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.

Laojun Mountain Liming Scenic Area

Laojun Mountain Liming Scenic Area丽江老君山国家公园黎明景区, located in Liming Township, Yulong Naxi Autonomous County, Lijiang City, Yunnan Province, is a prestigious site that holds three titles: World Natural Heritage, National Scenic Area, and National Geopark. Covering a total area of 1,324 square kilometers, it is an important part of the Three Parallel Rivers World Natural Heritage site. In 2015, it was rated as a “4A” scenic area by the National Tourism Administration and is working towards “5A” status.

The area features the largest Danxia landform in China, spanning approximately 240 square kilometers. This striking landscape is formed by the red sandstone layer that has undergone fracturing, erosion, and weathering due to intense geological movements, resulting in spectacular red cliffs, isolated peaks, and deep valleys. With its unique biodiversity, geological diversity, and rich cultural heritage, this region is of great ecological tourism value.

Liming, located within Lijiang City, is primarily characterized by high mountain Danxia landforms and is distributed across three administrative villages: Liming, Meile, and Ligang. It covers an area of about 240 square kilometers and is one of the four main areas of the Laojun Mountain Scenic Area. The mountain rocks display colors akin to red danxia, with geological structures mainly composed of red gravel, sandstone, and mudstone, exhibiting hues ranging from deep red, purplish-red to light red.

Liming is approximately 120 kilometers from Lijiang city center. Within an expanse of over 300 square kilometers, there are more than 200 square kilometers of Danxia landforms, making it the largest Danxia landform group in Southwest China and one of the largest high mountain Danxia landscapes in the country. According to legend, Taishang Laojun (the Supreme Old Lord) practiced alchemy on Laojun Mountain nearby, and the ever-burning flames spread to this area, giving rise to this region of vibrant red sandstone.

Lijiang Liming Scenic Area Travel Guide

1. Best Time to Visit The Liming Scenic Area can be visited year-round, but the best seasons are spring and autumn when the climate is pleasant and the scenery is beautiful, making it the ideal time to view the Danxia landforms. To avoid peak tourist seasons, visitors are advised to visit during off-peak times for a more tranquil experience.
2. Touring Route The Liming Scenic Area has numerous attractions, and visitors can plan their route based on personal interests and time. Generally, tourists can start from Liming Township and head to Qian Guishan Scenic Area to admire the magnificent Danxia landforms. Next, they can visit Lover’s Pillar, Big Buddha Cliff, and other sites to experience the wonders of nature. Finally, visitors can proceed to Wuzhishan and Luohankuo to appreciate the diversity and richness of the Danxia landforms.
3. Precautions While visiting Liming Scenic Area, tourists should keep the following points in mind: First, respect local customs and religious beliefs; second, protect the environment by not littering or damaging vegetation; and lastly, ensure safety by avoiding climbing steep peaks and cliffs to prevent accidents.

