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The shape of the teapot is a crucial factor in determining the capacity of a purple clay teapot.Some shapes are delicate and elegant, suitable for being made into medium or small size teapots, such as the West Lady, Horizontal Level, and Siting Pavilion shapes, etc. If they were forcibly made into large or super-large sizes, would they retain their charm?Some shapes are majestic and imposing, suitable for being made into large or super-large size teapots, such as the Han Dynasty Square, Quadrangular Jade Seal, and Han Dynasty Roof Tile shapes, etc.If they were forcibly made into small teapots, would they still exude their presence?It is precisely because of this inherent quality that we can see millions of different shapes, each with its unique characteristics.Those who love purple clay teapots will certainly encounter this problem: having acquired large, medium, and small teapots, how should one pair and use large and small teapots in daily life to ensure they are all used equally? Small teapots are convenient to carry and can be taken on business trips in your bag.They can be brought to tea houses for morning tea, hidden in office drawers for a quick tea break. They are easy to handle…

Peering through the mist and looking down from above, rows of tea plants overlap in layers, scattered like stars across the mountains, nurturing this land like the source of life — Mount Mengding. Located on the southwestern edge of the Sichuan Basin in the eastern part of Ya'an City, Mount Mengding occupies the golden zone for tea cultivation in Sichuan. With distinct seasons, abundant rainfall, uniform sunlight, fertile soil, and suitable temperatures, it is often referred to as the "Rainy Sky of Western Sichuan," making it an ideal environment for tea plants and providing favorable conditions for high-quality tea. The Legacy of Mengding: Tracing the Ancient Legend of a Thousand-Year Tribute Tea In the Western Han Dynasty, the tea ancestors began planting tea on Mount Mengding, sowing seven sacred tea saplings on the peak of Lotus Five Peaks, initiating the precedent of Chinese tea culture. The quality of Mount Mengding's tea was exceptional; after eight centuries of word-of-mouth praise, it became renowned nationwide and eventually graced the palates of royalty, becoming a tribute item. During the Tang Dynasty, tea from Mount Mengding was officially listed as a royal tribute; by the Guangxu period of the Qing Dynasty, the finest tea…

Abstract: Through a long historical development, Xinyang Maojian Tea has become a brilliant highlight in Chinese tea culture due to its unique origin and exquisite production techniques. This article analyzes the historical origins, cultural connotations, quality characteristics, production processes, market trends, inheritance, and innovation of Xinyang Maojian Tea, thereby elucidating its history, culture, and modern value. Please note that this is one author's perspective, and errors are inevitable; your indulgence is kindly requested (one person's opinion; April 2024). Keywords: China; Tea Culture; Xinyang Maojian; Historical and Cultural; Modern Value I. Historical Origins of Xinyang Maojian Tea 1.1 Origin and Legends Xinyang Maojian Tea is a type of green tea produced in the Xinyang region of Henan Province, China. There are several stories about the origin and legends of Xinyang Maojian Tea: 1. Legend One: It is said that during the reign of Emperor Qianlong of the Qing Dynasty, a tea farmer accidentally fell into a pile of tea leaves while picking them. When he climbed up in fright, he found that his sweat had covered the tea leaves. After roasting these leaves, he discovered that they were bright green in color and delicious, becoming the prototype of Xinyang Maojian Tea.…

Basic Introduction to Taoyuan Wild Tea KingTaoyuan Wild Tea King is a specialty of Taoyuan County, Hunan Province, and a Chinese national geographical indication protected product. This tea is a critically endangered mountain wild large-leaf tea variety. It is characterized by "large leaves, soft leaf texture, deep green color, robust buds, abundant downy hair, emerald-colored infusion, fragrant aroma, and lingering aftertaste." Through local research and protection, the artificial propagation of this variety has been achieved, with production gradually increasing. Product FeaturesIn 1969, Mr. Lu Wanjun, a native and graduate of the Hunan Tea School, and tea taster Mr. Liao Yuzhao discovered two rare large-leaf tea trees in the wild tea population of Lujiazhong Village, Taipingpu Township. These trees had "large leaves, soft leaf texture, deep green color, robust buds, abundant downy hair, emerald-colored infusion, fragrant aroma, and lingering aftertaste." Upon evaluation by tea experts, it was determined that this tea is rich in selenium, zinc, and other trace elements beneficial to human health, as well as over 500 types of phenolic substances. The tea polyphenol content reaches up to 35%, and the amino acid content is as high as 8.56%, both higher than any other tea varieties. This tea also…

