Tea Garden Tours

Taishun is located in the mountainous area of southern Zhejiang and is a national-level ecological county. The county is characterized by its towering peaks shrouded in mist, providing an ideal environment for tea cultivation. It is one of China's key tea-producing counties, known as a hometown of Chinese teas and a birthplace of renowned tea-themed dances. Taishun has been recognized as one of China's top 100 tea-producing counties and a beautiful tea-producing region with distinctive regional characteristics. Taishun has a long history of tea production. As early as the sixth year of Chongzhen in the Ming Dynasty (1633), the Taishun County Annals recorded that "Tea grows abundantly near the mountains, with the best quality found in Sijisi, Liudou, and Nanqiao in Sandu." During the Qing Dynasty, the local "Yellow Infusion" and "White Downy Silver Needle" teas were selected as tribute items. After 1949, Taishun stir-fried green tea became a staple ingredient for blending and export by the Shanghai Port Company and Zhejiang Tea Company, earning it the reputation as "the essence of Zhejiang green tea." These products have been exported to more than 40 countries and regions around the world. The Three-Cup Aroma Tea from Taishun is crafted from young…

Nahan Pu'er tea is renowned as the king of the rock teas from Bangdong. Some also refer to it as Naohan. Tea enthusiasts who have tasted Naohan tea know that it shares similar qualities with Xigui tea, being geographically adjacent and sharing a kindred spirit in flavor and quality. Geographical Location: Naohan tea originates from Naohan village, under the jurisdiction of Mangang Village Committee in Bangdong Township. The tea trees grow at an altitude ranging from 1,500 to 1,700 meters. With long hours of sunlight and an average annual rainfall of around 1,500 millimeters, these ancient tea trees can be several hundred to nearly a thousand years old. These ancient tea trees bask in the diffused sunlight amidst high-altitude clouds and enjoy abundant humidity from the mist and rain. The Unique Ecological Environment: has given rise to three unique features of Naohan tea: First, the deep-rooted and lush ancient tea trees grow among rocks; second, the high altitude, rugged terrain, and perpetual cloud cover create a mystical atmosphere; third, the tea has a natural floral fragrance, a refreshing sweetness, and a rich, full-bodied taste. Naohan ancient tree tea boasts thick leaves and a distinctive orchid-like aroma, earning it the name…

For many new tea enthusiasts, the production process of Pu'er tea is both familiar and unfamiliar; they know the general steps but are unaware of the specific details. This article will reveal the detailed process of pressing Pu'er tea cakes for you. Why is Pu'er tea pressed into cakes? 1. Pressing tea into cakes makes it convenient for storage and doesn't take up much space. It's also easy to carry one or two cakes when visiting friends and family. 2. Over time, the original aroma of loose Pu'er tea can dissipate, while cake tea retains its aroma for a very long time, becoming more fragrant as it ages. 3. In terms of aging and transformation, loose tea has a larger surface area exposed to air, making it easier to transform initially. However, over time, cake tea transforms more stably and maintains a richer, sweeter flavor. The process of pressing tea can be done manually or by machine. Manual pressing typically refers to using a stone mill, which is a traditional method. Why do we use manual pressing? Manually pressing tea with a stone mill results in better aroma and character, which is more conducive to aging. Let's explore what happens…

For tea trees of different ages, the methods of mechanical pruning vary. For young tea trees, the primary focus is on shaping pruning; for mature tea trees, light and deep pruning are predominant; and for old tea trees, rejuvenation pruning and stump cutting are mainly conducted. Generally, pruning around the time of Jingzhe (Awakening of Insects) yields good results. However, from an economic perspective, young tea trees should be pruned at the beginning of Lichun (Start of Spring), while other tea trees should be pruned after tea picking. Light Pruning Light pruning effectively promotes the sprouting and growth of tea buds. It also increases the density of productive branches, widens the tree canopy, and creates a favorable picking surface. For mature tea trees, light pruning should be conducted every two years, timed when the upper part of the tea tree stops growing. In regions prone to frost damage, pruning can be done half a month to one month before the spring sprouting of tea buds. For famous tea gardens, light pruning can be conducted after spring tea picking. During light pruning, hedging shears or pruning machines are primarily used to trim off about 4 cm of foliage and branches from…

