Tea Garden Tours

In Dai language, Yibang means “a place with tea trees and a water well.” Yibang Tea Mountain is located in the eastern part of Xiangming Township, Mengla County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. To its north lies Mengwang Township of Jinghong City, to its south is Manzhuan Tea Mountain, to its west is Gedeng Tea Mountain, and to its east is Yi Wu. It is situated at the pivotal point along the ancient route connecting the six major Puer tea mountains to Sime Hall under Pu'er Prefecture. As the central hub of the ancient Tea Horse Road leading to Tibet, it played a significant role in the region's trade. In 1570 (the fourth year of the Longqing period of the Ming Dynasty), the Cheli Prefectural Office divided the area into twelve regions, combining the six major tea mountains with Zhengdong. The administrative center was set up in Yibang. After the establishment of Pu'er Prefecture in 1729 (the seventh year of the Yongzheng period of the Qing Dynasty), the six major tea mountains came under its jurisdiction. Cao Dangzai was granted the position of local commander of Yibang for his military contributions and became responsible for managing the six major…

Dandelions are not only delicious but also nutritionally rich, offering numerous benefits to the human body. Some of the wild dandelions gathered can be eaten fresh with sauce, while others can be made into tea to drink daily, which can help prevent internal heat throughout the year! Why can it be said that you won't experience internal heat for a whole year? Because dandelions effectively clear heat and detoxify, reduce fire and inflammation, and have broad-spectrum antibacterial properties, they are known as "natural antibiotics." Dandelions can be considered one of the most nutrient-rich wild vegetables on Earth. The United States Department of Agriculture's 8th Bulletin points out that, when evaluating overall nutritional value, dandelions rank fourth among green vegetables. Let me show you how to make your own dandelion tea, perfect for daily consumption, helping you stay free from internal heat, and it’s simple and convenient! Today, I'll teach you how to make dandelion tea, which is much better than simply drying dandelions and brewing them in water! Homemade Dandelion Tea: 1. Harvest fresh wild dandelions, making sure to gather those that haven't been contaminated. This ensures the tea you make will be safe and reliable. 2. Clean the dandelions.…

"It is said that half of the world’s mountains are green in Guizhou." In his poem "Presenting Tung, Prefect of Guizhou, Wang Zhongcheng," Tang Dynasty poet Meng Jiao extolled the verdant hills of Guizhou. This "green" owes much to tea. The county of Meitan in Zunyi City, Guizhou Province, has been rated as “China’s Top 100 Tea Counties – Number One” for several consecutive years. Life here revolves around tea. At the China Tea Sea scenic area in Yongxing Town, Meitan County, people ascend the "Tea Sea Viewing Tower" early each morning to savor a cup of tea. After leaving the tea sea, they head to local restaurants to enjoy the specialty dish "Tea-Leaf Ribs." During spring tea-picking season, tea pickers wearing sun hats deftly pluck leaves from the tea bushes. In small and large tea processing plants, fresh tea leaves enter and finished tea leaves exit, smooth and uniform, their fragrance rising. The China Tea Sea scenic area in Yongxing Town, Meitan County (photographed on April 5). Photo by Zhou Fanghua/Xinhua In Mati Village, Xhezhen Town, Meitan County, Ding Changyu and his wife Wang Yalin pick tea during the peak tea-picking season in nearby tea gardens. For manual picking…

Famous mountains in the world are known for producing miraculous herbs. When discussing tea, ancient people would always start with Mount Mengding. The city of Ya'an is renowned as the source of world tea culture, and Mount Mengding, with its millennium-old history of tribute teas. Visiting Mount Mengding is not just about asking questions about tea, nor merely a pilgrimage or a search for roots, but rather a veneration of the sacred tea and a spiritual refuge deep within one's faith. The story of the world's first tea leaf unfolds gently on Mount Mengding... 1. Mountains Receiving Heavenly Rain, Tea Blessing Mankind China is the birthplace of tea, Sichuan is where tea was nurtured, and Ya'an is the cradle of world tea culture. In Ya'an, the "Rain City," there is a feng shui treasure spot that ancient astronomer Yuan Tian Gang called "the cycle of heaven, the great gathering of water and qi." This place, revered by tea lovers worldwide as the "Holy Mountain of World Tea Culture," is Mount Mengding. Upon entering Mount Mengding, one feels a sense of pilgrimage, much like Buddhists visiting Lumbini or scholars going to Qufu. Just as Lumbini is associated with the Buddha and…

