Deng Shihai邓时海, born on November 15, 1941, is a prominent scholar and practitioner known for his contributions to the traditional Yang family Taijiquan (Tai Chi) and Pu’er tea studies. He studied under Wang Zihe, the fifth-generation successor of the Yang family, and has been instrumental in promoting the traditional Yang family Taijiquan. Deng has also made significant contributions to the research and documentation of Taijiquan’s history through his comprehensive works, including “The Examination of Taijiquan” and “Research on the Roots of Taijiquan,” which detail various historical aspects of Taijiquan, including its origins, key figures, and instructional methods.

Biography

• Education: Taiwan Normal University, Department of Physical Education
• Career:
  • Professor at Taiwan Normal University
  • Adjunct Professor at Chinese Culture University
  • Founding President of the Chinese Pu’er Tea Society
  • Founder of the Tea Art Society at Taiwan Normal University
  • Sixth-generation successor of Yang family Taijiquan
  • National and international Taijiquan coach and judge
  • Honorary Doctorate from the International Martial Arts Medicine Conference
  • Board member and researcher at various martial arts and Taijiquan associations
  • Prominent promoter of martial arts in Northern Europe

Deng Shihai began his Taijiquan training under Wang Zihe during his time at Taiwan Normal University. Over the years, he dedicated himself to mastering and teaching Yang family Taijiquan, establishing classes and promoting the art both locally and internationally. His contributions to Taijiquan have earned him widespread recognition and respect, including the “Traditional Cultural Inheritance Award” from the World Young Entrepreneurs Association in 1999.

In 1995, Deng published his influential book “Pu’er Tea,” which has become a seminal work in the study and appreciation of Pu’er tea. This book played a crucial role in popularizing Pu’er tea in Taiwan and mainland China and sparked a growing interest in Pu’er tea across China, Korea, and Thailand. The book’s success led to subsequent editions and further publications, solidifying Deng’s reputation as a leading expert in Pu’er tea.

Publications:

• “Taijiquan Textbook”
• “Pu’er Tea”

Position and Roles:

• Chairwoman of Haifang Tea Industry Co., Ltd.
• Chief Expert Consultant at the Pu’er Tea Certification Center of Yunnan
• Lifetime Achievement Master of Chinese Pu’er Tea

Life and Career:

Lu Guoling卢国龄, born on November 17, 1933, in Gejiu, Yunnan, is a legendary figure in the Pu’er tea industry with over 50 years of experience in tea production and management. She is renowned for her significant contributions to the development and promotion of Pu’er tea and has been a key player in the success of Haifang Tea Industry Co., Ltd., which she co-founded in 1999 with Zou Bingliang.

Background:

• Family Legacy: Lu Guoling comes from a distinguished family. Her father, Lu Junqing, was a prominent figure, serving as the chairman of the Yunnan Provincial Bank and the chairman of Yunxi Company.
• Early Life: In her teenage years, she left her home to join revolutionary activities, marking the beginning of her remarkable journey in various fields including industry, commerce, and politics.
• Tea Industry: Lu entered the Menghai Tea Factory in 1959, where she took on various roles and eventually became the deputy factory director and chief accountant in 1987. Her work included crucial tasks such as participating in national tea grading experiments and developing quality standards for tea products. She played a pivotal role in establishing management and production standards that contributed to the factory’s success in the 1980s and 1990s.

Contributions:

• Tea Production: Alongside Zou Bingliang, Lu Guoling helped create renowned Pu’er tea products such as the 7542, 7572, 7532, 8582, and 7262 tea cakes. Their expertise led to the development of the “Lao Tong Zhi” green square series in 2006, which is celebrated as a valuable heirloom in the history of Chinese Pu’er tea.
• Awards: In September 2006, at the inaugural Pu’er Tea International Expo, their products won two Tea King awards, one gold medal, and one silver medal. Haifang Tea Industry was also selected as “National Tea Pu’er” in Zhongnanhai.

Legacy:

• Management and Strategy: Lu Guoling is known for her visionary management and strategic approach. Her role in Haifang Tea Industry involves overseeing enterprise strategy and operations, contributing to its reputation and success in the international market.
• Teaching and Standardization: Despite not having a formal finance education, Lu self-studied and became an expert in tea industry standards and management. She created a detailed management model, training numerous individuals across the province and contributing to the standardization of tea grading and pricing.

Lu Guoling’s life is a testament to dedication, resilience, and innovation in the tea industry. Her efforts in preserving and advancing the art of Pu’er tea have made her a respected and cherished figure in the field.

Position and Roles:

• Founder of the Pu’er Ripe Tea Piling Technology

Life and Career:

Wu Qiying吴启英, born in December 1938 in Lujiang County, Anhui Province, was a pioneering figure in the Pu’er tea industry and the founder of the Pu’er ripe tea piling technology. Her contributions revolutionized the production and quality of Pu’er tea, making it a prominent product both nationally and internationally.

Background:

• Education and Early Career: Wu Qiying graduated from the Tea Department of Anhui Agricultural College in 1963. Responding to the call to support China’s border regions, she moved to Yunnan and began working at the Kunming Tea Factory, where she was later recognized as a senior tea engineer.
• Career Achievements: Wu served as the director of the Kunming Tea Factory before her retirement. Her work laid the foundation for the modernization of Pu’er tea production.

Major Contributions:

• Pu’er Ripe Tea Piling Technology (1974): Wu invented the Pu’er ripe tea piling technology, significantly improving the quality of Pu’er tea and reducing the fermentation time from years to approximately 45 days. This innovation enabled the industrialization and standardization of Pu’er tea production, making it accessible across China and internationally.
• Research and Recognition (1983): Wu led a research project on Pu’er tea fermentation technology, in collaboration with Yunnan University’s Institute of Biology. The project concluded that microorganisms play a dominant role in post-fermentation, earning the 1984 Science and Technology Achievement Award from the Yunnan Provincial Government, the only provincial award in this field.
• Lifetime Achievement: In January 2007, Wu was honored with the Lifetime Achievement Master of Chinese Pu’er Tea title at the inaugural China Pu’er Tea Business Conference held at the Great Hall of the People in Beijing.

Legacy and Impact:

• Industry Transformation: Wu’s invention and subsequent promotion of the Pu’er ripe tea piling technology facilitated the mass production of Pu’er tea and replaced traditional methods. Her techniques were first implemented at Kunming Tea Factory and then extended to Menghai and Xiguan Tea Factories, leading to a widespread adoption across Yunnan Province.
• Market Influence: The Pu’er ripe tea produced using Wu’s technology quickly gained popularity in the Hong Kong and Macau markets and replaced Guangdong’s “fermented tea.” This marked a new era in Pu’er tea production, now considered modern Pu’er tea.
• National Honor: In May 2008, Wu Qiying’s “Wu Qiying” brand tea products, including Golden Buds and Jade Dew, were selected as state gifts for Russian President Dmitry Medvedev, marking a significant honor in the Pu’er tea industry. These teas were presented in porcelain jars and were archived for historical records and museum display.

Wu Qiying’s pioneering work has had a lasting impact on the Pu’er tea industry, and she is revered as the “Mother of Modern Pu’er Tea.” Her legacy continues to influence tea production and quality standards in China and beyond.

Zhou Hongjie周红杰 (Born November 1962) is a prominent academic and technical leader in Yunnan Province, serving as the Vice Dean of the Pu’er Tea College and the Pu’er Tea Research Institute at Yunnan Agricultural University, as well as the Deputy Director of the Yunnan Pu’er Tea Certification Center. He is a professor and a master’s supervisor.

Educational Background:

• In July 1984, Zhou Hongjie graduated with a bachelor’s degree in Tea Science from Southwest Agricultural University.
• In 1997, he completed in-service graduate studies at Yunnan Agricultural University.

Professional Experience:

• June 2001 – April 2006: Deputy Director of the Tea Science Department at the School of Horticulture, Yunnan Agricultural University.
• April 2006 – October 2017: Vice Dean of the Pu’er Tea College, Yunnan Agricultural University.

Academic Exchanges:

• 2001: Conducted research as a visiting scholar at Kasetsart University in Thailand.
• August 2005: Participated in Pu’er tea academic exchanges in Malaysia and Singapore.
• July 2006: Engaged in Pu’er tea academic exchanges in Hong Kong.
• September 2008: Participated in Pu’er tea academic exchanges in South Korea.
• October 2008: Engaged in Pu’er tea cultural exchanges in Taiwan.

Main Achievements:

Research Achievements:

• Research Focus: Pu’er Tea Science, Tea Culture and Economics, Tea Processing and Quality Control.
• Publications: Zhou Hongjie has published over 50 research papers, including:

1. Zhou Hongjie, Li Jiahua, et al. “Study on the Main Microorganisms in the Piling Process and Their Effect on the Quality of Yunnan Pu’er Tea.” Tea Science, 2004, 24(3): 212-218.
2. Zhou Hongjie, Li Jiahua, Gan Yueming, et al. “Relationship between Chemical Composition Changes and Quality Formation in the Piling Process of Pu’er Tea.” Tea Garden, 2004(1): 6-8.
3. Zhao Longfei, Zhou Hongjie. “Research Progress on the Comprehensive Utilization of Yeast.” Food Research and Development, 2004, 25(4): 29-32.
4. Zhou Hongjie, Gong Jiashun, Zhao Longfei, et al. “Research Progress on the Mechanism of Quality Formation of Yunnan Pu’er Tea.” Proceedings of the 1780th Anniversary of Kong Ming’s Tea, 2005: 213-223.
5. Yuan Wenxia, Zhou Hongjie. “Changes in Tea Polyphenol Content during Piling and Its Relationship with Pu’er Tea Quality.” Proceedings of the 1780th Anniversary of Kong Ming’s Tea, 2005: 224-228.
6. Gong Jiashun, Zhou Hongjie, Zhang Xinfo, Song Shan, An Wenjie. “Microbial Solid-state Fermentation and Component Changes of Yunnan Sun-dried Green Tea.” Tea Science, 2005, 4.
7. Zhou Hongjie, Gong Jiashun, Zhao Longfei, An Wenjie, Yuan Wenxia. “The Discipline Status and Practical Significance of Yunnan Pu’er Tea.” Journal of Yunnan Agricultural University Pu’er Tea Special Issue, 2006 Supplement, 21 Sup: 38-44.
8. Zhou Yang, Hu Xiaojing, Zhou Hongjie, Zhang Xinfo, Gong Jiashun. “Changes in Water-soluble Carbohydrates in Yunnan Pu’er Tea.” Journal of Hunan Agricultural University (Natural Science Edition), 2006, 6.
9. Zhao Longfei, Xu Yajun, Zhou Hongjie. “Research on Improving Pu’er Tea Quality and Flavor through Microbial Solid-state Fermentation.” Food Research and Development, 2006, 4.
10. Zhou Hongjie, Gong Jiashun. “Analysis of Health Mechanism of Yunnan Pu’er Tea.” Journal of Yunnan Agricultural University Pu’er Tea Special Issue, 2006 Supplement, 21 Sup: 98-103.

