Origin of Tea History
The origin of tea history in China is a subject of much debate, with various theories including the Pre-Qin, Western Han, and Three Kingdoms periods. Tea began to emerge as a cultural phenomenon during the Two Jin and Northern Dynasties, with early enthusiasts mostly being literati and scholars. After the Kaiyuan period of the Tang Dynasty, the “tea culture” in China flourished, and the trend of drinking tea spread across both the court and the common people. The Song Dynasty continued the tea-drinking trend from the Tang Dynasty, making it increasingly popular. The Tea Sage Lu Yu authored “The Classic of Tea” (《茶经》). The “Shennong Bencao Jing” also contains records about tea.
Brief Overview of Tea History
China has a long history of tea drinking, and it is difficult to pinpoint the exact period of its origin. However, there are general theories about its era, and evidence suggests that the habit of drinking tea spread from China to many parts of the world. Consequently, many believe that tea drinking was originally created by the Chinese, and practices related to tea drinking and cultivation in other parts of the world were directly or indirectly derived from China. Nevertheless, some evidence indicates that the habit of drinking tea was not solely invented by the Chinese but also originated in other places such as India and Africa. In 1823, a British officer discovered wild tea trees in India, leading to some beliefs that India, at least partly, might be the origin of tea. China also has records of wild tea trees, mostly concentrated in the southwestern regions, with some records extending to Gansu and Hunan. Tea trees are an ancient dicotyledonous plant closely related to human life.
In China, there are several theories about the earliest origin of tea trees. Many today believe that Yunnan is the original place. A scholar, after detailed research, asserts that Xishuangbanna in Yunnan is the origin of tea trees. The earliest written record of cultivated tea trees begins with Mengshan tea during the Western Han Dynasty, as noted in the “Sichuan Tongzhi” (《四川通志》).
The exact location is less important for modern tea drinkers, though it may have cultural significance. We can explore some scholarly theories.
Overview of Tea History
China is the origin of tea. The familiarity of tea among Chinese people extends from emperors and high officials, literati and scholars, to common people and laborers. It is often said, “The seven necessities of life are firewood, rice, oil, salt, soy sauce, vinegar, and tea,” indicating that tea has permeated all levels of society. Ethnic minorities also enjoy tea, such as Tibetan butter tea and Mongolian milk tea.
Tea culture appeared during the Two Jin and Northern Dynasties. Its origins can be traced back to the Han Dynasty, with formal documentation (e.g., Wang Bao’s “Tongyue” (《僮约》)). Early tea enthusiasts were mostly literati and scholars. In Chinese literary history, Sima Xiangru and Yang Xiong, famous tea lovers, are mentioned in Han Fu (汉赋). Sima Xiangru wrote “Fanjiang Pian” (《凡将篇》), and Yang Xiong wrote “Fangyan” (《方言》), discussing tea from medicinal and literary perspectives. Zhang Zai from the Jin Dynasty wrote in “Deng Chengdu Lou Shi” (《登成都楼诗》): “Inquire about Yangzi’s home, I long to see Changqing’s cottage,” and “Fragrant tea surpasses the six emotions, its taste spreads across nine regions.”
Tea culture began with the Confucian idea of active involvement in the world. During the Two Jin and Northern Dynasties, perceptive politicians proposed “using tea to maintain integrity” to counteract the luxury of the time. Since the Wei and Jin Dynasties, with societal turmoil and scholars unable to reform the world, a trend toward simplicity emerged. Scholars who engaged in high-level discussions required stimulating beverages, leading to the popularity of banquets, and initially, the purists were often wine drinkers, such as the Seven Sages of the Bamboo Grove. Later, as the trend toward simplicity spread among general literati, tea became preferred over wine for those who could drink all day without becoming intoxicated. Thus, many tea enthusiasts emerged.
Origin Time
Introduction
The origin of tea drinking is still widely debated, with various theories including Shennong, Shang Zhou, Western Han, and Three Kingdoms periods.
Shennong Theory
Lu Yu, based on the “Shennong’s Materia Medica” (《神农食经》) which states “Tea, when consumed for a long time, invigorates and pleases the spirit,” believes tea drinking began during the Shennong era, asserting “Tea as a drink originated from Shennong” (《茶经·六之饮》). Shennong, or Yandi, was a tribal leader in ancient China, alongside the Yellow Emperor. However, modern scholars have dated “Shennong’s Materia Medica” to the Han Dynasty and consider its mention of tea as legend rather than historical fact.
Shang Zhou Theory
According to the Eastern Jin Dynasty’s “Huayang Guo Zhi” (《华阳国志》) by Chang Qu, the Ba people offered tea and honey as tribute. This suggests that the Ba people living in southern Shaanxi were the earliest to use and cultivate tea in China, with a tea history of over 3,000 years.
Western Han Theory
In the Qing Dynasty, Hao Yixing in “Zhengsu Wen” (《证俗文》) stated: “The method of drinking tea first appeared in the late Han Dynasty, having begun to sprout in the early Han Dynasty.” Hao Yixing believed tea drinking started in the late Eastern Han Dynasty but had its origins in the Western Han Dynasty.