Generally, it takes about 70 days for ripe Pu'er tea to fully mature through pile fermentation. Today, let's take a look at the characteristics of each stage during the fermentation process of ripe Pu'er tea. How long does the fermentation time for ripe Pu'er tea last? First maturity: Around 10 days. At this stage, if the ripe Pu'er tea is brewed, the leaves will be apricot yellow and soft, the liquor color will be apricot yellow with turbidity and fuzz, and the taste will mainly be bitter and astringent with a slight astringency in the sweetness. Second maturity: Approximately 18 days. At this stage, if the ripe Pu'er tea is brewed, the leaves will be light yellow and soft, the liquor color will be yellow and turbid with much fuzz, and the taste will mainly be bitter and astringent but with a faster return to sweetness. Third maturity: About 25 days. At this stage, if the ripe Pu'er tea is brewed, the leaves will turn slightly red with a yellow hue, the liquor color will be yellow with a faint red hue, and the taste will mainly be bitter and astringent with a quick return to sweetness, occurring around 20…

Summer Pruning of Tea Shoot Tips Hangzhou has already passed the plum rain season, and it is necessary to promptly conduct summer pruning of tea shoot tips in the West Lake Longjing tea gardens. For those that underwent heavy pruning before the end of April and have shown vigorous growth with summer shoots reaching over 50 centimeters in height, summer pruning can now be carried out. Purposes of pruning tea shoot tips: First, to control the height of the tea bushes and reduce the number of ineffective branches on summer shoots; second, to increase the density and improve the quality of autumn shoots; third, to decrease the flowering and fruiting of tea plants in autumn. Only by cultivating high-quality autumn shoots can we ensure a premium and high yield for next year's spring tea. Specific operations: Nutrition first, then cut. 1. Open trenches for top-dressing fertilizer application. Create shallow trenches 10-15 centimeters deep along the rows of tea plants, apply 30-50 kilograms per mu (about 0.067 hectares) of high-nitrogen compound fertilizer, and cover the soil after application. 2. Use a motorized double-person pruner or an electric single-person pruner to prune 20-25 centimeters above the previous cut. Special emphasis: Pay attention…

This week, follow Xiao Bu as we explore Pu'er City's Simao District, Yixiang Town, Longlong Village Longlong Village is a mountain village with a thousand-year history. It is 22.5 kilometers away from the Simao urban area. The Pu'er tourism loop runs through the village. The loop is 7 kilometers long. It connects four village groups throughout the village. Linking "Pu'er National Park," "Chinese Pu'er Tea Expo Garden," With "The Hundred Li Pu'er Tea Route" Traditional courtyard houses are built following the natural terrain, Connected one after another. In the village, You can find historical relics once used by the horse caravans, Such as lanterns and horse saddles. Here, you experience not only fresh air and ancient charm, But also the historic traces of the ancient tea-horse route, And countless stories about the horse caravans Entering Longlong Village is like stepping into a sea of green. Stroll through the 20,000 mu organic tea fields in the mountain village, Pick tea with local tea farmers, Chat about everyday life, Experience the resonance between nature and your heart In recent years, Longlong Village has accelerated its efforts to improve its appearance and living environment, Forming a beautiful countryside with complete leisure tourism facilities…

The Huangjiazhai Ancient Tea Park is located in Huangjiazhai, Mangshui Community, Mangshui Town, Changning County. It has a typical temperate climate with an average elevation of 1780 meters, an annual average temperature of 16.9°C, and an average annual rainfall of 1463 millimeters. The soil type is a typical slightly acidic red loam and yellow loam, providing ideal climatic and soil conditions for the growth of ancient tea trees. In the midst of the summer solstice, braving the drizzling rain, we followed the winding mountain road to the Huangjiazhai Ancient Tea Park. After being washed by the rain, the trees and flowers appeared particularly vibrant, and the fresh cool air swept away any signs of fatigue. The Huangjiazhai Ancient Tea Park has a long history of tea cultivation. Here, there are the best-preserved ancient tea tree clusters and the high-quality local variety, Huangjiazhai Large-Leaf Tea (Mangshui Origin Tea). The total area of the ancient tea tree cluster is 33 hectares, with 9,338 ancient tea trees in 21 small plots and 2,026 individual trees, totaling 11,364 trees, including 3 wild-type ancient tea trees and 11,361 cultivated-type ancient tea trees. These trees produce 20 tons of dried tea annually. Relying on the ancient…