Lijiang Liming Scenic Area Attractions List

Main Attractions

• Qian Guishan: Rocks with a tortoise shell-like surface appear as if thousands of turtles are climbing a gentle slope. The surrounding Danxia rock formations vary in shape, creating a breathtaking vista. From the summit, the Jinsha River appears like a white ribbon, with mountains resembling flames against the sky.
• Lover’s Pillar: A pair of massive stone pillars resembling a man and a woman tightly embracing each other, symbolizing pure and sincere love.
• Big Buddha Cliff: A steep Danxia rock featuring a giant stone resembling a sitting Buddha, watching over the world.
• Mongolian Yurt: The mountain shape resembles a Mongolian yurt, with a clearly defined eave and discernible drapery.
• Southern Heavenly Gate: Two towering Danxia cliffs stand majestically opposite each other, shrouded in mist and surrounded by dense trees, resembling a grand celestial gateway.
• Sky-piercing Ridge: The steep red stone peaks rise sharply, resembling swords piercing the sky.
• Camel Peak: Located about 6 kilometers south of Liming Village, the mountain resembles a resting camel, calm and serene.
• Wuzhishan: Located in Liming Village, this mountain resembles outstretched fingers reaching towards the sky, with its colorful cliffs reflecting red, white, and gray hues.
• Luohankuo: South of Wuzhishan, this cave features diverse karst formations, resembling divine statues and altars, with clear spring water inside.
• Chuanxin Mountain: In Liming Valley, a prominent peak rises above a massive cave, resembling an arch bridge leading to a beautiful realm.
• Red Rock Liming: Opposite Wuzhishan, this area features towering red cliffs and a central pass that resembles a giant saddle, with a stone resembling a Buddha meditating.
• Kenzalu Viewing Ridge: Located 2 kilometers into Kenzalu Canyon, this ridge offers stunning panoramic views of the Danxia landscape.
• Sansongping: About 15 kilometers south of Ligang, this area, covered by three towering cypress trees, serves as a summer pasture.
• Anapufeng: A pyramid-shaped peak between Meile and Goba villages with sheer cliffs on three sides.
• Three Sunrises and Sunsets: Around the winter solstice, the rising sun is blocked twice by high peaks, allowing for three stunning sunrise and sunset experiences in a single day.
• Stone Coffin Mountain: At the intersection of Kenzalu Canyon and Laomo Canyon, this mountain resembles a lacquered stone coffin.
• Yitian Peak: Across from Stone Coffin Mountain, a striking red mountain guarded by a towering peak, visible from miles away.
• Qiaopeng Mountain Peaks: This area features elegant peaks with stark white and pink colors, associated with local folklore.
• Hulu Sheng Village: Most of the male villagers, aged from teenagers to elderly, are skilled at playing the hulusheng (a traditional musical instrument), creating a unique cultural atmosphere.
• Yixiantian: About 3 kilometers east of Liming Village, this narrow gorge features steep cliffs and a limited opening to the sky.
• Fuhuy Rock: Located in Kenzalu Canyon, it resembles a tiger in deep thought.
• High Mountain Danxia: Spanning over 250 square kilometers, this area features the largest and most spectacular Danxia landform in the country.
• Liming Tent Camp: A low-carbon, eco-friendly high-end tent camping site and the only tent hotel located in a high mountain Danxia area.
• Via Ferrata Climbing: Featuring unique Danxia cliffs, this area is known as a world-class climbing destination for experiencing outdoor climbing adventures.

Lijiang Liming Qian Guishan Tour Guide

1. Best Time to Visit
   Qian Guishan is suitable for year-round visits, but the best viewing times are in the morning and evening when sunlight creates beautiful shadow effects on the rocks, enhancing the mountain’s vibrant colors. To avoid peak tourist seasons, visitors are encouraged to visit during non-holiday periods for a more peaceful environment.
2. Touring Method
   Visitors can choose to walk or take a cable car to Qian Guishan. Walking allows for a closer connection with nature, but safety precautions are necessary. The cable car offers an easy ascent to enjoy the stunning views. During the tour, visitors can follow the signs to visit attractions like Qian Guishan Sunrise, Lover’s Pillar, and Big Buddha Cliff.
3. Precautions
   When touring Qian Guishan, visitors should respect nature by not damaging vegetation or rocks. Safety is important, so avoid climbing steep peaks and cliffs, and protect the environment by not littering to maintain the cleanliness of the scenic area.

Additionally, visitors can explore other attractions in the Liming Scenic Area based on their interests and time. For example, they can visit Wuzhishan for its majestic terrain, Luohankuo for its karst wonders, or Sky-piercing Ridge for its breathtaking peaks. During the journey, local delicacies and snacks can be enjoyed, allowing visitors to experience the unique customs and culture of the Naxi people.

Travel Information
On August 8, 2020, the Lijiang Cultural and Tourism Bureau, in collaboration with the Lijiang Tourism Association, released the “Lijiang Tourism Integrity Pricing Guidelines”: A one-day tour of Liming (including meal fees, transportation costs, comprehensive fees, scenic area tickets, and ancient town maintenance fees) costs 160 yuan/person in low season (110 yuan/person if guests pay the ancient town maintenance fee themselves) and 175 yuan/person in peak season (125 yuan/person if guests pay the ancient town maintenance fee themselves).