Wang Bao’s “Tongyue” includes references to “brewing tea,” and “Wu Yang buys tea,” generally believed to refer to tea. Wu Yang refers to present-day Pengshan County in Sichuan, indicating that tea drinking in China was not later than the 1st century BC.
It is believed that tea drinking in China began in the Western Han Dynasty, although the use of tea predates this period. The discovery and use of tea in China likely began before the Western Han Dynasty, possibly as early as the Shang Zhou period.
Development Time
Tea drinking in China began in the Western Han Dynasty with historical evidence. During this period, tea consumption was confined to Sichuan. Figures like Sima Xiangru, Wang Bao, and Yang Xiong from Sichuan made records of tea. During the Han Dynasty, tea, a Sichuan specialty, spread to the capital city Chang’an through tribute channels and gradually to the political, economic, and cultural centers of Shaanxi and Henan in northern China. Meanwhile, tea culture also spread along the Yangtze River to the middle and lower reaches of the Yangtze River. From the Western Han to the Three Kingdoms period, tea was a rare luxury item enjoyed mainly by the upper class, and ordinary people rarely drank tea. The “Records of the Three Kingdoms” (《三国志》) mentions “secretly granting tea to replace wine,” indicating that tea was used in the Wu Kingdom’s court.
In the Southern Dynasties, the trend continued. For example, He Fasheng’s “Book of the Revival of the Jin Dynasty” (《晋中兴书》) recorded that during Lu Na’s tenure as the governor of Wuxing, “General Xie An often visited, and when he arrived, only tea and fruit were prepared.” Liu Kun’s letter to his nephew in the Western Jin Dynasty mentioned, “I suffer from discomfort and constantly use real tea for relief.” Similarly, Liu Yiqing’s “New Sayings of the World” (《世语新说》) refers to tea. During the Northern and Southern Dynasties, tea drinking became more prevalent among scholars and officials, and even ordinary people drank tea.
Formation Time
In the Middle Tang Dynasty, Feng Yan’s “Feng Shi Wen Jian Ji” (《封氏闻见记》) noted that “people in the south liked tea, while those in the north initially did not. During the Kaiyuan period, a monk from Mount Tai’s Lingyan Temple promoted Zen Buddhism, which allowed tea drinking as they did not eat dinner. This practice spread and became a trend.” Feng Yan believed Zen Buddhism contributed to the formation of tea drinking in the north. After the Kaiyuan period in the Tang Dynasty, tea culture flourished throughout China, becoming a widespread practice.
In the late Tang Dynasty, Yang Hua’s “Shanfu Jing Shou Lu” (《膳夫经手录》) recorded that “by the Kaiyuan and Tianbao periods, tea was gradually introduced; it became more prevalent during the Dezong and Dali periods and thrived after the Jianzhong period.” Lu Yu’s “Classic of Tea” (《茶经》) mentioned that tea culture had become widespread by the Tang Dynasty’s two capitals, Luoyang and Chang’an, and the surrounding regions.
Both “Classic of Tea” and other historical records agree that before the Kaiyuan period, tea drinking was not widespread, but after the Kaiyuan period, especially after the Jianzhong period (780 AD), tea drinking became universal among all social classes, including the nobility, scholars, and common people in the central plains and frontier ethnic minority areas. Tea houses began to appear, offering tea to all, regardless of social status, indicating tea’s growing role in society.
Origin Location
Introduction
Research often focuses on the origin of tea trees. There are several theories about the origin of tea trees:
Southwest Yunnan
In 1981, a group of experts led by Professor Liu Renjian from Yunnan Agricultural University visited Xishuangbanna and its surroundings, studying the ecological distribution of tea trees. They concluded that the “wild tea tree population in Xishuangbanna is the main gene pool for the modern cultivated tea tree.” Yunnan, and specifically Xishuangbanna, is considered the original place of tea trees.
Changning, Sichuan
Changning County in Sichuan, where the tea tree population is distributed, is often cited as an origin of tea cultivation. The “Classic of Tea” mentions that tea was first cultivated in Mengshan during the Western Han Dynasty.
Fujian, Jiangxi, Zhejiang
Some scholars argue that tea originated in Fujian, Jiangxi, or Zhejiang, where tea cultivation and consumption were early recorded. However, these theories lack direct evidence linking them to the earliest tea cultivation.
India
A theory posits that tea was first used in India, with historical records showing tea trees in India dating back to the 19th century. However, the earliest records of tea cultivation and consumption in China precede these discoveries, suggesting that tea’s origins are likely in China.
Yunnan’s Tea Origin
Yunnan Province’s tea origin theory is supported by evidence from ancient tea trees found in the region. The “Xishuangbanna Tea Tree Gene Pool” suggests that tea trees native to Yunnan are the earliest known. This supports the idea that tea’s cultivation and consumption began in Yunnan.
Tea Cultivation and Use
Tea Cultivation in Ancient Times
Tea cultivation in ancient China began in Yunnan, where tea trees were first cultivated. Ancient records mention tea cultivation in Yunnan as early as the Han Dynasty. The tea cultivation spread from Yunnan to other regions, including Sichuan and Fujian.
Tea Cultivation and Use in Historical China
Tea cultivation expanded from the Han Dynasty to the Tang and Song Dynasties. During these periods, tea cultivation and consumption became more widespread, with detailed records of tea cultivation practices and tea’s role in daily life. Tea became a staple beverage for all social classes, and its cultivation spread to various regions across China.
