Yunnan is one of the origins and birthplaces of tea trees in China. Among the 19 tea-producing provinces and autonomous regions in the country, Yunnan’s tea garden planting area reaches 2.879 million acres, ranking first in the country. 99 of the 128 counties in Yunnan Province produce tea, and more than 13 million people are involved in growing, making and selling tea. The annual tea production in Yunnan is about 80,000 tons. Pu'er tea was named "Pu'er tea" because it was produced in the areas under the jurisdiction of Pu'er Prefecture in the Qing Dynasty (Simao area of ??Yunnan and Xishuangbanna Prefecture). Pu'er tea is loose tea and pressed tea made from Yunnan large-leaf sun-dried green tea, which is post-fermented. Its characteristics are: the bottom of the leaves is brown-red, the soup is bright, the aroma is fragrant, and the taste is mellow. 1. The history and origin of Pu’er tea The cultivation of Pu’er tea has a long history. Before 1938, Yunnan only produced one kind of tea, namely Pu'er tea. According to the "Liu Tea Mountain Relics" in Daoguang's "Pu'er Prefecture Chronicles" of the Qing Dynasty, tea cultivation began in Pu'er Prefecture as early as the Three Kingdoms period of more than 1,700 years ago. Li Shi of the Southern Song Dynasty recorded in "Extended Natural History": "Tea comes out of silver and grows in the mountains." "Yunnan Chronicles and Customs of Various Barbarians" written by Li Jing of the Yuan Dynasty stated: "A hundred barbarians with gold teeth trade together for five days, and trade with each other with felt, cloth, salt and tea." This shows that Pu'er tea had become an important commodity traded among the border ethnic groups at that time. Xie Zhaozhi of the Ming Dynasty stated in "Dian Lue": "All tea used by scholars and common people is Pucha." Ming Fang Yizhi's "Little Knowledge of Physics" records: "Pu'er tea is steamed into a dough, and it is made in Xifan City." It shows that Pu'er tea was officially recorded in history books in the Ming Dynasty. ... The Qing Dynasty established Pu'er Prefecture and classified Pu'er tea as tribute tea. According to surveys by many tea workers, there are 29 wild tea tree communities in the seven counties under the jurisdiction of Simao Prefecture, with a total area of ??about 70,000 acres. The wild ancient tea tree (more than 2,700 years old) in Qianjiazhai, Jiujia Township, Zhenyuan County, Yunnan Province is the oldest wild ancient tea tree king discovered in the world. Zhao Xuemin of the Qing Dynasty wrote in "Compendium of Materia Medica Supplements": Pu'er tea comes from Pu'er Prefecture in Yunnan, and is produced in Youdong Tea Mountain, Gedeng Tea Mountain, Yibang Tea Mountain, Mansa Tea Mountain, and Gedeng Tea Mountain (these tea mountains are concentrated in Yiwu Township, Mengla County today) , so some scholars believe that Yiwu is the origin of Pu'er tea). "Dian Hai Yu Heng Zhi" written by Tan Cui of the Qing Dynasty records: "Pu Cha is famous all over the world. It comes from the six tea mountains of Pu'er, one is called Youle, the other is called Gedeng, the third is called Yibang, the fourth is called Mangzhi, the fifth is called Manduan, On the sixth day of the tour, hundreds of thousands of people went to the mountains to make tea. "These six tea mountains are all within the boundaries of Simao Hall in Pu'er Prefecture. Some scholars also believe that the “Six Ancient Tea Mountains” are mainly distributed in Mengla County and Jinghong City. Most opinions now believe that Pu'er tea got its name from Pu'er Prefecture. Pu'er Prefecture in the Qing Dynasty (today's Simao area and Xishuangbanna Prefecture) was the origin and distribution center of Pu'er tea at that time. Today, the main Pu'er tea producing areas in Yunnan are mainly distributed in the southern Yunnan tea area south of 25 degrees north latitude: