pass Section (Cangshan West Town): 100 meters long.
• County Bonan Section (Cangshan West Town): 900 meters long.
• Shuangmo Lane, Xiajie Village (Cangshan West Town): 400 meters long.

Yongping Section

• Jiaogou Mount Section (Yongping County).
• Wanma Guichao Section (Bonan Town): 140 meters long.
• Iron Works to Little Flower Bridge (Yongping County): 1600 meters long.
• Dahuajiao Section (Yongping County).
• Bonan Mount Section (Yongping County).
• Shanyang Old Street Section (Yongping County).

Midu Section

• Yonghe Village (Mizhi Town): Located at 25°10′03″N 100°31′21″E.

Heqing Xiangmian Mountain Section

• Located in Heqing County, Songgui Town, Jindun Township.

Jianchuan Section

• Located in Shaxi Town, Jianchuan County at 26°19′12″N 99°51′03″E.

Simao Section

• Caiyang River Section (Yutang Village Committee, Yixiang Town, Simao District).
• Jiejipo Section (Simao District).

Ning’er Section

• Cha ‘an Tang Ancient Road (Ning’er County): Starts at Minzhu Village, ends at Xingguang Village.
• Korie Tea Horse Road (Ning’er County): 4.38 km long.
• Peacock Screen Tea Horse Ancient Road (Ning’er County): 27 km long.

Yulong County

• Seventy-Two Lines (Taian Township, Longpan Township).

Shangri-La City

• Twenty-Four Turn Sections: 38 km long in Tiger Leaping Gorge.
• Twelve Rail Section: 8 km long in Tiger Leaping Gorge Township.

Longyang District, Baoshan City

• Shui Shi Kan Terraced Cloud Road (Shuizhai Village, Shuizhai Township).
• Guanpo Ancient Road Flagstone Road (Guanpo Village).
• Shek Ma Shan to Wu Tau Tong Ancient Road (Qinggangba Village, Hanzhuang Town).
• Old Stone Path of the Seventy-Six Roads in Lingshui Turnip (Shuijing Village).
• Gaoligong Mountain Beizhai Public House Dongpo Ancient Road.
• Gaoligong Mountain Nanzhai Public House Dongpo Ancient Road.
• Ancient Eastern Slope Trail at Dafengkou.

Tengchong Section

• Beizhai Public House West Slope Ancient Road Flagstone Road (Jietou Town, Tengchong City): Positioned at 25°32′39.1″N 98°45′33.4″E.
• Chengmen Cave West Slope Ancient Stone Road (Mangba Town, Tengchong City): Positioned at 24°56′00.8″N 98°44′41.5″E.

Longchuan County

• Shanmu Longshan North Slope Ancient Road (Huiguo Township): 5 km long, 3.2 km extant.
• Fir Cage Shanxi Slope Ancient Road (Huiguo Township).

Lianghe County

• Maofu Ancient Road Flagstone Road (Maofu Village, Jiubao Township): Positioned at 24°47′43″N 98°11′56″E.

Deqin County

• A Dunzi Section.
• Meili Section.

Lijiang Ancient City District

• Qiu Tang Guan Tea Horse Ancient Road Section.
• Shuhe Tea Horse Ancient Road Section.
• Horseshoe Print Stone Path.

Yuan County, Puer Town

• Ruins of Guang’en Bridge (Minjiang Village, Enle Town).
• Stone Carving of the Passing Gate at Xiaoshuijing Liangzi.
• Ancient Tea and Horse Route in the Wailing Mountains.

These ancient routes reflect the rich cultural and historical significance of the Tea Horse Road in Yunnan.

Introduction to Fengqing County Red Tea City

Location

• Place: Fengqing County, Yunnan Province, China
• Transport: Fengqing County is located in the southwestern part of Yunnan Province, close to Pu’er City. It is well-connected by road and railway to surrounding cities and markets.

Background

• Fengqing County is renowned for its high-quality red tea, especially Fengqing Red Tea. These teas are favored for their unique flavor and high quality, making them popular among tea enthusiasts and markets.
• The establishment of the Red Tea City aims to promote the sales and branding of Fengqing Red Tea, contributing to the development of the local tea industry.