Tea Cultivation Practices
In ancient times, tea cultivation involved selecting and planting tea seeds, nurturing tea plants, and harvesting tea leaves. The cultivation process was labor-intensive, with attention to soil quality, climate conditions, and pest control. Traditional methods of tea processing, including drying and fermenting, were developed to improve tea quality and flavor.
Summary
Tea history in China is complex, with various theories about its origin and development. Yunnan Province is widely recognized as the original place of tea trees, with ancient records and evidence supporting its significance in tea cultivation. Tea’s role in Chinese culture and society evolved from a luxury item to a widespread beverage enjoyed by all social classes. The cultivation and use of tea spread across China, with significant developments during the Tang and Song Dynasties.
Keep Reading
Pu’er tea, a well-known traditional Chinese tea, has been categorized as sun-driedgreen tea, and its pressed products from large tea leaves (Camellia sinensis O. kuntzevar. assamica Kitamura) are manufactured mainly in Yunnan, China. In the markets,three kinds of pu’er teas have been sold: loose pu’er tea, pressed pu’er tea,and pu’er tea bags.Pu’er tea is a popular tea with a long history, which originated from the districtsof Xi-shuang-ban-na(西双版纳州), Si-mao(思茅), and Lan-chuang-jiang valley(澜沧江), Yunnan Province(云南省),China.
There are two manufacturing procedures that have been widely employed forproduction of pu-erh tea: the classical pressing method and the wet-piling method.The former dates back to the Tan Dynasty (864–1278 a.c.), while the latter has beendeveloped recently (1938 a.c. to present).
The Classical Pressing Method
The classical pressing method includes seven steps as described below:
Step 1. Plucking of fresh tea leaves. The best fresh tea leaves are plucked in the early spring (March). The tea leaves plucked in the middle of spring (April)and late spring (May) are still good for making pu’er tea.
Step 2. Blanching. The fresh tea leaves harvested in step 1 should be subjected toa blanching process as soon as possible by baking on a hot pan with constantmanual mixing. As soon as tea leaves become very soft and liberate a uniquegrass fragrance, the blanching process should be stopped at once.
Step 3. Rolling. The purpose of rolling is to liberate the juice of the tea leavesto the outside of the leaf surface. Thus, the flavor of the tea leaves willbe released easily when brewing with hot water.
Step 4. Sun drying. The rolled tea leaves are dried under sunlight with constantmixing. The heat and infrared rays from sunlight penetrate the tea leavesand remove the moisture as well as promote chemical reactions in the leafmatrix. This process takes two working days to accomplish.
Step 5. Storage in a dry place. The dried raw tea is packed in a large, clean gunnybag and stored in a temperature- and humidity-controlled stockroom.
Step 6. Pressing into different shapes.
Step 7. Long-term incubation for ripening. This step is essential for makinggood-quality pu’erh tea. It is a general rule that the longer the storage, the better the quality of pu’er tea.
Wet-Piling Method
The wet-piling method has recently been developed; the initial four steps are similarto those described in the classical pressing method:
Step 1. Plucking. As described in step 1 above.Step 2. Blanching. As described in step 2 above.
Step 3. Rolling. As described in step 3 above.
Step 4. Sun drying. As described in step 4 above.
Step 5. Fermentation by wet piling. In the process of pu-erh tea manufacturing,both enzymatic and nonenzymatic oxidations play a very important role inthe transformation of tea components. These oxidation reactions take placevery slowly and persistently. Furthermore, oxidation is assisted by environmentalmicrobes and oxygen.
Step 6. Repiling and mixing. The temperature and moisture of the piles areessential for determining the degree of fermentation and are important factorsaffecting the quality of pu’er tea. The temperature and moisture of theincubation room and tea piles are strictly controlled. The tea piles should bebroken down, mixed, and piled up again every 2 days. More water shouldbe showered during the repiling and mixing process. It takes five to eightrepetitions of repiling and mixing to accomplish the fermentation process.
Step 7. Air drying. The fermented piled tea products are broken down andseparated into several valleys for air drying (not sun drying). The watercontent of piled tea products is around 20%, but is reduced to 14–20% uponair drying. The tea mass is then broken down and separated into severalnew valleys again every 3–5 days. The air-drying process is repeated againand again until the moisture of the tea product reaches 14%.
Step 8. Selection and grouping. The air-dried tea products are subjected to strictselection and grouping based on their color, size, fragrance, and appearance.
Step 9. Packaging and pressing. The selected air-dried tea products are packedin a gunnysack and stored in a dried stock room. The air-dried tea productscould also be pressed into different shapes, such as cubic, brick, bowl, andring cake, and then stored in a stock room.
Manufacturing Process of Puer Tea
The manufacturing process of Pu’er tea, a distinctive type of fermented tea from Yunnan Province, China, involves several intricate steps. Here’s an overview of the traditional process:
1. Plucking and Initial Processing
Plucking:
- Harvesting: The tea leaves are carefully plucked from the Camellia sinensis plant. The best quality Pu’er tea is usually made from tender leaves and buds.