including 22 counties and cities in four prefectures and prefectures: Simao, Xishuangbanna, Honghe and Wenshan. lt;一gt; Six ancient tea mountains in Yunnan: ⑴ Youle Tea Mountain. Youle Tea Mountain ranks first among the "Six Tea Mountains" in history and is the central producing area of ??big-leaf tea in Yunnan. It is said that this mountain tea is a legacy of Kong Ming, so Kong Ming is respected as the ancestor of tea. ⑵ Manzhuan Tea Mountain. Manzhuan Tea Mountain is located next to Yexiang Mountain and by the Mozhe River. Manzhuan Tea Mountain is one of the ancient "six major tea mountains" that is now well preserved. The tea forests are scattered irregularly in the original dense forest. Manzhuan Tribute Tea has a unique tea taste and the tea buds are white and shiny. ⑶ Sprinkle tea mountains. Mansa Tea Mountain is located east of Yiwu Township, Mengla County, close to the border with Laos. Mansa Tea Mountain is a large-leaf tea with fat, wide and strong strips. It is the largest among Pu'er teas. ⑷ Mangzhi Tea Mountain. Mangzhi Tea Mountain is located to the south of Manzhuan Tea Mountain, next to Gedeng Tea Mountain and facing Kongming Mountain in the distance. Legend has it that this is the place where Zhuge Liang buried the gong. Mangzhi Camellia tea leaves are of good quality and delicious. ⑸ Yibang Tea Mountain. Yibang Tea Mountain (called "Mo La" in Dai language, Yibang, which means tea well), has a total area of ??360 square kilometers. Yibang tea has slender tea buds, shining silver color, sweet taste, sweet and refreshing aftertaste. Historically, it is famous for its production of round tea (Qizi cake). ⑹ Gedeng Tea Mountain. "Pu'er Prefecture Chronicles" records: "There is a tea king tree in Gedeng Mountain, which is taller than other teas. When the natives often pick tea, they first make wine and wine to worship their ancestors here." From this, it can be seen that Gedeng Tea Mountain has long been famous. . Gedeng Tea Mountain is located at the foot of Kongming Mountain, close to Youle Tea Mountain and next to Jiguai Mountain.

The tea is a large-leaf type. Because the tea buds are thick and covered with silver antler, it is called "big white tea" among the people. lt; 2 gt; The Legend of Kongming and Pu'er Tea. It is said that the ancestors of the Jinuo people in the Six Tea Mountains were laggards who followed Kong Ming's southern expedition soldiers during the Three Kingdoms era and fell asleep due to fatigue. According to legend, when the "lost" soldiers woke up and traveled all the way to catch up with Kong Ming, Kong Ming no longer took them in. However, for the livelihood of these laggards, Kong Ming gave them tea seeds and ordered them to grow tea. students, and at the same time ordered them to build houses according to the style of his hat... Another saying is that during Kong Ming's southern expedition, he passed through Xishuangbanna. The army saw that the land was fertile and the climate was mild. Those who wanted to settle here asked Kong Ming to give them a way out of life. , Kongming regarded the climate and soil quality as suitable for growing tea, so he brought tea seeds from the mainland and ordered the military and civilians to plant them (according to research, Kongming did not go to Xishuangbanna during his southern expedition). Therefore, the people of Youle Mountain and Yiwu respectfully call Kong Ming the "Ancestor of Tea" and Youle Mountain Kongming Mountain. Every year on Kong Ming's birthday, the 23rd day of the seventh lunar month, tea farmers gather to set off "Kongming lanterns" to commemorate Kong Ming. Kong Ming’s thoughts (called “Tea Ancestor Meeting”). It is said that the names of the six major tea mountains are also named after the relics of Kongming Dynasty. "Pu'er." "Fu Zhi and Ancient Relics" records: "In the old days, Marquis Wu traveled across