Latin tea variety. Asamika (mast. ) Kitamura

Chinese name Pu 'er tea (wild tea tree)

Latin scientific name Theaceae

Chinese camellia

Protection level 2

Introduction:

Pu 'er tea is a unique local famous tea in Yunnan, which has been formed since ancient times. It consists of two series of Yunnan big-leaf sun-dried green tea and its reprocessing: raw tea directly reprocessed into finished products and cooked tea reprocessed after artificial rapid fermentation, as well as loose tea and pressed tea shapes; After the finished product, the natural aging process is continued, which has the unique quality that the older it is, the more fragrant it is.

Be distributed

It mainly produces Menghai, Mengla, Simao, Gengma, Cangyuan, Shuangjiang, Lincang, Yuanjiang, Jingdong, Dali, Pingbian, Hekou, Maguan, Malipo, Wenshan, Xichou, Guangnan and Xishuangbanna, and the arrears are Panxian, Rongjiang, Fusui, Zhaoping, Nanjing, Fujian and Ruyuan, Guangdong. Born in subtropical and tropical mountain forests at an altitude of 1 200- 1 400 meters. It is also distributed in northern Vietnam, Thailand, Myanmar and India.

condition

Rare species. Wild tea trees (including cultivated wild tea trees), also known as Pu 'er tea, are distributed in southern Yunnan and Hainan. Among them is the "Tea Tree King" in Yunnan, which is over 800 years old. It is a large factory at present. Although local measures have been taken to protect it, the plant is still disturbed by human beings. If management and protection are not strengthened, it will be in danger of being destroyed and killed. With the increase of population, the natural forests in Hainan have decreased sharply. At the same time, there are many people going up the mountain to collect wild tea before and after Tomb-Sweeping Day every year, and the number of wild tea trees is also decreasing.

Lower elevation limit (m) 1200

Height limit (m) 1400

morphological character

Evergreen trees or shrubs with a height of 5- 13 (-20) m and a trunk diameter of 1 m or more; Young branches and leaves are puberulent. Leaves leathery, oval or obovate-oblong, 4-8 (12) cm long and 1.8-4.5 cm wide. The tip is blunt and sometimes sharp, the base is wedge-shaped, the edge is serrated, and both sides are smooth and hairless. Petiole is 3-7 mm long. Flowers solitary or 2-4 axillary cymes, white, 2.5-3.5 cm in diameter, fragrant, pedicel 6- 10 mm long, bent downward; Sepals 5 (-6), rounded, persistent in fruit; Petals 7-8 (9), broadly obovate or round; Stamens are numerous, and the outer filaments fuse to form a short tube; Ovary 3-loculed, hairy outside, style 3-lobed at the top. Capsule is spherical or oblate, about 25 cm in diameter, and the fruit is leathery; Seeds 1 or 2, nearly spherical, slightly angular, about 1.5- 1.8 cm in diameter, light brown.

characteristic

Most distribution areas in Yunnan belong to monsoon evergreen broad-leaved forest in southern subtropical mountainous area. The annual average temperature of Nannuo Mountain in Menghai is 17- 19℃, the extreme maximum temperature is 22.3℃, and the extreme minimum temperature is -5.4℃ (appearing in 65438+ 10 month). The annual rainfall is 1300- 1400 mm, and the soil is mostly lateritic red soil or Huang Chi red soil. I like the small environment with ravines on the hillside, misty clouds in dry season, moist air, deep soil, good drainage and rich humus. The flowering period is September-165438+10, and the fruiting period is April-June, sometimes flowers and fruits coexist. Wild tea trees are often harvested, and their natural reproduction is poor, and there are few seedlings under the forest. The main related tree species are Schima superba and Quercus truncatum of Schima Emei. Etwils。 And Pu Wennan of Pu Wennan.

Protect value

Wild tea trees are native to southern China, especially southern Yunnan. It is one of the Cenozoic ancient plants, which is of great significance to the study of the origin and evolution of tea trees. Yunnan pu' er tea leaves have been famous wines since ancient times, with rich seeds? Ellipse? What's the matter with you? br/>；

protection measures

Protection measures should be strengthened for extra-large wild tea trees, and picking leaves and fruits is prohibited. It is suggested that Nannuo Mountain, Menghai, Yunnan Province, which is concentrated in distribution, should be designated as the protection point of wild tea trees to maintain the necessary ecological environment and create natural propagation conditions. Camellia in Daheishan is a kind of wild tea in Daheishan, Yunnan Province, which has the same origin and habitat as wild tea trees and should be protected.

