Yunnan is one of the origins and cradles of tea in China. Among the tea-producing provinces in China 19, the planting area of tea gardens in Yunnan is 2.879 million mu, ranking first in the country. In Yunnan Province, 99 counties out of 128 produce tea, and130,000 people participate in the cultivation, production and sales of tea. The annual output of Yunnan tea is about 80,000 tons. Pu 'er tea was named "Pu 'er tea" because it was produced in the jurisdiction of Pu 'er House in Qing Dynasty (Simao, Yunnan, Xishuangbanna). Pu 'er tea is a kind of loose tea and pressed tea made of Yunnan big leaf sun-dried tea by post-fermentation. It is characterized by brownish red leaves, bright soup color, mellow aroma and mellow taste. I. History and Origin of Pu 'er Tea The planting history of Pu 'er tea goes back to ancient times. Before 1938, only one kind of tea, Pu 'er tea, was produced in Yunnan. According to the records of "Six Chashan Ruins" in the Records of Pu 'er Mansion of Qing Daoguang, tea was planted in Pu 'er Mansion as early as 1700 in the Three Kingdoms period. Sok Li's Continued Natural History in the Southern Song Dynasty contained: "Tea gives birth to Yinshan". Li's "Yunnan Zhilue Foreigners' Customs" said: "Jinya and more than a hundred foreigners traded for five days-gathering, trading with felt cloth, salt and tea." It shows that Pu 'er tea has become an important commodity in the border areas at that time. Xie Ming Zhao Zhi said in A Brief Introduction to Yunnan: "All scholars use tea". Fang Yizhi's Physics Essentials in the Ming Dynasty recorded that "Pu 'er tea steamed into a ball and became famous in Xifan City". It shows that Pu 'er tea is officially recorded in the history books of Ming Dynasty. ..... Pu 'er House was established in Qing Dynasty, and Pu 'er tea was classified as tribute tea. According to the investigation of many tea workers, there are 29 wild tea tree communities in 7 counties under the jurisdiction of Simao area, with a total area of about 70 thousand mu. The wild ancient tea tree in Qianjiazhai, Jiujia Township, zhenyuan county, Yunnan Province (more than 2700 years) is the oldest wild ancient tea tree king found in the world. Zhao Xuemin in Qing Dynasty wrote in Compendium of Materia Medica that Pu 'er tea originated from Pu 'er House in Yunnan and was produced in Yudong Tea Mountain, Gordon Tea Mountain, Yibang Tea Mountain, Mansa Tea Mountain and Gordon Tea Mountain (these tea mountains are concentrated in Yiwu Township, Mengla County, so some scholars think that Yiwu is the origin of Pu 'er tea). The book "Yunnan Ji" written by Cui contains: "Pu 'er tea is famous all over the world because of the six tea mountains to which Pu 'er belongs. The first day is called aulacese, the second day is called Bangbang, the fourth day is called Mangzhi, the fifth day is called Manduan, and the sixth day is called Mansha. Thousands of people go into the mountains to make tea. "These six tea mountains are all within the boundary of Simaotang in Pu 'er. Some scholars believe that the "six ancient tea mountains" are mainly distributed in Mengla County and Jinghong City. At present, most people think that Pu 'er tea is named after Pu 'er House, and Pu 'er House in Qing Dynasty (now Simao and Xishuangbanna) was the origin and distribution center of Pu 'er tea at that time. At present, the main producing areas of Yunnan Pu 'er tea are mainly distributed in the southern Yunnan tea area south of 25 degrees north latitude, including 22 counties and cities in Simao, Xishuangbanna, Honghe and Wenshan. & ltI > Six ancient tea mountains in Yunnan: (1) Youle Tea Mountain. Youle Tea Mountain ranks first among the "six major tea mountains" in history and is the central producing area of Yunnan Daye tea. According to legend, this camellia is the legacy of Kongming, so it is honored as the tea ancestor. (2) pretty brick tea mountain. Manzhuan Tea Mountain is located beside the Wild Xiangshan Mountain and the Mill River. Manzhuan Tea Mountain is a well-preserved tea mountain among the six ancient tea mountains, and the tea forests are irregularly scattered in the original dense forest. Manzhuan tribute tea has a unique taste, and the tea buds are white and bright. (3) Mansa Chashan. Mansha Tea Mountain is located in the east of Yiwu Township, Mengla County, near the Laos border. Mansha Tea Mountain is a kind of big leaf tea, which is the largest in Pu 'er tea. (4) Mangzhi Chashan. Mangzhi Tea Mountain is located at the southern foot of Manzhuan Tea Mountain, facing Gordon Tea Mountain and Kongming. Legend has it that Zhuge Liang buried Gong. Mangzhi Chashan tea has good quality and delicious taste. 