Withering:
- Initial Withering: The freshly plucked leaves are spread out on bamboo trays or mats and left to wither in the sun or in a controlled environment. This process reduces the moisture content and makes the leaves more pliable.
2. Fixation (Kill-Green)
Fixation:
- Purpose: To halt oxidation and preserve the green color of the tea leaves.
- Method: The withered leaves are heated in a large pan or wok. This step is known as “kill-green” (Sha Qing) and helps to stop the enzymatic oxidation process.
3. Rolling
Rolling:
- Purpose: To break up the leaf cells and release the essential oils and juices, which enhance flavor and aroma.
- Method: The fixed leaves are rolled by hand or using machines. This can involve multiple rounds of rolling to achieve the desired leaf structure.
4. Fermentation (Post-Fermentation for Shu Pu’er)
Sheng Pu’er (Raw Pu’er):
- Natural Fermentation: Sheng Pu’er undergoes a natural fermentation process over several years. The tea is left to age in a controlled environment, where it gradually develops its flavor and aroma.
Shu Pu’er (Ripe Pu’er):
- Artificial Fermentation: To speed up the aging process, Shu Pu’er undergoes a process called “wo dui” (pile fermentation). The leaves are piled into heaps and regularly turned over. This process introduces moisture and heat to accelerate fermentation and aging, usually over a few months.
5. Drying
Drying:
- Purpose: To reduce moisture content and prevent mold growth.
- Method: The fermented tea leaves are spread out and dried in the sun or using mechanical dryers. This step ensures the tea is fully dried and ready for storage or further processing.
6. Sorting and Grading
Sorting:
- Purpose: To separate the tea leaves based on size and quality.
- Method: The dried leaves are sorted and graded. Higher quality leaves are typically used for premium Pu’er tea, while lower quality leaves may be used for more commercial blends.
7. Compression and Packaging
Compression:
- Purpose: To form the tea into traditional shapes, such as cakes, bricks, or tuocha (bird’s nest shape).
- Method: The sorted tea leaves are pressed into molds and compressed using a hydraulic press or hand methods.
Packaging:
- Purpose: To protect the tea and facilitate aging.
- Method: The compressed tea is wrapped in paper or other materials and stored in a cool, dry place. Proper packaging ensures that the tea ages well and develops its unique flavor profile.
8. Aging
Aging:
- Purpose: To enhance flavor complexity and character.
- Method: Pu’er tea, especially Sheng Pu’er, is aged over time. The aging process can range from several years to decades. During this time, the tea continues to develop and refine its taste.
9. Quality Control
Quality Control:
- Purpose: To ensure consistency and high standards in the final product.
- Method: Regular inspections and tastings are conducted throughout the production process. Quality control measures help to maintain the desired flavor, aroma, and appearance of the tea.
Pu’er tea’s unique flavor profile, characterized by earthy, woody, and sometimes sweet notes, results from its complex fermentation and aging process. The traditional methods used in its production contribute to its status as a prized tea with a rich cultural heritage.
Keep Reading:
Edited by Ziwei Chen/陈紫薇
The news was updated on October 28, 2019.
If I am bored one day, I will get on a Kunming bullet train in the morning and reach Vientiane, Laos in the evening. I’ll feed the pigeons under a Bodhi tree alone for a whole afternoon, and without saying a word take another train back to Kunming the next day.
— Nicholas, the editor
Recently, good news on building the China-Laos railway came to us one after another. This railway linking Kunming to Laos, the country of hermits, is around the corner.
The Manzhang Tunnel on the Yuxi-Mohan railway was completed on October 21.
Sections of the 495.6m Ganlanba bridge were joined in south Yunnan on October 18.
Also, an amazing video on the railway’s Lao section went viral online, making a hit in the cyber world. The 926 km China-Laos Railway consists of the Chinese section and the Lao section.
The Chinese section starts in Kunming and ends in the border town Mohan. Passing through the cites of Yuxi, Pu’er and Jinghong, the section extends for 508 kilometers. The 414 km Lao section starts in Boten and reaches Vientiane, the capital of Laos.
With a designed speed of 160 km per hour, the China-Laos railway is expected to be fully operational in 2021. The China-Laos railway is of great significance for bilateral relations. And it is thus highly anticipated.
For China, this railway makes another international passage from southwest. In the future, China-Laos Railway will be extended to Thailand, Malaysia and Singapore, serving the construction of the China-ASEAN free trade area. For Yunnan, the railway will shorten the Kunming-Xishuangbanna trip to 3 hours, putting the Dai prefecture into the rail network.
The railway is the “No. 1 Project” for Lao government for it will turn the landlocked country into a land linked one. The railway will be conducive to Lao transportation, economic growth and social progress.
Lattanamany Khounnyvong, Lao Vice Minister of Public Works and Transport , said that China-Laos railway is the top project in the eighth five-year plan of Laos, and is of great significance for Laos.
The Lao people believe the railway will make it easier for them to travel from Vientiane to Jinghong or Kunming.
When the railway opens to traffic, the morning train from Kunming will reach Xishuangbanna in 3 hours and Vientiane in the evening. Laos will be another destination favored by Yunnan tourists.
No.1: Vientiane
With a long history, Vientiane has been the capital and economic center of Laos since the 14th century. The Arc de Triomphe, or the Victory Gate, is a top tourist attraction in Vientiane, built to commemorate the Lao independence.