Books Edited:

• Zhou Hongjie has edited and co-edited nine books (five as chief editor), including:
  1. “Yunnan Pu’er Tea” (Chief Editor). Yunnan Science and Technology Press, March 2004. This book established a scientific system for Pu’er tea and was rated as an “Excellent Best-Seller” by the National Book Distribution Association, with 19 reprints totaling 11,000 copies. It was published in Traditional Chinese in Taiwan in April 2005 and in Korean in February 2005.
  2. “Yunnan Famous Teas” (Chief Editor). Yunnan Science and Technology Press, November 2006. Rated as a “2007 Excellent Best-Seller” by the National Book Distribution Association.

Patents:

• Zhou Hongjie is the first inventor on 11 patents, with 8 granted. Notable patents include:
  1. Zhou Hongjie, Gong Jiashun, et al. “A Kind of Aspergillus oryzae Fungus and Its Application in Pu’er Tea Production.”
  2. Zhou Hongjie, Gong Jiashun, et al. “A Kind of Black Aspergillus Fungus and Its Application in Pu’er Tea Production.” Patent No. ZL 200510010941.4.
  3. Zhou Hongjie, Gong Jiashun, et al. “A Kind of Brewer’s Yeast Fungus and Its Application in Pu’er Tea Production.” Patent No. ZL 200510010940.X.

Research Projects:

• Zhou Hongjie has led 8 research projects with a total funding of 50 million yuan, including:
  1. “Research on the Chemical Components and Quality Standards of Yunnan Pu’er Tea,” funded by the Yunnan Natural Science Foundation, 2003C0007Z, 2003-2007.
  2. “Mechanism of Quality Formation of Yunnan Pu’er Tea,” funded by the National Natural Science Foundation, 30660116, 2006-2009.
  3. “Key Technologies for Improving Quality and Efficiency of Yunnan Pu’er Tea,” funded by the Yunnan “11th Five-Year” Science and Technology Project, 2006NG16, 2006.10-2009.12.

Awards:

• Zhou Hongjie has received various awards for his scientific research, including:
  • “Excellent Paper Third Prize” from the China Tea Association’s Third National Youth Tea Science Academic Forum in 2004.
  • “Excellent Best-Seller” for “Yunnan Pu’er Tea” from the National Book Distribution Association in 2004.
  • “Second Prize” for the Social Science Outstanding Achievement in Kunming City for “Yunnan Pu’er Tea” in 2007.

Talent Cultivation:

• Zhou Hongjie emphasizes the health benefits of Pu’er tea, which has gained popularity for its health and weight loss effects.

Red broken tea 红碎茶 is a type of fragmented or granular tea that constitutes a significant portion of the international tea market, accounting for approximately 80% of global tea exports. It has a production history of over a century. The finished red broken tea is characterized by its fragmented or granular appearance, bright red liquor, rich and intense aroma, and robust, astringent flavor.

Introduction

Yunnan Red Broken Tea: Yunnan red tea is made from high-quality fresh leaves of Yunnan large-leaf tea trees. The production process involves withering, rolling or cutting, fermentation, and drying. The tea is then processed into Yunnan red orthodox tea and further rolled and cut to produce red broken tea. These processes have traditionally been performed by hand. This technique was successfully trialed in Fengqing and Menghai counties in 1939.

Yunnan red broken tea is made through withering, rolling, cutting, fermentation, and drying. The use of Yunnan large-leaf varieties with plump buds and leaves, rich in tea polyphenols and caffeine, gives Yunnan red orthodox tea its golden tips, bright red liquor, rich aroma, and strong flavor. Red broken tea has a strong and stimulating taste. At the time, among the four standard types of red broken tea established by the state, the red broken tea made from Yunnan large-leaf tea was the first type and was considered the best. It is said that red broken tea from other provinces had to be mixed with Yunnan tea to enhance flavor and achieve a good price, earning Yunnan red broken tea the nickname “tea essence” at that time. — Excerpt from Shao Wanfang’s Recognizing Yunnan Red Tea by Smell. Shao Wanfang is the Dean and Professor of the Dragon Run Pu’er Tea College at Yunnan Agricultural University.

Nanchuan Red Broken Tea: Known for its qualities of “strong, intense, fresh, and aromatic,” Nanchuan red broken tea has stable quality and has received positive reviews from foreign merchants. Since 1982, it has hosted tea merchants and industry professionals from countries like Japan, the United States, the United Kingdom, and Pakistan, who have given high praise to Nanchuan tea.

Nanchuan has also sent teams to Japan and the United States for research, training, and promotion. Nanchuan “Emei” brand red broken tea won a gold medal at the 25th International Food Expo in Geneva in 1986 and another gold medal at the China World Expo in 1988. Nanchuan “Sunshine” brand red broken tea is popular both domestically and internationally. Nanchuan red broken tea is hailed as one of the five golden flowers of Sichuan tea and has been designated as a high-quality red broken tea export base.

Nanchuan red broken tea is made primarily from Yunnan large-leaf tea tree buds and the second and third leaves, with over 50% being one bud and two leaves. The processing involves withering, rolling, cutting, sieving (repeated rolling and sieving), fermentation, and drying. Nanchuan red broken tea is characterized by tightly packed, solid granules with a dark luster; its aroma is strong and persistent, the flavor is rich and refreshing, the liquor is red and bright, and the leaf base is red and even.

Product History

India is the largest producer and exporter of red broken tea. Tea planting in Assam, India began in 1835 with tea seeds imported from China. Chinese experts were also sent to guide the tea planting and production methods, including the production of small-leaf black tea. The process was later simplified by eliminating pan-firing and adopting fermentation and roasting, producing a tea similar to Chinese Keemun tea. Since W.S. Lyle invented the first rolling machine in 1874 and George Reld invented the cutting machine in 1876, which cut tea leaves into short, fine fragments, red broken tea officially appeared. Over nearly a century, new machinery and processing techniques have continually emerged, solidifying the production methods and consumer habits, making red broken tea a global commodity.

Classification

Red broken tea is classified into traditional and non-traditional processing methods. Non-traditional methods include Rotorvane, C.T.C, Legg, and L.T.P methods. Each method produces tea with distinct qualities, but the classification and appearance specifications of red broken tea are generally consistent. Red broken tea is divided into four types: leaf tea, broken tea, fannings, and dust.

• Leaf Tea: This type has a strip-like appearance, with tightly twisted, even, and long strips, and a pure luster. It may have golden tips (or none). The liquor is bright red (or red and bright), with a fresh, strong aroma. It is classified into “Flowery Orange Pekoe” (F.O.P) and “Orange Pekoe” (O.P) based on quality.
• Broken Tea: This type is granular, with solid, even granules, and may have tips (or none). It has a dark luster and the liquor is rich and bright red with a fresh, strong aroma. It is classified into “Flowery Broken Orange Pekoe” (F.B.O.P), “Broken Orange Pekoe” (B.O.P), and “Broken Pekoe” (B.P).
• Fannings: This type has an ear-shaped, flaky appearance, with relatively even and solid flakes. The liquor is red and bright, with a strong, refreshing aroma. It is classified into “Flowery Broken Orange Pekoe Fannings” (F.B.O.P.F), “Broken Orange Pekoe Fannings” (B.O.P.F), “Pekoe Fannings” (P.F), “Orange Fannings” (O.F), and “Fannings” (F).
• Dust: This type has a granular appearance, with even, solid grains, dark luster, and slightly coarse texture. The liquor is dark red, slightly dull, and the aroma is strong but slightly astringent. Dust does not contain fragments of leaf tea, broken tea does not contain fannings or dust, and dust does not contain tea powder. The specifications are clear and strictly enforced.

Processing

The export of broken tea from China has been established for some time. During the processing of orthodox red tea, fragments such as tips and fannings naturally occur and are sorted into various types including leaf tea (Sifting), broken tea, and other by-products. In 1958, the Ministry of Commerce and the Ministry of Foreign Trade, along with the Hunan Procurement Bureau and Hunan Agricultural Institute, successfully trialed traditional red broken tea production in Anhua, Hunan, setting a precedent for the development of red broken tea production in China. In 1964, several tea plantations (factories) in Yunnan, Guangdong, Sichuan, Hubei, Hunan, and Jiangsu began large-scale trials of red broken tea production. Specialized machinery, manufacturing techniques, and quality standards for red broken tea were gradually established, laying a solid foundation for the development of red broken tea production in China. In 1967, the Ministry of Foreign Trade issued four sets of uniform processing standards for red broken tea to meet international market requirements. The first set applied to Yunnan large-leaf tea with 17 varieties; the second set applied to large-leaf tea from Guangdong, Guangxi, and Sichuan, with 11 varieties; the third set applied to medium and small leaf tea from Guizhou, Sichuan, Hubei, and Hunan, with 19 varieties; and the fourth set applied to small leaf tea from Zhejiang, Jiangsu, and Hunan, with 16 varieties. In 1980, the China National Agricultural and Animal Products Import and Export Corporation simplified and reformed these standards to accommodate changes in quality due to the development of rotor and C.T.C methods, reducing the number of samples in each set.