5] Yibang Chashan. Ebang Chashan (called "Mora" in Dai language, meaning "tea well") has a total area of 360 square kilometers. Yibang tea buds are slender, silvery, sweet and refreshing. Historically, it is famous for producing round tea (wolfberry cake). [6] Gordon Chashan. "Pu 'er Mansion Records" records: "There is a tea king tree climbing the leather, which is higher than other teas. When indigenous people often pick tea, they first propose a toast to their ancestors here. "This shows that Gordon's Chashan has long been famous. Gordon Tea Mountain is located at the foot of Kongming Mountain, near Youle Tea Mountain and beside Jiguan Mountain. Tea is a big leaf type, which is called "big white tea" by the people because of its thick buds and full silver velvet. Second, the legend of Kong Ming and Pu 'er tea. According to legend, the ancestors of Jino people in Liuchashan were soldiers who followed Kongming's southern expedition during the Three Kingdoms period, and fell behind because of fatigue and drowsiness. Legend has it that the "lost" soldiers caught up with Kongming after waking up, but Kongming stopped taking them in, but for the sake of the livelihood of these laggards, Kongming gave them tea seeds, ordered them to grow tea for a living, and ordered them to build houses according to the style of hats ... On the other hand, when Kongming made an expedition to Xishuangbanna, the army saw that the land was fertile and the climate was mild, and they were willing to settle here. Therefore, Amusement Mountain and Yiwu people respectfully call Kongming "the tea ancestor" and Amusement Mountain "Kongming". Every year, on July 23rd of the lunar calendar, on Kongming's birthday, tea people get together to set off "Kongming Lantern" to commemorate Kongming, so as to express their thoughts on Kongming (known as "Tea Ancestor Meeting"). According to legend, the names of the six tea mountains are also named after the relics of Kong Ming. Pu 'er. "Local Official Records Historical Records" records: "In the old days, Wu Houli lived in six mountains, leaving gongs in secluded music, placing bamboo sticks in mangzhi, burying iron bricks in mangzhi, leaving wood in Yibang, burying horses and pedaling, and placing bags in Mansha, hence its name. "< third > ancient tea-horse road. 1800 years ago, Yunnan tea was sold to Tibet in large quantities, and the ancient tea-horse road was born. There are six ancient tea mountains in Xishuangbanna, and tea trees were planted in the Three Kingdoms before. After the Three Kingdoms, tea, as a commodity of foreign trade, gradually developed in the Jin Dynasty. Tea commodity base was formed in Tang and Song Dynasties, and was designated as a separate administrative region in Hongwu period of Ming Dynasty. In the middle of Qing Dynasty, the ancient "six tea mountains" flourished, and their products were exported to Sichuan, Tibet and Nanyang. Since then, Pu 'er tea has become famous at home and abroad, and the road to export Pu 'er tea is the ancient tea-horse road in history. The historical export routes of Pu 'er tea mainly include the following: one is from Pu 'er to Kunming and Zhaotong, and then to Luzhou, Xufu, Chengdu, Chongqing and Beijing in Sichuan. 2. Pu 'er went to Lijiang and Xikang Tibet via Shimonoseki. Three are from Menghai to the border port of Rhoda, and then divided into two ways: all the way to Myanmar and Thailand; The second route is through Myanmar to India and Tibet. Article 4 Start from Yiwu Tea Mountain in Mengla, go to Fengshali in Laos, go to Hanoi, and then go to Nanyang. & lt fourth > Yunnan ancient tea tree. Simao, Yunnan Province is the hometown of tea. There are all kinds of tea trees, including wild, transitional and cultivated ancient tea trees and living fossils of ancient tea forests. 