No.2: Luang Prabang
It is a famous ancient capital and Buddhist center in Laos. The beautiful and unique place is recognized as the most charming old town in Southeast Asia.
No.3: Vang Vieng
Like the Guilin scenic area in China’s Guangxi, Vang Vieng has the quiet Nam Song River, the karst landform, and amazing caves. All make the area idyllic.
No.4: Si Phan Don
Meaning 4000 islands, Si Phan Don is an archipelago in a wide section of the Mekong River. The sight is most visible in the dry season when it is touristy.
No.5: Pakse
As the capital city of Champasak province, Pakse is a pleasant city worth a long stay. It boasts beautiful waterfalls.
Source from http://english.yunnan.cn/html/2019/travel_1028/18070.html
Introduction
East Pagoda is located in Shulin Street, Kunming City. It is the ancient pagoda of Nanzhao period. East Pagoda is 40.57 meters high, which also is one of the earliest ancient pagodas in Kunming with four bronze fur birds on the top of the tower, commonly known as the Golden Rooster, so it is also known as the Golden Rooster Tower.
The History of East Pagoda
East Temple Pagoda used to be in Changle Temple on Shulin Street in Kunming City. Changle Temple was also called East Temple, thus the pagoda’s name. According to historical records, the temple and pagoda were built at the same time as the West Temple and Pagoda, but the pagoda was destroyed in a strong earthquake in 1833. In 1882 it was rebuilt on a new site hundreds of steps east of its original location, which lay too low for the pagoda’s foundation. The existing pagoda, a multi-eave, square, thirteen-storey, brick structure, dates back to 1882 during the Qing Dynasty. In appearance, structure and size it resembles the West Pagoda. Although it was rebuilt in the Qing Dynasty, it retains the style of the Tang Dynasty.
The Characteristic of East Pagoda
In appearance and structure the pagoda resembles Small, Wild Goose Pagoda in Xi’an.
The square, thirteen-storey, rnulti-eave pagoda is some thirty-six meters high. Its interior is hollow, with wooden flooring and a staircase. The bricks of the pagoda are inscribed with Buddhist scriptures and incantations in Chinese and Sanskrit and the stamps of brickmakers, all invaluable relics. The pagoda has undergone repairs several times over the past more than a thousand years, so some parts have been changed, but as a whole it has retained its Tang Dynasty style.
Nearby Attractions
Camellia Garden
East Pagoda in November 1997 to build a camellia garden, completed in May 1998, the project investment of 3.33 million yuan. East Temple Tower Tea Garden site, 4685 square meters, divided into two parts, the west side along Shulin Street open to the public 1692 square meters, the eastern city party committee organ foreign affairs area of 2999 square meters, tea garden east and west between the pavilion, corridor, landscape wall separation, Form a connected, relatively independent green space.
West Pagoda
West Pagoda, also known as Huiguang Temple Pagoda, stands on the west side of Dongsi Street. It has a history of more than 1100 years. In the plum blossom and smoke rain in February, the “double Towers” became one of the “eight sights of Kunming” in the Ming and Qing dynasties.
How to Get there?
By Bus
Tourists can take Bus No.137, 152, 107 and get off at East Pagoda Station.
By Taxi
It takes tourists about 10 minutes to get to East Pagoda from downtown of Kunming.
Introduction
According to the “Sipu Border Development Plan” compiled by the Yunnan Civil Affairs Department in 1944, “the pilot tea plantation set up in Nannuo mountain, which was not only for tea making, but also for the improvement of planting.” In 1957, tea research institute of Yunnan academy of agricultural sciences moved to Menghai county(勐海县), Xishuangbanna Dai Autonomous Prefecture,Yunnan Province, located in the hometown of pu’er tea, covering an area of 1350 mu.
Now,there are germplasm innovation research room, breed selection research room, organic tea cultivation research room, processing engineering research room, tea culture research room and tea comprehensive laboratory, science and technology achievement demonstration transformation center, Yuncha science and technology company and Yunnan Province No. 165 Vocational Skills Laboratory.
Development Trend
In 2004, it cooperated with Xishuangbanna Prefecture to establish the Pu’er Tea Research Institute; in November 2005, it cooperated with China Tea Co., Ltd. to establish the “China Pu’er Tea Research Institute”. The firm has 129 current employees, including 71 professional and technical personnel (6 in high vocational and 32 in secondary vocational).
Achievements
Since its establishment, it has carried out research and demonstration and promotion work on germplasm resources, new varieties selection, cultivation, Pu’er tea, famous green tea, black tea processing, physiology and biochemistry, and ethnic tea culture in Yunnan. In total, 41 research projects have won scientific and technological achievement awards, including 2 at the national level, 16 at the provincial and ministerial levels, and 23 at the prefectural level.
“Dense planting and high-yield cultivation technology” was listed as a key promotion project by the Ministry of Agriculture and promoted more than 1 million acres in Yunnan Province. The investigation of tea tree species resources in Yunnan Province yielded fruitful results. The largest area in the country was built and more than 860 rare resources were saved. Developed more than 10 national and provincial-level famous new products such as “Yunhai Baihao”, “Foxiang Tea”,”Yunhai Yinsuo”, and “Pu’er Tea” with special effect of lowering blood fat.