Xigui natural village is affiliated with Bangdong Village, Bangdong Township, Lincang District, Lincang City, Yunnan Province, China, and is located in a mountainous area. It is 12 kilometers away from the Bangdong Village Committee and 16 kilometers away from the Bangdong Township government. The territory covers an area of 3.82 square kilometers, with an altitude of 750 meters, an average annual temperature of 22°C, and annual precipitation of 1,100 millimeters. The total arable land area of the entire village is 295 mu, with 1.24 mu per capita, mainly planting crops such as rice and corn; it has 4,855 mu of forest land, including 945 mu of economic fruit tree land, which amounts to 3.98 mu of economic fruit trees per capita. The main economic fruit trees planted are rubber, among others. There is 80 mu of water surface area, of which 1 mu is used for aquaculture; there are 385 mu of barren mountains and wastelands, and other areas cover 345 mu. 01 Manglu Mountain Xigui tea is produced in Xigui Village on Manglu Mountain within Bangdong Township, Lincang District, Lincang City, Yunnan Province. "Xigui" means "the village good at making ropes" in Dai language. Manglu Mountain is part of…

Great tea is grown, but it is also well-managed. As the saying goes: "One-third planting, two-thirds management." After three seasons of growth and harvesting in spring, summer, and autumn, the tea plant has expended a great deal of nutrients, and the soil between rows becomes compacted. As winter approaches, proper garden management becomes particularly important for the quality and yield of next year's tea leaves. For this reason, the Tea Industry Development Working Group, in collaboration with Guizhou Broadcasting Station's Ecology & Rural Channel, has produced a teaching video on tea garden management during autumn and winter for reference and learning by tea companies and farmers. The video received strong support from the Guizhou Tea Research Institute and covers four parts: fertilization principles and recommendations, pruning techniques for tea plants, pest and disease control, and cold prevention measures. 1 Winter Fertilization According to the growth and development patterns of tea plants, as they enter autumn and winter, the above-ground parts will gradually stop growing and enter dormancy. However, the underground parts become increasingly active and enter the peak period of root activity throughout the year. At this time, the plant's root system significantly strengthens its absorption capacity and has a…

Tea, known as the "Chinese leaf that influenced the world," spread from China to the rest of the world via the Silk Road, the Tea Horse Road, the Great Tea Route, and the Maritime Silk Road. It has become the most popular non-alcoholic beverage in the world, enjoyed by over 2 billion people across more than 160 countries and regions. Arccheological sites prove that China has over 6,000 years of tea cultivation history, with famous tea-producing areas with a long history formed throughout the country. So why has Jingmai Mountain become the first global tea-themed World Cultural Heritage site? Because Jingmai Mountain itself is a living book of "Chinese Tea" history. Jingmai Mountain is located on the southwestern frontier in the Lancang River Basin of Yunnan Province. It boasts the best-preserved ancient tea forests in the world's tea tree origin, spanning thousands of acres and thousands of years. It is a living museum of human tea culture, created by the Bulang ancestors who migrated to Jingmai Mountain in the 10th century and discovered and domesticated tea trees, along with the later Dai ancestors. "Five ancient tea forests, nine traditional villages, and three protective forests" are the heritage elements of the…

Sour tea is an important component of the tea culture of Yunnan's ethnic minorities. Many ethnic minorities have a history of making sour tea. The Bulang people living in Lancang Lahu Autonomous County, in Hemin Town on Jingmai Mountain, are no exception. ▼ When wild tea has not been “tamed,” its taste is relatively bitter and astringent; processing it into sour tea can alleviate this bitterness and astringency. After picking fresh tea leaves, they go through the processes of steaming and killing the green, then are naturally cooled. They are placed layer by layer into bamboo tubes until they are full and tightly packed without any gaps. Then, the opening of the bamboo tube is sealed with banana leaves and buried in the ground to ferment for about two months... In Pu'er's Jingmai Mountain, during the spring tea harvest activities in 2024, we captured the complete process of sour tea production by the Bulang people. ▼ △ Using hot water to kill the green; once the tea buds are bent, they are ready (the water here is not boiling). △ Removing the tea. △ Straining the tea. △ Drying after straining. △ Drying. △ Drying in the sun for one…

On November 29, 2022, the project "Traditional Chinese Tea Processing Skills and Related Customs" submitted by our country was reviewed and approved by the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage of UNESCO and has been included in the Representative List of the Intangible Cultural Heritage of Humanity of UNESCO. To enhance public awareness of traditional tea processing skills and related customs, increase understanding of the importance of protecting intangible cultural heritage related to tea, boost national pride, and strengthen cultural confidence, we will be sharing 44 items of intangible cultural heritage (including 39 traditional tea processing skills and 5 items of folk-related intangible cultural heritage) with you in due course. The Green Tea chapter of traditional Chinese tea processing skills has already concluded. Today, the editor will begin explaining the production techniques of black tea, starting with Qimen Black Tea. Qimen Black Tea, also known as "Qi Hong," is one of the top ten traditional Chinese teas and one of the world's three most fragrant black teas. It is named after its place of origin, Qimen County in Anhui Province. In the first year of the Guangxu period of the Qing Dynasty (1875), Qimen Black Tea…