Key points of cultivation

The reproductive life of seeds is short, and it is suitable for sowing immediately after harvest. The cultivation method is the same as tea tree.

Types of Pu 'er tea: Pu 'er tea belongs to post-fermented tea, that is, after tea is made, it will continue to undergo post-oxidation, and the tea will become milder and more non-irritating. The longer it is stored, the more complete the oxidation degree and the more mellow the tea soup tastes. Therefore, there is a saying that Pu 'er tea is more fragrant with age. Pu 'er tea can be divided into trees and shrubs according to tree species, and raw tea and cooked tea according to different production methods. According to different storage methods, it can be divided into dry Pu 'er tea and wet Pu 'er tea.

Classification of Pu 'er tea

(1) Classification by tree species

Trees: The leaves of trees are mainly picked as tea seeds, and the leaves are larger.

Shrub: The leaves of shrubs are mainly picked as tea seeds, which is the dwarf tea tree we usually see, and the leaves are relatively small.

(2) Classification by law.

Raw tea: fermented in a natural way after picking, the taste of tea is more exciting, and it will fade after many years. Good old Pu 'er generally does this.

Cooked tea: through scientific artificial fermentation, tea becomes gentle and soft and delicious. The demarcation point is after 1973.

(3) Classification by storage method

Dry storage of Pu 'er refers to storage 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. Because the things in tea are destroyed more, and often have mud or musty smell. Although the aging speed of wet-stored Pu 'er is faster than that of dry-stored Pu 'er, it is easy to get moldy, which is not good for human health, so we do not advocate selling and drinking wet-stored Pu 'er.

(4) Classification by appearance

1. Cake tea: flat and disc-shaped, in which each piece of wolfberry cake has a net weight of 357 grams, and every seven pieces are packed in a barrel, each barrel weighs 2500 grams, hence the name of wolfberry cake.

2. 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.

3, brick tea: rectangular or square, 250 grams-1000 grams, made this shape mainly to facilitate transportation.

4. Golden melon tribute tea: pressed into semi-melon shapes of different sizes, ranging from 100 grams to hundreds of kilograms.

5. Thousand taels of tea: pressed into compact strips of different sizes, each strip is relatively heavy (the smallest tea treaty 100 kg), hence the name: Thousand taels of tea.

6. Loose tea: Pu 'er tea, which is not pressed in the process of making tea, is loose tea, which can be divided into thick fat leaf tea made of whole tea and small strip bud tip tea made of bud tip.

Pu 'er tea processing

Pu 'er tea is made from fresh leaves of Yunnan big-leaf tea plant, which can be divided into traditional and modern production processes.

1. Traditional Pu 'er tea production technology: deactivating enzymes (sun-drying, frying), kneading strips (kneading balls by hand) and sun-drying.

2. Modern Pu 'er tea production technology (artificial aging): deactivation (pan frying, roller), rolling (machining), drying (oven drying), humidification, heap fermentation (sprinkling water, tea fungus) and drying.

How to choose Pu 'er tea?

The main producing area of Pu 'er tea is Yunnan Province, and it has only been popular in various places since 10. Because the health department has studied the functions of reducing blood fat, losing weight and resisting cancer of Pu 'er tea, especially the longer it is preserved, the more effective it is, so the price changes quite dramatically.

Distinguish between old and new Pu 'er tea.

Because Pu 'er tea can be fermented continuously, the older it gets, the more fragrant it is, and the price is of course expensive. The new Pu 'er tea refers to the newly made Pu 'er tea, which is green in appearance and rich in taste. Old Pu 'er tea refers to Pu 'er tea that has been put in Chen Fangjiu for a long time, because after a long period of post-oxidation, the appearance of tea leaves is purplish red and the white hair turns yellow-brown.

Smell the fragrance of tea

Generally, poorly preserved Pu 'er tea will have a musty smell, and some merchants will add flowers such as chrysanthemums to cover up its smell. Therefore, if you see chrysanthemums or smell flowers in Pu 'er tea, it means that the quality of tea is not pure.

Distinguish the color of tea soup

Ask the clerk or boss to try it and observe the color of the tea soup. Because the aged Pu 'er is mellow for many years, the color of tea soup is dark, but it is by no means dark. However, the tea soup of the new Pu 'er tea is lighter in color. But this can only be used as a reference, because even new tea will be deep, and the best way is to try it.