When it comes to the outdoor sport of Via Ferrata, many people may feel unfamiliar with it, and it’s not surprising, as this activity has only been introduced to China in recent years. Currently, there are only a few places in China where you can experience Via Ferrata, the most professional and highest altitude being in the Dawn Scenic Area of Laojun Mountain National Park in Lijiang, Yunnan. Our “Yimei Wild Traveler” activity in Yunnan will allow us to experience this legendary Via Ferrata. For an adventurous Aries girl, this is truly a challenging experience.

Introduction to Via Ferrata

Via Ferrata is an Italian term (Via Ferrata, meaning “iron path”) referring to climbing routes built on mountain rock faces, equipped with steel handrails, footholds, and life cables, allowing people without climbing skills to ascend steep cliffs. Invented nearly a century ago in Europe, it originated during World War I when Italy built these paths for its army to quickly traverse the Dolomites. After the war, these Via Ferrata paths became invaluable for climbers, and many European countries began to establish them, promoting outdoor adventure sports.

After World War I, this method of climbing along iron cables was recognized and loved by the public, gradually developing into a popular sport in Europe.

Distribution of Via Ferrata Climbing Areas

There are over 500 routes across many European countries, including France, Switzerland, and Germany. In Malaysia, the Via Ferrata route on Mount Kinabalu, opened in 2007, is touted as the first in Asia and is recognized as the highest Via Ferrata in the world. This climbing activity has become widely popular in Europe, with millions of people using it to climb each year. After 1990, Via Ferrata joined mountain biking, canyoneering, paragliding, and rafting as the latest fashionable outdoor activities. Local governments in France competed to fund the construction of Via Ferrata to attract tourists. Since 1998, climbing routes have rapidly developed and expanded to Italy, Switzerland, Germany, Spain, Andorra, Malaysia, Canada, the United States, and beyond, becoming one of the main choices for family outdoor activities in Europe and the U.S.

The characteristics of Via Ferrata routes retain the thrilling excitement of outdoor rock climbing while providing a way to exercise physical fitness and willpower. At the same time, it greatly reduces the technical requirements for climbers, allowing ordinary people to conquer cliffs safely and gain significant spiritual enjoyment. Via Ferrata does not occupy conventional tourism resources and routes, offering a more three-dimensional, spatial, and systematic development of natural landscapes.

The Via Ferrata projects in China are gradually developing, with thrilling experiences available in various locations such as Yunyang Long Canyon in Chongqing, Wudang Mountain in Hubei, Huaihua Grand Canyon in Hunan, Bajiaozhai in Guilin, Yuewang Mountain in Guangdong, the Three Gorges Tian Keng in Fengjie, and Suobuyah in Enshi, Hubei.

Introduction to Via Ferrata Climbing in Laojun Mountain, Lijiang

Dawn is over 120 kilometers from Lijiang City. Covering an area of over 300 square kilometers, it features more than 200 square kilometers of Danxia landform, making it the largest Danxia landform group in Southwest China and one of the largest in the country. Dawn is rich in red stones, and each cliff and peak is adorned with red rock. According to legend, Taishang Laojun once refined elixirs on Laojun Mountain, not far from here, and the everlasting flames spread here, creating the reddish sandstone that resembles colored beads. It sparkles amid the dense green forests.

Dawn is located within the Laojun Mountain Scenic Area, 120 kilometers from the ancient town of Lijiang. It is renowned for its Danxia landform, with over 200 square kilometers of this unique landscape, making it one of the largest in the country. There is also the stunning Qian Gui Mountain, featuring massive weathered stones that resemble fish scales, with surfaces appearing cracked like a myriad of small turtles in neat rows. Besides the natural scenery, there is a Via Ferrata climbing project equipped with steel handrails, footholds, and life cables, allowing those without climbing skills to ascend steep cliffs. The beginner route is suitable for children over 5 years old and adults, making it a great experience to bring children along for both thrill and physical fitness.

Duoji has attended a summer camp here once before, and he fondly remembers it. This year, his birthday coincides with the Dragon Boat Festival, so we arranged for him to experience “Laojun Mountain again” as a birthday gift.

