Mahei Puer Tea of Yiwu Mountain in Mengla County, XishuangBanna
Mahei Village(麻黑村) belongs to the administrative village of Mahei Village Committee of Yiwu Township(易武乡) in Mengla County(勐海县), XishuangBanna(西双版纳). It is located in the northeast of Yiwu Township, 23 kilometers away from Mahei Village Committee and 32 kilometers away from Yiwu Township. The village is mainly inhabited by Yao and Yi nationalities, and is a place which Han, Yi and Yao ethnic groups inhabit.
Chinese Name: 易武乡麻黑村和麻黑普洱茶
English Name: Mahei Village and Mahei Puer Tea of Yiwu Mountain in Mengla County, XishuangBanna
ADD:云南省西双版纳勐腊县易武乡麻黑村委会
Mahei is one of the famous tea plantations in Yiwu. Compared with the tea from several major producing areas in Yiwu Mountain, “Mahei”(麻黑茶) is a rare tea in terms of quality and yield. The reason why Puer Tea(普洱茶) is famous today is the contribution of Mahei Tea, especially in the field of raw tea. If you are interested in Puer Tea, you can travel to Mahei Village and taste authentic Puer Tea.
Overview of Mahei Pu’er Tea
Mahei is widely recognized as the area with the largest tea garden and highest production among the various hills in the Yiwu region. The tea gardens are situated in high mountains and deep valleys, enveloped in mist, where tea plants and forests grow intermingled, creating an exceptionally beautiful environment.
I. Geographic Location of Mahei
Mahei belongs to the Mahei Village Committee, one of the six village committees in Yiwu. It serves as the administrative center and oversees villages such as Guafengzhai, Dazhiqiao, Luoshuidong, Manxiu, Sanqiutian, Huatiandi, and Zhengjialiangzi.
Historically, Mahei was part of the ancient Mansa tea area, which is one of the six major tea regions, named for its location along the ancient tea horse road.
The primary residents are Han people, and the area is a mixed habitation of Han, Yao, and Yi ethnic groups. The local economy primarily relies on tea cultivation, supplemented by animal husbandry, and it has long been famous for producing high-quality Pu’er tea. The renowned Yunnan-Tibet tea horse road connects various villages in the area.
Mahei’s convenient transportation and comparatively stable and high production levels compared to other smaller regions have been crucial for establishing its position within the Yiwu system.
II. Ancient Tea Gardens in Mahei
Mahei Village has 2,400 acres of ancient tea gardens and over 5,100 acres of new-style tea gardens, along with seven tea processing workshops. In 2007, the per capita net income of Mahei Village reached 8,300 yuan, with an average household income of 50,000 yuan (official report data; actual figures may vary).
Mahei currently has the largest area of ancient tea gardens and the highest production among the many hills in Yiwu. The village is nestled within a forest, where ancient tea trees grow alongside the surrounding flora, creating a remarkably good environment.
III. Characteristics of Mahei Tea
- Appearance:
- The tea leaves are robust and well-formed, with visible buds and an appropriate level of compression that benefits future fermentation. The color transitions from dark green to yellow-green and finally to yellow-brown.
- Aroma:
- In the first year of fermentation, the aroma is prominent, fresh, and rich. During the 2-3 year transition period, the aroma becomes subdued. After three years, it exudes a rich and heavy honey fragrance; after five years, there is a slight aged aroma, with the scent becoming mellow and lingering.
- Tea Liquor Color:
- The color of the tea liquor changes from bright yellow-green to bright orange-yellow and eventually to a translucent orange-brown.
- Flavor:
- New tea exhibits very mild bitterness and astringency, showcasing the characteristics of Yiwu tea. The tea has noticeable and lasting sweetness, which increases in richness with aging, resulting in a smoother, more layered, and complex flavor profile.
- Leaf Bottom:
- The leaves are oily, soft, thick, and durable, with colors transitioning from yellow-green to yellow-brown.
IV. Brewing Recommendations for Mahei Tea
For brewing new tea, it is recommended to use a ceramic gaiwan. For tea aged over eight years, a zisha (purple clay) teapot is advised.
- Use water with a ppm value below 70 for optimal brewing.
- For rinsing the tea, employ a wet awakening method with medium to high water levels.
- During brewing, it is suggested to use low water levels at a six o’clock angle for pouring.
These brewing recommendations are only applicable for teas made from trees that are over 200 years old.
V. How to Distinguish Mahei Tea
Mahei tea follows the characteristic of Pu’er tea, with the aroma evolving slightly over time. In the first year of fermentation, the aroma is prominent, fresh, and rich; during the 2-3 year transition period, the aroma becomes subdued. After three years, it exudes a rich and heavy honey fragrance; after five years, there is a slight aged aroma, with the scent becoming mellow and lingering.
Mahei tea is most famous for its caramel aroma; some also refer to it as honey fragrance. However, the aroma of Mahei ancient tree Pu’er tea tends to lean more towards caramel. The combination of caramel aroma, sweetness, low astringency, and lasting aftertaste fully constitutes the overall impression of Mahei tea.