the six mountains, leaving bronze gongs in Youle, placing adzes in mang branches, burying iron bricks in man bricks, leaving wooden clasps in Yibang, burying stirrups in Gedeng, and placing The bag is spread slowly, so it is named after the mountain. "lt; Three gt; The Ancient Tea Horse Road. More than 1,800 years ago, Yunnan tea was sold in large quantities to Tibet, and the Ancient Tea Horse Road was born. In the ancient "Six Tea Mountains" in the Xishuangbanna area, tea trees were planted before the Three Kingdoms. After the Three Kingdoms, tea was used as a commodity for external trade. It gradually developed in the Jin Dynasty, and formed a tea commodity base in the Tang and Song Dynasties. It was classified as a separate place during the Hongwu period of the Ming Dynasty. administrative region. In the middle of the Qing Dynasty, the ancient "Six Tea Mountains" were at their peak, and their products were exported to Sichuan, Tibet, and Southeast Asia. Pu'er tea has since become famous at home and abroad. The road to export Pu'er tea is the ancient Tea Horse Road in history. The historical Pu'er tea export routes mainly include the following: One is from Pu'er to Kunming and Zhaotong, then to Luzhou, Xufu, Chengdu, Chongqing and Beijing in Sichuan. The second one is from Pu'er via Xiaguan to Lijiang and Xikang to trade with Tibet. The third one is from Menghai to the border port of Daluo, and then divided into two routes: the first route is to Myanmar and Thailand; the second route is to India and Tibet via Myanmar. The four routes start from Yiwu Tea Mountain in Mengla, end at Phongsali in Laos, go to Hanoi and then go to Nanyang. lt;四gt; Yunnan ancient tea tree. Simao area in Yunnan is the hometown of tea. It has a complete range of tea tree types, including wild type, transitional type, cultivated ancient tea trees, and living fossils of ancient tea forests. Discovered in 1991, inspected and demonstrated from 1992 to 1993 and confirmed by international seminars, the Lancang Wei ancient tea tree is a transitional type of ancient tea tree. It is 11.8 meters tall, has a root diameter of 1.14 meters, and is thousands of years old. The wild ancient tea tree in Qianjiazhai, Zhenyuan, growing in the Ailao Mountain National Nature Reserve, was inspected and verified by a 10-member national, provincial and local expert group in November 1996. The ancient tea tree No. 1 has a height of 25.6 meters and a trunk diameter of 1.2 meters at the base. The tree is 2,700 years old; Ancient Tea Tree No. 2, with a tree height of 19.5 meters and a base trunk diameter of 1.02 meters, is 2,500 years old and is the oldest wild tea tree in the world discovered so far. lt;6gt; The international auction value of Pu'er tea. At the 2002 International Trade Guangzhou Spring and Autumn Quality Tea Competition, 100 grams of Pu'er Tea King was sold at a sky-high price of RMB 168,000, winning the title of Tea King of the Year. On May 20, 1998, Taiwan held the first International Pu'er Tea Exhibition. At the exhibition, the Centenary Tongqing Green Cake was displayed. Each piece was 300 grams and was auctioned for NT$500,000 (RMB 125,000). Immediately Yunnan Pu'er tea makes international news. Descendants of Chinese celebrity Lu Xun auctioned 3 grams of Pu'er tea in the spring of 2004, and the transaction price was RMB 12,000 (equivalent to 2 million yuan for 1 catty and 500 grams). 2. Processing and classification of Pu'er tea lt; 1 gt; Processing of Pu'er tea. There are two production processes: traditional and modern. ⑴ Traditional production process: fixing (raw and sun-dried, pan-fried), kneading into strips (hand-kneading), and sun-drying. ⑵ Modern production process (artificial aging): fixing (frying, roller), rolling (machine processing), drying (drying), humidifying and stacking (sprinkling, tea fungus), and drying.