Market Features

1. Specialization: Fengqing County Red Tea City focuses on the production and sale of red tea, providing a professional trading platform for tea merchants and consumers.
2. Scale: The market is extensive, with multiple shops and exhibition areas covering all aspects of the tea supply chain from raw material procurement to finished product sales.
3. Cultural Exchange: The Red Tea City is not only a trading venue but also a center for tea culture exchange, regularly hosting tea tasting events and cultural seminars.
4. Quality Products: The market primarily sells Fengqing Red Tea, including various grades such as traditional red tea and high-quality premium teas to meet diverse consumer needs.

Facilities and Services

• Shops and Exhibition Areas: Offering a range of red tea products and related tea accessories, with experienced tea merchants and professional sales staff.
• Tasting Area: Dedicated space for customers to sample and experience different types of red tea.
• Information Services: Providing professional consultation on red tea, including production techniques and quality identification.

Features

• Geographic Advantage: The climate and soil conditions in Fengqing County are ideal for red tea cultivation, resulting in teas with distinctive flavors.
• Brand Effect: Fengqing Red Tea enjoys a good reputation in the market, and the Red Tea City leverages this brand effect to promote tea sales and cultural dissemination.

Visiting and Communication

• Opening Hours: Generally open from Monday to Sunday, with specific hours subject to adjustments for holidays or special circumstances.
• Contact Information: For those wishing to visit or learn more, contact information can be obtained through the Red Tea City’s official website or local business departments.

Fengqing County Red Tea City is not only an important market for red tea trading but also a significant platform for tea culture dissemination. If you are interested in red tea or planning to purchase high-quality red tea, Fengqing County Red Tea City is undoubtedly a place worth visiting.

When it comes to collecting Pu-erh tea, you might wonder whether to choose loose tea or tea cakes. To make an informed decision, it’s essential to understand the characteristics, advantages, and disadvantages of both. Here’s a detailed comparison of loose Pu-erh tea and Pu-erh tea cakes, as discussed by the “藏品普洱” (Cangpin Pu-erh) flagship store owner.

1. Characteristics of Loose Pu-erh Tea

Loose Pu-erh tea, also known as sun-dried green maocha, is produced through a series of processing steps, including withering, killing the green, rolling, and sun-drying.

Characteristics of Loose Pu-erh Tea:

1. Easier Quality Assessment: Loose tea remains in its uncompressed state, making it easier to observe the shape and color of the leaves. This allows you to assess the texture and quality of the raw materials more clearly.
2. Convenient Brewing: Loose tea leaves retain their original shape, eliminating the need for breaking up compressed tea. This makes it simple to brew, as you can directly use the amount you need, and it’s easier to manage the tea-to-water ratio.
3. Faster Transformation: Loose tea can interact more with air, which speeds up the aging process. This means you can enjoy a mellower taste sooner compared to tea cakes.

Disadvantages of Loose Pu-erh Tea:

1. Storage Issues: Loose tea takes up more space and can become fragmented under pressure, making it challenging to transport and store.
2. Flavor Loss and Odor Absorption: Prolonged exposure to air can cause the tea to absorb odors and lose its aroma quickly. After brewing, the concentration of fragrance and flavor in the tea liquor can significantly decrease.
3. Lack of Identification Marks: Unlike tea cakes, loose tea does not have an embedded “neifei” (inner label), which can make it harder to verify authenticity. Buyers should ensure they purchase from reliable sources.

2. Characteristics of Pu-erh Tea Cakes

Pu-erh tea cakes are made by further processing loose tea through steaming, pressing, and drying. This additional processing creates a more compact and stable form.

Characteristics of Pu-erh Tea Cakes:

1. Easier Storage: The compact nature of tea cakes means they occupy less space and are easier to package, transport, and store, reducing the cost of storage.
2. Moisture Protection: Tea cakes are wrapped in cotton paper and bamboo leaves, which help protect the tea from moisture and odors, preserving its quality over time.
3. Rich Flavor Profile: The high-temperature steaming and pressing, combined with minimal exposure to air during storage, slow down aging and reduce the loss of aroma and flavor. This results in a more complex and layered taste.
4. Identification: Tea cakes usually come with an inner label (neifei), which helps tea enthusiasts identify and authenticate the tea.