The Via Ferrata climbing in Laojun Mountain is located in the Dawn Scenic Area and offers two routes:

1. Anthony Via Ferrata Route 1: 280 meters long, with an absolute elevation difference of 75 meters, and an altitude range of 2400-2475 meters. It is rated as difficult and takes about 1 hour to climb. This route is considered a beginner experience.
2. Anthony Via Ferrata Route 2: 650 meters long, with an absolute elevation difference of 180 meters, and an altitude range of 2500-2680 meters. It is rated as difficult and takes about 2.5 hours. This route tests one’s courage; once you start climbing, you can only move forward, so challengers should choose carefully.

Via Ferrata Climbing

The adventure destination is 15 kilometers from Lijiang Old Town and is one of the few eco-friendly outdoor high-altitude experiences in Lijiang. As one of the first invited players to experience it, Little V presents a detailed guide today to unlock this newly popular outdoor spot.

What are the Specific Activities?

1. A Little Science Education

Dongba Valley is located at the foot of Yulong Snow Mountain, 15 kilometers from Lijiang Old Town. It is a fault valley formed by tectonic movements. The Via Ferrata climbing project at the Dongba Adventure Center is set within Dongba Valley, which is 9.0 kilometers long. During the climbing process, you will appreciate the incredible craftsmanship of the cliffs, as well as various stalactites, dry vines, bizarre trees, and unique stones. It’s an excellent experience to get close to nature and challenge yourself.

2. Climbing Itinerary Arrangement

Change equipment → Warm up by walking → Coach teaches climbing skills and safety knowledge → Climbing (wire bridge, cloud ladder, high-altitude suspension bridge, zip line) → Remove equipment → End of climbing.

Upon arriving at the Dongba Adventure Center, follow the coach’s guidance to change into climbing gear. As you walk along the path to the climbing starting point, this also serves as your basic warm-up. After reaching the starting point, the coach will explain and demonstrate the basic operations of climbing for about 5 minutes.

Once you learn the basics of climbing, a challenging climbing adventure begins! The entire climbing process primarily involves Via Ferrata climbing, with four exciting challenges added to increase the overall fun and challenge. Here, I’ll focus on these four exciting challenges.

Challenge 1: Wire Bridge

⌛ About 3 minutes

The difficulty increases as you progress along the route. After finishing a section of climbing the rock face, the wire bridge comes into view. This section is relatively friendly in terms of height, making it not too difficult to be a “tightrope walker.” In this challenge, the other two participants in the experience activity, like me, easily made it across.

Challenge 2: Cloud Ladder

⌛ About 2 minutes

Following the wire bridge is the cloud ladder. The cloud ladder is set at a position not too far from the bottom of the canyon. The steepness is estimated to be around 45%. As a climbing novice, I only needed to take one step at a time to easily pass this challenge. Here’s a small reminder: while climbing the cloud ladder, don’t get too excited and just keep moving forward. Always pay attention to the position of your safety hook and ensure it matches your steps.

Challenge 3: High-Altitude Suspension Bridge

⌛ About 8 minutes

As the name suggests, the high-altitude suspension bridge is set high above the ground. At this point, the distance from the ground is not specifically estimated, but it is enough to intimidate a climbing novice like me. Although this challenge has its difficulties, it’s not a problem for those who want to challenge themselves through climbing! After all, even as a climbing novice, I managed to successfully complete this challenge despite my trembling mindset.

Challenge 4: Zip Line

⌛ About 15 seconds

The zip line is actually the coolest challenge, but it also tests the participant’s mental strength the most. It can be said to be a challenge that combines speed and excitement. You have to be willing to let go of your inner restraints and believe that you can succeed in the challenge, which makes it relatively simple. However, after a long mental struggle, I succeeded in completing the challenge by trying to trust the coach.

After the zip line, there is a short section of steps to climb, and the entire climbing activity concludes. Letting go of yourself and forging ahead is the mindset one should have when challenging climbing. Originally thinking I was powerless, overcoming difficulties and succeeding brings about a sense of relaxation and is a great choice for balancing work and leisure. Besides the psychological benefits, the other reward is the beautiful scenery. As the saying goes, “Infinite beauty lies on the dangerous peaks,” with blue skies, white clouds, and hidden valleys in full view.