Often when watching others brew tea, you'll see them first scald the pot with hot water before adding the tea leaves. There's a term for this action in the trade known as “warming the pot.” Scalding the tea utensils with boiling water not only ensures hygiene but also serves a practical purpose. Warming the cups and pots is a habitual action that most people perform before brewing tea – even after cleaning the utensils, they are rinsed again with boiling water. Many believe that this ceremonial gesture disinfects the tea ware, making it more hygienic to drink from, and raises the temperature of the utensils, which improves the taste of the tea. However, few delve deeper into the underlying reasons. What other significant effects does warming the cups and pots have? I. Public Cleaning, Demonstrating EtiquetteIf we say that warming the cups and pots is for cleaning the tea ware, it doesn’t hold up to scrutiny. Tea is clean by nature, and thus requires a clean and hygienic environment and utensils. Before the tea ware is placed on the table, it should naturally be cleaned beforehand; why would one need to clean it again? The action of warming the cups…

Ban Gong Ancient Tree Tea originates from the ancient tea garden in Dingjiazhai (Yao ethnic group) of Manla Village, Yiwu Town, Mengla County, Yunnan Province. It is located within the core area of the Yiwu tea mountain and includes micro-regions such as Ban Gong River and White Tea Garden, currently managed by the residents of Dingjiazhai (a Yao village). The Ban Gong tea carries a unique primitive forest aroma. With its immense tree age, it exhibits unparalleled smoothness and an incredibly refreshing taste, making it the pinnacle of Yiwu teas. Historically, Ban Gong Da Zhai was home to over 400 households and was the largest village in the Mansa region. There were both Han and Hui villages here, with a mosque in the Hui village and a Guandi Temple in the Han village. The Guandi Temple of Ban Gong was once the most exquisite building in the six major tea mountains, but now only ruins remain. The once prosperous Ban Gong Da Zhai gradually declined and is now uninhabited. The ancient tea gardens have suffered significant damage, with only a few ancient tea trees surviving in the primary forest at an altitude of 1,300 to 1,600 meters. Here, the average…

Since its inception during the Ming Dynasty and flourishing in the Qing Dynasty, the Zisha teapot has developed for hundreds of years, with countless shapes. The most classic teapots are not only appreciated for their beautiful designs but also for their unique cultural connotations that resonate with many enthusiasts. Among them, there are ten classic Zisha teapot shapes, each with its own story or symbolism, conveying profound and enduring truths that elucidate the philosophy of life. 【Stone Spout】— Temperance The Stone Spout is a traditional classic style of Zisha teapot, elegant and upright. It is said that the original name was Stone Kettle, but during the Republic of China period, Mr. Jingzhou suggested the meaning "Of all the water in the world, I will drink but one cup," renaming it the Stone Spout Teapot, which has been used ever since. The Stone Spout tells us to be content with what we have and not to be overly greedy. Material desires are never fully satisfied, "With a thousand acres of fertile land, one can eat no more than three bowls per meal. With ten thousand rooms, one can sleep in no more than one bed." Excessive possessions burden us. 【Imitation Ancient】—…

Wuyi Rock Tea is unique with its rock aroma, attributed to the "Ultimate Mountains and Rivers." In the tea world, it's often said that "water is the father of tea, and utensils are the mother of tea," highlighting the significant impact of tea utensils on the infusion and drinking experience beyond the tea itself. The correct brewing technique and suitable utensils are crucial in bringing out the "rock aroma." The development of local standards like the "Wuyi Rock Tea Brewing and Tasting Method" and group standards such as the "Wuyi Rock Tea Brewing and Tasting Utensils" further emphasize the importance of harmonizing "tea" with "utensils." Let's explore this together today. Brewing Utensil Selection 01 Selecting appropriate utensils based on the characteristics of rock tea primarily involves choosing a water heater, brewing tools, and tasting cups. 1. Choosing a Water Heater Brewing not only requires good water quality but also the right water heating equipment. Water heaters can be categorized by material into iron, copper, silver, stainless steel, glass, and clay pots, and by heating method into electric, alcohol lamp, and charcoal-based ones. Electric Water Heater From a material perspective, enthusiasts can choose clay, purple clay, or iron pots. Clay and…