As a minimally processed tea, white tea is often referred to in folk sayings as “a year’s tea, three years’ medicine, seven years’ treasure.” Previously, when people mentioned “white tea,” the first thing that came to mind for many was Fuding white tea. However, in recent years, the use of Yunnan large-leaf tea to make white tea, combining large-leaf varieties with white tea processing techniques, has become a hot topic and an innovation in the tea market. As one of the simplest teas to process among the six major categories (green, yellow, oolong, white, black, and dark), white tea is neither rolled nor kneaded; it relies solely on basic processes such as withering and drying, which preserve the natural woody fragrance of the tea to a great extent. In terms of craft, some believe that white tea merely requires slow withering followed by drying, leaving the rest to time. However, this is not entirely accurate. The simpler the process, the more factors there are to consider. This is something Du Jingjing, a 29-year-old tea maker from Shuangjiang, understands well. Du Jingjing loves drinking white tea, but most white tea available on the market is made from small-leaf varieties. According to…

Expanding the tea territory for three thousand miles, and stirring up events for several hundred years. Starting point of the ancient path, source of tribute tea, the master of the six mountains. Geographical Location of Yiwu Yiwu Town is located in the north of Mengla County, 111 kilometers away from the county seat of Mengla, and 122 kilometers away from Jinghong, the seat of the prefecture. To the east, it borders Laos with a national border of 100 kilometers. To the north, it neighbors Zhen Dong Town of Jiangcheng County. To the south, it connects with Menglun Town and Yaoqu Township. To the west, it faces Xiangming Township. A Brief Discussion on Yiwu, Seven Villages and Eight Hamlets: The origin of Yiwu tea is in Yiwu Township, Mengla County, Xishuangbanna Prefecture, Yunnan Province. Yiwu is actually a large tea area, and its tea is mainly distributed across the “Seven Villages and Eight Hamlets.” The seven villages are Mahēi Village, Gaoshan Village, Luoshuidong Village, Manxiu Village, Sanhe She Village, Yibi Village, and Mansa Village. The eight hamlets are Guafengzhai, Dingjiazhai (Yao Ethnic Group), Dingjiazhai (Han Ethnic Group), Jiemiao Village, Luodezhai, Dazhai, Zhangjiawanzhai, and Xinzhai. The Yiwu tea area is one of…

Tea is the affair of spring, and spring resides within the tea.During late spring, the second flush of spring tea sprouts anew. The reporter ventures into the tea region of Tianba · Sanhe Society in Yiwu Village, Mengla County, to experience the natural scenery, savor the pleasant fragrance of spring tea, and visit the tea farmers and their affairs. Tea Forests in the Depths of the Dense Woods Ascending along the path of Ma Huang Qing, the dense forest blocks out the sky and trees intertwine, while birdsong fills the air. Looking afar, the misty mountains, sometimes visible and sometimes hidden, are the famous tea regions of Luoshuidong and Guafengzhai. Huang Family Liquor House, Old Pu Village, Old He Village... these old place names with a touch of human warmth have been completely covered by lush forests. In the verdant hills, under the towering banyan and camphor trees, the ancient tea forests of the Sanhe Society villagers' group are revealed, scattered here and there. After several spring rains, the ancient tea trees have sprung back to life, sprouting new buds once again. Climbing over the peak known as “Chaqituanbao,” one enters the hills of the Tianba villagers' group, where towering…

Fuding, as a primary production area for white tea in China, boasts unique geographical climatic conditions and superior natural ecological environments. In 2021, the tea gardens in Fuding had an area of approximately 20,300 hectares available for picking, with a total tea production of 34,000 tons, including 26,500 tons of white tea; the comprehensive total value of the tea industry was 13.726 billion yuan, representing a year-on-year increase of 14.8%. The initial processing forms the foundation for the quality of white tea, and improvements in product quality help to strengthen the market competitiveness of Fuding white tea. The article traces the development of Fuding white tea, summarizes the main equipment and supporting technologies used in the processing of white tea during practical applications, and provides references for the initial processing production of Fuding white tea. It aims to promote the improvement of processing equipment and technologies, enhancing the cleanliness, standardization, and intelligence levels of production for Fuding white tea. 01 The Development of Fuding White Tea "Tea buds processed by fire are inferior, while those sun-dried are superior." Records about the method of making white tea date back to the Ming Dynasty. According to Zhang Tangheng's "Chinese Tea Processing," "In…