Climbing Tips

1. Preparation Before Climbing
   • Clothes: Wear suitable clothing for climbing. (If you don’t have professional climbing gear, wear leggings and a long-sleeve shirt.)
   • Shoes: The most important gear is shoes; wear suitable shoes for climbing. Avoid wearing slippers and casual shoes to prevent slips or discomfort.
2. Safety Knowledge Before Climbing
   • When climbing Via Ferrata, it is crucial to understand and implement safety knowledge.
   • Pay attention to safety ropes and ensure they are properly secured and connected.
   • Ensure you have a reliable safety harness and helmet before starting.
3. Follow the Coach’s Instructions
   • In climbing activities, do not ignore the coach’s advice. It is vital to follow the coach’s guidance for safety reasons.

What else can you do when visiting Laojun Mountain in Lijiang besides seeing the Danxia landforms?

The answer is that, aside from not being able to walk up to the Danxia landform scenic area, you can freely enjoy other activities.

The rich alpine vegetation, rare flora and fauna, numerous glacial lakes, and unique Danxia landforms provide a visual feast. The diverse local customs and traditions will take you into a different world. There are also thrilling and interesting activities within the scenic area…

The fun of Laojun Mountain can only be truly known through personal experience!

Via Ferrata Rock Climbing — Once you start, there’s no turning back Via Ferrata is an outdoor activity that originated in Italy. It mainly uses iron chains, cables, and other devices to allow ordinary people to climb and walk on rock walls.

This sport tests both courage and physical strength. You need to stay focused throughout, and while it may seem dangerous, there are safety guarantees in place. Every year, thousands of tourists come here to challenge themselves. Every climber who successfully reaches the top jokingly says, “After this, nothing else seems impossible.”

Laojun Mountain’s Via Ferrata is located in the Liming scenic area, with two routes:

1. Anthony Via Ferrata Route One: It is 280 meters long, with a vertical drop of 75 meters and an altitude range of 2400-2475 meters. The difficulty level is relatively challenging, taking about one hour to climb; this route is suitable for beginners.
2. Anthony Via Ferrata Route Two: It is 650 meters long, with a vertical drop of 180 meters and an altitude range of 2500-2680 meters. The difficulty level is challenging, taking approximately 2.5 hours to complete. This route tests a climber’s courage; once you start climbing, you can only move forward and cannot retreat, so challengers should choose carefully.

Prices: Route One: 180 yuan/person, Route Two: 300 yuan/person (online purchase is more cost-effective).
Note:

1. People with acrophobia or heart conditions are prohibited from participating.
2. It is recommended to wear hiking shoes or non-slip footwear for climbing.
3. Remember to protect yourself from sun exposure.

Gorge Rafting — All the way with screams No sport is quite like rafting, where you advance entirely by the force of the water, splashing around and screaming all the way, making it both thrilling and fun.

At Laojun Mountain’s gorge rafting, visitors simply need to sit in the raft and enjoy the fun of rafting while taking in the beautiful mountain scenery. This activity is perfect for those looking to relax and get close to nature.

The gorge rafting spans 9 kilometers, with a drop of about 300 meters, starting from Wang Sanping Village in Shitou Township to Yonghong Village in Shitou Township. The entire rafting experience takes about 3 hours.

Rafting hours are from 13:00 to 17:00, with the latest entry time being 16:00. Each raft can accommodate 6-7 people.

Ticket Prices: Full rafting ticket: 198 yuan/person, half-trip ticket: 88 yuan/person. The ticket includes insurance and a set of rain gear. Besides the ticket price, there are no mandatory expenses in the scenic area; friends can voluntarily purchase water guns and other small items.
Note:

1. Children under 1.2 meters tall and seniors over 60 years old are advised to raft only half the distance; adults may also choose to raft half the distance.
2. People with heart disease, high blood pressure, pregnant women, and those with mental illnesses are not allowed to participate in rafting.
3. Please do not carry valuable or fragile items, such as phones or jade bracelets.
4. It’s recommended to prepare a change of clothes and shoes before rafting.
5. Visitors wearing glasses should secure them with rubber bands or similar to prevent them from falling off.
6. Follow the instructions and arrangements of the rafting personnel.
7. Be mindful of the ticket usage time.