"White Peony tea," a precious variety, is produced in Zhenghe, known as the "Hometown of Chinese White Tea." White Peony tea is picked at the stage of one bud and two leaves, requiring that the buds and leaves are covered with white down, referred to as "three whites." The shape of the tea is two leaves embracing a bud, with a natural leaf posture and white down covering the back of the leaves. After brewing, the liquor turns apricot yellow or orange-yellow, clear and bright, with a fresh and lasting downy fragrance. The veins are slightly red, scattered among the green leaves, earning it the praise of "red dress on a white body." The preparation method for drinking White Peony tea is similar to that of green tea but, due to the lack of kneading, the tea juice does not easily seep out, so the brewing time is slightly longer than for green tea. "White like clouds, green like dreams, clean like snow, fragrant like orchids," this tea, which is cold and cool in nature, has the effects of heat-clearing and summer-heat dispelling, making it an excellent drink for refreshing the heart and purifying the spirit in summer. It is…

The Song Dynasty was a time of abundant brick tea (also known as "tuán chá" or "piàn chá"). Regarding the production techniques of this period's brick teas, apart from the main processes recorded in "Beiyuan Bielu" for tribute teas (picking, sorting, steaming, pressing, grinding, shaping, drying), there was also the "gao you shou mian" technique, which involved adding a paste-like substance to the surface of the brick tea. Although this technique has been widely discussed by Song literati, detailed records of its specific operations are scarce, leading to a lack of systematic research on it within academia. Academic interpretations of "gao you shou mian" have largely focused on Su Shi's poem, "To know the purity of heart is good, not new with paste on the surface," interpreting it primarily as the act of applying paste to the surface of brick tea, with some suggesting it was a method of tea fraud. There are few discussions in academia about the formation of "gao you shou mian," though some trace it back to the Tang Dynasty, but their arguments are not particularly persuasive. The selection of materials for the paste is widely mentioned to include fragrant pastes, rice paste, and occasionally tea…

On September 17, good news came from Riyadh, the capital of Saudi Arabia: The 45th session of the UNESCO World Heritage Committee adopted a resolution to inscribe China's "Ancient Tea Forest Cultural Landscape of Pu'er Jingmai Mountain" on the World Heritage List! This is the world's first tea-themed cultural heritage site and China's 57th, Yunnan Province's 6th entry on the list. What is it about Pu'er Jingmai Mountain that captivates the world? What value does it hold that has earned it the favor and recognition of the World Heritage Committee? What experiences have been had since the application process began in 2010, over these 13 years? All these questions can be distilled into one: Why Jingmai Mountain? A Book of Mountains: What is the Ancient Tea Forest of Jingmai Mountain? The Ancient Tea Forest of Jingmai Mountain is located in Lancang County, Puer City, covering a total area of 19,095.74 hectares, with 7,167.89 hectares designated as the heritage zone. It encompasses two villages, Jingmai and Mangjing, in Humin Town, Lancang County. Five ethnic groups reside here: Dai, Bulang, Hani, Wa, and Han. Before the arrival of the Bulang and Dai peoples, Jingmai Mountain was covered by dense primeval forest, where…

Short-shoot cutting propagation of tea plants not only preserves the superior characteristics of the parent tree but also achieves rapid multiplication of tea seedlings, making it the optimal approach for the advancement of clonal varieties of tea, including albino tea. Technological Process for Propagation Propagation Plan: Determine the variety, quantity, and timing of propagation, prepare funds, materials, and labor accordingly. Cultivate Cuttings: Decide on the source of cuttings and arrange for their cultivation in advance. Nursery Preparation: Prepare the nursery and seedbeds in advance and equip them with necessary materials. Pruning and Propagating: Prune cuttings, propagate them, and manage the nursery concurrently. Nursery Management: Manage water, temperature, light, fertilization, pest and weed control, and branch control. Transplanting Seedlings: Prepare for water control in the nursery, packaging materials, and transplant seedlings according to standards. Propagation Cycle and Timing The propagation cycle for cutting propagation typically requires one year for the growth of healthy, qualified tea seedlings. However, with advancements in propagation and planting techniques, the cycle is trending towards shortening. Many self-breeders opt for transplanting small-sized seedlings in nearby areas with favorable ecological conditions. When using advanced facilities such as greenhouses, the seedlings often meet the required specifications without needing a…