199 1 year, 1992 ~ 1993, and confirmed by international seminars, is a transitional ancient tea tree with a height of 1 1.8 m and a root diameter of/kloc. Wild ancient tea tree in Qianjiazhai, Zhenyuan, which grows in Ailaoshan National Nature Reserve, 1996, 1 10. After investigation and demonstration by national, provincial and geological expert groups, the ancient tea tree 1 is 25.6 meters high, with a trunk diameter of 1.2 meters and an age of 27,438 years. No.2 ancient tea tree, with a height of19.5m, a diameter of1.02m at the base of the trunk and a tree age of 2,500 years, is the oldest wild tea tree found in the world so far. The international auction value of Pu 'er tea. In 2002, 65,438+000 grams of Pu 'er tea king was sold at the Guangzhou Spring and Autumn Famous Tea Appraisal Meeting at a sky-high price of 65,438+068,000 yuan, and won the title of Tea King of the Year. 1On May 20th, 998, the first international Pu 'er tea exhibition was held in Taiwan Province Province, and the centennial green cakes were exhibited. Each piece was auctioned at a price of 500,000 yuan (NT$) (RMB125,000 yuan), and Yunnan Pu 'er tea suddenly became international news. Descendants of China celebrity Lu Xun auctioned 3 grams of Pu 'er tea in the spring of 2004, and the transaction price was RMB 12000 yuan (500 grams of 0 kg is equivalent to RMB 2 million). Processing and classification of Pu 'er tea Processing of Pu 'er tea. There are two production processes: traditional and modern. ⑴ Traditional production technology: enzyme fixation (drying in the sun, frying in oil), kneading strips (kneading dough by hand) and drying in the sun. ⑵ Modern production technology (artificial aging): enzyme fixation (pan frying, roller), rolling (machining), drying (drying), humidifying heap fermentation (sprinkling water, tea fungus) and drying. General process: tea picking-enzyme fixation-rolling-sun drying-stacking-sun drying-screening and sorting-molding (loose tea or compact molding). classification of pu' er tea: generally, there are the following four statements. According to the classification of tree species, Yunnan big-leaf tea tree type: the leaves of the tree are mainly used as tea cyanine, and the leaves are larger. Shrub type of Yunnan big-leaf tea tree: the leaves of shrubs are mainly used as tea seeds, and the leaves are small, that is, the common dwarf tea trees are cultivated and pruned artificially every year. Raw tea is classified according to the production process: it is fermented in a natural way after picking, and the taste of tea is more exciting. After many years, the tea party will become gentle. Good old Pu 'er generally does this. Cooked tea: artificially accelerating tea fermentation. Tea is mild. The demarcation point is after 1973. According to the storage method, dry-stored Pu 'er refers to storing in a ventilated, dry and clean warehouse, so that tea leaves are naturally fermented and aged 10-20 years. Wet-stored Pu 'er: Generally, it is placed in wet places, such as basements and cellars, to speed up its fermentation. Loose tea is classified by appearance: it has not been pressed in the process of making tea, and it is classified as loose tea. Pu 'er loose tea is divided into eleven grades according to its quality: super grade, first grade, second grade, third grade, fourth grade, fifth grade, sixth grade, seventh grade, eighth grade, ninth grade and tenth grade. Pressed tea: Pu 'er tea is pressed into a certain shape by gravity in the production process, which is called pressed tea. According to the shape after pressing, it can be divided into cake tea, brick tea, square tea and Tuo tea. , and some also press out characters, patterns, patterns, etc. This is called craft pressed tea. Common: cake tea: flat disc, in which seven cakes each have a net weight of 357 grams, and each seven cakes is a barrel, each barrel weighs 2500 grams, hence the name seven cakes. Tuocha: The shape is about the size of a rice bowl, each with a net weight of 100g and 250g, and now there are mini small Tuocha with a net weight of 2g-5g. Brick tea: rectangular or square, mostly 250g- 1000g. Golden melon tribute tea: pressed into semi-melon shapes of different sizes, ranging from100g to hundreds of kilograms. Intermediate and advanced Pu 'er tea are mostly Tuo tea and cake tea. Third, the medicinal effect of Pu 'er tea There is a proverb in Yunnan: "A cup of tea in the morning is the prestige of the day. Drinking a cup of tea