Basic Introduction to Lancang Ancient Tea
Lancang is one of the original birthplaces of tea trees, the hometown of Pu'er tea, with a long and splendid tea culture. Within its borders lies the Jingmai Mangjing Ten Thousand Mu Ancient Tea Garden, which has been cultivated for over 1,300 years, as well as the thousand-year-old Bongwei Large Tea King Tree, a transitional type. The Jingmai Mangjing Ten Thousand Mu Ancient Tea Garden is the largest in area, longest in cultivation history, and relatively intact man-cultivated ancient tea garden discovered so far in China. It is hailed by scholars at home and abroad as a “World Tea Tree Museum” and a “Living Fossil of Tea Varieties.”
Today, tea production in Lancang has become a pillar industry for the local area, with a total tea area of 360,000 mu (approximately 24,000 hectares), including 28,000 mu (about 1,867 hectares) of ancient tea gardens. About 280,000 people in 68,000 households are engaged in tea cultivation and production, with an average tea income per household of 5,412 yuan. When reporters visited the ancient villages of the Lahu, Dai, and Bulang ethnic groups on Mount Jingmai, they saw tea gardens hidden beneath primeval forests. Villagers set up their tea sets at their doorsteps, warmly inviting guests to taste the spring tea they had produced.
Nutritional Value
1. **Vitamins in Tea:** Teas contain various vitamins, including Vitamins A, D, E, K, B1, B2, B3, B5, B6, H, C, P, and inositol. Among them, Vitamins A, D, E, and K are fat-soluble and difficult to dissolve in water, while the rest are water-soluble and can be fully utilized when steeping tea. Vitamin C, also known as ascorbic acid, can boost human immunity and resistance. The content of Vitamin C in tea is relatively high, generally ranging from 100 mg to 250 mg per 100 grams of Green Tea, with some premium Longjing teas containing over 360 mg. This is much higher than in fruits like lemons, pineapples, apples, tomatoes, and oranges. However, during the fermentation process in Black Tea and Oolong tea production, Vitamin C is oxidized and reduced, leaving only tens of milligrams per 100 grams of tea, especially in black tea, where the content is even lower.
2. **Proteins and Amino Acids in Tea:** Approximately 2% of the proteins in tea can be directly absorbed and utilized through drinking. Most proteins are water-insoluble and found within the tea residue. There are 25 or more types of amino acids in tea, including isoleucine, leucine, lysine, phenylalanine, threonine, and valine, six of the eight essential amino acids needed by the human body. Additionally, histidine, necessary for infant growth and development, is present. Although these amino acids are not present in high amounts in tea, they can supplement any deficiencies in daily dietary intake.
3. **Mineral Elements in Tea:** Tea contains large amounts of essential macroelements and trace elements for the human body. Macroelements mainly include phosphorus, calcium, potassium, sodium, magnesium, and sulfur; trace elements include iron, manganese, zinc, selenium, copper, fluorine, and iodine. For example, the zinc content in green tea is relatively high, averaging 73 micrograms per gram, with some reaching up to 252 micrograms. The average zinc content in black tea is 32 micrograms per gram. The average iron content in dried tea is 123 micrograms per gram, and in black tea, it is 196 micrograms per gram. These elements play important roles in human physiological functions, and drinking tea is one of the key ways to obtain these mineral elements.
4. **Tea Polyphenols:** Tea polyphenols are among the most powerful antioxidants in nature. Experiments have shown that 10 ug/ml of tea polyphenols can have the same effect as 200 ug/ml of Vitamin E. Tea polyphenols can deactivate carcinogens, inhibit the formation of nitrosamines, and suppress the growth of cancer cells, playing a certain role in preventing and treating cancer.
Product Characteristics
The Lancang Ancient Tea Co., Ltd. is located in Lancang County, Pu'er City, Yunnan Province. The company relies on the Jingmai Ten Thousand Mu Ancient Tea Garden, owning more than 5,000 mu (approximately 333 hectares) of high-yield, high-quality tea gardens. Leveraging over 40 years of experience in tea cultivation and processing techniques, the company produces pure and authentic Pu'er tea with a unique aroma, bright red liquor, and excellent quality. In 2005, the Pu'er Municipal Government designated Lancang Ancient Tea Co., Ltd. as a leading enterprise in the Pu'er tea industry.
Historical Folklore
Historical records indicate that as early as over 1,100 years ago, within the “Yinsheng Chengjie Mountains” under the jurisdiction of Nanzhao, tea was already being widely grown. During the Ming Dynasty, in the Wanli period, the scholar Xie Zhaozhi first mentioned “Pu'er tea” in his work “Dian Slight,” stating: “What the gentry and commoners use is all Pu'er tea, steamed into cakes.” According to the Qing dynasty's “Yunnan Sea Records,” “Pu'er tea is renowned throughout the world, originating from the six tea mountains under the jurisdiction of Pu'er… hundreds of thousands of people enter the mountains to produce tea.” These six tea mountains were all within the administrative boundaries of Simao Hall in Pu'er Prefecture. Simao Hall in Pu'er Prefecture was a major trading center for tea at the time. Since the Yongzheng period of the Qing dynasty, the tribute Pu'er tea sent to the emperor was handled by the Magistrate of Simao. After 1897 (the 23rd year of the Guangxu era), France and Britain established customs offices in Simao, increasing the export and distant sales of Pu'er tea. The ancient tea horse road flourished, and historical relics such as the Pu'er Tea Temple Tea Horse Road (12.5 kilometers remaining) and the Nakhali Tea Horse Road (30 kilometers remaining) still exist today, with hoof prints on the stones recording the history of the tea caravans.
“Pu'er tea” belongs to the large-leaf variety of Yunnan tea. Its characteristics include long and robust buds with abundant white down, large soft leaves, thick stems with long internodes, and a long period of new shoot growth, maintaining tenderness. After expert analysis, it was found to contain alkaloids, tea polyphenols, vitamins, amino acids, aromatic compounds, and other substances in rich quantities. Professor Liang Mingda, a famous national expert in tumor medicine, after scientific research, concluded that “Pu'er tea is a health drink for cancer prevention in the 21st century.” He presented this conclusion at the 1993 China Pu'er Tea International Academic Conference, along with relevant scientific slides, drawing attention from conference participants.
The Jingmai Cultivated Ten Thousand Mu Ancient Tea Forest in Lancang is, to date, the largest, oldest (over a thousand years), and relatively intact cultivated ancient tea forest in China. At the Second China Pu'er Tea International Academic Conference held in February 1997, attendees confirmed through field inspections of the Jingmai Ten Thousand Mu Ancient Tea Forest that the ancestors of the Bulang people—the ancient Pu people—were the main ethnic group responsible for planting tea trees. In Bulang language, tea is called “la,” a term later adopted by the Dai and Jino peoples. The Jingmai Cultivated Ten Thousand Mu Ancient Tea Forest is referred to as a “Natural Tea Museum” and has significant historical value and scientific research value for studying the development history of Chinese Tea, ancient tea tree farming techniques, the relationship between tea and ethnic groups, ancient large-scale tea plantation management, and ancient tea trade.
Preparation Method of Lancang Ancient Tea
Detailed Instructions for brewing Pu'er Tea
Pu'er tea brewing temperature: 100°C boiling water. Note: When boiling water, avoid excessive boiling or too many boilings, as this can reduce the oxygen content in the water, affecting the tea's activity. Pu'er tea brewing ratio: 1:50 tea-to-water ratio, or