In the morning, mist rises over Bingzhongluo. Houses are scattered across the fields, with wisps of smoke rising from them, and the turbulent river rushes on for miles. When the sun shines on Mount Gongtang, Feng Shaozhen is already heating water and slaughtering a chicken to prepare "Xila," a special dish they use to entertain esteemed guests. During the days leading up to the Spring Festival, there are many celebrations in the village, and "Xila" is always present on the dinner table. The firewood in the hearth burns fiercely, and steam continuously rises from the kettle placed on the tripod. Feng Shaozhen brings out a small pot, adds butter and lacquer oil, and begins to stir-fry. "Our family was very poor before, we couldn't afford much alcohol. At the age of 17, when I helped someone with work, I had Xila for the first time. I still can't forget that taste." While saying this, she pours the chopped chicken into the oiled pan. Talking about her memories of Bingzhongluo, Feng Shaozhen smiles and says: "In the past, there was only a small path out of Bingzhongluo. It would take a whole day to go to Gongshan County to fetch salt…

The fame of Python Spring has risen rapidly in recent years. At first mention, it sounds like a mysterious and alluring place. You may wonder whether Python Spring is frequented by pythons, or if it's covered in primeval forests with towering trees and dense shrubs; perhaps it's also difficult to reach and very primitive? Today, I will answer these questions one by one. Python Spring falls under the administrative jurisdiction of Yaqu Township in Mengla County. It does not belong to Yiwu Township. The nearby famous villages are Baihua Tan and Tongqing River, both of which are also part of Yaqu Township. We usually refer to them as teas from the Yiwu production area, but administratively, they belong to Yaqu Township, where the majority of residents are Yao people. There are many relatives among the villagers of Tongqing River, Baihua Tan, and Python Spring. The tea production at Python Spring isn't very high, especially when it comes to ancient tree tea, of which there is even less. Its core production area is mainly located near the large forest. In recent years, with its rising fame, some previously cultivated land around the village has been converted for tea cultivation. However, the…

Proper picking of tea leaves is one of the key measures for stable, high yield and quality of tea. In picking, it is essential to balance harvesting and nurturing. It is necessary to pick in batches, promptly, and leave leaves reasonably. Picking should be conducted according to the standards required for different types of tea. For instance, needle-shaped tea requires single buds, coiled teas (such as Biluochun) and flat teas (such as West Lake Longjing) require 1 bud with 1 leaf just starting to unfold, and Mao Feng tea is made from 1 bud with 1-2 leaves. For Oolong tea, small to medium open-faced shoots with 2-3 leaves are ideal. For green tea production, when 10% to 20% of shoots meet the picking standard, harvesting can begin. Different standards should be set for nurturing based on the tree age and vitality. (1) Picking from Young Tea Trees Picking can be done using the "top pruning and side nurturing" method. The standards are: spring tea leaves - leave 2-3 leaves, pick 1 bud with 1-2 leaves; summer tea leaves - leave 2 leaves, pick 1 bud with 1-2 leaves; autumn tea leaves - leave 1 leaf, pick 1 bud with 1-2…

A fine Pu'er tea is hard to come by, from selecting the land, choosing the trees, to refining the leaves, every step must be strictly controlled to ensure quality. Among these steps, "killing the green" is a crucial part of the correct Pu'er tea production process, it's a demanding technique that consumes time and effort, impacting both the immediate drinking experience and the potential for aging. Common methods of "killing the green" in Pu'er tea include manual and machine-assisted processes. The Meaning of "Killing the Green" in Pu'er Tea The term "green" refers to fresh leaves. We often speak of "fresh tea," referring to these raw leaves. "Killing the green" does not mean to kill the fresh leaves but rather to destroy their cellular structure, allowing the internal substances to rapidly transform under high heat, forming the unique qualities and flavors of different tea types. In addition to the well-known manual process using large iron woks, there are now various methods such as pan-killing, roller-killing, and trough-killing. Regardless of the method used, the goal remains the same: to apply heat to quickly alter the structure and composition of the fresh leaves, accelerating their transformation and laying a solid foundation for…

