Raw material

The terrain in the Menghai tea region is complex, forming small-scale ecosystems where tea trees grow. Through natural hybridization, natural selection, and artificial selection, these ecosystems have given rise to a rich variety of tea tree species with distinct botanical characteristics. Wild tea tree (Photographed by Zuo Lianjiang)The main locations for wild tea trees within the county are Xiding, Mengsong, Meng'a, Bulang Mountain, and Gelande, belonging to the Dali tea species. These trees typically grow singly and scattered throughout mountainous areas at an altitude of around 1,500 meters. Looking at their distribution pattern, it decreases from southwest to northeast. Generally, these trees are tall with upright or semi-spreading postures, small leaves, few veins that are not prominent, flat surfaces, thick and smooth leathery textures, sparse downy hairs on young shoots, long internodes, and serrated leaf margins that are sparse and not obvious. The posterior part of the leaf often lacks serrations, and there are few rounds of leaf sprouting. The quality of tea made from these leaves is generally poor, with a bitter taste and a light color. They have strong resistance. A typical example is the "Tea Tree King" in Bada, which is over 1,700 years old. The cultivated…

Changes in Manufacturing Processes The increased demand for Liubao tea abroad has boosted its exports, strengthened the Liubao tea industry, and driven continuous improvements in its manufacturing processes. According to "A Brief Record of Guangxi's Special Products," historically, early Liubao tea was made from fresh leaves through a process that included killing the green, initial kneading, heap fermentation, secondary kneading, and drying. This, however, was only the preliminary processing. As the overseas market expanded and Liubao tea needed to be transported by ship along the ancient tea route, local tea makers developed a refined processing technique. This involved using the coarsely processed green tea as raw material, sorting it, blending it according to different grades, heap fermenting it, and then steaming and compressing it multiple times. This traditional refined technology not only facilitated transportation but also allowed the tea to age well over time, making it suitable for shipping. According to "Guangxi Agricultural Communications," this technique had become the standard refined process for Liubao tea by the 1930s. Traditional tea utensils used by Singaporean Chinese families for drinking Liubao tea However, during the war years and into the late 1940s, the quality of Liubao tea produced in Wuzhou plummeted. A…

The storage time for Sheng Pu'er and Shou Pu'er depends on the quality of the tea, the quality of the raw materials, and whether the storage environment can be maintained within an appropriate range. Generally speaking, Sheng Pu'er has a longer storage time than Shou Pu'er. Sheng Pu'er can be stored for 10 to 20 years or even longer, as it is a type of tea without a clear expiration date, suitable for long-term storage. The aroma and taste of the tea become richer and more appealing over time, and its nature becomes milder. The shelf life of Shou Pu'er is typically 8 to 15 years. Shou Pu'er has a more stable nature, and when properly stored, the tea's taste becomes steady and mellow. However, due to the special production method of Shou Pu'er, which involves artificial acceleration of fermentation, the tea continues to ferment after production, making its taste increasingly steady. Thus, the storage time for Shou Pu'er is not as long as that of Sheng Pu'er. Both Sheng and Shou Pu'er Have Value for Long-Term Storage Although Shou Pu'er has already undergone the fermentation and transformation process, it is essentially an "accelerated early-born" tea, resembling but not quite…

Puer tea does indeed improve with age, primarily because the chemical components within the leaves undergo carbonization over time, significantly altering the taste. Once it has been aged for 15 to 20 years or more, the brewed tea becomes even more enjoyable. However, it is not recommended to store the tea indefinitely, as this can cause the loss of its nutritional components. Is Puer Tea Better with Age? The saying that Puer tea improves with age comes with conditions. Not all Puer teas benefit from extended storage. The longer aging process enhances the aroma and flavor, making the tea more complex and desirable. As a result, older Puer teas are often more expensive. However, there is an optimal period for aging, during which the unique qualities and aged aroma develop. This transformation is due to post-fermentation processes that occur in storage, where compounds like polyphenols, amino acids, and sugars change, leading to an ideal color and aroma. If stored improperly or for too long, the quality can deteriorate, and beneficial components may degrade or oxidize, losing the tea's characteristic flavors. Conditions for Puer Tea to Improve with Age 1. Good Raw Material Sunlight, soil, climate, and temperature fundamentally determine the…