Through activities such as promoting agriculture through science and technology, poverty alleviation with technology, and technical training, the promotion and application of scientific and technological achievements have been accelerated, which has contributed to improving the scientific and technological level of Yunnan tea industry.
Location
Menghai county, Xishuangbanna Dai Autonomous Prefecture, Yunnan province(云南省西双版纳傣族自治州勐海县)
Edited by Ziwei Chen/陈紫薇
The Fengqing County Tea Trading Market凤庆县茶叶交易市场 is an important tea trading and distribution center located in Fengqing County, Yunnan Province, China. Below is detailed information about the Fengqing County Tea Trading Market:
Overview of Fengqing County Tea Trading Market
1. Market Background
Fengqing County, located in the southwestern part of Yunnan Province, has a climate suitable for tea cultivation and is one of China’s renowned tea-producing regions. Fengqing County is particularly famous for its high-quality Fengqing Dianhong tea. The tea market plays a significant role in the local economy, serving both local producers and buyers and traders from across the country.
2. Market Functions
- Tea Trading: The market is primarily used for wholesale and retail tea transactions, including fresh tea, aged tea, and tea leaves.
- Information Exchange: The market serves as a hub for tea-related information, allowing tea farmers, traders, and consumers to access the latest tea news.
- Product Display: The tea trading market showcases various types of tea from Fengqing County and surrounding areas, with a focus on Fengqing Dianhong tea.
- Industry Support: The market supports other aspects of the tea industry, including packaging, processing, and logistics.
3. Main Tea Varieties
- Fengqing Dianhong Tea: Known for its rich aroma and mellow taste, Fengqing Dianhong is the main tea variety traded at the market.
- Pu’er Tea: Although primarily produced in Pu’er City, some Pu’er tea is also traded in Fengqing County.
- Green Tea and Other Teas: The market also includes other types of tea, such as green tea and white tea.
4. Market Facilities
- Trading Hall: Features multiple trading areas to facilitate transactions between vendors and buyers.
- Exhibition Area: Displays various tea products for consumers and traders to understand tea characteristics.
- Packaging and Processing Area: Provides tea packaging and preliminary processing services.
- Administrative Service Area: Offers various administrative and consulting services for traders and consumers.
5. Market Development
In recent years, the Fengqing County Tea Trading Market has experienced significant growth. With increasing tea market demand and improved tea quality, the market size has gradually expanded. The government and related agencies have implemented various improvements and upgrades to promote the development of the tea industry.
6. Access and Logistics
The market is conveniently located near major transportation routes in Fengqing County. Tea transportation and logistics services are well-developed, supporting nationwide distribution and exchange.
Summary
The Fengqing County Tea Trading Market is a comprehensive market integrating tea trading, information exchange, product display, and industry support. It provides an important trading platform for local tea farmers and traders and promotes the development of the tea industry in Fengqing County and the surrounding areas.
Tea-Horse Old Town, located in Pu’er City, is a prominent area renowned for its historical and cultural significance in the Pu’er tea market. Here’s an overview of the tea market and its role in the tea industry:
1. Historical Background
Tea-Horse Old Town:
- Location: Situated in Pu’er City, Yunnan Province, which is a key production area for Pu’er tea.
- Historical Significance: This area is named after the ancient Tea Horse Road (茶马古道), a historic trade route that facilitated the exchange of tea for horses and other goods between China and Tibet, as well as other regions.
2. Role in the Pu’er Tea Market
Market Hub:
- Tea Trading: Tea-Horse Old Town has traditionally been a major trading center for Pu’er tea. It connects tea producers with buyers, including wholesalers, retailers, and tea enthusiasts.
- Tea Culture: The area is known for its vibrant tea culture, with numerous tea shops, markets, and tea houses that cater to both local and international customers.
3. Tea Shops and Markets
Tea Shops:
- Variety: The town features a wide range of tea shops offering various types of Pu’er tea, including Sheng (raw) and Shu (ripe) Pu’er. These shops often carry both new and aged teas.
- Specialties: Many shops offer unique and high-quality Pu’er teas, including limited editions and vintage collections.
Markets:
- Tea Market: The markets in Tea-Horse Old Town are bustling with activity, where visitors can explore a diverse selection of Pu’er teas, ranging from everyday drinkers to rare and collectible varieties.
- Local Products: Besides tea, the markets also sell other local products and crafts, reflecting the region’s cultural heritage.
4. Tourism and Experience
Tea Tourism:
- Tea Tours: Visitors can take guided tours of tea plantations and processing facilities around Pu’er City, learning about the tea production process and the rich history of the region.
- Cultural Experiences: Tea-Horse Old Town offers immersive experiences, such as traditional tea ceremonies, tea tastings, and cultural performances.
Attractions:
- Historic Sites: The town is home to several historic sites and traditional architecture that highlight its historical importance as a tea trading post.
- Tea Museums: Museums dedicated to Pu’er tea provide insights into the history, culture, and production of this unique tea.
5. Economic Impact
Local Economy:
- Economic Significance: The tea trade in Tea-Horse Old Town plays a crucial role in the local economy, providing employment and supporting local businesses.