Tea plants are perennial economic crops, and the construction of tea gardens significantly impacts the management efficiency of the gardens for decades to come. The value of temperature-sensitive white tea is based on harvesting fresh leaves with good whitening characteristics. Therefore, when establishing a tea garden, one should choose an ecological environment that promotes whitening as much as possible and create a foundation for the garden that meets and enhances whitening. ### Tea Garden Conditions The conditions required for temperature-sensitive white tea gardens must not only meet the basic ecology necessary for tea plant growth but also fulfill the conditions required for ideal whitening performance, including natural elements such as temperature, light, soil, and water. Among these, temperature is the decisive factor. When planning the layout of tea areas, one must also consider conditions related to quality and safety, economic factors, and the optimal canopy models for different varieties. #### (1) Climatic Conditions Among the four major tea regions, the suitable areas for temperature-sensitive white tea are mainly concentrated in the North River tea region, the northern part of the Southwest tea region, and the central and northern parts of the South River tea region. The expansion areas are distributed…

When fresh tea leaves are harvested and undergo the processes of blanching, kneading, and then naturally sun-dried on bamboo mats, they become sun-dried rough tea. This serves as the raw material for Puer tea and can be stored long-term. Oven-dried rough tea is made by dehydrating fresh tea leaves using a dryer. The resulting tea has a higher aroma than sun-dried tea but has an expiry date and cannot be stored long-term. Strictly speaking, this type of raw material is not suitable for making Puer tea. The Grading of Puer Tea Puer tea can be graded into high, medium, and low categories. High-grade teas include: Golden Gourd Tribute Tea, Supreme Brick (Cake) Tea, Imperial, Gift Tea, and Special Grade; medium-grade teas include: Mature Cake, Green Cake, First to Third Grade Brick Tea, Tuocha, and First to Fifth Grade Loose Tea; low-grade teas are Sixth to Tenth Grade Loose Tea. When picking tea leaves, both leaves and buds are collected. Generally, from the tip of the tea branch down to the third leaf: one bud and one leaf are picked together, one leaf and one bud are picked for two leaves and one bud, and two leaves and one bud are…

Most tea-making processes include a step called "kneading," which serves not only to shape the tea but also to facilitate the release of its internal substances, laying a foundation for later transformation. This is particularly evident in Pu'er tea. Kneading is a process that follows the initial steaming or pan-frying of fresh Pu'er leaves, where external force is applied to form the tea into strips and rupture the cell structure, allowing the internal components to adhere to the surface of the tea. The Impact of Kneading on Pu'er Tea Kneading primarily involves applying force to the leaves, rupturing their cell walls and facilitating the release of soluble substances from within the leaves. It also increases the amount of soluble sugars, proteins, and free amino acids. By regulating the concentration of water-soluble substances in the tea, it affects the final concentration when brewed. Sufficiently kneaded tea tends to be richer and more mellow, with a more pronounced throat sensation. Additionally, the overflow of tea juice leads to the oxidation of astringent compounds, reducing bitterness and improving palatability. Tea that has been inadequately kneaded may lack richness and have a more noticeable astringency when consumed immediately. The potential for transformation in Pu'er…

The winter season is crucial for determining the quality of tea in the coming year! If the tea garden is properly managed during winter, the quality of the spring and even autumn teas in the following year will be excellent! As the saying goes: "Winter nourishment, spring tiger hunting on the mountain!" This principle also applies to winter management of tea gardens! To have a good tea mountain and beautiful tea garden, winter management of the tea garden is essential for producing high-quality Tieguanyin. To have a good tea mountain and beautiful tea garden, one must not hesitate to invest in the tea garden. Good tea comes from investment in the tea garden, proper picking, processing, and favorable weather conditions. Winter Management Methods for Tea Gardens 1. As the saying goes: "Deep digging with a hoe may not reveal gold but will surely unearth silver." Deep plowing of the tea garden involves turning over compacted old soil to expose fresh soil. This makes the soil loose and conducive for the growth of new roots. Old branches, leaves, and weeds are turned into the soil, reducing disease and pests. It also improves soil aeration and water retention, helping to conserve nutrients.…