in the afternoon makes work easier. Drinking a cup of tea at night will refresh you and relieve your pain. "Pu 'er tea is mild and is a four-season drink suitable for men, women and children. Scientific research shows that Pu 'er tea has the same function as other teas, and modern research has also confirmed its efficacy in the following aspects: (1) reducing blood fat, losing weight, lowering blood pressure and resisting arteriosclerosis. Drinking Pu 'er tea can cause vasodilation, blood pressure drop, heart rate slowdown, cerebral blood flow reduction and other physiological effects, and has a good therapeutic effect on patients with hypertension and cerebral arteriosclerosis. (2) Anti-cancer. Professor Liang Mingda and Professor Hu Meiying have studied the anticancer effect of Pu 'er tea for more than ten years by cell culture and electron microscope. It is found that Pu 'er tea has the strongest anticancer effect, and even the concentration of ordinary people drinking tea is obvious. (3) nourishing and protecting the stomach. Zhao Qing Xue Min's Compendium of Materia Medica (1765) "Pu 'er tea is the first to sober up, help digestion and phlegm, clear the stomach and produce fluid, and its skill is particularly great; It is also warm and sweet, relieving greasy cattle and sheep poison and venting menstrual gas. "At the right concentration, drinking mild Pu 'er tea will not stimulate the stomach. Thick, sweet and mellow Pu 'er tea enters the human stomach and forms a thin film attached to the stomach surface, which produces a beneficial protective layer for the stomach. Drinking Pu 'er tea for a long time can nourish and protect the stomach. ⑷ Anti-inflammatory, sterilization and dysentery treatment. Medical research and clinical experiments have proved that Yunnan Pu 'er tea has bacteriostatic effect, and strong tea juice can treat bacillary dysentery ten times a day, which is directly related to the rich tea polyphenols in Yunnan Daye tea. 5] Anti-aging. Catechins in tea have anti-aging effect. The total catechin content of Yunnan Daye 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 transformed into a large number of new soluble monosaccharides and oligosaccharides, and vitamin C is multiplied. These substances play an important role in improving the function of human immune system, and have the effects of strengthening the body and prolonging life. Fourth, the quality of Pu 'er tea The seven indicators necessary for identifying high-quality Pu 'er tea-quality, shape, color, fragrance, taste, breath and rhyme. The basic characteristics of high-quality Pu 'er tea are: brownish red color, neat strings, sweet taste, mellow and smooth taste, and pleasant and comfortable drinking. There are five ways to identify the quality of Pu 'er tea: (1) Look at the packaging. Usually pressed aged Pu 'er tea, the white paper of its packaging has become obsolete with the passage of time, and the paper is slightly yellow. Generally speaking, the years of Pu 'er tea are divided as follows: 1949 Pu 'er tea produced in this period is called "antique tea", such as centennial pine products, centennial tongxing tribute, centennial tongqing, tongchanglao and pine products essence. Usually, there is a piece of sticky rice paper in the tea cake with a name printed on it, which is called "Neifei". Pu 'er tea products produced by Yunnan Tea Company 1949- 1967 are marked with different colors on the tea characters on the packaging paper: the first batch is red seal, the second batch is green seal, and the third batch is yellow seal. After 1968, the tea cakes produced at this time are no longer printed with the name of China Tea Company, but are produced by the tea factories themselves, collectively referred to as "Yunnan Qizi Cake". Some indicate the label of Pu 'er tea. [About the imprint of Pu 'er tea. 1976, in order to meet the export needs, Yunnan Tea Company standardized the logo number of Pu 'er tea, and used four digits for cake tea. The first two are the year of making tea, the third is the grade of raw tea, and the fourth is the number of tea factory (Kunming 1, Menghai 2, Xiaguan 3 and Pu 'er 4). There are five loose teas, and the third and fourth are raw tea grades. The earliest marks of Pu 'er tea are 7452, 7562, 7572, 7567 1, 76563 and so on. (2) Look at the