When it comes to Ku Ding tea, most people are familiar with it. When suffering from heatiness, a dry mouth, or a sore throat, many will brew a cup of Ku Ding tea to alleviate their discomfort. However, while Ku Ding tea is called tea, it is not made from traditional tea leaves. The large-leaf Ku Ding, found in southern China, belongs to the Aquifoliaceae family. The raw material for Ku Ding tea is the leaves of Ilex latifolia, which were first processed during the Eastern Han Dynasty. It is mainly produced in Fujian, Guangdong, Guangxi, and Hainan provinces, and has a bitter taste. The small-leaf Ku Ding, grown in central and western China, belongs to the Oleaceae family (Ligustrum). It is primarily cultivated in Yunnan, Guizhou, and Sichuan provinces. The tea made from its leaves has the fresh sweetness of green tea and is less bitter than the large-leaf variety. The Eastern Han text "Tong Jun Record" describes: “In the south, there is a plant called Gualu, similar to tea, but very bitter. When ground into powder and drunk as tea, it keeps one awake all night.” This Gualu refers to what we now know as Ku Ding (the…

The Year of the Dragon has arrived, and many people, after their annual performance reviews, are now faced with the reality of renewing their job responsibility statements. In fact, job responsibility statements are not a modern invention; they date back to the Western Han Dynasty. In the Western Han period, Wang Bao, a native of Zizhong (present-day Ziyang), Sichuan, lived in Chengdu at the home of Yang Hui, a widow. He engaged in a battle of wits with a bearded slave named Bian Liao, writing a document called "Tongyue" for him, initially just to play a prank on the slave who lacked self-awareness. Unintentionally, this act provided the tea world with its first proof that tea was a commodity. This dual achievement was likely unexpected even by Wang Bao himself. Bian Liao demanded that his new master, Wang Bao, clearly specify his duties: "Since it has come to this, you should write down all the tasks I'm expected to do in the contract, just like when Master Yang bought me. Otherwise, I won't do them!" It seems that Bian Liao, perhaps because he couldn't read or knew very little, intended to make things difficult for his new master, whom he…

Dangguo Pu'er tea mountain is located on the western half of the Mengku tea mountain, at an altitude of 1,750 meters. This village hidden deep in the western half of the mountain is composed of four natural villages: Waizhai, Yizhai, Baqishan, and Molie. The villagers of Dangguo mostly live off tea, with a combined tea land area of nearly 6,000 mu, making it the largest tea plantation area on the western half of the mountain. The old and new tea lands are roughly equal in size. In Yizhai, Dangguo, there is still a robust ancient cultivated tea garden preserved today, testifying to Dangguo being a tea mountain with a long history. Additionally, the Dangguo tea area has climatic characteristics of low temperatures, high humidity, and abundant mist. The dense forests and diverse vegetation provide an excellent ecological environment for the growth of Dangguo tea. They restrain and rely on each other, keeping the ecological environment relatively stable. This endows Dangguo tea with a vibrant vitality. A unique "natural management method" makes Dangguo tea even more imbued with the atmosphere of the mountains and forests. Without artificial fertilization or excessive development, the tea plants are allowed to grow naturally. Each tea…

Pu'er Tea Historical and Tribute Tea Zhou Dynasty The history of Pu'er tea is very long; as early as over 3,000 years ago during the period of King Wu's campaign against the state of Shang, the ancient tea-growing people, the Pu people, had already presented tea to King Wu of Zhou. At that time, however, it was not yet known as Pu'er tea. The Bangwei transitional ancient tea tree is a living fossil left behind by the ancient Pu people's cultivation and domestication of tea plants. Han Dynasty According to "The Records of the Grand Historian: The Western Regions," "The Kunming tribes have no leaders and are good at raiding and robbing, often killing and plundering Han envoys, making communication impossible. However, it is heard that to the west, some thousand miles away, there is an elephant-riding country called Dianyue, which traders from Shu sometimes reach." According to "The Annals of Xishuangbanna Prefecture," "In the 12th year of Yongping in the Eastern Han Dynasty (69 AD), Yongchang Commandery was established, and the region of Xishuangbanna fell under its jurisdiction." Jin Dynasty According to "The Records of Huayang Kingdom: Southern Regions," written by Chang Qum of the Jin dynasty, "Within Yongchang…