Characteristics of Red Broken Tea

Over the past 30 years, red broken tea production has spread across China’s major tea regions, with various processing methods being used. Here are the main characteristics of several types of red broken tea produced in China:

1. Traditional Processing Red Broken Tea: Produced using the earliest methods of withering, rolling, and cutting, followed by fermentation and drying. This method produces leaf tea, broken tea, fannings, and dust. The broken tea is dense, short, and black with an oily sheen. The liquor is rich and red, with good aroma and even leaf base. Although this type is aesthetically pleasing, its flavor is less stimulating compared to others. Due to higher costs, it is now produced in only a few regions in China.
2. Rotorvane Processing Red Broken Tea: Made using rotor machines in the rolling and cutting process. Introduced in the 1970s in Guangdong and Jiangsu, this method uses rotor machines to cut tea leaves into granules, avoiding the shortcomings of flat rolling machines. This method produces leaf tea, broken tea, fannings, and dust. The broken tea has a granular appearance with a dark luster. The liquor is bright and rich, with a strong and fresh aroma. The quality is better than traditional red broken tea, and the cost is lower. Most state-owned tea factories in China use this method.
3. C.T.C Processing Red Broken Tea: Made using C.T.C (Crushing Tearing Curling) machines, which were invented by W. McKercher in 1930 and introduced to China in 1959. Full-scale production began in 1982. C.T.C red broken tea does not include leaf tea; it is solid, granular, and brown-black in color. The liquor is bright red with a strong, fresh aroma. It is considered a high-value tea on the international market.
4. L.T.P Processing Red Broken Tea: Made using L.T.P (Long Tea Powder) machines, which roll, cut, and powder tea leaves. This method produces a dark luster, dense granules with varying sizes, and high extraction rates. The liquor is dark red, with a strong aroma and a flavor that is rich and full-bodied. It is less used due to its cost and the high proportion of dust. It is mainly used for blending and flavoring.
5. Legg Processing Red Broken Tea: Produced using Legg machines, which are different from rotorvane and C.T.C machines. It is known for its small, solid granules, dark luster, and slightly coarse texture. The liquor is bright red with a fresh, aromatic flavor. It is mainly used in blending and flavoring.

In summary, red broken tea’s characteristics and quality vary based on the processing methods and types, each offering unique features suited to different tastes and preferences.

Tea Storage Methods

1. Lime Storage Method: Pack tea leaves properly and arrange them in layers around the interior walls of a ceramic jar. Place quicklime in a cloth bag and position it in the center of the tea packages. Seal the jar tightly and store it in a dry, cool place. It is best to replace the quicklime every 1 to 2 months.
2. Charcoal Storage Method: Place 1000 grams of charcoal in a small cloth bag and put it at the bottom of a ceramic jar or small iron box. Then, layer the packed tea leaves on top and seal the jar tightly. Replace the charcoal monthly.
3. Refrigeration Storage Method: For tea with a moisture content below 6%, store it in an iron or wooden tea canister, seal the canister with adhesive tape, and keep it in the refrigerator at a temperature of 5°C for optimal preservation.

Precautions

1. Temperature: Higher temperatures accelerate the deterioration of tea quality. For every 10°C increase in temperature, the rate of color change in tea can increase by 3-5 times. Storing tea below 0°C can better inhibit aging and quality loss.
2. Moisture: Tea leaves with a moisture content of around 3% maintain a single-layer molecular relationship with water, which helps effectively separate lipids from oxygen molecules in the air, preventing lipid oxidation. When moisture content exceeds 5%, it acts as a solvent, triggering intense chemical reactions and accelerating tea spoilage.
3. Oxygen: The oxidation of polyphenolic compounds, vitamin C, tea flavonoids, and the polymerization of theaflavins and thearubigins are related to oxygen. These oxidations produce stale flavor compounds and severely damage the quality of the tea.
4. Light: Exposure to light accelerates various chemical reactions and negatively impacts tea storage. Light energy promotes the oxidation of plant pigments or lipids, with chlorophyll being particularly susceptible to light-induced fading. Ultraviolet rays are the most significant in this process.

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Origin Of The Name

Investigation of Yunnan Black Tea Producing Areas

In the spring of 1938, Shou Jingwei and Wu Juonong of the old Chinese tea company were invited to Hankou to participate in the company’s work. Tea company moved to Chongqing. In mid-September, he was sent to Yunnan to investigate the production and marketing of tea.It is understood that at that time, all tea areas in Yunnan only produced green tea. After being killed by high temperature, it is twisted and dried, and then purchased by tea merchants at high stations in the production area, transported to the tea distribution market, and set up factories to suppress various “tight teas” for transportation and sales. Tea was sold domestically, and Yunnan never produced black tea.

Can the trial production in Yunnan, which has never produced black tea, produce good black tea? From the survey, it is completely possible. If you can use large leaf tea to create good black tea, the development prospect is incalculable.

The tea plantation took a sample of “one bud and two leaves” to observe its quality and find out the problem. Everything is very good, two tea samples, one red and one green, like one gold and one silver, make people very happy.

Name “Dianhong Black Tea” Officially

In 1939, the first batch of “New Dianhong” was finally successfully produced. At that time, there were no wooden cans or aluminum cans. Immediately ship Hong Kong with a tea basket, then change to a wooden box and aluminum can for export.”Dianhong” was created. At that time, it began to be named “yunhong”.Because Qihong was named after Anhui(安徽)province, and Huhong was named after Hunan(湖南)province. So, the black tea which was produced in Yunnan(云南) province could also be named Yunhong. However, they borrowed the meaning of red clouds every morning and every nights and the short name of Yunnan province, which is Dian, to name this kind of new black tea. Dianhong was created at this time.

Producing Areas

The main Dianhong Congou black tea滇红功夫红茶 producing areas in Yunnan are Lincang, Baoshan, Xishuangbanna, Dehong, Honghe, including more than 20 counties. The main tea producing areas in Yunnan spread along 23°27 N where scientists believe that the climatic conditions are beneficial for biological diversity.

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

Main Characteristics

Due to different harvesting periods, the quality of Dianhong Congou black tea has seasonal changes. Generally, spring tea is better than summer and autumn tea.

The spring tea strips are plump, with strong bones, good clarity, and a soft and even leaf base. Summer tea is in the rainy season. The buds and leaves grow fast and the internodes are long. Although the buds are slightly exposed, the purity is low and the bottom of the leaves is slightly hard and mixed. The autumn tea is in the dry and cool season, and the growth and metabolism of the tea tree is weakened. The tea body is light, the purity is low, and the tenderness is not as good as the spring and summer tea.

Dianhong Congou is rich in aroma and flavor. Congou tea in the southern Yunnan producing area has a strong taste and strong irritation, while the Congou tea in the western Yunnan producing area has a rich taste and weak irritation, but has a fresh aftertaste.

Keep Reading

• Dianhong Black Tea Expert—WU CHENGYUAN
• Dianhong Black Tea Expert—SU XIANGYU
• Dianhong Black Tea Expert—XU QIN
• Where to Buy Yunnan Dianhong Black Tea

Edited By Ziwei Chen/陈紫薇

The news was updated on October 24, 2019.

Walking into the Quzonggong area in Baima Snow Mountain in late autumn, one will surely be impressed by the pristine area: quiet, holy, colorful and like the wonderland in a fairy tale.

Located in the northernmost part of the Baima Snow Mountain nature reserve, Quzonggong means the place where two rivers meet. And here the two rivers refer to Jinni and Jinniu, which are formed by the melting snow from the Baima mountain peak.

When the two rivers merge into one, it is called the Zhubaluo River, and after a flow of some 50 kilometers it emptied into the Jinsha River, the upper reach of the Yangtze River.

Separating the Jinsha River from the Lancang River, the Baima Snow Mountain also blocks the cold current from the northwest, giving birth to Quzonggong: a paradise where wild animals and plants thrive.

As a miniature of the compound ecosystem in Shangri-La, the Baima mountain area features snow-capped mountains, rivers and lakes, alpine meadows, rolling rocks and virgin forests.

Source from http://english.yunnan.cn/html/2019/sights_1024/18044.html

Nannuoshan Tea Mountain, located in Puer City, Yunnan Province, China, is renowned for its beautiful landscapes and high-quality tea production. Here’s a description of the typical scenes you might find in a photo gallery of Nannuoshan Tea Mountain:

1. Lush Tea Plantations: Expansive views of rolling hills covered in dense tea bushes. The vibrant green color of the tea leaves contrasts with the mountainous backdrop.
2. Tea Plucking Scenes: Images of tea pickers carefully hand-picking fresh tea leaves, often dressed in traditional clothing and carrying baskets.
3. Traditional Tea Processing: Photos showing traditional tea processing methods, including withering, rolling, and drying of the tea leaves, often in rustic settings.
4. Scenic Landscapes: Breathtaking panoramic views of the tea mountains, including terraced fields and misty mornings that create a serene atmosphere.
5. Local Villages: Pictures of quaint villages nestled among the tea fields, showcasing traditional architecture and the lifestyle of the local ethnic communities.
6. Tea Tasting Rooms: Interior shots of tea tasting rooms or tea houses where visitors sample the locally produced teas in a tranquil setting.
7. Tea Production Equipment: Close-ups of traditional and modern tea processing equipment used in the production of high-quality tea.
8. Cultural Events: Images of local festivals or tea-related cultural events that highlight the rich heritage and customs of the region.
9. Tea Plant Details: Close-up shots of tea leaves and tea plants, capturing the intricate details of the leaves and the plant’s structure.
10. Sunset and Sunrise Views: Stunning views of the sun rising or setting over the tea mountains, adding a magical touch to the landscape.

A photo gallery of Nannuoshan Tea Mountain would beautifully capture the natural beauty, cultural richness, and the intricate processes involved in tea production.