appearance. Good Pu 'er tea is brownish red in appearance (commonly known as pig liver color), tender in meat, tight in rope, and smells faint fragrance of longan, rose, camphor, jujube and lotus root, accompanied by special aged fragrance. Pu 'er loose tea is graded according to tenderness. From super-class, ten-class to first-class and super-class, the tenderness is getting higher and higher. Generally speaking, the higher the tenderness, the better the quality. There are four main points to measure tenderness: first, look at the number of buds, and there are more buds with high tenderness; Second, look at the tightness of the rope, and the softness of the tightness is high; Third, look at the smoothness of the color, the color is smooth and moist, and the tenderness is high; Fourth, look at cleanliness, uniformity and neatness, less stalks and no impurities. The appearance of Pu 'er pressed tea should be elastic and moderate, and the color should be blue-brown, brown and reddish brown. Take the green cake as an example. Generally 3-5 years, the tea cake is compact, the round edge is complete, and the tea stalk is lavender. 5-7 years, the tea cake is complete and the tea stems are all purple; In 7- 10, the edge of tea cake was shallow, the edge was broken and the tea stalk was dark purple; /kloc-more than 0/0 years, the edge of tea cake is loose and the edge between leaves is blurred. (3) Look at the color of the soup. As the saying goes: Oolong smells fragrant, Pu 'er appreciates color. Put 3-5g Pu 'er tea in a pot, brew with boiling water, pour the brewed tea soup into a crystal cup, and watch the color of the soup. The soup color of good Pu 'er tea is red, transparent and bright. The redder the soup color, the better the quality. Three years turbid, ten years red. The tea soup is yellow-green, brown, dark and turbid, and the suspended matter is deteriorated Pu 'er tea. (4) Look at the bottom of the leaf (that is, tea residue). After the soup is cooked, look at the bottom of the brewed leaves (tea residue), mainly looking at softness, color and uniformity. The leaves are soft, tender and elastic, and the color is brownish red and uniform. If the leaf bottom is inelastic, the flowers are uneven, black, or rotten as mud, and the leaves are not unfolded, the quality is not good. 5] Taste. It is mainly to taste Pu 'er tea soup, smell its aroma and taste its taste, which requires sweetness, lubrication, massiness and aging. Good Pu 'er tea tastes fragrant but not dizzy. V. Appreciation of Precious Pu 'er Tea (1) Jinguagong Tea. Pu 'er Jinguagong tea is a unique product of existing aged Pu 'er tea. Hong Kong, Macao and Taiwan tea circles call it "Pu 'er Tea Emperor". The production of this kind of tea began in the seventh year of Qing Dynasty (1729), and the best daughter tea in Xishuangbanna was selected to make group tea, loose tea and tea cream Gongjingchao cigarettes. At present, there are only two genuine tribute teas, which are kept in the Tea Research Institute of Chinese Academy of Agricultural Sciences in Hangzhou and the Palace Museum in Beijing. (as shown on the right) (2) Fuyuan Changyuan Tea. The two major tea mountains, Yibang and Yiwu, once performed the most brilliant chapter of Pu 'er tea in Qing Dynasty. Founded in the early years of Guangxu, the two teahouses, Song and Changyuan, are located in the two tea mountains of Yibang and Yiwu respectively. The name of this tea factory is Yuan Changye. Located in Yiwu, it is called "Fuyuan Changnuo". " This is a specially refined Yiwu Shanda Leaf Tea, which is different from Yibang Xiao Ye Tea. At present, the oldest "Fuyuan Changyuan Tea" was produced in Guangxu period, about 100 years ago. "Story of Pu 'er Tea" said: "Fuyuan Changyuan Tea enjoys the reputation of' King of Pu 'er Tea' for a century. (3) Celebrate the old round tea. Tongqing Tea House set up a factory in Yiwu on 1736 to make tea, which has a history of more than 100 years. Tongqing tea is divided into two types: internal ticket and internal flight. 