Aged white tea was not well known to many in the past, but now it has become a highly sought-after tea among connoisseurs. White tea, without rolling or stir-frying, transforms from new to aged over time, with time serving as the best witness. Often, guests ask how to distinguish an aged white tea. We generally describe a high-quality aged white tea using the terms “aromatic, sweet, rich, thick, and smooth,” which can be felt through its thickness, smoothness, moistness, sweetness, purity, and aroma. 1. Full Thickness The thickness of the tea soup is different from its concentration. The thickness of aged white tea is related to its texture, giving a very comfortable feeling – when the tea soup slides into your mouth, you feel a rich and viscous sensation, which is the thickness of aged white tea. When the tea soup has a certain strength, there are more substances dissolved in the water, which will manifest in this way in terms of taste. 2. Silky Smoothness Often, a very smooth aged white tea leaves a feeling as if "a layer of oil" has been left behind after drinking, similar to drinking soy milk or rice gruel. The more full-bodied the…

Ancient tree black tea is a high-quality type of black tea. Its raw material is the fresh tender leaves from wild-growing ancient tea trees that are over 300 years old. The production volume is low and the costs are high, so the price of ancient tree black tea is relatively expensive! The taste of ancient tree black tea is full and rich, and it can be steeped many times, which is why tea enthusiasts like it. Generally, on the market, mid-to-low-end varieties range from around 200 to 5000 yuan, and there are also authentic, high-quality old trees whose prices range from 5000 to tens of thousands of yuan. Therefore, ancient tree black tea at 700 yuan per kilogram is not considered expensive. Price of Ancient Tree Black Tea Generally speaking, the price per kilogram of ancient tree black tea ranges from several hundred to several thousand yuan. Some prestigious varieties can even reach tens of thousands of yuan per kilogram. However, it should be noted that there are many fake and substandard products in the market. Therefore, when purchasing, one should choose a regular channel and carefully examine the product packaging and labels. Different qualities and grades mean different prices.…

New ripe Pu'er tea, taking Menghai fermentation as an example, often carries some stack flavors and miscellaneous odors. After all, it spends several dozen days in the heap. However, after two years of storage, a new ripe Pu'er tea has largely lost its stack flavor, replaced instead by a hint of aged aroma (note that this is not the scent of agarwood). This aged aroma can be discerned from the adhesion on the cup. During the early stage of the tea, this fragrance is accompanied by a watery taste, making it indistinct. The thickness of good ripe tea is evident right from the start, but during its initial stages, it is still affected by the water vapor, making the texture less concentrated and somewhat bland. After about two years, the thickness is fully released, making it viscous and heavy on the tongue. The Depth of Quality in Ripe Pu'er Tea The sweetness in new ripe Pu'er tea isn’t very direct; in other words, there’s a straightforward sweetness, but the lingering sensation after swallowing isn’t prominent. If a ripe tea two or three years old doesn’t develop any sweetness, it means its potential for improvement is limited. Observing changes at different…

The processing technique for Pu'er ripened tea can be simply described as a rapid post-fermentation process, which contrasts with the traditional slow and natural fermentation of Pu'er tea. The primary change is in the fermentation technology, completely overturning the significance of time. 1973 was a year worth remembering by all Pu'er tea enthusiasts, as the artificial post-fermentation technique for Pu'er tea was successfully tested and developed at the Menghai Tea Factory. Blending ripened tea can be divided into blending before piling (fermentation) and after piling. "Blending before piling" involves mixing the required raw materials in a specific ratio before fermentation to ensure that each type of tea from different regions and with distinct characteristics can blend well during the chemical reactions that occur, which is more conducive to a harmonious taste profile. "Blending after piling" involves appropriately blending Pu'er tea after the heap fermentation based on the situation of each pure raw material, allowing for better control over the taste and enabling the creation of a desired flavor experience. If the raw materials for ripened tea are relatively uniform, once the transformation is complete, the unique qualities of that ripened tea will have essentially reached their end. In contrast, blended…