General process: picking tea - fixing - rolling - drying - stacking - drying - screening and sorting - forming (loose tea or pressed into shape). lt; 2 gt; Classification of Pu'er tea: Generally, there are the following four opinions. Classification according to tree species: Yunnan large-leaf tea tree tree type: tree leaves are mainly used for tea greening, and the leaves are larger. Yunnan large-leaf tea tree shrub type: The leaves of shrubs are mainly used for tea greening. The leaves are smaller, which is generally seen as a platform dwarf tea tree that is artificially cultivated and pruned every year. Classification according to the production process: Raw tea: fermented naturally after being picked. The nature of the tea is more pungent. After being stored for many years, the nature of the tea will become milder. Good old Pu'er is usually made in this way. Ripe tea: Tea is artificially accelerated to ferment. The tea is mild in nature. Taking the period after 1973 as the dividing point. Classified by storage method Dry warehouse Pu'er: refers to storage in a ventilated, dry and clean warehouse to allow the tea to ferment naturally and age for 10-20 years. Wet warehouse Pu'er: usually placed in humid places, such as basements and cellars, to speed up its fermentation. Loose tea is classified according to appearance: loose tea is not pressed during the tea making process, and the tea leaves are in the form of loose strips. Pu'er loose tea is divided into: special grade, first grade, second grade, third grade, fourth grade, Level five, level six, level seven, level eight, level nine, level ten, and eleven levels. Pressed tea: Pu'er tea is pressed into certain shapes by gravity during the production process, which is called pressed tea. According to the pressed shape, it can be divided into cake tea, brick tea, square tea, Tuo tea, etc. Some of them can also be pressed with words, patterns, patterns, etc., which is called craft pressed tea. Common ones include: cake tea: flat disc shape, each piece of Qizi cake has a net weight of 357 grams, and every seven pieces are in a tube, and each tube weighs 2500 grams, so it is called Qizi cake. Tuocha: The shape is about the same size as a rice bowl, with a net weight of 100 grams or 250 grams each. Now there are mini small Tuocha teas with a net weight of 2-5 grams each. Brick tea: rectangular or square, mostly 250g-1000g. Pumpkin Tribute Tea: Pressed into half-melon shapes of varying sizes, ranging from 100 grams to hundreds of kilograms. Most of the intermediate and high-grade Pu'er teas are Tuo tea and cake tea. 3. Medicinal effects of Pu'er tea There is a popular proverb in Yunnan: "A cup of morning tea will make your day majestic. A cup of afternoon tea will make your work easy. A cup of evening tea will refresh you and relieve pain." Pu'er tea is mild in nature and is suitable for all ages and is suitable for all seasons. drinks. Scientific research shows that in addition to having the above functions like other teas, modern research has confirmed that Pu'er tea has efficacy in the following aspects: ⑴ Lowering lipids, losing weight, lowering blood pressure, and resisting arteriosclerosis. Drinking Pu'er tea can cause physiological effects such as vasodilation, lowering of blood pressure, slowing of heart rate, and reduction of cerebral blood flow. It has a good therapeutic effect on patients with hypertension and cerebral arteriosclerosis. ⑵ Prevent and fight cancer. Professors Liang Mingda and Hu Meiying used cell culture and electron microscopy methods to conduct research on the anti-cancer effect of Pu'er tea for more than ten years. They found that Pu'er tea has the strongest effect on killing cancer cells, even at a concentration of 1% of the tea consumed by ordinary people. That is, it has an obvious effect. ⑶ Nourishes and protects the stomach. Zhao Xuemin of the Qing Dynasty wrote "Compendium of Materia Medica Supplement" (1765) "Pu'er tea is the best in sobering up, digesting food and reducing phlegm, clearing the stomach and promoting fluid production, and is particularly powerful; it is also warm in nature and sweet in taste, and can detoxify greasy cattle and sheep, and reduce qi and relieve diarrhea." At an appropriate concentration, drinking mild Pu'er tea will not cause irritation to the gastrointestinal tract. The thick, smooth, and mellow Pu'er tea enters the human gastrointestinal tract and forms a membrane that adheres to the surface of the stomach, creating a beneficial protective layer for the stomach. Long-term drinking Pu'er tea can nourish and protect the stomach. ⑷ Anti-inflammatory, sterilizing, and treating dysentery. Research in the medical field and clinical experiments have proven that Yunnan Pu'er tea has antibacterial effects, and strong tea juice taken ten times a day can treat bacterial dysentery. This is directly related to the rich tea polyphenols in Yunnan large-leaf tea. ⑸ Anti-aging. The catechins in tea have anti-aging effects. The total amount of catechins contained in Yunnan large-leaf tea is higher than that of other tea varieties, and its anti-aging effect is better than that of other teas. At the same time, during the processing of Pu'er tea, macromolecular polysaccharides are converted into a large number of new soluble monosaccharides and oligosaccharides, and vitamin C is doubled. These substances play an important role in improving the function of the human immune system. It has the effect of maintaining good health and prolonging life. 4. Quality identification of Pu'er tea There are seven essential indicators for high-quality Pu'er tea - quality, shape, color, aroma, taste, gas and rhyme.