 

The geographical distribution of ancient Pu’er tea trees

Pu’er tea is a kind of tea only available in a specific geographical area. Pu’er tea is defined as a kind of tea with unique quality characteristics, which is made of Yunnan large leaf sun-dry green tea （云南大叶种晒青绿茶）with special processing technology  within the scope of geographical indication protection according to the latest national standard in 2008 “geographical indication product Pu’er tea《地理标志产品普洱茶》” (GB / T 22111-2008),

This means that to be called Pu’er tea, in additional to being made according to the specific processing technology of Pu’er tea, there also have two conditions must be met: raw materials and processing must be within the scope of geographical indication protection. The protection scope of geographical indication products of Pu’er tea is 639 townships of 11 prefectures and cities in Yunnan Province, including Xishuangbanna（西双版纳）, Pu’er（普洱）, Lincang（临沧） and Baoshan（保山）. These four tea areas are located in the western and southern border areas of Yunnan Province, distributed on both sides of the Lancang River（澜沧江）, bordering Myanmar, Laos and other countries

Four production areas of Pu’er tea

It is in this mysterious area inhabited by ethnic minorities that it is proved to be the birthplace of tea. It can be said that the drinks called “tea” in the world are all from Yunnan(云南）. In the Ming and Qing Dynasties, Pu’er tea came into being and went to a brilliant era. Large-scale and organized cultivation of tea trees was also a historical feat accomplished in these two dynasties.

Today, in the alpine forest land with an altitude of more than 1000 meters in Lancang River (澜沧江）Basin, the ancient tea garden that has experienced historical vicissitudes and natural disasters is still lush, or distributed in patches, or scattered in a single plant. There are more than 270000 acre of wild tea community and ancient tea garden in Yunnan.

★ Tea area distribution in Xishuangbanna（西双版纳）

Xishuangbanna（西双版纳）which means “twelve thousand acre” (twelve, in Dai Language, it means “Xishuang”(西双） and “Banna”（版纳）which means “one thousand acre”, that’s an administrative unit collecting taxes and labor). The whole Xishuangbanna(西双版纳） has 82000 acre of ancient tea garden, which is distributed in 19 towns and more than 100 villages in two counties and one city.

Banna tea area（版纳茶区） is one of the area with the longest production history and the highest output of Pu’er tea. It has jurisdiction over 2 counties and 1 city, namely Menghai County（勐海县）, Mengla County（勐腊县） and Jinghong City（景洪市）. The famous “Menghai tea factory” （勐海茶厂）was born in Menghai（勐海）, while the “six famous tea mountains” in the Qing Dynasty were mainly distributed in Mengla County（勐海县） (only Youle tea mountain（攸乐茶山） is located in Jinghong City（景洪市）).

Distribution of ancient tea mountains in Xishuangbanna（西双版纳） (6 to the East and 8 to the west of Lancang River（澜沧江）)

Of the fourteen ancient tea mountains，seven in Menghai counties(勐海县） to the west of Lancang River（澜沧江）, FIve in Mengla counties（勐腊县） to the East, one in west of river  and one in east of river in Jinghong City(景洪市）. The age of ancient tea trees varies from 100 years to 1700 years, but most of them are between 200-500 years.

Ancient six tea mountains：

The six ancient tea mountains in Banna（版纳） are the important production areas of Pu’er tea in Qing Dynasty, and also the window for the mainland to understand Pu’er tea at that time. There are some differences in the historical records of the six major tea mountains, including Yiwu (MANSA)（易武，曼洒）, Yibang（倚邦）, manzhuan（蛮砖）, gedeng（革登）, mangzhi(莽枝） and Youle(攸乐）. The area about more than 2000 square kilometers, it is distributed in the east of Xishuangbanna（西双版纳） and on the East Bank of Lancang River（澜沧江）.

1. Tea mountain of Yiwu Mansa (易武、曼洒）

The meaning of the names in local language means the place where the beautiful villain lives.

The tea mountain include Yiwu (易武）mountain, Mansa（曼洒） tea mountain and Manla（勐腊） tea mountain etc. Yiwu（易武） mountain is located in the north of Mengla County（勐腊县）, 110km away from Mengla（勐腊） and Mansa（曼洒） in the north of Yiwu, it also belong to Yiwu(易武） tea area. The annual average temperature is 17.2 degrees, and the annual average precipitation is 1500-1900 mm.  It makes Yiwu tea soup is soft and smooth, the taste is clear and sweet, the bitter and astringent feeling is weak, and the back sweet is better.

The distribution of the ancient tea tree: Yiwu(易武）, Mansa（曼洒）, Mahei（麻黑）, Luoshuidong（落水洞）, Guafengzhai刮风寨）, laodingjiazhai（老丁家寨）, Manxiu（曼秀）, Daqishu（大漆树） etc.

2.Tea mountain of Yibang (倚邦）

The meaning of the names in local language means that the place where have tea trees and well.

Yibang(倚邦） is located in the northernmost part of Mengla County（勐腊县）, under the jurisdiction of Xiangming township（象明乡）. It covers 19 natural villages with an area of 360 square kilometers and a large altitude span. It is distributed from 600 meters to 1900 meters. The altitude of Mansong（曼松） tea mountain is 1340 meters.  Yibang （倚邦）ancient tree tea, due to its small and medium-sized leaf species, it has a light bitter taste, a little more astringency than bitterness, a faster return to sweetness, a unique fragrance and a little honey flavor. Among them, Mansong（曼松） tea is bitter and astringent, the tea soup is sweet, smooth and full, and the tea fragment stay long in the bottom of the cup.

The distribution of the ancient tea tree: Yibang(倚邦）、Mansong(曼松）、Xikong(嶍崆）、Jiabu(架布）、Mangong(曼拱）、Malishu(麻栗树） etc.

3.Tea Mountain of Manzhuang (蛮专，亦称 “曼庄”)

The meaning of the names in local language means great stockaded village.

Manzhuang （曼庄）is located in the south and east of Xiangming Township(象明乡）, Mengla County（勐腊县） and bordering Yiwu（易武） tea area，the area  about 300 square kilometers, the altitude about 1100m. The tea soup here is full, thick and smooth, with strong mountain flavor, long-lasting fragrance at the bottom of the cup, fast and long-lasting sweetness, light bitterness and deep throat rhyme.

The distribution of the ancient tea tree: Manzhuang（曼庄）、Manlin(曼林）、Manqian(曼迁）、Bazongzhai(八总寨）etc.

4.Tea mountain of Gedeng(革登)

The meaning of the names in local language means high ground.

Gedeng（革登） is located in Anle village（安乐村）, Xiangming Township（象明乡）, Mengla County（勐腊县）, between mangzhi（莽枝） and Yibang（倚邦） tea area. The altitude about 1300 meters. The tea here mountain rhyme is obvious, the bitterness is weak, the back sweet is better, the soup quality is smooth.

The distribution of the ancient tea tree: Zhibang(植蚌）、Xinfa(新发）.

5.Tea mountain of Mangzhi(莽枝)

The meaning of the names in local language means Buried copper land.

Mangzhi（莽枝） is located in the southwest of gedeng(革登） tea mountain. It belongs to Anle village（安乐村）, Xiangming Township（象明乡）, Mengla County（勐腊镇）, with an altitude about 1400m. The tea here is similar with Gedeng(革登） tea, which is a little less fragrant. The bitterness and astringency are weaker, and the back sweet is faster, and long-lasting fragment bottom of the cup is better.

The distribution of the ancient tea tree: Yanglin(秧林）、Hongtupo（红土坡）、Manya(曼丫）、Jiangxi bay(江西湾）、Kouduo(口夺） etc.

6.Tea mountain of Youle(攸乐)

The mountain name meanings is the residence of Jino(基诺） nationality, they called Youle nationality in past.

Jinuo township（基诺乡） is located in Jinghong City（景洪市）, which is 75km long in the west of Jinuo mountain（基诺山） and 50km wide in the South and North. It is the largest existing ancient tree tea area among the six ancient tea mountains, with an altitude  575m to 1691m, average temperature is 18-20 degrees, and an annual precipitation is 1400mm.

The distribution of the ancient tea tree: Longpa(龙帕）、Situ old walled(司土老寨）、Mezhuo(么卓）、Bapiao(巴飘） etc.

Eight tea mountain of newcomer: They located in the west of Lancang River(澜沧江）. From north to south are: mannuo（曼糯）, Menghai Mengsong（勐海勐宋）, nannuoshan（南糯山）, Pasha（帕沙）, Hekai（贺开）, Bulang mountain（布朗山）, Jinghong Mengsong（景洪勐宋）; Bada（巴达） is in the West.

1.Tea mountain of Mannuo(曼糯）

Mannuo is located at the northernmost end of Menghai County（勐海县）, belonging to Mengwang village(勐往村）, mengwang township（勐往乡）, which borders Lancang（澜沧） and Simao （思茅）district of Pu’er(普洱）. This is the first station of Lancang River(澜沧江） from Pu’er（普洱） City to Xishuangbanna（西双版纳）. The altitude is 1200-1300 m and the annual precipitation is 1300-1400mm. The tea in here tastes fresh, it has obvious bitterness and astringency, slow back sweetness and strong fragrance.

The distribution of the ancient tea tree: There are mainly three strongholds, Dazhai（大寨）, Shangzhai（上寨） and Zhongzhai（中寨）.

2.Tea mountain of Mengsong(Menghai) 勐宋（勐海）

The meaning of the names in local language means “The dam on the top of the mountain.”

It is located in Mengsong Township(勐宋乡）, Menghai County（勐海县）, bordering east of Jinghong City(景洪市） and south of granghe township（格朗和乡）  , facing nannuo mountain（南糯山） and across Liusha river（流沙河）. Naka tea area(那卡茶区） is one of the tea are in Mengsong（勐宋）, the altitude is 1600 meters , Baotang tea area （保塘茶区） altitude is 1700-1800 meters .The annual precipitation is 1400mm. The tea in here is  pure, bitter and astringent and slow in sweet return.

The distribution of the ancient tea tree:Daan(大安）、Nanben（南本）、Baotangxinzhai（保塘新寨）、Bameng（坝檬）、Damanlv（大曼吕）、Naka(Laka)那卡（腊卡）.

3.The tea mountain of Nannuo mountain (南糯山)

It located in gelanghe Township(格朗和乡）, Menghai County（勐海县）, next to the highway of Jinghong (景洪）to Menghai（勐海） . 24 kilometers away from Menghai county（勐海县）. The average altitude is 1400m and the annual precipitation is 1500-1750mm. The annual average temperature is 16-18 ℃. The tea soup here is full in quality, fast in returning to sweet and the wild flavor is obvious. Traditionally, the aroma of nannuoshan（南糯山） tea is full and bitter.  But the bitterness is weak and the aroma is not obvious in recent years.