Try drinking.

Tasting tea is the most important part of purchasing tea, because a cup of tea is good or not, you can know from the tasting that a good cup of Pu 'er tea will not be moldy or bitter. The newly-made Pu 'er has white hair and has not been aged, so it will have bitterness; Pu 'er tea is mild and non-irritating, so it tastes mellow.

Will Pu 'er tea deteriorate?

If Pu 'er tea is properly preserved, it will be more fragrant with age, but when it is bought back, it will be found that there is a shelf life on the outer packaging of Pu 'er tea. This is because it is stipulated that food must be labeled. In fact, consumers can drink Pu 'er tea without paying attention. In addition, if tea is found to have a musty smell, it is generally caused by improper preservation and should not be purchased.

The taste of new Pu 'er tea is very strong and irritating, so people who are used to drinking alpine tea or Pu 'er tea are not used to it. Old Pu 'er tea has been in Chenfang for a long time. After a long period of post-oxidation, the quality of tea becomes mild and non-irritating, which can promote blood metabolism and not stimulate the stomach. It is said that it can also preserve health, help qi and replenish qi, and the longer it is stored, the higher the degree of oxidation, and the more mellow the tea soup tastes.

Know the year of Pu 'er tea: The price, grade and storage year of Pu 'er tea are an important factor. The asking price of a brick of Pu 'er tea can range from 100 yuan to 1000 yuan, mainly because Pu 'er tea has the saying that the older it gets, the more fragrant it gets, so the merchants have been moving, and the price is higher in 20, 30, even 50 and 60 years. Nevertheless, here is a simple method to identify the age of Pu 'er tea leaves for reference.

The distinguishing method between the year of Pu 'er tea and the appearance of tea: the new Pu 'er tea has fresh appearance, white fur and strong taste; Pu 'er tea is post-oxidized for a long time; The appearance of tea leaves will be purple-red, and the white hairs will turn yellow-brown.

Distinguish the color of wrapping paper: the white paper that pressed the aged Pu 'er tea has become obsolete with the passage of time, so the paper is slightly yellow. So you can start with the aging degree of hand-woven patterns and printed colors of paper, which can only be used as a reference, not as an absolute basis, because some unscrupulous businessmen may take advantage of this psychology and replace inferior products with yellowed old wrapping paper.

Know the year of tea: Generally speaking, the year of Pu 'er tea is divided as follows: 1949 Pu 'er tea produced before this period is called antique tea, such as Centennial Song Pin, Centennial Tongxing Tribute, Centennial Tongqing, Tongchanglao and Song Pinjing. Usually there is a piece of sticky rice paper in the tea cake with a name printed on it, called Feinei.

1949- 1967, the grade of tea production in China was changed from tea products, that is, the first batch was marked with red seals, the second batch was marked with green seals, and the third batch was marked with different colors on the tea characters on the packaging paper.

After 1968, the name of China Tea Company was no longer printed on the packaging of tea cakes produced at this time, but they were produced by various tea factories themselves, which were collectively called Yunnan Qizi cakes, including: Xueyin Green Cake 73 Green Cake, Big Mouth Small Green Seal, Small Yellow Seal, etc.

How to brew Pu 'er tea?

Many people think that Pu 'er tea tastes musty. In fact, a good Pu 'er tea should be mellow and not moldy. Tea in Yunnan places special emphasis on aroma, but Pu 'er tea is a kind of aroma tea driven by taste. It doesn't seem to taste at first, but when the tea soup is swallowed, the sweetness gradually floats to the root of the tongue, because the aroma is hidden in the taste and it feels heavy. Pu 'er tea is a kind of China tea, so when brewing, you can basically refer to the brewing method of Oolong tea, but it is still different from ordinary tea in small details.

Selection of teapot

You need to choose a pot with a big belly to make Pu 'er tea, because the concentration of Pu 'er tea is high. Brewing with a teapot with a big belly can avoid the problem of excessive soaking of tea leaves. The best material is a clay pot or teapot.

Tea treatment

When brewing, the weight of tea leaves accounts for about 1/5 of the pot body. If it is Pu 'er brick tea, it needs to be left for about 2 weeks before brewing, and the taste is better. Pu 'er tea can be brewed 10 times or more. Because Pu 'er tea has the characteristics of foam resistance, Pu 'er tea brewed for 10 times can also be used by boiling tea.