The Sun-Dried Green Maocha is crafted from fresh buds and leaves of the large-leaf tea variety in Yunnan, using a distinctive low-temperature production process. The quality of the raw material determines the upper limit of the final product's quality. The freshness of the leaves is influenced by the tea plant variety, the ecological standards of its growing environment, and the age of the tea plants, with the ecological environment being of paramount importance. The production process of Sun-Dried Green Maocha: 1. Picking: Completed in the morning when the mist disperses around 8 to 9 AM, with a slight dew, the fresh leaves picked at this time retain their tenderness. 2. Spreading Out: This step typically lasts between 6 to 8 hours, depending on the moisture content of the fresh leaves. The leaves partially lose water, becoming softer, and the stems lose their elasticity, preparing them for the next step and reducing damage. 3. Withering of Fresh Leaves: Spread thinly (3 to 5 cm) to naturally lose water. 4. Kill-green Step: Wok kill-green is a traditional method used in Yunnan tea regions. When the wok reaches a certain temperature, fresh leaves are added, focusing on keeping the leaf temperature below 60°C…

Previously, I often saw mentions of the term "uniform material inside and out" in Puer tea reviews. I thought that was what "pure material" meant. Later, I learned that "uniform material" and "pure material" are not the same thing.The term "uniform material" refers to using the same quality of material inside and outside a tea product. This is typically used to describe compressed Puer teas such as cakes, bricks, and tuos. In contrast to "uniform material," there is "top-dressing," where many merchants sprinkle a higher-grade tea on the surface of cakes or bricks to make them look better. The inner part of the tea may use a slightly lower grade of material. Of course, a top-dressed Puer tea doesn't necessarily mean it's of inferior quality; however, a "uniform material" tea will generally have a more consistent taste. As for the concept of "pure material," opinions vary widely within the industry, and there is no definitive definition yet. If we were to categorize the different schools of thought, they might fall into the following categories: 1. **Ancient Tree Tea School**. Any raw material sourced from ancient Puer tea trees, regardless of origin, batch, or season, is considered pure material. 2. **Village…

The Guidong Linglong tea is said to be “born on high mountains and grown in mist.” Its basic processing methods include high-temperature fixation, moderate kneading, and low-temperature multiple drying. Using the initial unfolding of one bud and one leaf as raw material, it goes through eight processes: selection and spreading, fixation, airing, kneading, preliminary drying, shaping and raising downy hairs, cooling and regaining moisture, and final firing. The finished product boasts beautiful shape and superior quality. The appearance is delicately shaped, presenting a unique hooked curve, with a substantial body, silver downy hairs clearly visible, and a green and lustrous color; the inner quality features a clear yellow-green liquor, a fresh and high aroma, a fresh and sweet taste, and bright tender green leaves at the bottom, possessing a unique quality. In 2007, the craft of making Linglong tea was included in the first batch of municipal-level representative projects of intangible cultural heritage; in 2012, it was listed in the third batch of provincial-level representative projects of intangible cultural heritage.

Many of my friends adore Liubao tea. Whenever we gather for a tea session, some tea enthusiasts always request recommendations for one or two daily staple teas. A "daily staple tea" refers to a tea with good quality and flavor that meets one's needs in terms of strength, at a reasonable price, making it suitable for daily consumption. Generally, this type of tea achieves a balance between quality and cost. Inferior teas are disregarded no matter how cheap they may be, but Liubao teas priced over ten thousand yuan per catty, such as the "Wutu Heihe" and 0101 Liubao teas, are clearly not affordable for most people and therefore cannot become the "daily staple tea" loved by ordinary folks. Considering both the desire for a tea that is "delicious" and one that doesn't make you feel guilty about drinking, selecting an appropriate Liubao tea can be quite challenging. The editor has drawn upon the extensive tasting experiences of many Liubao tea enthusiasts and found that the price range for entry-level daily staple teas is typically between 100-200 yuan per catty, while mid-range daily staple teas are priced between 200-500 yuan per catty. Teas priced above 500 yuan per catty are…