1920 was preceded by "Malone trademark" and followed by "double lion flag map". Tea before 1920 is the best. Tongqing tea for the aged is characterized by elegance and introversion, which is extremely soft and beautiful. It is regarded as a national boutique and enjoys the reputation of "Queen of Pu 'er Tea". (4) Dingxing round tea. Dingxingyuan Tea 1940 was produced in 1999 Menghai Tea Factory. Dingxinghao Teahouse is famous for producing high-quality Pu 'er tea. There are three kinds of existing Dingxing round tea: red round tea, blue round tea and purple round tea. The difference lies in the different colors of the inner fly. Red wheel and blue wheel, similar in quality, aged about 60 years, are superior Pu 'er tea. 5] Brick tea can be popularized. Kexing Brick Teahouse 1925 was founded by Zhou Wenqing. The middle and late 1930s was its golden age. Kexing brick tea is made of fine black rope and fine Menghai Pu 'er tea, which is a specimen of black Pu 'er tea. In Taiwan Province Province and Hongkong, there are few brick teas produced in the late 1940s. [6] Red seal round tea. Round tea, also known as modern Pu 'er tribute tea, was first made in 1940 when Fan founded Fohai Tea Factory. Both the inside of the cake and the tea are marked with red, and the front of the outer paper of the tea cake is printed with the logo of "Bazhong Tea" China Tea Company. In the circle of eight Chinese characters, there is a red word "tea". Among Pu 'er tea products produced by China Tea Company, the only products marked with the words "Bazhong Tea" and "Tea" are red printed Pu 'er round tea and red printed Yunnan Tuocha, which is unprecedented. Hongyin Pu 'er tea is a fine product in modern Pu 'er tea. (7) Green printed round tea. Green printed round tea is a tea product made by Menghai Tea Factory in the 1940s and 1950s, and it is a sister product of "Red Seal". Menghai Qingyin round tea can be divided into early stage and late stage. The early green printed round tea was also called "green printed round tea" or "blue printed round tea". The early green-printed round tea is first-class in terms of aging fragrance, camphor fragrance, taste and tea fragrance. Late green printing refers to a large number of Pu 'er tea produced by Menghai Tea Factory in 1950s and 1960s. Some tea products, made of new tree tea seeds, are still made by raw tea, which is called "Qingyinwei" and has high collection value in the best Pu 'er tea. (8) Paperless green printing round tea. Menghai paperless green printed round tea is a series of products such as Pu 'er tea produced by Menghai Tea Factory in the 1950s and 1960s. " Paperless Green Seal Round Tea is one of the later green seals, and it is a treasure in the eyes of collectors in Pu 'er tea industry today. This product is refined from tea cyanine of Menghai arbor tea tree by raw tea, so it is also called "green printing head" and "green printing tail". The quality is different, and the best quality can be comparable to that of red printing round tea. (9) Red lotus round tea. "Menghai Honglian Round Tea" is the best among the paperless green printed fabrics produced by Menghai Tea Factory. It takes Yiwu tea cyanine as raw material, which is three to five tender. This tea is thick and smooth, slightly sweet in taste, sweet in throat and blue in flavor, hence the name "Honglian Round Tea". Taiwan Province tea tasting masters regard it as the best Pu 'er tea among the "green printing heads". (10) Huangyinyuan tea and Qizi cake tea. "Yunnan Qizi cake" is actually a modern green printed Pu 'er tea, which was not produced by Menghai Tea Factory in the 1950s. It is called "Huangyinyuan Tea" and is the ancestor of modern Pu 'er tea with tea seeds. Yellow printed round tea, hairy, turns golden yellow after aging, and the tea cake is yellow, so the word "tea" in the circle composed of eight red Chinese characters marked on its outer packaging paper is yellow. In 1960s, Menghai Tea Factory launched China tea brand round tea "Yunan Qizi cake". Among them, the "red ribbon wolfberry cake" was produced in the 1970s and made of raw tea. "Blue printed wolfberry cake" was produced in 1980s, and it is a mixture made of lightly cooked tea leaves. In the Chinese world of Hongkong, Taiwan Province and Nanyang, "Seven Cakes with Red Ribbon" is often regarded as a symbol of "Mid-Autumn Festival Reunion", but its brand is priceless, selling well in dozens of countries and regions, and it is an export inspection-free product. (1 1) Menghai daughter tea. Menghai Modern Daughter Tea is called "White Needle Golden Lotus" by Hong Kong tea merchants. This