- Global Reach: Pu’er tea from Tea-Horse Old Town is distributed internationally, contributing to the global reputation of Pu’er tea as a premium product.
6. Challenges and Opportunities
Challenges:
- Market Competition: With the growing popularity of Pu’er tea, there is increasing competition both within China and globally.
- Quality Control: Ensuring the authenticity and quality of Pu’er tea is a key concern for producers and consumers alike.
Opportunities:
- Innovation: Opportunities for innovation in tea processing and packaging can help maintain the market’s competitive edge.
- Cultural Exchange: Promoting the cultural heritage of Pu’er tea through tourism and international marketing can enhance its global appeal.
7. Future Prospects
Growth Potential:
- Expanding Markets: The global demand for specialty teas, including Pu’er, is growing, presenting opportunities for expansion and increased visibility for Tea-Horse Old Town.
- Sustainable Practices: Embracing sustainable and eco-friendly practices in tea production and trade can enhance the market’s reputation and attract environmentally conscious consumers.
Tea-Horse Old Town remains a vibrant center of Pu’er tea culture, bridging the historical significance of the Tea Horse Road with modern tea trading and tourism. Its role in the tea market continues to evolve, reflecting both traditional practices and contemporary trends in the global tea industry.
The Lincang Tea Trading Market临沧茶叶市场 is one of China’s significant tea trading centers, located in Lincang City, Yunnan Province. This market holds an important position in the Chinese tea industry, particularly known for its wide variety of tea products and active trading activities.
The “Menghai International Puer Tea City” construction project is located in the Industrial Park of Menghai County. It is funded and developed by the Taiwan One Country, Two Systems Research Association, with a planned land area of approximately 800 acres, a construction area of over 300,000 square meters, and a total investment of 1 billion RMB. The project will be completed in three phases, with the first phase, covering 400 acres and featuring over 600 storefronts, being completed and operational by the end of 2013.
Project Overview
- Location: Menghai County Industrial Park, Yunnan Province
- Investor: Taiwan One Country, Two Systems Research Association
- Total Investment: 1 billion RMB
- Planned Area: 800 acres
- Construction Area: Over 300,000 square meters
- Completion Phases: Three phases, with the first phase completed in 2013
- Initial Phase: 400 acres with over 600 storefronts
Economic Impact
- Annual Tea Transaction Volume: Expected to increase from 12,000 tons to 27,000 tons
- Annual Transaction Value: 1.5 billion RMB
- Tax Revenue: Over 30 million RMB
- Value Addition per Kilogram of Tea: 10 RMB
- Increased Income for Local Tea Farmers: 5,000 RMB per household
- Employment: Directly creates over 3,000 jobs
- Regional Influence: Impacts South China, the southwestern region of China, and ASEAN countries
Project Positioning
The “Menghai International Puer Tea City” aims to adopt a “Tea Trade + Tea Culture Tourism” development model. It will integrate various resources to create a comprehensive tea city focused on Puer tea trade, combining tea culture tourism, tea processing, research, education, logistics, warehousing, testing, auctioning, and e-commerce platforms.
Goals:
- Develop a Major Tea Market: One of the largest, most advanced, and well-equipped tea trading markets in China.
- Boost Regional and International Trade: Serve as a trade hub for ASEAN and improve the tea industry in southwestern China and Southeast Asia.
- Cultural and Economic Integration: Integrate tea culture with tourism to enhance tea brand value, increase local tea farmers’ income, and promote regional prosperity.
Key Components:
- Tea Trading Market:
- Includes a large tea trading hall, multi-story commercial and residential spaces, an auction center, a testing center, VIP storage base, logistics park, and bus station.
- Tea Culture Plaza:
- Features a tea culture plaza with performances, ethnic cultural streets, tea culture museum, ethnic minority museum, South Buddhist Museum, permanent Puer tea forum, exhibition center, tea academy, and tea research institute. Commercial activities will focus on branded Puer tea, ethnic souvenirs, local specialties, and border products.
- Business and Leisure Facilities:
- Includes business hotels, resort villas, hot spring clubs, artist villages, and public facilities such as schools, health clinics, and supermarkets.
Modern Management and Support:
- Management: Incorporates modern shopping mall management and e-commerce operations.
- Support: Offers various incentives including tax reductions and credit subsidies to tenants. Provides “one-stop” services for procedures and approvals.
- Local Support: Prioritizes the entry and development of local tea farmers and merchants, offering rent-free or low-rent spaces to impoverished villages and disadvantaged businesses as part of poverty alleviation and tourism development efforts.
The Menghai International Puer Tea City is poised to become a major center for Puer tea trade, a hub for tea culture, and a significant development project in Menghai County, highlighting its potential to bring prosperity and growth to the region.
Overview
The Yunnan Pu’er Tea Trading Center云南普洱茶交易中心 is located in Pu’er City and officially began operations on September 18, 2015. The center utilizes advanced e-commerce technology to innovate the Pu’er tea trading model, creating a comprehensive trading platform for the entire Pu’er tea industry chain, including production, supply, and sales.
Key Features
- Location:
- Pu’er City, Yunnan Province
- Technological Integration:
- E-Commerce Technology: Employs cutting-edge e-commerce information technology to facilitate and streamline Pu’er tea transactions.