The “burnt pieces” in Pu'er raw tea are undesirable. However, this undesirability is not due to toxicity or harm to health but mainly affects the taste and appearance of the tea infusion. Theoretically, these “burnt pieces” can be avoided during the Pu'er tea production process; however, in practical application, they are almost impossible to avoid. The “burnt pieces” in Pu'er raw tea are essentially scorched tea juice that sticks to the iron wok and is not something dirty. During the process of fixing the fresh leaves, a large amount of water and tea juice overflow from the leaves, while the wok temperature is mostly above 200°C, which is very high. After several batches of fixing, a layer of tea juice forms on the surface of the iron wok, which is scorched black by the high heat and mixes with a small amount of the Pu'er tea material. We mentioned earlier that theoretically, “burnt pieces” can be avoided, and the most direct method would be to carefully clean the iron wok after each batch of fixing and before processing the next batch. If the scorched tea juice on the iron wok is completely washed off, it is theoretically possible to prevent…

For Pu'er tea, many tea enthusiasts have the concept of "drink old tea, store new tea." So, how can we determine if a new tea has collection value? First, making a good tea requires many factors. The most critical are the following three aspects: What kind of new tea has the greatest collection value? I. Raw Materials Without good raw materials, no matter how skillful the process is or how correctly it's stored later, the tea cannot develop a good taste during its transformation later on. 1. Tea Variety A good tea is cultivated by people and is also the result of natural selection over thousands of years. Among various tea varieties, the sexual reproduction-based large-leaf type native to Yunnan is best suited for making Pu'er tea. 2. Growing Environment A suitable environment for growing tea trees. This includes appropriate altitude, proper sunlight duration and intensity, well-spaced planting, appropriate intercropping, no need for pesticides due to biodiversity that prevents the occurrence and development of diseases and pests, etc. 3. Picking Parts and Time Different parts of the tea leaves such as the bud tip, leaf, stalk, and yellow leaf play different roles in the post-fermentation process and have different effects…

Scented tea originated in the Song Dynasty, began to be produced in the Ming Dynasty and was perfected in the Qing Dynasty. In the late Qing Dynasty, Zhang Changyi established Zhang Yiyuan Tea Shop, which has been passed down through generations, specializing in the production and sale of jasmine tea. During the Republican era, Zhang Yiyuan jasmine tea became well-known throughout Beijing. Regulars at bathhouses and theaters almost always requested Zhang Yiyuan tea by name, and Peking Opera masters such as Qiu Shengrong, Ma Lianliang, Tan Fuying, and others were all regular customers of Zhang Yiyuan. Zhang Yiyuan jasmine tea is made using spring tea from Fujian oolong green tea as the base tea, which is scented multiple times with jasmine flowers. Zhang Yiyuan Teahouse bustling with customers Production Techniques 1. Raw Material Inspection (Tea Base and Flowers Inspection): Strictly inspect the tea base, and select jasmine flowers that are full-bodied, evenly sized, and have a lustrous white color. 2. Tea Base Processing: Process different grades of tea into piles for refined production, requiring the tea base moisture content to reach 8%, with an appearance that is clean, uniform, and free of foreign objects. 3. Flower Processing: The jasmine flowers…

Generally, the origin price of Pu'er tea ranges from 3,000 yuan to over 10,000 yuan per kilogram. As for plantation teas, even some ecological and organic Pu'er teas cost only 30 yuan to 200 yuan per kilogram. One can imagine that the highest price difference can be hundreds of times more. The Cost of Good Pu'er Spring Tea in 2023 (per pound) The prices of Pu'er spring tea vary widely, ranging from a few hundred yuan to several thousand yuan, or even tens of thousands of yuan per kilogram. The price of Pu'er spring tea is influenced by factors such as origin, picking season, quality, and specifications. For commonly available branded teas, the price of daily consumption tea is usually within 300 yuan, mostly blended teas. Teas with slightly better quality cost around 400 to 600 yuan, which are considered quite good. A cake of tea priced at 800 yuan is considered to have very high quality and representative taste. The Price of Pu'er Spring Tea in 2023 (per pound) In 2023, the price of small-tree Pu'er spring tea is around 200 to 400 yuan per kilogram, while the price of ancient-tree spring tea is around 600 to 800 yuan…