product was produced by Menghai Tea Factory in 1970s. White needles are the best, and tea cyanine is green chestnut with golden buds, with thin hoarfrost and faint lotus fragrance. It is made of two or three portions of slightly ripe tea or raw tea, and it is one of the most advanced modern Pu 'er tea products. Tea soup is smooth, sweet and refreshing, with rich tea fragrance and novel tea rhyme. It is the best Pu 'er tea worthy of collection, so let it continue to age. "Modern Daughter Tea" is an outstanding representative of Pu 'er loose tea. The collection and preservation of intransitive verb Pu 'er tea The traditional style Pu 'er tea is pie-shaped, which was implemented in the 13th year of Yongzheng (A.D. 1735). Each branch weighs 7 taels (now 357 grams), and seven sticks in a barrel weigh 49 taels. During the "Cultural Revolution" period, it was renamed as "Yunnan Qizi cake tea". 1940, China Tea Company began to produce "China Tea Brand" Pu 'er tea in Fohai Tea Factory (now Menghai Tea Factory). Since then, Yunnan Tea Company and Guangdong Tea Company have used this trademark as an export tea trademark. There are red printing, green printing, yellow printing, large printing and small printing. Around 1978, Menghai Tea Factory began to use the trademark of "Dayi Brand". 1992, Xiaguan Tea Factory registered the trademarks of "Songhe Brand" and "Nanzhao Brand". According to insiders, there are few Pu 'er teas stored for more than 20 years, and even fewer Pu 'er teas stored for more than 30 to 40 years. A well-known Pu 'er tea brand in Yunnan, including China tea brand. "China Tea Brand" is the trademark of Yunnan China Tea Company. 199 1 year later, Yunnan zhongcha company has stopped using the trademark "zhongcha brand". 199 1 year later, "China Native Animal Products Import Company Yunnan Tea Branch" was renamed as "China Native Animal Products Yunnan Tea Import and Export Company". However, there are still many tea shops selling Qizi cake tea and brick tea with the words "Yunnan Tea Branch of China Native Products and Animal Products Import Company" and the trademark "China Tea Brand". Most of these teas, except a small amount of old Pu 'er tea 199 1 years ago, are counterfeit, so consumers should be reminded. At present, the well-known Pu 'er tea in Yunnan is: Jixing brand of Yunnan Tea Import and Export Company, a native product and livestock company in China; Dayi brand of Menghai Tea Factory; Songhe brand and Baoyan brand of Xiaguan Tea Factory; Longsheng brand of Yunnan Longsheng Group; Puxiu brand of Pu 'er Tea Group; And six Chashan brands of Yunnan Liuchashan Tea Company. Pu 'er tea is a kind of tea with special storage resistance. After a certain period of storage, the quality of Pu 'er tea will improve with the extension of storage years, and it usually takes 10 years of natural aging to obtain the natural flavor of Pu 'er tea. Some people think that the longer Pu 'er tea is, the more valuable it is, but it is not. In the 1970s, some "human head" tea as a tribute of Qing Dynasty remained in the warehouse of the Forbidden City. The tea judges found that the century-old tea had only dark red soup color and no taste after soaking and drinking. This is because the age is too long, and the tea is really "aged" and has no drinking value. Preservation of Pu 'er tea. Generally speaking, as long as it is not exposed to direct sunlight, it is cool and ventilated, and it is far away from other articles with strong smell. If there are a lot of Chen Fang in Pu 'er tea, you might as well leave a small room, put a dehumidifier and thermometer and turn it over regularly. At present, tea drinkers generally adopt the method of "aging in clay pots": take a wide-mouth clay pot, put old tea and new tea into the pot, and if there is packaging, it is best to remove it to facilitate aging, and cover the pot mouth with wooden boards and cotton cloth to make it ventilated, dust-free and free of foreign bodies. The concept of clay pot accumulation aging method is to simulate a miniature tea barn, arrange an environment suitable for the growth of tea fungi, let the tea fungi of old tea multiply smoothly on new tea, and let the tea fragrance of new tea stimulate old tea, so as to achieve the effect of combining the old with the new and complementing the yin and yang.