Danxia Landforms — Liming Scenic Area The Danxia landforms in Liming are the largest and most spectacular in the country, with the highest relative height, absolute height, and stunning colors.

The most typical feature is Thousand Tortoises Mountain, whose scale and quality are among the most representative in the country, making it a true wonder of China.

In the Lisu language, Liming is referred to as “Yigu Luoma Di,” which means “ancestor of the giant valley.” The Lisu people call this place the homeland of the sun. The high-altitude Danxia landforms are a main feature of the Liming landscape, distributed across the administrative villages of Liming, Ligang, and Meile.

The Liming scenic area is a gathering place for the Lisu ethnic group, where you can enjoy Lisu-style hand-held rice and bonfire parties.

Ninety-Nine Dragon Pools The Ninety-Nine Dragon Pools are said to have formed from the elixir furnace of Taishang Laojun falling on Laojun Mountain. Hundreds of large and small deep pools are scattered across the mountains, adorned with a sea of rhododendrons. Attractions within include Nine Sons Rock, Three-Eyed Pool, Holy Mother Pool, Yellow Dragon Pool, and Black Dragon Pool.

Geladan Grassland Geladan Grassland is known as the “Heavenly Grassland,” featuring several alpine meadows, bright sunshine, fresh air, and beautiful scenery, completely isolated from the world, making it a rare “paradise.”

Jinsi Factory Snow Mountain Jinsi Factory Snow Mountain is the main peak of Laojun Mountain. Historically, the Mu chieftains operated a gold mine here, giving it its name. It is home to the first-class protected animal “Yunnan Golden Monkey,” which is referred to as the “Golden Silky Jade Peak.”

Scenic Area Visitor Guide Transportation + Tickets

Transportation:

1. Hire a car to get there.
2. Buy bus tickets to Liming from Lijiang Bus Station (0888-5121106). There are three buses daily, departing at 10:30, 11:30, and 14:00, with a ticket price of 24.5 yuan.

Opening Hours: 8:00-18:00
Ticket Prices: Laojun Mountain ticket: 80 yuan/person, scenic area electric car: 60 yuan/person. The round-trip cable car ticket for Thousand Tortoises Mountain in Laojun Mountain’s Liming scenic area is 140 yuan/person, with a journey time of 20 minutes; walking takes about 1 hour. Rafting and Via Ferrata tickets need to be purchased separately.

Notes:

1. The best time to visit Laojun Mountain is between May and June during the rhododendron bloom, and around October in autumn for great views. However, it’s best to avoid the rainy season (July-August) due to various inconveniences.
2. There is limited electricity at Laojun Mountain at night, so it’s advisable to bring a flashlight.
3. It can be damp at night, so if you plan to camp, be sure to bring a sleeping bag.
4. Laojun Mountain is over 3000 meters above sea level, so be cautious of altitude sickness.
5. You can take a bus from Lijiang or Shigu Town to the scenic area; the terrain is not as steep as Yulong Snow Mountain, making it climbable.
6. If you’re hiking, it’s essential to hire a trained local guide and have porters to assist with transporting luggage and other items.

Tips:

1. The nearby Shigu Town and the First Bend of the Yangtze River scenic area can be visited along the way.
2. The Liming Danxia landform scenic area and the Ninety-Nine Dragon Pools highland lake scenic area are more than 120 kilometers apart by car.

Thousand Tortoises Mountain, located in Liming Township, Yulong Naxi Autonomous County, Lijiang, is the largest and highest known area of Danxia landform in China. The scenic area features many beautiful red rocks that have weathered into tortoise shell-like structures. One of the slopes resembles thousands of small tortoises forming a larger tortoise, arranged naturally and orderly as if they are heading towards the rising sun in the east, making it a unique highlight of the Danxia landscape in Liming.

Geographical Environment

Liming Thousand Tortoises Mountain is situated in the western part of Liming Village, within Yulong Naxi Autonomous County, Lijiang. In the southwestern part of Liming Village, there are many beautiful tortoise shell-like rock formations created by the weathering of red rocks. One slope resembles thousands of small tortoises forming a larger tortoise, arranged naturally and orderly, as if continuously moving toward the rising sun in the east. This is the magic of Liming Thousand Tortoises Mountain, the largest and highest known area of Danxia landform in China.