Disadvantages of Pu-erh Tea Cakes:

1. Difficulty in Use: Removing tea from a cake can be tricky and may cause injury if done incorrectly. It also requires more experience to get the right amount of tea without breaking the cake into undesirable fragments.

3. Choosing Between Loose Tea and Tea Cakes

Both loose tea and tea cakes have their strengths and weaknesses. The choice depends on individual preferences and storage conditions:

• Loose Tea: If you prefer easy brewing and plan to consume the tea in the short term, loose tea is a suitable option. It avoids the hassle of breaking up tea cakes and is more convenient for immediate use. However, it requires better storage knowledge to maintain its quality.
• Tea Cakes: If you enjoy collecting and long-term storage, tea cakes are ideal. They are easier to store and manage over time and can offer a range of flavors as they age. Combining tea cakes with loose tea can provide a variety of experiences and surprises at different stages of aging.

Ultimately, whether you choose loose tea or tea cakes, the key is to focus on high-quality products. Both forms can be valuable additions to your collection, depending on your preferences and storage capabilities.

What is Pu-erh Tea? Pu-erh tea is a type of fermented tea from the Yunnan province of China. Unlike other teas made from the Camellia sinensis plant, pu-erh undergoes a unique fermentation process that imparts a distinctive earthy flavor and rich body. There are two main types of pu-erh tea: raw (sheng) and ripe (shou).

Types of Pu-erh Tea

1. Ripe Pu-erh (Shou Cha)
   • Production: Ripe pu-erh is produced through an accelerated fermentation process known as “wet piling,” which involves fermenting the tea leaves in a humid environment. This process is akin to composting and can take several months to years.
   • Flavor: Ripe pu-erh has a bold, robust flavor, often described as earthy, musty, and smooth. It tends to be less nuanced compared to raw pu-erh.
   • Appearance: The tea leaves are usually dark brown to black, and the brewed tea is deep, almost inky brown.
   • Storage: Ripe pu-erh can be stored in loose leaf form or pressed into cakes. It can be aged for several years, and its flavor can continue to develop over time.
2. Raw Pu-erh (Sheng Cha)
   • Production: Raw pu-erh undergoes a traditional fermentation process that is slower and more gradual. After roasting and sun-drying, the tea is pressed into cakes or bricks and aged over many years.
   • Flavor: Raw pu-erh is known for its complex and evolving flavor profile. It starts with a more astringent and green taste but becomes smoother and more nuanced as it ages.
   • Appearance: The leaves are typically lighter in color, ranging from green to brown, and the brewed tea is a coppery gold.
   • Storage: Raw pu-erh is often stored in cakes, bricks, or loose leaf form. It benefits from long-term aging, which enhances its complexity and flavor.

Differences Between Ripe and Raw Pu-erh

1. Production Method: Ripe pu-erh undergoes a quicker fermentation process, while raw pu-erh is aged slowly over many years.
2. Price: Raw pu-erh is generally more expensive due to the lengthy aging process and its desirability among collectors.
3. Shape: Raw pu-erh is commonly pressed into cakes or bricks, whereas ripe pu-erh can be found in both loose leaf and pressed forms.
4. Flavor: Raw pu-erh offers a more complex and evolving flavor, while ripe pu-erh tends to be richer and more robust.
5. Appearance: Ripe pu-erh is darker in color and brews to a deeper shade, while raw pu-erh is lighter and produces a golden cup.

Our Pu-erh Teas

• Organic Caramel Pu-erh Tea: A blend of caramel sweetness and earthy pu-erh flavors, offering a dessert-like experience. Aged for five years.
• Cinnamon Pu-erh Tea: Features a warming blend of cinnamon, ginger, and orange peel with pu-erh tea, providing a rich flavor and digestive benefits.
• Organic Leaf Pu-erh Tea: A pure, earthy pu-erh tea, best enjoyed on its own. Rich in antioxidants and moderate in caffeine.