Rhinoceros Pond Pu'er tea production area is located in Pasazhong Village, Pasha Village Committee, Gelanghe Township, Menghai County, Xishuangbanna Dai Autonomous Prefecture. Rhinoceros Pond is locally known as Naiya Lang. Introduction to Pasha Rhinoceros Pond In recent years, with the rising reputation of “Pasha tea,” whether it be Old Pasha, Middle Pasha, or New Pasha, all have reaped a wave of benefits. Especially noteworthy is New Pasha, which introduced a niche mountain region—the Rhinoceros Pond. The Pasha Rhinoceros Pond is a niche regional cooperative brand created through the joint efforts of all villagers and cadres of New Pasha, attracting external investment. It has gained the favor of many tea enthusiasts and has become one of the few active regions among mountain teas in 2022. Not only did it liven up the atmosphere on the mountain, but it also successfully held ceremonies for the adoption and mining of the Rhinoceros Pond tea king tree. Ecosystem of Rhinoceros Pond Rhinoceros Pond is relatively far from the village and has seen very little human intervention. The ancient tea gardens are lush with vegetation, have thick layers of humus beneath the forest floor, and boast fertile soil. The tea produced here is rich in…

Tea plant frost damage refers to the freezing injury that occurs when tea plants are exposed to temperatures below 0°C during the winter dormancy period. The parts of the tea plant most susceptible to frost damage are often the current year's shoots, flower buds, young fruits, and root necks. When a young shoot is slightly damaged by frost, only the pith of the branch may change color. With moderate frost damage, the xylem changes color, and severe frost damage can result in damage to the phloem. When the cambium layer changes color, the branch loses its ability to recover. Damage to the root neck can lead to weakened or complete death of the tea plant. 1. How is tea plant frost damage classified? What are the main symptoms? Frost damage can be categorized based on the cause into snow frost, wind frost, and frost. (1) Snow Frost. Snow damage is a common form of frost damage to tea plants, particularly in high-latitude and high-altitude tea gardens. Tea plants suffering from snow damage show branches broken under the weight of accumulated snow, as well as freezing injury due to alternating freeze-thaw cycles during melting periods, causing uneven temperature changes. In severe…

Sha Qing is a process in tea production, which involves using high temperatures to denature and deactivate the oxidase enzymes in fresh tea leaves. This inhibits the enzymatic oxidation of polyphenols in the fresh leaves, allowing them to release moisture and become softer. It is also a critical step in shaping the quality of the tea. Methods of sha qing include drum sha qing, pan sha qing, trough sha qing, steam sha qing, hot air sha qing, and microwave sha qing. Different methods produce different effects, thus resulting in unique characteristics in the finished tea. Sha qing follows the principle of "high temperature first, then gradually lower." Sha qing is one of the initial processes in making green tea, yellow tea, dark tea, oolong tea, Pu'er tea, and some black teas. The primary purpose is to use high temperatures to denature the enzymes in the fresh leaves, inhibiting the enzymatic oxidation of polyphenols and slowing down the fermentation process. 1. The Purpose of Sha Qing The term "sha qing" refers to fresh leaves. In Pu'er tea production, sha qing uses a specific temperature to denature the activity of enzymes in the tea leaves, inhibiting the enzymatic oxidation of polyphenols and…

Yunnan is the birthplace of tea, and Lincang is one of its sources. The cultivated ancient tea tree promoted by Secretary Wang grows in the Cha Wang natural village of Jinxiu Village, Xiaowan Town, Fengqing County, Lincang City, Yunnan Province. It is known as the "Jinxiu Tea King." After enduring 3,200 years of wind and rain, the "Jinxiu Tea King" still stands tall, absorbing dew and drinking frost, with lush branches and leaves, full of vitality. The tree is 10.6 meters high, with a canopy spanning 11.5 meters north to south and 11.3 meters east to west. Its root diameter is 1.84 meters, and its circumference is 5.84 meters. With an age exceeding 3,200 years, it is the oldest and thickest cultivated ancient tea tree discovered in the world so far. In 2015, the "Jinxiu Tea King" was honored in the Shanghai Guinness World Records Museum, earning the title of "China's Largest Ancient Tea Tree." The "Jinxiu Tea King" was discovered in the early 1980s and has since been examined by numerous domestic and international experts and scholars. This discovery has profound and irreplaceable significance for tracing the history of tea in China and worldwide, studying tea culture, and deepening…