       How to store tea? Many people are troubled by this question. Loving tea, they purchase countless quantities of it, originally intending to savor it slowly, only to often find the tea has gone bad due to improper storage, leading to significant waste. So, how exactly should tea be stored?        Four methods for storing tea        1. Refrigerator Storage        Storing tea in the refrigerator is common and simple, but it has its pros and cons. Let’s take a look:        Teas that are typically stored in the refrigerator include green tea, black tea, and processed white teas (like Anji White Tea and Tianmu Lake White Tea, not Fuding White Tea). Why can these types of tea be stored in the fridge?        This is because we tend to consume green and black teas quickly, and they are usually packaged in small quantities—ranging from 200 grams to as little as 50 grams. Since the storage volume is small and can be consumed within a month, storing them in the refrigerator for preservation is not an issue.        However, white tea and Pu'er tea are not…

Why talk about this topic? It's inspired by frequent sincere requests from enthusiasts saying: I want to buy a teapot, no high demands, as long as it’s made of original mine clay. Others start with the first question: Is it original mine? The pursuit of original mine purple clay is a basic consensus among collectors and enthusiasts. This isn't some elitist prejudice; we must admit that in the minds of players, original mine material is like "noble offspring." So, what’s so good about original mine clay? The essential conditions for original mine clay refer to both the source of the mine and the fact that no chemical additives are used in the raw material extracted directly from the mine to make the clay. Good original mine purple clay contains many tender clays and is a combination of various minerals, especially with very high iron content. After firing, the color becomes dark and subdued, presenting an aged appearance. Additionally, good original mine clay has been aged for a long time, develops patina quickly, and is highly adaptable. In terms of texture, teapots made from original mine clay have a refined luster that is restrained and warm like jade. These are all…

The mystery of the raw materials for 99 Yichanghao. 99 Yichanghao is often positioned in the market as: the first large-scale production of Yiwu wild arbor tea by a private tea factory, and it is considered the ancestor of today's pure single-origin teas. (The concept of "wild tea" was popularized by Taiwanese people in earlier years, now we generally call it "ancient tree tea" or "arbor tea.") Prior to this, in the era dominated by the China Tea trademark, state-owned tea factories produced blended products. It's not to say that blending is bad, but after decades, the market remained unchanged, with packaging and raw materials remaining the same, which inevitably became monotonous. In contrast, 99 Yichanghao, with its orange packaging, still appears rustic yet fashionable even today. Regarding the raw materials, it can be definitively stated that the raw materials for 99 Yichanghao were indeed arbor teas. Why? Zou Shouyuan, an eyewitness, told me an unknown story. There was originally a town enterprise called "Yiwu Tea Factory" in Yiwu Township, which mainly produced baked green tea, under the management of the Yiwu Township Enterprise Office. In 1999, due to owing bank loans, the tea factory was unable to pay its…

The rolling of Puer tea is the first process after the tea has been subjected to initial heat treatment (withering). Traditionally, the method involves transferring the withered tea from the wok onto bamboo mats, wide wooden boards, or clean cement floors, where the tea is manually "rolled" and "twisted" by hand. This action is somewhat similar to kneading flour. So, what is the purpose of rolling Puer tea? Puer Tea Rolling Methods 1. Manual Rolling The manual rolling of Puer tea typically requires two rounds of rolling. The first round occurs after the tea has been withered and laid out to cool; it is rolled until the leaves are mostly in strip form and tea juice begins to seep out. The leaves are then left to dry until the next morning before undergoing a second round of rolling to ensure that even the coarser and older stems and leaves are tightly formed into strips. A special bamboo-made rolling mat is used for this process. The rolling technique requires circular, complete, and coordinated movements that are both firm and gentle, ensuring that the tea leaves are evenly pressured and conducive to forming strips. The duration and strength of the rolling are…