- Trading Model Innovation: Introduces new trading models to enhance the efficiency and effectiveness of tea trade.
- Services Provided:
- Warehouse Receipt Financing: Offers financing options backed by warehouse receipts.
- Investment and Collection: Provides opportunities for investing in and collecting high-end aged Pu’er tea.
- Professional Consultation: Delivers expert consulting services related to tea trading.
- Authoritative Appraisal: Offers professional and authoritative tea appraisal services.
- Collaborations:
- Financial Institutions: Partners with banks and other financial entities to support tea trading and investment activities.
- Quality Inspection Agencies: Works with specialized quality inspection agencies to ensure the authenticity and quality of Pu’er tea.
- Industry Authorities: Collaborates with authoritative industry organizations to maintain standards and credibility.
- Platform Features:
- Multi-Functional E-Platform: Creates a fair, transparent, and efficient multi-functional electronic trading platform.
- Nationwide and Regional Influence: Aims to build a comprehensive service platform that extends its reach throughout Yunnan and the broader national tea industry.
- Objectives:
- Enhancing Trade Efficiency: Improves the efficiency of Pu’er tea trading through advanced technological solutions.
- Promoting Transparency: Ensures transparency and fairness in tea transactions.
- Supporting Industry Growth: Contributes to the overall growth and development of the Pu’er tea industry by providing value-added services and support.
The Yunnan Pu’er Tea Trading Center plays a crucial role in modernizing and expanding the Pu’er tea market, offering a state-of-the-art platform that integrates various services and supports the industry’s growth.
The Yunnan Qianwei Tea Trading Market云南前卫茶叶交易市场 was established by Yunnan Fuliang Industrial Co., Ltd. with an investment of 36 million yuan. Construction began in June 2004, and the market was completed by March 2005, officially opening on April 3, 2005.
Key Features
- Location and Size:
- Total Area: 26,000 square meters.
- Ground Floor: Houses over 400 commercial shops, covering approximately 12,000 square meters.
- Second Floor: Provides elegant spaces for tea enthusiasts to taste and relax.
- Third Floor: Features a display hall for cultural exchanges related to tea-producing regions across China.
- Geographical Advantage:
- Proximity to Key Locations:
- 2 kilometers north of Kunming city center and Kunming Railway Station.
- 3 kilometers east of Kunming International Airport.
- Access:
- Adjacent to Xingke Road, connecting north to Haigeng Road and Anshi Highway.
- South connects to Shili Changjie and Guangfu Road.
- Public Transportation: Directly accessible via city buses 109, 110, and 127.
- Proximity to Key Locations:
- Commercial Hub:
- Located near large comprehensive wholesale markets.
- Positioned in the southern district of Kunming, making it an ideal commercial center.
- Provides significant business opportunities for customers and vendors, thanks to its strategic location and accessibility.
Origin of Qianwei Tea Market
Chen Shuyi was a merchant from Fujian province, who came to Kunming in the 1990s and founded the qianwei tea market. Attracted by Pu’er’s thick mellowness, he changed from a businessman to a temperamental “tea lover”.
As a businessman, Chen Shuyi bluntly stated that when he first arrived in Kunming, he was a commercial real estate developer. Four commercial cities have been built at that time, and the qianwei tea market was one of them. At the beginning of the establishment of the tea city, Chen Shuyi pay attention to the value of Pu’er tea. With the completion of the tea city, he would go to various tea shops to taste tea. Gradually, he fell in love with Pu’er tea.
After experiencing the “economic winter” of Yunnan tea market and the fierce competition of Yuncha, he never hesitated, and continued to adhere to a businessman’s love for Pu’er tea. The original intention of making tea is to make a profit. But now, he is thinking promote the unique tea culture of Pu’er and establish a positive image of Pu’er tea.
Development of Tea Culture Square
From the tea market in 2005 to today’s tea culture square, behind the upgrading of a tea market is a businessman’s love for Pu’er tea. “Make friends with Pu’er tea, gather friends with tea culture”, this is what Chen Shuyi always said. Because of deep love for Pu’er tea, he must insist on doing his best. What Chen Shuyi wants to present to you is a tea culture square with more than 30 Yunnan premium tea brand franchised stores, including nearly 70 mid-range Pu’er tea brands, and the first Puer tea culture promotion and exchange platform. .
Tea Culture Square Today
Today, the original tea market has transformed into a “Yunnan Qianwei Tea Cultural Square” with a display area of more than 30,000 square meters, which not only attracts some well-known tea companies such as Dayi, Zhongcha, Chen Sheng, Tongqing, Yongnian, Longrun, but also attracts Puer Tea Association of Yunnan Province, China Puer Tea Evaluation Committee and China Tea Circulation Association (Kunming) Training Base to settle here.
Regarding the market upgrading, Chen Shuyi said, “The previous tea market was a conventional tea sales platform and business model. After upgrading to a tea culture square, the business model will be more flexible and diversified. Through on-site tea culture exchange and product display and trading, Pu’er tea and tea culture have been effectively promoted to the whole country and even the world, making it a modern international tea trading center with professionalism, multi-function and multiple trading modes. ”
Edited by Ziwei Chen/陈紫薇
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