The distribution of the ancient tea tree: Zhulin village(竹林寨）, Banpo village（半坡寨）, girl village（姑娘寨）, etc.

4. Tea mountain of Pasha(帕沙)

The meaning of the names in local language means A mountain and a river.

It located in Pasha village(帕沙村）, southwest of gelanghe Township（格朗和乡）, Menghai County（勐海县）, between nannuo mountain（南糯山） and Bulang mountain（布朗山）, the altitude is 1200-2000 meters,  annual average temperature is 22 ℃ and the annual rainfall is 1500 mm. The tea here is obviously bitter and astringent, but it can be turned into  clear and sweet with obvious shenjing .

The distribution of the ancient tea tree: Pasha new village(帕沙新寨）、Pasha old village(帕沙老寨）、Pasha medium village(帕沙中寨）、Nangan(南干）、Laoduan(老端） etc.

5. Tea mountain of Hekai(贺开)

The meaning of the names in local language means the first place to see the sun.

It is located in Hekai village（贺开村）, Menghun Town（勐混镇）, Menghai County（勐海县）,  north to the famous ancient tea mountain of Nannuo mountain (南糯山）tea area, east to Ladameng（拉达勐） reservoir and west to Menghun dam（蒙混坝子）. Altitude is 1400-1700m. The tea soup here is full in quality, slightly bitter and astringent. The bitterness turns into sweetness quickly, and the wild tastes is obvious.

6.Tea mountain of Bulang mountain(布朗山)

It is located in Bulang Nationality Township（布朗族乡）, Bulang mountain（布朗山）, Menghai County（勐海县）, bordering Myanmar in the south. The annual rainfall is 1300-1500 mm and the annual average temperature is 18.7 degrees. The altitude of old and new banzhang（班章） is 1600-1700 meters, while that of old man’e village（老曼娥寨） is relatively low, about 1200 meters. The old banzhang tea（老班章茶） here is plump in appearance, strong in taste, bitter and astringent obviously. It’s quick and lasting  sweetness and has obvious tea flavor. The old man’e tea(老曼娥茶） is similar to the old banzhang tea（老班章茶）, with more bitterness and slower into sweetness.

The distribution of the ancient tea tree: Old banzhang(老班章）、New banzhang(新班章）、Old Man’e(老曼娥）、Manxinyuan(曼新竜）、Mannuo(曼糯）.

7.Tea mountain of Mengsong(Jinghong) 勐宋（景洪）

Located in Mengsong village(勐宋村）, Da Menglong Town（大勐龙镇）, Jinghong City（景洪市）, at the southernmost end of Jinghong City（景洪市）, it is also the ancient tea area with the lowest latitude in Yunnan Province with an altitude of 1500-1800 meters and moderate rainfall. The tea here has obvious wild tastes, full fragrance, thick soup, strong fragrance in cup, short bitterness of sweet tea, fast into sweet; bitter tea is obviously bitter, slow into sweet.

The distribution of the ancient tea tree: Mengsong great village(勐宋大寨）、Miaochu mountain(苗锄山）、Manqian old village(曼迁老寨）、Manjiapokan(曼家坡坎）、Manwoke(曼窝科）、Manjiaganbian(曼加干边）、Manjiajiao(曼加角）、Manmaiyao(曼卖窑）etc.

8. Tea mountain of Bada(巴达)

The meaning of the names in local language means footprints of immortals.

It is located in the west of Menghai County(勐海县）, formerly belongs to Bada Township(巴达乡）, now belongs to Xiding Township(西定乡）, facing Myanmar from the west of Nanlan River (南览河）. Altitude is 1580-2000 meters.  Here the tea aroma is pure, bitter and astringent, sweet in the soup, sweet and clear.

The distribution of the ancient tea tree: Mangmai(曼迈）、Zhanglang(章朗）、manpale(曼帕勒）.

Summary of Banna (版纳）tea area: The quality of tea is thick and soup is full, except for some small leaf species, the bitterness is obvious of tea in Banna(版纳） tea area.  This is closely related to the climate and natural environment in the lower reaches of Lancang River（澜沧江）. Banna(版纳） tea area has a relatively low temperature and strong light in Pu’er（普洱） tea area, which leads to a high content of tea polyphenols and catechins, a clear sense of bitterness, the hegemony of banzhang（班章） and man’e（曼娥）,  the bitterness of xiaomengsong（小勐宋） bitter tea have the direct association.

The age of ancient trees in Banna（版纳） tea area is more than 100-500 years, which is the right time for Pu’er tea production. However, due to the early fame of some hills, over picking is obvious, which directly leads to the decline of tea quality. At the same time, because of its well-known in history, the ancient tea garden in Banna(版纳） tea district has been destroyed by human always happen, which includes the direct destruction of ancient trees and the indirect impact of the destruction of natural environment on ancient trees.

★Distribution of ancient tea mountain in Pu’er City

1. Ancient tea mountain of xuligong tea(须立贡茶)

Located in Lianzhu Town（联珠镇）, Mojiang County（墨江县）and Lianzhu town（联珠镇） is a famous post on the ancient tea horse road. The altitude is 1400-1460m and the annual average temperature is 16.9-18 ℃. The annual precipitation is 1323-1435mm.  Soil is dark red soil and red soil. The tea of xuligong tea is the royal tribute tea in Qing Dynasty.

Main producing areas: vegetable garden(菜园）, Banzhong（班中）, Bisheng（碧胜）, Yongxi（勇溪）.

2.Ancient tea mountain of Longba(龙坝)

It is located in Longba Township(龙坝乡）, Tongguan（通关）, Mojiang County（墨江县）, with an altitude of 1300-1700m and an average annual temperature of 15.0-17.9 ℃. The annual precipitation is 1350mm. The soil is red soil and yellow red soil.

Main producing areas: Longbin（竜宾）, Mengli（勐里）, damiduo（大乜多）, Longchang（竜场）, Dadong（打洞）, Shitou（石头）, mampo（曼婆）.

3. Ancient tea mountain of Tongguan(通关)

Located in Yongping Town(永平镇）, Mojiang County（墨江县）, with an altitude of 1520-1820 meters, annual average temperature of 14.9-16.8 ℃ and annual precipitation of 1391mm. The soil is red soil and yellow brown soil.

Main producing areas: Yongping（永平）, Xinwu（新武）, Jingba（景坝）, biku（毕库）.

4. Ancient tea mountain of Baliu(坝溜)

It is mainly distributed in Baliu Township(坝溜乡）, Mojiang County（墨江县）. The altitude is 1630-1885m, the annual average temperature is 11.9-16.4 ℃ and the annual precipitation is 2197mm. The soil is red soil.

Main producing areas: Lao Zhu（老朱）, Lian Zhu（联珠）, Lao Peng（老彭）, Mani(骂尼）.

5. Ancient tea mountain of Midi tribute tea（迷帝贡茶）

It is mainly distributed in Xinfu Township（新抚乡）, Mojiang County（墨江县）. The altitude is 1300-1940m, the annual average temperature is 14.2-18.3 ℃, the annual precipitation is 1293mm and the soil is red soil and yellow brown soil. The Midi tribute tea has obvious bitterness and astringency, fast into sweet, clear  fragrance, little orchid fragrance and obvious wild tastes.

Main producing areas: Jiebei(界碑）, Xintang（新塘）, banbao（班包）, Naxian（那宪）.

6. Ancient tea mountain of Jingxinghaomen(景星豪门)

It is mainly distributed in the west of Jingxing Township(景星乡）  in Mojiang County（墨江县） and near the Tropic of cancer. The altitude is 1530-1990 m, the annual average temperature is 14.2-16.9 ℃, and the annual precipitation is 1360mm. The soil is red soil, yellow brown soil and purple soil. The tea here is bitter and astringent, slightly sweet with weak fragrance, and obviously into sweet.

Main producing areas: Xinhua(新华）, Jingxing（景星）, Zhenglong（正龙）.

7. Ancient tea mountain of the hill trapped deer(困鹿山)

It is located in Ning’er Town（宁洱镇）, Ning’er County（宁洱县）, with an altitude of 1090-1640 meters, annual average temperature of 16.5-19.0 ℃ and annual precipitation of 1700mm. The soil is red soil and red soil. The tea in here is obvious natural fresh flavor ,the soup is sweet and smooth. The bitterness and astringency are weak and the sweetness into fast.

Main producing areas: Kuanhong(宽宏）, xisa（西萨） and Qiangang（谦岗）.

8. Ancient tea mountain of Guoqin(国庆)

It is mainly distributed in Guoqing Township(国庆乡）, Jiangcheng County（江城县）, with an altitude is 1100-1350m, annual average temperature is 19.2 ℃ and annual precipitation is 2360mm. It’s humid, hot and rainy. The soil is red soil. The tea here is weak in bitterness and astringency, sweet in the soup, good in sweetness, the soup quality not mellow as the Yiwu ancient tea tree.

Main producing areas: Luojie(络捷）, Medeng（么等）, Tianfang（田房）, Gale（嘎勒）, Bobie（博别）, Heping（和平）.

Although the northern part of Pu’er City（普洱市） is not the most famous tea producing area in tradition, with the discovery of the tea tree king of qianjiazhai（千家寨） in Ailao Mountain（哀牢山）, people began to pay more and more attention to this area. With the increasing understanding of the wild and cultivated ancient tea tree communities, people’s interest in this area is also growing.

Although many research topics of Pu’er tea are far from the conclusion, there are still many reasons to lock in the Wuliang Mountains（无量山脉）, the west slope of Ailao Mountain（哀牢山） and the middle reaches of Lancang River（澜沧江）, the river system of Zhegan River（者干江） and Weiyuan River（威远江） as the most abundant and potential areas of Pu’er tea resources.

1. Ancient tea mountain of Laocangfude(老仓福德)

It is located in Anding Township(安定乡） and Wenlong Township（文龙乡） in the north of Jingdong County（景东县）and east slope of Wuliang mountain(无量山）, the altitude is 1600-2100 meters, annual average temperature is 11.6-14.6 ℃, precipitation is 1280-1390 mm. The soil is red soil and yellow brown soil, mixed with unweathered gravel.  Although the age of the tea here is not very high, it is full of tea fragrance, full of soup quality, long-lasting  sweet tastes, with the mountain charm characteristics of the tea in the north of Wuliang Mountain(无量山）.