How to Brew Pu-erh Tea

• Western Method: Use about one teaspoon of tea leaves per six ounces of water. Boil the water and steep the tea leaves for 1-5 minutes. Pu-erh can be steeped multiple times.
• Chinese Gong Fu Cha Method: Infuse the tea leaves in a yixing pot or gaiwan for a few seconds initially, then pour into small cups. Repeat the process, increasing steeping time with each infusion.

FAQs

1. What does pu-erh taste like?
   • Pu-erh has a rich, smooth, and earthy flavor. Ripe pu-erh is bold and deep, while raw pu-erh offers more complexity.
2. Is pu-erh tea black tea?
   • Pu-erh is not black tea but is similar in color. It is aged and fermented differently, giving it a unique taste profile.
3. How should you store pu-erh tea?
   • Store pu-erh in an airtight container in a cool, dark place. It can be stored longer than other teas and often improves with age.
4. Is raw pu-erh fermented?
   • Yes, raw pu-erh is fermented but undergoes a slower fermentation process compared to ripe pu-erh.
5. How long is pu-erh aged?
   • Ripe pu-erh is aged from a few months to several years, while raw pu-erh is typically aged for at least five to ten years or more.

Erhai Lake Ecological Corridor, Dali: A Cycling Paradise

Introduction: Erhai Lake, a must-visit in Dali, Yunnan Province, is one of the most iconic destinations in the region. Surrounded by the stunning Cangshan Mountains, this expansive lake offers breathtaking views and a serene atmosphere. The Erhai Lake Ecological Corridor, a 129-kilometer-long path around the lake, provides a perfect route for cycling enthusiasts, connecting over 100 traditional villages, parks, and picturesque countryside landscapes. Often referred to as a “string of pearls,” this corridor is a treasure trove of natural beauty and cultural heritage.

Best Time to Cycle Around Erhai Lake

The ideal time for cycling around Erhai Lake is during summer or autumn when the weather is clear, and the landscapes are at their most vibrant. It’s best to avoid the rainy season to ensure a smooth and enjoyable ride. On clear days, cyclists are treated to stunning views of the lake, rolling hills, and distant mountains.

Best Cycling Route: Clockwise Around Erhai Lake

The recommended way to cycle around Erhai Lake is in a clockwise direction, starting from Yangnan Stream to Taoyuan Wharf. This direction allows for easier access to the cycling path near the lake, making it convenient to stop, enjoy the scenery, and take photos. In contrast, cycling counterclockwise requires crossing the road to reach the cycling path, which can be less convenient and disrupt the flow of the journey.

West Erhai Lake Ecological Corridor

Overview:

The West Erhai Lake Ecological Corridor stretches from Yangnan Stream to Taoyuan Wharf, covering 46 kilometers. This section of the corridor is dotted with hostels, traditional villages, and restaurants, making it a comfortable and scenic cycling route.

Bike and Eletrombile Renting:

Only vehicles belonging to the West Erhai Lake Ecological Corridor are permitted on this path. Renting a bike or an eletrombile (electric scooter) is the most popular way to explore the corridor. Due to the length of the route, an eletrombile is recommended for those looking for a less physically demanding experience. For cycling enthusiasts, riding a bike along a portion of the corridor offers a more immersive experience.

Key Attractions on the West Erhai Lake Ecological Corridor

1. Longkan Wharf

• Highlights: Renowned for its stunning sunrise views over Erhai Lake, Longkan Wharf is a favorite spot for photographers, especially in autumn when the dawn redwoods turn a brilliant red. The serene lake and gentle breeze make it an ideal location for capturing beautiful images.

2. Caicun Wharf

• Highlights: Caicun Wharf features a picturesque wetland and is home to many hostels and hotels. The wharf is adorned with dawn redwoods, which turn vibrant red in autumn but remain beautiful year-round. The area is also a haven for waterfowls, including seagulls and migratory birds, adding to the tranquil charm of the location.

3. Pan Stream

• Highlights: Pan Stream is famous for its S-shaped bends, making it a popular spot for tourists and photographers. These scenic curves provide unique photo opportunities, and if the main site is crowded, there are other beautiful bends along the corridor to explore.