Main Attractions

• Tortoise Back: The weathered, giant scales of the rocks protrude in rounded shapes, resembling the backs of tortoises. Because of their abundance and density, this area is called “Thousand Tortoises Mountain.”
• Sleeping Tortoise: The high reddish cliffs resemble an elderly person’s head lying down, known as “Old Man’s Alchemy,” where the Supreme Old Man is said to practice alchemy.
• Lingzhi Peak: Viewed from across the way, it looks like a gigantic head of Buddha or a naturally grown Lingzhi mushroom leaning against the cliff, both fascinating and magical.
• Lover’s Pillar: Two closely embraced red stone pillars stand over thirty meters high, looking especially enchanting under the setting sun, a scene that has attracted countless heroes and admirers.
• Danxia: Danxia, simply put, refers to red stones, a geological wonder formed by rocks devoid of vegetation that emerge in nature, creating a unique landscape.

Cultural Geography

Returning from Kenzhalu to Liming Street, ascend the hillside west of Liming Middle School. After about an hour of winding up a mountain path among the Danxia rock formations, you will arrive at a large area of exposed and weathered rocks resembling giant scales, known as Thousand Tortoises Mountain. The scale-like weathered rock layers create a unique landscape. You first see “Buddha Peak,” a giant upright mountain with spiral layers of weathered scales on top and a red bare cliff on the lower half. Viewed from across, it resembles a giant Buddha’s head, which is also why it is called “Lingzhi Peak.” You can easily climb to the peak by scaling the “giant scales,” and the photos taken by your friends from the opposite side are spectacular. To the east of “Buddha Peak,” the second sight is “Thousand Tortoises Racing.” This consists of a large slope of neatly arranged “giant scales,” each resembling a tortoise in motion. Upon closer inspection, you will find that the hundreds of stone tortoises on the slope also resemble a larger tortoise moving toward the rising sun. Because of this exquisite scenery, the area is named “Thousand Tortoises Mountain.” In winter, you can gaze southward from Thousand Tortoises Mountain and admire the snow-covered peaks of Laojun Mountain. The mountain also features sheer cliffs, isolated peaks, and breathtaking landscapes worth exploring.

Travel Information

• Best Time to Visit: In winter, you can see the snow-covered Laojun Mountain from Thousand Tortoises Mountain, which is also beautiful. In spring, beautiful rhododendrons bloom among the fiery red rocks.
• Food: The pickled radishes and peanut candy from the town are renowned local specialties.
• Accommodation: Use the Laojun Mountain Pasture as your base camp. There are no shops here, and the accommodation is very basic, so it’s best to bring your own sleeping bag. You can also enter the Liming scenic area for accommodation, which offers options like international youth hostels, the Normandy Hotel, and other lodges.
• Travel Route: Departing from the ancient town of Lijiang, head to Shigu Town at the first bend of the Yangtze River. After traveling 50 kilometers upstream, continue west along the Jinzhuang River for another 30 kilometers, reaching the eastern foothills of the middle section of Laojun Mountain, home to one of the few Danxia landform wonders in southwestern China.

Transportation Information

• There is a bus from Lijiang Passenger Station to Liming Thousand Tortoises Mountain every day at 12:00 PM. The ticket price is 39 yuan, with a travel time of about 3.5 hours. In the morning, there are buses leaving Liming, but none in the afternoon due to time constraints.
• Additionally, there are private minibuses at the Yulong County Hospital on Longshui Road in Lijiang going to Liming, priced at 30 yuan, but they usually do not return. If you plan to return the same day, be sure to confirm the return schedule.
• For chartered vehicles, the distance from Liming County to Shanglan is 81 kilometers, with a long-distance bus fare of 12 yuan per person. The cost of a chartered vehicle is around 200 yuan, typically accommodating 5 to 6 people, with lower prices for round trips. The distance from the county town to Shuanghe is about 30 kilometers, with similar minibus costs of around 50 yuan.
• Self-driving to Thousand Tortoises Mountain is also an option.