In recent years, Suxianshi Township has strengthened its approach of using party building to promote rural revitalization. Leveraging its own resource endowments, it has cultivated and expanded distinctive industries. The township has transformed organizational advantages into development advantages for the tea industry and turned the exemplary role of party members into driving forces for growth. Currently, there are 26,000 mu (approximately 1733 hectares) of high-altitude tea gardens in the township, generating nearly 200 million yuan in output value. It has received certifications as a "Green Food" raw material base and a provincial "Three Products and One Mark" base. Party Building Leads Organizational Efforts To Boost the Tea Industry's Growth and Strength Focus on "Dual Binding" to Gather Strength. The township continues to deepen the approach of "building branches along the industrial chain." Two provincial key leading enterprises play a leading role in integrating resources, innovating models, and setting examples. They establish a "dual binding" mechanism, binding households to cooperatives and cooperatives to leading enterprises, which radiates to more than 120 participating party members and leads to the establishment of 127 tea-specialized cooperatives, involving 13,000 mu (approximately 867 hectares) of tea gardens, and benefiting over 500 tea-growing households. Focus on Linkage…

The Tea King resides high in the Qianjiazhai area, leaning against the peak of Mount Daxueguoshan, the highest point of Ailao Mountain, a dignified and tranquil abode. Two waterfalls like white ribbons cascade down from Qianjiazhai, nourishing Jiujia—the Tea King's secret garden. Here, various rare flowers and herbs, exotic animals, and birds grow alongside the Tea King's carefully cultivated offspring. Encountering an ancient small-leaf tea tree in Jiujia If Zhenyuan is the domain of the Tea King and Qianjiazhai his residence, then Jiujia is his secret garden. Here, not only do all kinds of rare flowers, herbs, and exotic wildlife flourish, but also the Tea King's carefully bred descendants. Located in the northeastern part of Zhenyuan County, on the southwestern slope of Ailao Mountain, Jiujia Town borders Sanzhangtian Township to the southeast, overlooks Huashan Township in Jingdong County across the Ganhe River to the southwest, connects with Ejia Town in Shuangbai County to the north, and joins Zhenlong Town in Xinping County at the peak of Mount Liangzi to the northeast. Due to the discovery of the Qianjiazhai Tea King Tree and 495,000 ancient wild tea trees, the once obscure Jiujia has gained significant renown in the Pu'er tea world.…

Storing fine tea is a continuous process of pleasant surprises, as the nature, taste, and aroma of the tea undergo transformation. From new to aged, this metamorphosis gives Pu'er tea different flavors at different times. However, this transformation depends on getting the raw material, processing, and storage right. Thus, not all Pu'er tea improves with age. If the raw material is poor, the processing subpar, or the storage inadequate, the quality of the Pu'er tea will not improve no matter how long it is stored. Instead, it may become harder to drink over time. The raw material is the foundation, the processing is critical, and appropriate storage elevates the tea. Each step is crucial, and if the tea gets harder to drink over time, there are usually issues in these three areas. Why Some Pu'er Tea Gets Harder to Drink Over Time 1. Poor Raw Material and Processing, Losing Potential for Later Transformation Good raw material determines the potential of Pu'er tea to improve with age, based on its rich inner content. If the tea's raw material is poor and lacks substantial inner content, it has little potential for later transformation. The inner content might disappear during processing or be…

Mi Di tea has finer twists, many buds, a yellow-green broth, and distinct bitterness and astringency, with the bitterness more pronounced than the astringency. The bitterness transforms into a sweet aftertaste, and there is a hint of orchid fragrance in the tea aroma. Despite its low yield, Mi Di tea is of high quality and favored by many tea enthusiasts. So how is Mi Di Pu'er tea produced? The Production Method of Mi Di Tea 1. Withering: This process allows for the loss of some of the moisture in the fresh leaves. During the moisture loss, some aroma compounds are formed, and some large-molecule ester-soluble sugars are hydrolyzed into small-molecule water-soluble sugars. 2. Fixation: The raw material used for Pu'er raw tea is Yunnan large-leaf sun-dried green tea. Sun-dried green tea is often pan-fired. Due to the high moisture content of the large-leaf variety, fixation must combine covering and shaking to ensure uniform moisture loss and quickly deactivate enzyme activity at high temperatures to prevent oxidation of polyphenols. Some of the moisture is also evaporated, making it easier to roll the leaves into strips. 3. Rolling: This breaks down the cells of the tea leaves to ensure that the tea…