Bangwai ancient tea has always been famous for its pure taste, positive taste, bright soup color, good quality and fat leaves.

The ancient tea garden is located in Bangwai Mountain, Wendong Town, Lancang County, with an altitude of 1, 900-2300m and an average temperature of 1.6℃. Adequate sunshine, mild climate, no heat in summer and no cold in winter are very suitable for the growth and cultivation of tea trees. Tea trees are mostly wild leafy trees, ranging in age from 200 to 500 years. They are authentic original ecological tea, which contains no chemical fertilizers and pesticides.

Our company owns 3,000 mu of ecological tea garden in Fubang Township, with an average elevation of 1.800 meters. It has three first-class factories in Fuyong, Nanban and Zapa and a refining factory, with an annual output of more than 200 tons of Pu 'er tea and green tea. In 2005, it passed the green product certification.

At present, our products are: Bangwai Zhengshan ancient tree tea, ancient tree tea, ecological tree tea and other series, providing a large number of high-quality wool all the year round.

Seven kinds of tea cakes made of pure ancient tea from ancient tea gardens were selected.

1. zhengshan ancient style

The ancient fresh leaves of Zhengshan Mountain are collected from more than 200 mu of 200-500-year-old wild transitional tea forest near Bangwai Village, and the annual output of this kind of tea is not much.

Zhengshan ancient style is tea made before the Ming Dynasty in 2007. The tea soup is bright apricot yellow in color, sweet in mouth and full of tea flavor. Generally, the astringent taste and turbid soup color of new tea are hard to avoid. The Zhengshan ancient style can harmoniously integrate the unique aroma and taste of this tea into the tea soup, which is soft and smooth, with a long sweet rhyme on the tongue, a refreshing rhyme on the throat, a bitter bottom and obvious fragrance levels.

2. Elegant rhyme of old trees

The elegant charm of the old tree and the antique color of the mountain belong to the same kind of ancient qiaomu tea. Raw materials are mainly produced in villages where ancient tea trees are concentrated, such as Xiaoba, Dahei and Dong Na in Fudong Town. Laoshu Yayun is a tea collected in 2006. The overall taste characteristics of this kind of tea are similar to those of Zhengshan ancient style. The soup color is yellowish green and reddish, and the sweetness returns quickly.

3. Huang Tengqing

Huangtengqing belongs to the Chashan wild tea series in Bang Wei, and is mainly collected from cutting tea trees planted by local tea farmers such as Daihei, Taozi, Huangteng and Nandian in Fudong, with an average age of 70 to 100 years. This kind of tea has the basic taste characteristics of foreign tea mountain.

4. Brown black tea

Black tea (also known as purple tea) is a rare big leaf species in Yunnan. Because the tender leaves of its tea tree are purple, and the dry tea is dark green and green after being brewed in a cup, it is called "tricolor tea" by the ethnic minorities in the producing area, and Lu Yu's tea classics say that "purple is the top grade".

Brown black tea, with one bud, one leaf and two leaves in early spring, is made of high-quality raw materials and processed according to the traditional technology of brown family. The appearance is dark green, oily, with tight strings and high aroma. Tea soup is fragrant in the throat, bitter and slightly long, with a soft and smooth feeling. The tongue feels cool. It is a good gift with high appreciation and collection value.

5. A hundred-year-old leaves

The century-old leaves are thick and thick, and the cake-like strips are strong and firm. The soup is obviously green and creamy, and the bottom of the leaves is fat and tender. After drinking, it feels mellow, and the soup is mellow, fragrant, sweet, long and lasting.

6. Chunrui Silver Millie

In 2007, it was collected from the spring sword tea before the Ming Dynasty. It is tightly knotted, with one bud and one leaf. It is fragrant, thick, thick, bright and sweet.

7.super green cake

Spring sword tea picked before the Ming Dynasty in 2007 has long and thin leaves, soft fragrance, light yellow and bright soup color, thick taste, bittersweet, sweet and persistent, fresh and even leaves, and is extremely resistant to brewing.