The basic characteristics of good-quality Pu'er tea are: brownish-red color, neat and tight strands, sweet, smooth, mellow and smooth taste, making it pleasant and comfortable to drink. There are generally five methods to identify the quality of Pu'er tea: ⑴ Look at the packaging. Usually the white paper packaging of pressed aged Pu'er tea has become stale over time and the paper is slightly yellow. Generally speaking, the age of Pu'er tea is usually divided as follows: Pu'er tea produced in this period before 1949 is called "antique tea", such as Centenary Songpinhao, Centenary Tongxing Tribute, Centenary Tongqinghao, Tongchang Laohao, Song Pin's honorific title. Usually, a piece of paper made of glutinous rice and printed with the above name is placed inside the tea cake, which is called "Nei Fei". The Pu'er tea products produced by Yunnan Tea Company from 1949 to 1967 were marked with different colors on the tea characters on the packaging paper: the red seal was the first batch, the green seal was the second batch, and the yellow seal was the third batch. After 1968, the tea cakes produced at this time were no longer printed on the packaging with the China Tea Company name, but were instead produced by each tea factory at their own discretion, collectively known as "Yunnan Qizi Cake". Some indicate the label of Pu'er tea. [About the label of Pu'er tea. In 1976, for export needs, the Yunnan Tea Company standardized the Pu'er tea label number. The cake tea used 4 digits. The first two digits were the year when the tea was produced, the third digit was the grade of raw tea, and the fourth digit was the tea factory number (Kunming 1, Menghai 2, Xiaguan 3, Pu'er 4). Loose tea uses 5 digits, and the 3rd and 4th digits are the raw material tea grades. The earliest Pu'er tea label numbers currently seen are 7452, 7562, 7572, 75671, 76563, etc.]. ⑵ Look at the appearance. Good Pu'er tea has a brownish-red appearance (commonly known as pig liver color), with tender and tight strands. It smells like longan, rose, camphor, jujube, lotus root and other aromas, accompanied by a special aged aroma. Pu'er loose tea is divided into grades based on tenderness, from outside grade, tenth grade to first grade and special grade. The tenderness is getting higher and higher. Generally speaking, the higher the tenderness, the better the quality. There are four main points to consider when measuring tenderness: First, look at the number of buds. If there are more buds, the tenderness is higher; Secondly, look at the tightness and thickness of the cords. Tightness and thickness will have higher tenderness; Thirdly, look at the smooth color. The degree, smooth color, moistness and high tenderness; fourthly, the clarity, uniformity, few stems and no impurities are better. The appearance of Pu'er pressed tea requires moderate tightness, and the normal color is green-brown, tan, or maroon. Take green cakes as an example. Generally, in 3-5 years, the tea cakes are tightly knotted, with complete round edges, and the tea stems are lavender; in 5-7 years, the tea cakes are complete, and the tea stems are all purple; in 7-10 years, the tea cakes have light edges. , grains are falling off at the edges, and the tea stems are dark purple; more than 10 years old, the edges of the tea cakes are loose, and the edges of the leaves are blurred. ⑶ Look at the color of the soup. As the saying goes: Oolong smells the fragrance, Pu'er appreciates the color. Put 3-5 grams of Pu'er tea into a pot, brew with boiling water, pour the brewed tea into a crystal glass and watch the color of the tea. The soup