Tea ware is often referred to as the father of tea, for it carries the essence of a cup of tea. The word "China" itself also means porcelain, and the West came to know China through its porcelain. Early pottery, bronze wares, later porcelains, and teaware made from materials like purple clay and glass were all adapted to the social productivity levels and brewing methods of their times. The complete set of gold and silver tea ware unearthed from the Famen Temple’s underground palace from the Tang Dynasty is breathtaking (multiple types of tea ware can also be seen in the painting “Night Banquet in the Tang Palace”). During Emperor Huizong's reign, tea competitions included the use of tea ware as an essential element, and Jian bowls, necessary for the tea-whisking method, became popular. Three of the Jian bowls (also known as Tenmoku bowls) that were brought to Japan are now considered national treasures there. The five famous kilns that produced tea ware are also world-renowned. The evolution of tea ware is a vast topic, but at its core, it cannot be separated from three words: "ceramics, technology, culture." Today, we will explore the evolution of tea ware from two…

Basic Introduction to Baoji TeaBaoji Tea, a specialty of Panzhou District, Guizhou Province, is renowned for its excellent quality, characterized by its rich fragrance and greenish luster. According to preliminary assessments by experts from the Guizhou Tea Research Institute, the ancient tea trees in Laochang, Panzhou have a history of over 500 years, confirming that Panzhou has been cultivating tea trees since ancient times, making it one of the original habitats for tea plants. On July 4, 2016, the former General Administration of Quality Supervision, Inspection and Quarantine approved geographical indication product protection for "Baoji Tea."The Panzhou District of Guizhou Province is located in a subtropical monsoon humid climate zone with low latitude and high altitude. It features mild winters and cool summers, with concurrent rainfall and warmth, abundant rainfall, and significant diurnal temperature variations. These environmental conditions are exceptional, conducive to producing high-quality fresh leaves and fulfilling the primary requirements for growing premium tea. Furthermore, all tea plants in Panzhou are grown in selenium-rich coal-bearing areas. Chemical analyses conducted by the Guiyang Institute of Geochemistry, Chinese Academy of Sciences, on the tea and soil samples from Panzhou revealed an average selenium content of 0.376 micrograms per gram in the…

Dark tea is one of the six major types of Chinese tea that involves microbial fermentation in the formation of its quality and flavor. In 2021, China's total production of dark tea reached 396,900 tons, ranking third among the six major types of tea. In 2022, China's dark tea industry entered a new phase of high-quality development. Since the late 1980s, the team of tea experts from Hunan Agricultural University has successively conducted basic research, technological innovation, and product innovation on dark tea, scientifically interpreting the drinking attributes and health benefits of Anhua dark tea. As the health benefits of dark tea have been continuously confirmed by research, it has gradually become an ideal beverage for people to prevent sub-health. I. Tea-Horse Trade and the Origin of Dark Tea The exact time of origin of dark tea remains uncertain. The term "dark tea" was already in use during the mid-Ming Dynasty. The emergence of dark tea is inseparable from the long-lasting tea-horse trade between central China and the border regions. It may have been the long-distance transportation between inland and border areas, between producing and consuming areas, that gave rise to the durable and transportable dark tea category. Therefore, it…

Basic Introduction to Linglong TeaLinglong Tea is a specialty product of Linglong Village, Guidong County, Hunan Province. Linglong Tea is crafted by the tea farmers of Guidong County over a long period through the integration of unique local conditions, including soil, climate, cultivation techniques, and processing methods, resulting in a distinctively exquisite agricultural product.Linglong Tea from Guidong, a high-altitude cloud-veiled tea produced in Qingquan Town, Guidong County, Hunan, has a history of more than 300 years of cultivation. It is of exceptional quality and appearance. The tea leaves are tightly curled into ring-like shapes, with a lustrous green color and silver down fully exposed. Once brewed, the tea liquor is clear and bright, with a rich and mellow taste. Linglong Tea contains amino acids, polyphenols, catechins, caffeine, and other beneficial substances at the most reasonable levels among famous teas in Hunan.Linglong Tea has a refreshing and cool aftertaste that lingers on the palate. Those who have tasted it cannot help but praise it. The tea leaves are shaped like tiny hooks, delicately curved, and since they are produced in Linglong Village, they are elegantly known as "Linglong Tea." Product Features1. Sensory Characteristics:The tea leaves are tightly curled, resembling ring-like shapes,…