Main producing areas: Yicang(迤仓）、Zhongcang(中仓）、Waicang(外仓）、Hedi(河底）、Minfu(民福)、Bangwei(邦葳）、Bangmai(邦迈）、Yichang(义昌）.

2. Ancient tea mountain of Jinding(金鼎）

It is located in the west of slope of Wuliang mountain(无量山） in Linjie Township(林街乡） and Jingfu Township（景福乡）, Jingdong County（景东县）,  with an altitude of 1800-2000 meters. The annual average temperature is 10.6-14.6 ℃ and the precipitation is 1292-1413 mm. The soil is red soil and yellow brown soil, with heavy sand. The tea here is slight bitter,and astringent and  bitter can into sweet. The soup tastes full and wild.

Main producing areas: Yantou(岩头）、Longdong(龙洞）、Jingtou(菁头）、Dingpa(丁帕）、Qinghe(清河）、Gold chicken forest(金鸡林）、Gongping(公平）、Chahe(岔河）、Mengling(勐令）.

3. Ancient tea mountain of Manwan(漫湾）

Located in Manwan Town（曼湾镇）, Jingdong County（景东县）, Wuliang Shan west slope（无量山西坡）. The altitude is 1700-2300m, the annual average temperature is 13.6-14.6 ℃  and the precipitation is 1291-1307mm. The soil is red soil and yellow brown soil, mixed with unweathered gravel. The tea here is bitter and astringent，the bitterness can turn sweet and the wild taste is obvious.

Main producing areas: Manwan(曼湾）、Anzhao(安召）、Wenzhu(温竹）etc.

4. Ancient tea mountain of Yubi(御笔)

It is located in east slope of Wuliang mountain(无量山） in Wenjing town(文景镇） and Jinping Town（锦屏镇） of Jingdong County（景东县）.The altitude is 1700-2000 meters, the annual average temperature is 13.6 ℃ and the precipitation is 1300 mm. The soil is red soil with heavy sand. The tea in here is bitter and astringent, It fast to into sweet and sweet tastes obviously.

Main producing areas: Shanxin(山心）、Bingbi(丙必）、Qingliang Village (清凉村）、Shanchong(山冲）、Huangcao hill(黄草岭）.

5. Ancient tea mountain of the west slope in Ailao mountain(哀牢山西坡)

It is located in Longjie Township(龙街乡）, Dajie Township（大街乡）, Huashan Township（花山乡）, and the middle  and upper of west slope in Ailao mountain(哀牢山）.The altitude is 1300-2100m, the annual average temperature is 12.6-17.6 ℃, and the annual precipitation is 1180-1320mm. The soil includes dark red soil, red soil and yellow brown soil. The tea here is bitter and astringent， bitter tastes can into sweet and tea soup is fragrance.

Main producing areas: East mountain(东山）、Heshao(和哨）、Dajie(大街）、Qili(气力）、Sanying(三营）、Wengang(文岗）、Yingpan(营盘）、Pieluo(撇罗）、Wencha(文岔）、Mountain Lu(芦山）.

6. Ancient tea mountain of Zhentai(振太)

Located in Zhentai Township(振太乡）, Zhenyuan County（镇沅县）, west slope of Wuliangshan(无量山）, with an altitude of 1377-1857 meters, annual average temperature of 16.0-18.4 ℃ and annual precipitation of 865-1270 mm. The soil is red soil, red soil and purple soil.

Main producing areas: Shanjie(山街）、Taitou(抬头）、Jiebei(界碑）、Tangfang(塘房）、Shahe(沙河）、Wenpa(文怕）、Changan(长安）、Xiaozhai(小寨）、Huangli(黄梨）.

7. Ancient tea mountain of Laowu mountai(老乌山）

It is located in Anban Town（按板镇）, Zhenyuan County（镇沅县）, with an altitude of 2057-2240 meters, annual average temperature of 14.1-15.2 ℃ and annual precipitation of 1390-1502 mm. The soil is red soil and yellow brown soil. The tea in here the soup  is full in quality, rich in tea flavor  and deep in fragrance. It is not only a high-quality and high-altitude ancient Pu’er tea variety, but also an important production area of cultivation and transitional high aged ancient trees by Mingshoutang(茗寿堂）.

Main producing areas: Wenli(文立）、Luojia(罗家）、Nabu(那布） etc.

8. Ancient tea mountain of Tianba(田坝)

It is located in Tianba Township(田坝乡） and Anban Town（按板镇）, Zhenyuan County（镇沅县）. The altitude is 1770-1816 meters, the annual average temperature is 16.5 ℃ and the annual precipitation is 1180-1215 mm. The soil is red soil and purple soil. The tea soup here is full in quality, Long-lasting fragrant , bitter and astringent.

Main producing areas: Laohaitang(老海塘）、Chashanjing(茶山菁）、Minqiang(民强）、Waqiao(瓦桥）、Lianmeng(联盟）.

9. Ancient tea mountain of Mengda(勐大)

It is located in Mengda Town（勐大镇）, Zhenyuan County（镇沅县）, with an altitude of 1428-1910 meters, annual average temperature of 15.8-18.1 ℃ and annual precipitation of 920-1910 mm. The soil is dark red soil and red soil.

Main producing areas: Dajing(大井）、Wenkuang(文况）、Wenmeng(文蒙）、Wenkai(文开）、Wenbu(文卜）.

10. Ancient tea mountain of Madeng(马邓)

It is located in Zhedong Township(者东乡）, Zhenyuan County（镇沅县）, with an altitude of 1760-1810 meters. The annual average temperature is 16.2 ℃ and the annual precipitation is 1118-1205mm. The soil is dark red soil and red soil. The tea in here is less bitter and astringent, with a quick return of sweet and sweet soup. Damaidi(大麦地） tea and Madeng（马邓） tea are similar but slightly bitter.

Main producing areas: Maidi(麦地）、Madeng(马邓）.

11. Ancient tea mountain of Wenshan(文山)

It is distributed in Jinggu Township(景谷乡）, Jinggu County（景谷县）, with an altitude of 1610-2010 meters. The annual average temperature is 20.3 ℃, and the annual precipitation is 1296 mm. The soil is red soil and yellow brown soil. The tea here is full in quality, fragrant and sweet. It is sweet in the soup and cool in the sweet.

Main producing areas: Wenshan(文山）、Kuzhushan(苦竹山）、Jinggu(景谷）、Wenzhao(文召）、Yunpan(云盘）、Wenlian(文联）、Tuanshan(团山）、Wendong(文东）.

12. Ancient tea mountain of Yangta(秧塔)

It is located in Minle Town（民乐镇）, Jinggu County（景谷县）, with an altitude of 1110-1780 meters, annual average temperature of 18.7 ℃ and annual precipitation of 1530 mm. The soil is dark red and red. The tea here is heavy fragrant,  obvious sweet.

Main producing areas: Dacun(大村）、Baixiang(白象）、Taozi(桃子）、Minle(民乐）.

13.Ancient tea mountain of Nanban Yellow grass dam(南板黄草坝)

It is located in Fengshan Township（凤山乡） and Zhengxing town（正兴镇） in the east of Jinggu County（景谷县）, with an altitude of 1710-2350m, annual average temperature of 18.7 ℃ and annual precipitation of 1530mm, The soil are  red and yellow brown. The tea here has a long-lasting fragrance,  weak bitterness and astringency, fast back sweet .

Main producing areas: Yellow grass dam(黄草坝）、Pingtian(平田）、Shunnan(顺南）、Nanban(南板）.

14. Ancient tea mountain of Lianhelongtang(联合龙塘)

It is located in Weiyuan Town(威远镇）, Jinggu County（景谷县）, with an altitude of 1510-1760 meters, annual average temperature of 20.1 ℃ and annual precipitation of 1341.8 mm, Soil are  red soil and purple soil.

Main producing areas: Longtang(龙塘）、Lianhe(联合）.

15.Ancient tea mountain of Tuanjie(团结)

It is located in Tuanjie village(团结村）, Yongping Town（永平镇）, Jinggu County（景谷镇）, with an altitude of 1090m, annual average temperature of 20 ℃ and annual precipitation of 1410mm. The soil is dark red soil.

★Distribution of Ancient tea trees in Lancang(澜沧）, Ximeng（西盟） and mengliangu（孟连）

Traditionally, Lancang(澜沧）, Ximeng（西盟） and Menglian（孟连） are called the three counties of the border area. Because they are located in a remote area, the Pu’er tea they produce is not valued. With the discovery of the transitional King of tea in Bangwei(邦葳）in recent years, the ancient tea of Lancang(澜沧） began to emerge. It attracted lot people’s attention because of  the unique aroma of Jingmai (景迈)mountain ancient tree tea and it called as “thousands acre  thousands year”. Fortunately, there are abundant  Jingmai tea(景迈）, which is not too much hype.

In fact, the ancient tree resources of the three border counties are not limited to this. With the in-depth study of ancient tea trees, we began to pay attention to the Daheishan(大黑山） system, which is a magical place full of treasures like Ailao Mountain（哀牢山） and Wuliang Mountain（无量山）. The ecological environment here is the best preserved in Yunnan, and the wild tea base of mingshoutang(茗寿堂） is also located in Ximeng（西盟）. In Menglian（孟连）,  Ximeng（西盟） and  the mountains along the border between China and Myanmar, we often have surprises…

1. Ancient tea mountain of Jingmai(景迈)

It is located in Huimin Township(惠民乡）, Jingmai County（景迈县）, it is one of the largest existing ancient tea mountains . The altitude is 1100-1570 and an average annual temperature is 16.5-19 ℃. The annual precipitation is 1400-1450mm. The soil is dark red  and red. The tea here have the long-lasting fragrant whatever the dry tea and tea soup, the bitter and astringent is obvious, quick into sweet and nice color of tea soup.