The water temperature of making tea

Because the tea taste of Pu 'er tea is not easy to brew, it must be brewed with boiling water. The first bubble is poured out immediately after boiling water is poured in (wet bubble). This tea is used to iron cups.

Method of making tea

(1) Soak in boiling water for 15 seconds for the second time, and then pour out the tea soup for seasoning. Of course, you don't have to consider everyone's taste needs.

(2) The second and third teas can be mixed together to avoid being too strong.

(3) After the fourth time, for each additional bubble, increase 15 seconds, and so on.

Advantages of Pu 'er tea

First, Pu 'er tea is mild and does not hurt the stomach. Modern people have a stressful life, great pressure, common stomach diseases, deficiency of qi and blood, and abnormal diet. Generally speaking, for tea lovers, light fermented tea really has the scruples of "unbearable lightness".

2. Pu 'er tea is a healthy drink with scientific basis. Modern people "make money with their lives" abound. After the anti-cancer and health-care function of Pu 'er tea was confirmed by the medical profession, the concept of "keeping a long life with little money" not only strengthened the belief of tea lovers, but also attracted many new tea friends. In addition, the pharmacological characteristics of Pu 'er tea, such as removing fat, promoting digestion, reducing weight and slimming, have swept the hearts of countless beauty-lovers and middle-aged and elderly people.

Thirdly, Pu 'er tea is easy to brew, foam and operate. Properly aged Pu 'er tea is not bitter or astringent. Even if it is soaked for a long time, it can enter the throat. It doesn't need to compare notes like alpine tea, but it has the fun of tea, even without losing the convenience of tea bags.

Fourth, Pu 'er tea is easy to preserve and its tea quality is changeable. In a certain definition, Pu 'er tea is a "living organism", which is mainly characterized by continuous "post-fermentation" (or post-ripening aging) after the tea body is completed. With the extension of time, its flavor transformation becomes more stable and restrained. Tea bodies in different aging periods have different flavors, which is also tea tasting. Tibetan tea people participated in the "production and completion of tea" to a certain extent.

5. Pu 'er tea is a drinkable antique. Few drinks or foods have the dual characteristics of "drinkable and storable" Pu 'er tea, that is, "everyone can drink it, and the older it gets, the more expensive it becomes". The new Pu 'er tea is everyone's daily drink, while the old Pu 'er tea is "equal in price and gold", which is beyond our power. If it is the "collection value" at the left end of the "Pu 'er balance", it is the "durable wealth" that only rises but does not fall. On the other hand, the right end is the "drinking value", which is the "consumption wealth" of drinking less, and "time" is the "weight" between the two. As the weight of time moves to the left, the higher the collection value of this cake tea, and vice versa. The collection of Pu 'er tea in the distance is similar to that of red wine. Both pay attention to the year, place of origin (winery, teahouse), rarity and preservation.

Pu 'er tea is raw and cooked, and each has its own advantages and disadvantages.

The production process of Pu 'er tea is roughly as follows: freshly picked tea leaves will become hairy green (Dianqing) after being fixed, twisted and dried. At this time, the tea rhyme is strong and overbearing, and most people are not used to drinking it. With the different processing technology of Maoqing tea, Pu 'er tea is divided into two categories: raw tea and cooked tea (some semi-cooked teas are mixed with each other). Generally, raw tea belongs to "green tea" and cooked tea belongs to "black tea".

[raw tea]

It means that raw tea is completely transformed from nature without "heap fermentation", which is a traditional method in history. The natural ripening process of raw tea is quite slow, depending on the preservation environment, it takes at least ten years. The longer the time, the more complete the enzymatic and non-enzymatic oxidation of polyphenols in tea, and the more mellow and stable its aging aroma, but its lasting appeal is lively and vivid, which is called "tea taste" by tea people.

[cooked tea]

It refers to the process of "heap fermentation" of raw tea through wet ripening, which promotes the non-enzymatic automatic oxidation of tea polyphenols, transforms the contents of tea, reduces the bitter taste, makes the taste mellow, eliminates the green odor, shortens its aging stage, and can be drunk early. This technology was developed by Kunming Tea Factory from 1973, and the related research of "stacking fermentation" by Yunnan Institute of Microbiology won the third prize of 1985 Yunnan Science and Technology Progress Award. It should be noted that some people misunderstand "heap fermentation" and equate "heap fermentation" with "wet storage". In fact, the two are completely different. "Wet storage" means that speculators put the finished Pu 'er tea with a relatively new year in an extremely high humidity environment, and use high humidity (or splashing water) to make the tea moldy, thus changing the tea body and making it look like fake old tea.