Abstract: The development journey of Puer tea is not only a history of the evolution of tea but also a testament to the inheritance of Chinese culture. It bears witness to the Chinese nation's pursuit of a better life and respect for the natural environment. At the same time, Puer tea has become an essential companion for healthy living due to its unique taste and nutritional value. This article analyzes its history and culture, varieties and classification, cultivation and processing, value and benefits, market and prospects, as well as tasting and selection, to explore the path to health through the millennia-old culture of Chinese Puer tea. Please note that this is one person's perspective; for issues regarding images, please contact us for removal (2024.04). I. Historical and Cultural Background of Puer Tea 1.1 Origin and Development of Puer Tea Puer tea, a treasure carrying a thousand years of culture, can trace its origins back to the Han Dynasty when the indigenous people of Yunnan began cultivating and consuming tea plants. However, it was during the Tang and Song dynasties that Puer tea truly gained fame worldwide. According to historical records, by the Tang Dynasty, Puer tea had become a precious…

Yiwu, the origin of the ancient tea horse trail, is a holy land for Pu'er tea and known as the "tribute tea hometown." During the second year of the Yongzheng era of the Qing dynasty, a large number of craftsmen and tea aficionados flocked to Yiwu, forming a pattern where "every household had tea and every family drank tea." By the Qianlong period, Pu'er tea was presented to the imperial court and became highly favored by the royal family, listed as a tribute tea. From then on, it gained significant fame and prestige throughout the capital. As a town renowned for its tribute teas and now popular in the tea world, Yiwu is one of the core regions in the fierce competition for Pu'er tea raw materials. Every year, many tea enthusiasts make pilgrimages to the ancient town of Yiwu, which has always been a coveted location for merchants. Some may think that speculation plays a major role, but in reality, only by tasting pure and authentic old teas from Yiwu can one truly understand their value, which stems from the inherent superiority of the tea itself! In the Pu'er tea world, there is a saying: "Ban Zhang is the…

Xinyang Maojian, also known as Yu Mao Feng, belongs to the green tea category. It is one of China's top ten famous teas and a renowned specialty of Henan Province. Created by Han Chinese tea farmers in the early years of the Republic of China, it is mainly produced in Xinyang City, Xin County, Shangcheng County, and other areas around Dabie Mountain. Xinyang Maojian has unique characteristics in terms of color, aroma, taste, and appearance. Its color is fresh and lustrous without impurities; its aroma is elegant and fresh; its taste is fresh, mellow, and has a sweet aftertaste; and, from an appearance standpoint, it is uniform, bright green with a luster, and has prominent white down. The shape is fine, round, smooth, straight, with many white hairs; the color is emerald green; when brewed, it has a long-lasting high aroma, a rich and mellow taste, a sweet aftertaste that produces saliva, and a clear, bright soup color. High-quality Xinyang Maojian has a tender green, yellowish green, or bright soup color, with a fragrant aroma. In contrast, low-quality Xinyang Maojian has a dark green or yellowish, murky soup color, is not durable when brewed, and lacks tea fragrance. To distinguish…

Mangsong, a Dai language toponym meaning a plateau between high mountains, is located within the Mangsong Township of Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. To its east lies Jinghong City and to its south, Gelanghe Township. It is one of the ancient tea regions in Menghai County and also one of the main tea-producing towns. There are over 3,000 mu of ancient tea gardens, widely distributed across several areas with the majority concentrated in Nanben Old Village, Baotang New Village, Baotang Old Village, Damei, and Xia Da'an Villages. Photographed by Yan FengtingThe ancient tea gardens in Mangsong are mostly planted by the Lahu people, who have a long history of tea cultivation, processing, and trade. Han Chinese settlers entered Mangsong during the Guangxu period of the Qing dynasty to engage in tea trading. In 1931 (20th year of the Republic of China), migrants from Yiwu, Mengla established a tea house in Manmai, Mangsong. In 1941, Fohai Tea Factory set up a preliminary tea processing facility and a tea purchasing station in Mangsong. In the early 1980s, when the Chinese Tea Research Institute and Yunnan Academy of Agricultural Sciences Tea Research Institute jointly surveyed tea tree resources, they discovered…