Main producing areas: Jingmai（景迈）、Mangjing(芒景）、Manghong(芒洪）、Manggeng(芒埂）、Wengwa(翁洼）、Wengji(翁基）、Laojiufang(老酒房） etc.

2. Ancient tea mountain of Bangwei(邦崴)

It is located in Fudong Township（富东乡）, Lancang County（澜沧县）, 1640-1780 meters above sea level with annual average temperature of 15.5-16.5 ℃ and annual precipitation of 1100-1300 mm. The soil is red soil. The tea here has  obvious bitterness and astringency, fast back sweet, long-lasting fragrance .

Main producing areas: Nadong(那东）、Xiaoba(小坝）、Nandian(南滇）.

3. Ancient tea mountain of Wendong(文东)

It is mainly distributed in Wendong Township(文东乡）, Lancang County（澜沧县）, the altitude is 1740-1970 m, annual average temperature  is 14.5-16.0 ℃ and annual precipitation is 1200 mm. The soil is red soil and yellow brown soil. The tea here is bitter and astringent, the orchid fragrance is obvious and still have it after making tea several times. It doesn’t lose with Jingmai（景迈）tea. It’s sweet and fast into sweet.

Main producing areas: Xiaozhai(小寨）、Pasai(帕赛）、Shuitang(水塘）、Yishu(栘树）.

4. Ancient tea mountain of Dongka(东卡)

Located in Dapingzhang village(大平掌村）, donglang Township（东朗乡）, Lancang County（澜沧县）, 21 kilometers away from the county . 1550 meters above sea level. The soil is yellow sandy soil. The tea here bitterness is obvious, quick into sweet, long-lasting fragrance and soup is sweet.

5. Ancient tea mountain of Lafu(腊福）

It is located in Lafu village(腊福村）, mengma Town（勐马镇）, Menglian County（勐连县）, with an altitude of 1570 meters. It’s only a few kilometers from the border. The soil is yellow brown soil. The tea here is bitter and astringent taste, long-lasting fragrance, sweet soup and quick back to sweet.

6. Ancient tea mountain of Mangzhong(芒中)

It is located in Jingkeng village(景吭村）, Nayun Town（那允镇）, Menglian County（孟连县）, with an altitude of 1020 meters. The tea here is wild, the bitterness and astringency are weaker and bitterness with sweet .

7. Ancient tea mountain of Fodian  mountain (佛殿山)

Located in the west of Ximeng County(西盟县）, the annual average temperature is 13.5 ℃,and the annual precipitation is nearly 3000 mm. Altitude about 1700-2200m . The tea here the aroma is steady and long-lasting, bitter and astringent, quick into sweet.

Pu’er(普洱） has diversified ancient tree tea because of its large area and across the Tropic of cancer. The tea mountain in Jiangcheng(江城） and other places in the south is very close to the tea quality in the east of Banna（版纳） tea area. The tea in the West of Lancang(澜沧） and other places  has outstanding aroma, long aftertaste and good market competitiveness.

The tea farms in the north of Jingdong（景东） and Zhenyuan（镇沅）  are pure and rich tea tastes. With the deepening of people’s understanding of tea , more and more people will pay attention to it. Jinggu（景谷）tea area has a long history with good aroma and taste. There are many ancient tea mountains with large scale, which also represents the direction of the future market. Other places, such as Ximeng（西盟）and Menglian（孟连）, although they are small occupy  and reputation, their good natural environment  depends on the development in the future.

★Distribution of Ancient tea trees in Lincang city(临沧)

Lincang City(临沧市） is named next to lancang river(澜沧江）. There are total area of 1.3 million acre of tea garden in the territory, including 400000 acre of wild ancient tea tree community and 650000 acre of cultivated ancient tea garden (over 90000 acre of ancient tea garden over 100 years old). Lincang(临沧） is the most important supplier of Tuo tea（沱茶） raw materials for Xiaguan（下关） tea factory, and also provide a large number of high-quality tea for Kunming（昆明） tea factory and Menghai（勐海） tea factory. Lincang（临沧） tea is the hero behind many famous teas.

Lincang（临沧) has 1 District and 7 counties under its jurisdiction. Each district and county has large area of ancient tea tree resources, ranking according to the tea output, which is Fengqing(凤庆）, Yunxian（云县）, Yongde（永德）, Shuangjiang（双江）, Gengma（耿马）, Linxiang District（临翔区）, Cangyuan（沧源） and zhenkang（镇康） (according to the output in 2009).

1. Fengqing(凤庆)

Located in the north of Lincang. As the largest tea producing county in Yunnan, almost all the counties are suitable for tea planting. It has a long history and produces the famous “Taihua tea” in history. Fengqing(凤庆） tea factory used to be the standard setter of black tea in China. To produce a national level improved species: Fengqing（凤庆） large leaf species. There are 56000 acre of ancient tea resources, Fengshan(凤山）, Mengyou（勐佑）, Dasi（大寺）, Sancha River（三岔河）, snow mountain and other places have thousands of acres of ancient tea garden cultivation .

2. Yun county（云县）

Located in the northeast of Lincang(临沧），The wild tea trees are distributed in each town and the famous are: Dazong mountain（大宗山）, Xingfu town（幸福镇）、Tanglishu village（堂梨树村） Yongbao town（涌宝镇）、Dabing mountain （大丙山）in Manwan town（漫湾镇）、Huangzhulinqing （黄竹林箐）in Aihua Town（爱华镇） etc.  Rich varieties of tea here,  which shows the evolution history of different stages from wild tea tree to cultivated tea tree.

3. Yongde(永德)

Located in the northwest of Lincang(临沧），Yongde（永德）with a long history, is known as the place where “ten thousand teas return to their ancestors”. Yongde （永德）is also the county with the largest area of wild tea forest in Yunnan, reaching more than 110000 acre. There are wild tea trees in 11 towns, especially in Minglang(明朗）, wumulong（乌木龙）, Yalian（亚练）, Daxueshan（大雪山） and other places.

4. Shuangjiang(双江)

Located in the south of Lincang（临沧）, the tea garden covers an area of 68000 acre. Mengku town(勐库镇） is known as the most important gene pool of Pu’er tea, it is the most famous big leaf tea in Yunnan(云南）of  Mengku（勐库） big leaf tea .

5. Gengma(耿马)

Located in the southwest of Lincang(临沧），57000 acre of wild ancient tea trees and especially 30000 acre in Daqingshan(大青山） Nature Reserve.

6. Linxiang district (临翔区)

Located in the Middle East of Lincang(临沧），Ancient tea tree community 20000 acre.

7. Zhenkang(镇康)

Located in the west of Lincang(临沧），The most famous ancient tea tree here is “zhenkang Dashan tea”（镇康大山茶）. WanDian(湾甸） tea of Ming Dynasty is most famous .

★Distribution of Ancient tea trees in  Baoshan(保山) 

Baoshan(保山） does not belong to the Lancang River（澜沧江） Basin. In the current Pu’er tea production area of Yunnan Province（云南省）, the sun-dry green tea produced by Baoshan（保山） is not popular. However,  compared with the over picking situation in Mengla（勐腊）, Jinghong（景洪) and Menghai（勐海）of  Xishuangbanna（西双版纳）,there are still have many cultivated wild tea areas in Baoshan(保山） that still not been fully developed.  The tea quality in here still in the high level.

The distribution area of ancient tea trees is nearly 15000 acre.  The most concentrated distribution and representative cultivation of the ancient tea garden are  Tengchongbawai(腾冲坝外）tea garden、wenjiatang(文家塘） ancient tea garden in Shangying（上营） and huangjiazhai（黄家寨） ancient tea garden in Mangshui Township(漭水乡） in Changning（昌宁）. In particular, the ancient trees of Gaoligong Mountain（高黎贡山） system, although it not exceed the characters of the other three tea areas, the strong tea tastes and pure flavor still the most important ancient tea tree resource.

In addition, ancient tea trees are distributed in Dehong(德宏）,Wenshan(文山）and other prefectures. Such as Luxi(潞西），Ruili(瑞丽) and Lianghe(梁河） in Dehong(德宏）prefecture; Yuanyang(元阳）and Jinping(金平）in Honghe(红河）prefecture; Guangnan(广南），Maguan（马关）and Malipo(麻栗坡）in Wenshan(文山）prefecture, etc. Although the distribution area of wild tea community and ancient tea garden in there areas is not large, there are many tea plant species in Yunnan(云南）.

Chinese Version:
https://www.sohu.com/a/142383525_369603

Yulin Gucha Fang’s雨林古茶坊 full name is Menghai Yulin Gucha Fang Tea Co., Ltd. Yulin Gucha Fang was established in 2012. It is a tea brand focusing on handmade Pu’er tea.  The ancient trees and traditional craftsmanship are the concepts of Yulin Guchafang. Authenticity, integrity and innovation are the principles of Yulin Gucha Fang. Quality and service are the core competitiveness of Yulin Gucha Fang.

Menghai Yulin (Rain Forest) Fang Tea Co., Ltd.

Established in 2013, Menghai Yulin (Rain Forest) Fang Tea Co., Ltd. is a company specializing in the production of ancient tree tea. The registered trademarks are “Rain Forest Ancient Tree Tea” and “Yulin (Rain Forest) Fang”. The company’s headquarters, Rain Forest Manor, is located in Menghai County, Xishuangbanna. The facilities include the Rain Forest Tea House, Rain Forest Ancient Tree Tea Museum, Rain Forest Half-Mountain Hotel, Tea Culture Exchange Center, R&D Center, Administrative Center, Party and Mass Center, E-commerce Center, Refining Center, Warehouse Center, and Staff Activity Center. It is a modern tea enterprise integrating the production and sale of ancient tree Pu-erh raw tea, ancient tree Pu-erh ripe tea, ancient tree black tea, and ancient tree white tea, along with the promotion of ancient tree tea culture.

Yulin (Rain Forest) Fang has received numerous honors, including “Enterprise National Situation Research Base”, “Yunnan Province Poverty Alleviation Star Enterprise”, “Yunnan Province Leading Enterprise”, “Top Ten Famous Products in Yunnan”, “CCTV Ethnic Artisan Brand”, “National Advanced Grassroots Party Organization”, and “China Famous Trademark”. It now has over 4,000 stores worldwide, with products selling well across the country and exported overseas.