4. Langqiao Bridge

• Highlights: Langqiao Bridge is another popular photo spot along the corridor. The bridge offers multiple vantage points for capturing the surrounding landscapes. It’s also a great place to take a break and enjoy the picturesque views.

5. Haishe Park

• Highlights: Haishe Ecological Park, located on a narrow peninsula extending into Erhai Lake, offers a more rustic and natural experience. The park features large areas of trees and wild wormwood, with clear, blue waters at the peninsula’s tip, providing a serene and beautiful setting for photography.

Cycling Tips for the West Erhai Lake Ecological Corridor

• Facilities: Toilets are few and far between, so plan accordingly.
• Supplies: Bring water and snacks to ensure a comfortable ride.
• Sun Protection: Wear hats, caps, and sun-protective clothing to shield yourself from the sun.
• Safety: Keep a moderate speed, as the corridor can be busy with other cyclists and eletrombiles. Always prioritize safety during your ride.

The Erhai Lake Ecological Corridor offers an unforgettable cycling experience, blending natural beauty with cultural exploration. Whether you’re cycling for a few hours or embarking on a multi-day journey, this corridor promises a unique and enriching adventure around one of China’s most beautiful lakes.

Half-Day Erhai Lake Cycling Tour: Xiaguan to Xizhou via the Erhai Lake Ecological Corridor

Overview: This half-day cycling tour takes you from Xiaguan (Dali City) to Xizhou along the scenic Erhai Lake Ecological Corridor Cycling Route. This route offers a peaceful and picturesque ride along the western shore of Erhai Lake, passing through beautiful landscapes and traditional Bai villages.

Itinerary:

• Starting Point: Xiaguan (Dali City)
• Distance: Approximately 25 km (15.5 miles)
• Duration: 3-4 hours
• Route Highlights:
  • Erhai Lake Ecological Corridor: Enjoy a smooth ride along the dedicated cycling path that runs parallel to the lake, offering stunning lake views and a tranquil environment.
  • Cangshan Mountain Backdrop: Experience the majestic Cangshan Mountains to your west as you cycle along the lake’s shore.
  • Traditional Bai Villages: Pass through charming Bai ethnic villages, where you can observe local life and admire traditional architecture.
  • Arrival in Xizhou: End your ride in Xizhou, known for its well-preserved Bai architecture and vibrant local culture.

Recommended Stops:

• Butterfly Spring Park: A small detour for a serene experience in the park, known for its peaceful ponds and gardens.
• Xizhou Ancient Town: Explore the old town, famous for its traditional Bai houses and lively market.

To visit Jade Dragon Snow Mountain, it’s essential to book the Entrance, Impression Lijiang, Cableway, Blue Moon Valley and Sightseeing Bus Tickets in advance. Tickets often sell out quickly, making it challenging to purchase them at the entrance. The best option to secure these tickets is by joining the 1 Day Jade Dragon Snow Mountain Tour with Yunnan Exploration, which includes all the necessary tickets.

Entrance, Impression Lijiang, Cableway, Blue Moon Valley and Sightseeing Bus Tickets of Jade Dragon Snow Mountain:

How to Book the Entrance, Impression Lijiang, Cableway, Blue Moon Valley and Sightseeing Bus Tickets of Jade Dragon Snow Mountain, Lijiang

Booking tickets for Jade Dragon Snow Mountain, including the entrance, “Impression Lijiang” show, cableway, Blue Moon Valley and sightseeing bus, can be done through several methods.

1. Online Booking

• Official Website: The most reliable way to book tickets is through the official Jade Dragon Snow Mountain Scenic Area website or affiliated platforms.
  • Website: Search for the official Jade Dragon Snow Mountain website or use popular Chinese travel platforms like Ctrip (Trip.com), Fliggy, or Meituan.
  • Steps:
    1. Select your preferred date of visit.
    2. Choose the ticket types (Entrance, Cableway, “Impression Lijiang” show, Sightseeing Bus).
    3. Enter your personal information, including your passport number for identification.
    4. Complete the payment using a credit card or an accepted online payment method (such as Alipay or WeChat Pay).
    5. Receive a confirmation via email or SMS with a QR code or booking reference.