The eight tea mountains of Mazheng, Lohaítáng, Kanpenjing, Dashenshan, Laowushan, Wuyi, Qianjiazhai, and Chashanqing within Zhenyuan County, Pu'er City, are rich in tea resources and have pleasant scenery. Each mountain is distinct, every season brings its own beauty, and the trees exude a fragrant aroma; each tea mountain has its unique charm. The Qianjiazhai tea area belongs to the Ailao Mountain range, with Pinghe, Santai, Guoji, and Jiujia Villages in Jiujia Town at its core, covering surrounding Denggao and other villages. The tea here is characterized by "intense floral fragrance and robust flavor." Within this area, there is a 2,700-year-old "world's oldest wild tea tree king." In the Qianjiazhai tea area, visitors can enjoy wild vegetable feasts in spring, escape the summer heat, forage for wild mushrooms, and observe cloud seas and sunrises and sunsets in winter. The Mazheng tea area has Mazheng, Maidi, Aolong, and Xuetang Villages in Zhe Dong Town as its core, covering surrounding Guangshan Village in Heping Town and 14 other villages. Mazheng tea is a traditional historical tea of Zhenyuan County and one of the eight famous teas of Yunnan Province. Its characteristics include "clear floral fragrance, sweet and smooth taste." In the Mazheng tea…

Kneading is a very important step in the production process of Pu'er tea, following the initial steaming. Kneading involves the actions of "kneading" and "twisting," transforming the steamed leaves, which are close to their natural state, into a specific shape through either "hand" or "mechanical" methods. The purpose of this process is to break the cell walls and release the tea juices, allowing for the polymerization of tea polyphenols, catechins, and other active components, preparing the tea for later fermentation. Additionally, it helps to curl the loose leaves into strips, facilitating an even release of the tea's contents during brewing. The strength of the kneading, duration, and degree of cell wall rupture are closely related to the taste, aroma, and aging potential of the Pu'er tea. The Characteristics of Kneading in Pu'er Tea Among the six major types of Chinese teas, all except traditional white tea undergo a kneading process. However, in many types of tea, the kneading process is primarily for shaping, often using a "light kneading" approach, which is essentially completed without pressure and with very short kneading times. The goal is to achieve a high rate of leaf formation, low breakage, and maintain the original color of…

A tea garden in Ningde is listed among the first “China’s Most Beautiful Tea Mountains” Recently, the results of the "China’s Most Beautiful Tea Mountains" selection organized by China National Geography - Guocha Geography were announced. The Tianhu Mountain Organic White Tea Garden of Hengchunyuan in Fuding stood out from the participating tea mountains across the country and was included in the 2023 recommended list of "China’s Most Beautiful Tea Mountains," becoming the first tea garden in Ningde to receive this honor. Image source | Hengchunyuan Organic White Tea Tianhu Mountain Organic White Tea Garden of Hengchunyuan The Tianhu Mountain Organic White Tea Garden of Hengchunyuan is located in the village of Zhoushan, JiaYang Township, Fuding City, at 27 degrees north latitude and 120 degrees east longitude. The tea garden covers nearly 2,000 acres with a peak altitude of 838 meters. It is an independent, concentrated area with a good ecological environment characterized by "forests around the tea mountains, trees along roads and ditches, and grass on terraces." Image source | Hengchunyuan Organic White Tea The tea garden is renowned for its "Four Seas." Each season has its unique beauty, captivating visitors throughout the year, immersing them in their splendor.…

Green Production Technology Innovation Team, Tea Research Institute, Yunnan Academy of Agricultural Sciences / Xishuangbanna Comprehensive Test Station, National Tea Industry Technology System Mycterothrips gongshanensis, a new pest on tea plants, belongs to the order Insecta, family Thysanoptera, genus Thripidae, and species Mycterothrips. It is a cryptic bud and leaf pest that has been widely occurring in tea gardens in Yunnan province in recent years, with increasingly severe damage. I. Distribution and Damage Mycterothrips gongshanensis is prevalent in tea-growing areas of Yunnan, causing outbreaks in some tea gardens. The adult and nymph stages hide in the crevices between buds and leaves or at the tips and edges of the first leaf below the bud, feeding on the sap of young shoots and tender buds. Initially, the tips and edges of the affected leaves show yellow spots, which then gradually develop into brown patches. The buds and leaves become deformed and curled, the internodes shorten, and their growth slows down. Severe cases result in the easy detachment of leaves upon slight touch, leading to leaf fall and bare shoots, significantly affecting tea yield and quality, and potentially causing substantial economic losses in summer and autumn tea production. Damage caused by Mycterothrips…