Company Name: Menghai Yulin (Rain Forest) Fang Tea Co., Ltd.

Business Scope: Production and sale of ancient tree raw tea, ripe tea, black tea, and white tea.

Industry: Tea Industry

Brands: Yulin (Rain Forest) Fang; Rain Forest Ancient Tree Tea

Established: August 2013

Employees: 435 (as of April 2024)

Corporate Culture and Philosophy: “People-Oriented, Quality First”

Corporate Principles: Authenticity, Integrity, Innovation

Core Competitiveness: Quality and Service

Raw Material Advantage: All products are made from ancient tree tea with over 100 years of age, aiming to restore the three authentic flavors of ancient tree tea: “bitter tea, sweet tea, and bitter-sweet tea.”

Basic Information

Rain Forest Manor – The Home of Tea Lovers Worldwide

Rain Forest Manor, the headquarters of Menghai Yulin (Rain Forest) Fang Tea Co., Ltd., is located next to Manmai Village, Mengsong Township, Menghai County, Xishuangbanna. Covering more than 500 acres, it includes a refining production center, a ten-thousand-ton warehouse center, and a comprehensive tea tourism experience integrating health, ecology, and intelligence with the Rain Forest Half-Mountain Hotel, Rain Forest Ancient Tree Tea Museum, Rain Forest Tea House, and Rain Forest Ancient Tree Tea Exchange Center. As of 2024, Rain Forest Manor has welcomed over 60,000 tea enthusiasts.

Rain Forest Ancient Tree Tea Museum

The Rain Forest Ancient Tree Tea Museum includes sections such as Panorama Rain Forest, Initial Footprints, Rain Forest Theater, Design Yearbook, Rain Forest Ancient Tree Tea Product Display Area and Sample Shop, Rain Forest Ancient Tree Tea Archives, and Ancient Tree Tea Laboratory. It comprehensively showcases the ecological environment, cultural history of Xishuangbanna, and the development and brand accumulation of Rain Forest Ancient Tree Tea. The Rain Forest Ancient Tree Tea Archives houses over 30,000 samples of ancient tree tea from various mountains in Xishuangbanna, representing different years, villages, flavors, and seasons.

Rain Forest Half-Mountain Hotel

In response to the Yunnan Provincial Government’s call to build the Greater Yunnan Tourism Ring, the company promptly initiated the construction of the Half-Mountain Hotel. Located in Mengsong Township, Menghai County, Xishuangbanna, the hotel project started in April 2020 and was completed in the first half of 2021. The hotel’s design combines ethnic minority culture with modern décor, creating a high-quality and comfortable resort. It features over 100 guest rooms and can accommodate more than 200 people.

Rain Forest Honors

• 2015: “Enterprise National Situation Research Base” by the Institute of Industrial Economics, Chinese Academy of Social Sciences
• 2015: Menghai County Intangible Cultural Heritage “Pu-erh Tea Making Skills”
• 2016: “Key Leading Enterprise in Agricultural Industrialization and Agricultural Product Processing” of Xishuangbanna
• 2017: Menghai County Poverty Alleviation Award “Poverty Alleviation Model Enterprise”
• 2018: “Yunnan Quality Corridor Provincial Demonstration Unit”
• 2018: Yunnan Province Poverty Alleviation Award “Poverty Alleviation Star Enterprise”
• 2019: “Xishuangbanna National Unity and Progress Demonstration Unit”
• 2019: Selected as “CCTV Ethnic Artisan Brand”
• 2020: Yunnan Province “Standardized Construction Demonstration Party Branch”
• 2021: The Central Committee of the Communist Party of China awarded the company’s Party Branch the title of “National Advanced Grassroots Party Organization.”
• 2022: The National Intellectual Property Administration agreed to extend the protection of the “Yulin (Rain Forest) Fang” trademark as a famous trademark.
• 2022: “Yunnan Province Civilized Unit”
• 2022: Yulin (Rain Forest) Fang brand selected as one of Yunnan Province’s “Top Ten Famous Products”

Yulin (Rain Forest) Fang Products

The company has launched a series of products, including high-end teas, festive gifts, and daily tea drinks.

Refining Process

1. Fresh Leaf Plucking
2. Withering
3. Hand-Firing
4. Hand-Rolling
5. Sun-Drying
6. Sorting
7. Weighing
8. Steaming
9. Shading
10. Low-Temperature Drying
11. Packaging

Company Address

Headquarters at Rain Forest Manor: Manmai Village Committee, Mengsong Township, Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province, China

National Marketing Center: First Floor, Building 1, Mingyang Tea Market, 150 meters North of Dongkui Road, Liwan District, Guangzhou

Kunming Office: Yuntou Center, Renmin West Road, Wuhua District, Kunming City, Yunnan Province, China

Yulin (Rain Forest) Fang Brand

Brand Overview

Menghai Yulin (Rain Forest) Fang Tea Co., Ltd., established in 2013, registered the brand “Yulin (Rain Forest) Fang” in 2015. It mainly focuses on high-end tea drinks for the offline market, aiming to bring high-quality ancient tree tea to more consumers. Based on in-depth market research, the company continually optimizes its products, adhering to the principle of “People-Oriented, Quality First,” and always prioritizes quality and service.

Brand Name: Yulin (Rain Forest) Fang

Industry: Tea Industry

Established: May 29, 2015

Headquarters: Xishuangbanna, Yunnan Province, China

Business Scope: Production and sale of ancient tree raw tea, ripe tea, black tea, and white tea

Brand Slogan: Ancient Tree Tea, Drink the Rain Forest

Employees: 435 (as of April 2024)

Brand Culture and Philosophy: “People-Oriented, Quality First”

Brand Principles: Authenticity, Integrity, Innovation

Brand Core Competitiveness: Quality and Service

Raw Material Advantage: All products are made from ancient tree tea with over 100 years of age, aiming to restore the three authentic flavors of ancient tree tea: “bitter tea, sweet tea, and bitter-sweet tea.”

Brand Story

2009-2012: Visited major ancient tea mountains in Xishuangbanna, assessed ancient tea tree resources, determined the location for the quality control workshop, and established the production standards for Rain Forest Ancient Tree Tea.

2013: Menghai Yulin (Rain Forest) Fang Tea Co., Ltd. was officially established, and the first batch of Rain Forest Ancient Tree Tea products was launched.

2015: The Yulin (Rain Forest) Fang trademark was officially created.

2022: The National Intellectual Property Administration agreed to extend the protection of the “Yulin (Rain Forest) Fang” trademark as a famous trademark.

Keep Reading

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• Pu’er Tea Brands
• Tea Travel Tips 
• Yunnan Ancient Tea Trees
• The Ancient Tea Horse Road

Edited by Ziwei Chen/陈紫薇

Dian Tea Co., Ltd. History

Dian Tea巅茶 Co., Ltd. was officially founded by Mr. Lu Zhiming in 2009. Mr. Lu began his involvement in the tea industry in 2003 and has developed a deep passion and affinity for Pu-erh tea. Adhering to the tea-making philosophy of “serious, professional, innovative, clean, and natural,” Mr. Lu is dedicated to the research and production of high-end ancient tree Pu-erh tea. The company initially established its own primary processing facility in Yunnan’s core ancient tea gardens and has gradually developed into a high-end ancient tree Pu-erh tea enterprise integrating ancient tea garden management, primary processing, production, and sales.

Dian Tea Co., Ltd. Product Range

Dian Tea Co., Ltd. offers a diverse range of products, comprising twelve series designed to meet various consumer needs, including tasting, collecting, gifting, and customization. Dian Tea products are based on the highest quality original ecological ancient tree raw materials from Yunnan and are crafted using top-tier techniques to ensure each tea leaf possesses noble quality and unparalleled taste. Specific product lines such as the 2014 Deep Series, 2018 Yi Pao Series, and Tea Fun Series have received widespread acclaim in the market.

Dian Tea Co., Ltd. Location

The headquarters of Dian Tea Co., Ltd. is located in Manmai Village, Mengsong Township, Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. Additionally, the company has an operations center in Guangzhou, situated at Room 314, Building 4, No. 24 Xinyi Road, Liwan District, Guangzhou. This strategic layout allows Dian Tea Co., Ltd. to better integrate the premium tea resources of Yunnan with the market advantages of Guangzhou, providing consumers with higher-quality ancient tree Pu-erh tea.

Introduction

Pursue tea, as the flagship brand of Yunnan Pu’er Tea Group, was successfully registered in 1994, adhering to the “original, authentic and professional” philosophy, with the goal of “prospering the world’s Pu’er, building the crown on Pu’er tea out of  one hundred drinks” as the goal, inheriting and developing Pu’er tea history and culture as its own responsibility. Pursue tea was rated as “Yunnan Famous Brand Product” and “Famous Brand in Yunnan Province”. The product has won the national, provincial gold and silver medals. 

History

Beginning

In April 1975, the Pu’er tea factory was established. From the beginning of the establishment of the tea factory, it was designated as one of the four major manufacturers of Pu’er tea by Yunnan government.

Development

After ten years of development, the Pursue brand is getting more and more famous. In October 2004, Pu’er Tea (Group) Co., Ltd. completed the corporate restructuring and established Yunnan Pu’er Tea (Group) Co., Ltd., renewing the use of Pursue brand trademarks.

In December 2005, the group company changed the “Pursue” trademark LOGO. The new Pursue brand was formally lauched with “Large Leaf  Tea” and “Horse” as the main elements. The purpose is to effectively promote the establishment of an “authentic, traditional, professional and leading” corporate image. Yunnan Pu’er Tea (Group) Co., Ltd. adheres to the spirit of tea horse ancient road “adventure, innovation, affinity, integrity”, and strives to achieve “spontaneous and up-to-date, pragmatic and objective, creating first-class Pu’er tea professional enterprise self-worth. The “Pursue” brand was rated as “Yunnan Famous Trademark” by the Yunnan Provincial Administration for Industry and Commerce.

Keep Reading

• Pu’er Tea 
• Pu’er Tea Brands
• Tea Travel Tips 
• Yunnan Ancient Tea Trees
• The Ancient Tea Horse Road