2. WeChat Mini Programs

• WeChat: Many attractions in China, including Jade Dragon Snow Mountain, offer ticket booking through WeChat mini-programs.
  • Steps:
    1. Open the WeChat app and search for the official mini-program related to Jade Dragon Snow Mountain.
    2. Select your visit date and the tickets you want to purchase.
    3. Fill in the necessary details and make the payment.
    4. Keep the confirmation code or QR code sent to you for ticket redemption.

3. Travel Agencies

• Local Travel Agencies: Booking through a travel agency is a convenient option, especially if you’re looking to book a package that includes transportation and a guide.
  • Steps:
    1. Contact a local travel agency in Lijiang or through online platforms like Trip.com.
    2. Provide your desired travel dates and ticket preferences.
    3. The agency will handle the booking, and you can pay them directly.

4. Hotel Concierge or Guesthouse

• Hotel Service: Many hotels and guesthouses in Lijiang offer ticket booking services as part of their concierge service.
  • Steps:
    1. Upon checking into your hotel, inquire at the front desk about booking tickets for Jade Dragon Snow Mountain.
    2. The hotel staff will usually be able to arrange everything for you, including transportation.
    3. Payment is typically added to your hotel bill.

5. On-site Purchase

• Ticket Counters: You can also purchase tickets directly at the Jade Dragon Snow Mountain scenic area, but this is less recommended, especially during peak tourist seasons when tickets may sell out.
  • Steps:
    1. Arrive early at the ticket office at the entrance of the scenic area.
    2. Select the tickets you want (entrance, cableway, “Impression Lijiang,” sightseeing bus).
    3. Pay at the counter using cash or a Chinese payment app like Alipay or WeChat Pay.
    4. Keep your tickets safe and follow the instructions for each part of the tour.

Entrance Tickets can only be secured by joining a 1-Day Lijiang Jade Dragon Snow Mountain Tour with Yunnan Exploration

It’s no longer possible to book the entrance, “Impression Lijiang,” cableway, and sightseeing bus tickets for Jade Dragon Snow Mountain independently and these can only be secured by joining a 1-Day Lijiang Jade Dragon Snow Mountain Tour,please check can only be secured by joining a 1-Day Lijiang Jade Dragon Snow Mountain Tour, here’s how you can proceed:

Steps to Join the 1-Day Tour:

1. Find a Reliable Tour Operator:
   • Look for reputable tour operators offering the 1-Day Lijiang Jade Dragon Snow Mountain Tour. You can find these operators on travel platforms like Trip.com, Ctrip, or by inquiring at your hotel or guesthouse in Lijiang.
2. Book the Tour:
   • Online Booking: You can book the tour online through the operator’s website or through travel platforms.
   • Hotel Concierge: If you’re staying at a hotel, the concierge can help arrange the tour for you.
3. Tour Inclusions:
   • The tour should include all necessary tickets: entrance to Jade Dragon Snow Mountain, the “Impression Lijiang” show, cableway tickets, and the sightseeing bus.
   • It may also include transportation to and from your hotel, a guide, and possibly lunch.
4. Confirm Details:
   • After booking, make sure you receive a confirmation that includes details about the meeting point, time, and what’s included in the tour package.
   • Keep a copy of the confirmation email or message for reference.
5. Prepare for the Tour:
   • Identification: Bring your passport as it might be needed for verification.
   • Weather: Dress appropriately for the mountain weather, which can be cold and windy at higher altitudes.
   • Essentials: Carry water, snacks, and any personal items you may need during the day.

By joining the tour, you’ll ensure that all necessary tickets are secured, allowing you to enjoy a hassle-free experience at Jade Dragon Snow Mountain.
Tips:

• Peak Season: If you’re visiting during a peak season (e.g., national holidays), it’s highly advisable to book your tickets well in advance.
• Language: If you don’t speak Chinese, it may be easier to use English-friendly platforms like Trip.com or ask your hotel staff for assistance.
• Identification: Always carry your passport, as you’ll need it for ticket verification, especially when purchasing on-site or redeeming online tickets.

By following these steps, you should be able to secure your tickets for a smooth and enjoyable visit to Jade Dragon Snow Mountain.