color of good Pu'er tea is red, thick, transparent and bright. The redder the tea soup color, the better the quality. Those within three years are turbid, and those that are more than ten years old are red. If the tea soup is green or yellow, it means insufficient aging. If the tea soup is brown, black, turbid, or has suspended solids, it means Pu'er tea has deteriorated. ⑷ Look at the bottom of the leaves (i.e. tea sludge). After making the soup, look at the brewed leaf bottom (tea residue), mainly to see the softness, color, and evenness. The leaves are soft, plump and elastic, and the color is brownish red and uniform. If the bottom of the leaves is inelastic, the flowers are unevenly mixed, black, or rotten like mud, and the leaves do not expand, it is of poor quality. ⑸ Savor the taste. The main thing is to taste the Pu'er tea soup, smell its aroma and taste its taste, which requires sweetness, smoothness, thickness and aroma. Good Pu'er tea tastes fragrant but not bland. 5. Appreciation of fine collections of Pu’er tea ⑴ Pumpkin Tribute Tea. Pu'er Golden Melon Tribute Tea is the best among the existing aged Pu'er teas. The tea circles in Hong Kong, Macao and Taiwan call it the "Pu'er Tea Emperor". The tea production began in the seventh year of Qingzheng (1729). The best daughter tea in Xishuangbanna was selected to make group tea, loose tea and tea paste to pay tribute to Chaoyan. Currently, there are only two authentic pieces of Jingua Tribute Tea, which are preserved in the Tea Research Institute of the Chinese Academy of Agricultural Sciences in Hangzhou and the Palace Museum in Beijing. (shown in the picture on the right) ⑵ Fuyuanchang round tea. The two tea mountains of Yibang and Yiwu once performed the most glorious chapter of Pu'er tea in the Qing Dynasty. The two tea houses, "Song Yun Hao" and "Yanchang Hao", were founded in the early years of Guangxu's reign, both located in the two tea hills of Yibang and Yiwu. Among them, the tea factory of "Yuan Chang Hao" located in Yiwu is called "Fu Yuanchang Hao", which is specially refined from the large leaf tea of ??Yiwu Mountain, which is different from the small leaf tea of ??Yibang.

The oldest "Fuyuanchang round tea" was produced during the Guangxu period and has lasted for more than 100 years. "Pu'er Tea Records" says: "The century-old Fu Yuanchang Round Tea enjoys the reputation of the 'King of Pu'er Tea'. ⑶ Tongqing Laoyuan Tea. Tongqing Tea House set up a factory in Yiwu in 1736 to make tea. The tea making history in Tongqinghao is divided into two types: Neipiao and Neifei. Before 1920, it was the "Longma trademark", and later it was the "Double Lion Flag Picture". Tongqinghao Laoyuan Tea is characterized by its elegance and restraint, which is unparalleled among others. It is an extremely soft and beautiful tea. It is regarded as a national-level exquisite tea and enjoys the reputation of "Queen of Pu'er Tea". ⑷ Dingxing Round Tea. Dingxing Round Tea was produced in Menghai Tea Factory in 1940. Dingxing Tea House specializes in producing high-quality Pu’er tea. The existing Dingxing Round Tea includes red round tea and blue round tea. There are three types of Pu'er teas, the difference is due to the different colors of Neifei. Red Round and Blue Round are similar in quality and both are aged for about 60 years. ⑸ Ke Xing Brick Tea House was established in 1925. Founded by Zhou Wenqing. The mid-to-late 1930s was its golden age. Ke Xingzhuan tea was made from fine black Pu'er tea leaves, which can be called the specimen of black Pu'er tea in Taiwan, Hong Kong and other places. There are still