The primary significance of blending tea leaves is to ensure the quality stability of large batches of raw tea. Different characteristics among similar types of tea can complement each other, achieving optimal quality and enhancing the economic value of the raw tea. Moreover, blended tea ensures that every batch produced has a consistent taste and appearance, with relatively stable quality characteristics. Advantages of Blended Tea: 1. Large factories comprehensively procure raw materials, purchasing spring, summer, and autumn teas together, which helps save costs. 2. The taste is rich and layered, solid and substantial. 3. Combining the strengths of different teas results in a more fragrant and lasting aroma. For example, one ingredient might have good fragrance but poor durability, while another might be durable but less aromatic. When combined, they complement each other, producing a tea that is both fragrant and durable. Blending conceals weaknesses and maximizes strengths, allowing the advantages of different teas to complement each other. 4. The stability is higher; after complementary blending, it's difficult to find significant flaws. A pure tea might be very weak in terms of fragrance, which is a significant weakness, but blended tea avoids this issue. Blended tea tends to be well-balanced,…

Wuyi Rock Tea (Da Hongpao) is produced in the Wuyi Mountain area of Fujian Province. The tea plants grow either in rock crevices and ravines or on precipitous cliffs, which contributes to the unique quality of the tea. There are many types of Wuyi Rock Tea, with about 1,000 varieties recorded from ancient times to the present, and Da Hongpao is one of the main varieties. Wuyi Rock Tea is a semi-fermented tea, with its manufacturing process lying between that of green tea and black tea. As a result, the finished tea possesses both the fresh fragrance of green tea and the sweet richness of black tea. Picking: Generally, spring, summer, and autumn teas can be picked, with the standard being one bud with three to four leaves. Withering (Two Sun-Drying and Two Indoor Cooling): After picking, the fresh leaves are known as tea greens. First, they are evenly spread out in water sieves for "opening the greens," then placed on withering racks (commonly known as "sun-drying racks") for "sun-drying"; after sun exposure, the tea greens undergo sifting, are shaken a few times, and then sun-dried for a short while before being moved indoors onto cooling racks, referred to as…

The processing steps for green tea are mainly five: picking, withering, fixation, rolling, drying, and packaging. Among these, fixation is the key step in green tea processing. The Process of Making Green Tea 1. Picking Picking involves the process of harvesting the tea leaves. There are strict standards for picking, including the maturity and uniformity of the shoots and leaves, as well as the time of picking, which are all critical factors that determine the quality of the tea. 2. Withering After fresh leaves are picked, they are spread out on clean surfaces to a thickness of about 7–10 centimeters. The withering time is generally 6–12 hours, during which the leaves should be turned appropriately. When the moisture content reaches 68%–70%, and the leaves become soft and emit a fragrant aroma, they are ready for the fixation stage. It is crucial to maintain the appropriate moisture level: too low and the leaves will dry out and become flavorless; too high and the accumulation of water can result in a bitter taste. 3. Fixation (Killing the Green) Fixation is a critical step in green tea processing. It involves applying high temperatures to evaporate moisture from the leaves, deactivate enzyme activity, prevent…

The cup gleams with a clear light Endless new scenery vies for brilliance Nestled in Huangling Village, Shangqing Township, is the "Tea garden in the clouds" - Guoxin Green Valley Leisure Ecological Tea Estate At an altitude of 750-1200 meters It is one of the top ten gold medal tea estates in Anxi. Here you will find Ten thousand acres of vast forests and ecological tea gardens The air is rich in negative oxygen ions Making it an ideal place for relaxation and health preservation. The sunrise and sea of clouds at Guoxin Green Valley Are renowned as wonders of the world, far and wide A sight to behold. In the early morning hours Standing on the observation deck or by the tea garden Looking out from the hotel The horizon gradually turns red First as a line, then spreading into patches Then a fiery red disc Climbs slowly up from the mountainside Rising above the clouds Golden rays of light and dazzling colors. In the morning Overlooking the sea of clouds from the mountain peak You can see endless clouds As if standing by the ocean Waves rise and fall beneath your feet Sometimes rising, sometimes falling Sometimes swirling,…