very few Kuxing brick teas produced in the late 1940s. ⑹ Hongyin round tea. Hongyin round tea, also known as modern Pu'er tribute tea, was first made in 1940 when Fan Hejun founded the Fohai Tea Factory. The tea cakes are all printed in red, and the front of the outer paper of the tea cakes is printed with the Chinese Tea Company logo "Bazhong Tea". There is a red "tea" character in a circle composed of eight "中" characters. Among the Pu'er teas produced, the only ones with the "Bazhong Tea" logo and the word "tea" in red are the Red Seal Pu'er Round Tea and the Red Seal Yunnan Tuo Tea, which are unprecedented and unparalleled in modern Pu'er tea. The best tea. (7) Green Seal Round Tea. Green Seal Round Tea was produced by the Menghai Tea Factory in the 1940s and 1950s, and is a sister product of "Hongyin". Different from the later ones, the early green seal round tea is also called "green seal A and B round tea" or "blue seal A and B round tea". The early green seal is first-class in terms of aroma, camphor aroma, taste, tea aroma, etc. The late green seal refers to the large-scale Pu'er tea produced by the Menghai Tea Factory in the 1950s and 1960s. Some tea products are made from new tree tea greens, but are still made in the form of raw tea, which is called "green seal". "Tail", among the best Pu'er teas, has extremely high collection value. (8) Paperless Green Seal Round Tea. Menghai Paperless Green Seal Round Tea is a Pu'er tea produced by the Menghai Tea Factory in the 1950s and 1960s. A series of products. "Paperless Green Seal Round Tea" is one of the late green seals and is a treasure in the eyes of today's Pu'er tea collectors. This product uses tea greens from Menghai's arbor tea trees as raw tea. Therefore, it is also called "Green Yin Tou" and "Green Yin Tail". The quality is different, and the best ones are comparable to Hong Yin Yuan Tea. (9) "Menghai Honglian Yuan Tea". "Tea" is the best of the paperless green seals produced by the Menghai Tea Factory. It uses Yiwu tea cyanine as raw material and is a relatively tender third to fifth grade tea. The tea is thick and smooth in nature, has a slightly sweet taste, and has a sweet throat note. , the fragrance of orchid has reached the point of producing fluid on the tongue, so Zhute named it "Red Lotus Round Tea". Taiwanese tea masters regard it as the best Pu'er tea among the "green stamps". (10) Huangyin Yuan Tea and Qizi Cake Tea. "Yunnan Qizi Cake" is actually the modern green-seal Pu'er tea product. It is the "yellow-seal round tea" produced by the Menghai Tea Factory in the 1950s and is known as "the ancestor of modern blended tea tea Pu'er tea products". Huangyin round tea has many hairs and turns into golden yellow after aging. The tea cake is yellow, so the word "tea" in a circle composed of eight red Chinese characters marked on the outer paper is yellow. In the 1960s, Menghai Tea Factory launched the China Tea brand round tea "Yunnan Qizi Cake". Among them, the "Red Belt Qizi Cake" was produced in the 1970s and is made from raw tea. "Lanyin Qizi Cake" was produced in the 1980s and is a blend of lightly cooked tea. "Red Ribbon Seven Pieces Cake" is often regarded as a symbol of "Mid-Autumn Festival Reunion" in the Chinese world in Hong Kong, Taiwan and Southeast Asia. However, this brand is a priceless treasure, selling well in dozens of countries and regions, and is an export inspection-free product. (11) Menghai Daughter Tea. Menghai Modern Naughty Tea is called "White Needle Golden Lotus" by Hong Kong tea merchants. This product was produced by the Menghai Tea Factory in the 1970s.

White Needle is the best. The tea green color is green maroon with golden buds. There is a thin layer of white frost and a faint scent of lotus. It is made from 20/30% lightly cooked tea or raw tea. It is the most advanced modern Pu'er tea. one. The tea soup has a smooth texture, a pleasant aftertaste, a strong tea aroma, and a new tea flavor. It is the best Pu'er tea that is worth collecting and allowing it to continue aging. "Modern Naughty Tea" is an outstanding representative of Pu'er loose tea today. 6. Collection and Preservation of Pu'er Tea The traditional style of Pu'er tea is in the shape of a cake. It was implemented in the 13th year of Yongzheng (AD 1735). Each weighs 7 taels (357 grams today), and seven are made into a tube, weighing 49 taels. During the "Cultural Revolution" the name was changed to "Yunnan Qizi Cake Tea". In 1940, China Tea Company began to produce "China Tea Brand" Pu'er tea at Fohai Tea Factory (today's Menghai Tea Factory). Since then, the (Guangyun Cake) Pu'er tea produced by Yunnan Tea Company and Guangdong Tea Company have used this brand. The trademark is used as an export tea trademark. There are red seals, green seals, yellow seals, large characters, small characters, etc. Around 1978, the Menghai Tea Factory adopted the "Dayi" trademark. In 1992, the Xiaguan Tea Factory registered the "Songhe" and "Nanzhao" trademarks. (Picture below) Industry insiders believe that there are very few Pu'er teas that have been stored for more than 20 years, and even fewer Pu'er teas that have been stored for more than 30 or 40 years. The well-known Pu'er tea brand in Yunnan is Zhongcha. "China Tea" is the trademark of Yunnan China Tea Company. After 1991, Yunnan China Tea Company has stopped using the "China Tea" trademark. After 1991, "China Local Products and Livestock Products Import Company Yunnan Tea Branch" has been renamed "China Local Products and Livestock Products Yunnan Tea Import and Export Company". But at present, there are still many tea shops selling Qizi cake tea and brick tea with the words "China Local Products and Livestock Import Company Yunnan Tea Branch" and the trademark "China Tea". Most of these teas, except for a small amount of old Pu'er tea produced before 1991, are counterfeit, and consumers need to be warned. At present, the well-known Pu'er teas in Yunnan include: "Jixing Brand" from China National Produce and Livestock Company Yunnan Tea Import and Export Company, "Dayi Brand" from Menghai Tea Factory, "Songhe Brand" and "Baoyan Brand" from Xiaguan Tea Factory. Brand", Yunnan Longsheng Group's "Longsheng Brand", Pu'er Tea Group's "Puxiu Brand", Yunnan Liudashan Tea Company's "Six Chashan Brand", Yunnan Haiwan Tea Company's "Old Comrade Brand" , "Wangxia brand" from Simao Wangxia Tea Company, "Feng brand" from Fengqing Tea Factory, "Paka brand" from China Pu'er Tea Research Institute, "Yuncha brand" from Xishuangbanna Pu'er Tea Research Institute, etc. It is a particularly durable tea. After a certain period of storage, due to the post-ripening effect of Pu'er tea, its quality will improve with the extension of the storage period. It usually takes 10 years of natural aging to obtain the natural flavor of Pu'er tea. . Some people think that the older Pu'er tea is, the more valuable it is. In the 1970s, some of the "Huantou" tea leaves that were used as tributes in the Forbidden City's warehouse were still preserved. The tea has a dark red color and no taste. This is because the tea has been aged for too long and is no longer worthy of drinking. Generally speaking, Pu'er tea can be stored as long as it is not exposed to direct sunlight and is kept in a cool and well-ventilated environment. , just stay away from other items with strong smells. If there is a large amount of Pu'er tea, you may wish to set aside a small room, put a dehumidifier and a thermometer, and turn the pile regularly. Currently, the "pottery jar pile" is commonly used by tea drinkers. "Aging Method": Take a wide-mouth pottery jar, mix old tea and new tea and put it into the jar. It is best to remove the packaging to facilitate aging. The mouth of the jar should be covered with wooden boards or cotton cloth to make it ventilated and airtight. It only needs to be dust-free and no foreign matter is allowed to enter. The concept of the pottery jar stacking method is to simulate a miniature tea warehouse and arrange an environment suitable for the growth of tea fungi, so that the tea fungi of old tea can successfully reproduce on the new tea, and the tea flavor of the new tea can be Stimulate old tea to achieve the effect of merging old and new, complementing yin and yang