Health care and pharmacology of Pu 'er tea

For a long time, Pu 'er tea has been highly praised for its excellent tea quality, thirst quenching and refreshing, and special medicinal effects. The pharmacological action of Pu 'er tea has long been recorded in the ancient spectrum. Zhao Xuemin of A Qing Dynasty said in his Compendium of Materia Medica: "Pu 'er tea is warm, ... bitter, and can relieve greasy cattle and sheep poison, but it should not be used if it is weak. Bitter expectoration, defecation. Pu' er tea paste is as black as paint. It is better to sober up first, to be green, to promote digestion and phlegm, and to clear the stomach and produce fluid. " With the change of modern living environment, carcinogenic factors are everywhere, and modern people can be said to be in the shadow of cancer. In fact, as early as ten years ago, the anti-cancer effect of Pu 'er tea was confirmed by the Cancer Institute of Kunming Medical College, Yunnan Province, and was recognized by the world at the 19 1 Asia-Pacific Cancer International Conference.

Preservation of Pu 'er tea

As early as19th century, tea men studied the quality improvement and preservation of Pu 'er tea. The Records of Pu 'er Tea records that "the smell varies with the soil quality, and those born in Songkhla are better off with miscellaneous stones", and that "it is difficult to sell Chaze hoes for preparation, because it is surrounded by plants". It can be seen that the requirements for tea quality should be paid attention to as early as the cultivation period. At the same time, in order to maintain the quality of Pu 'er tea, the ancients also warned that if it is the same as other things, it will be unpleasant to drink. In fact, the preservation conditions of Pu 'er tea are the most relaxed among all teas.

Generally speaking, as long as it is not exposed to direct sunlight, it is cool and ventilated, and it is far away from other smelly items or environmental pollution, such as soap, mosquito-repellent incense, mothballs, shrines, kitchens and bathrooms. If there are a lot of Chen Fang in Pu 'er tea, you might as well leave a small room with a dehumidifier and hygrometer and turn it over regularly. At present, tea drinkers generally adopt the method of "pottery aging". Take a clay pot, put old tea and new tea in the pot meat, and it is best to remove the packaging before aging. The altar mouth is covered with wooden boards and cotton cloth to make it ventilated and free from dust and foreign objects. The concept of the pottery jar stacking aging method is to simulate a miniature tea barn. Arrange an environment suitable for the growth of tea fungus, so that the tea fungus of old tea can successfully reproduce on new tea, and the tea fragrance of new tea can stimulate old tea, so as to achieve the effect of combining the old with the new and complementing the yin and yang.

For the tea cakes to be drunk, the old tea drinkers have another set of "tea-gas blending method": break the whole tea cake into loose tea, put it in a half-catty, one-catty pottery jar (don't choose an airtight metal jar), and let it stand for half a month before taking it. This is because ordinary tea cakes tend to be loose in the periphery and tight in the middle. Coupled with the packaging method of seven cakes, for a long time, the maturity of tea cakes after internal and external oxidation is different, the periphery is smooth and the center is firm. After the above-mentioned "tea-gas blending method", the inside and outside complement each other and enjoy high-quality tea soup.

Pu 'er is the hometown of Pu 'er tea, which is famous at home and abroad. "Pu 'er Tea" was named after Pu 'er House since ancient times, and Pu 'er is the origin and distribution center of "Pu 'er Tea". As early as the Tang Dynasty, "Pu 'er tea" was exported to the mainland and Tibet. The tea-horse market of "exchanging tea for horses" was formed in the Song Dynasty. In the Ming Dynasty, "all scholars have Pu 'er tea". In the Qing Dynasty, "Pu 'er tea" reached its peak, and it was exported to more than 100,000 tons. The court introduced Pu 'er tea as tribute tea and set up an official tea bureau in Pu 'er prefecture. The writer Cao Xueqin wrote "Pu 'er tea" in A Dream of Red Mansions, and the Russian writer Tolstoy also described the scene of drinking "Pu 'er tea" in his masterpiece War and Peace.

The ancient tea-horse road in Sipu District rose with the production, transportation and sale of tea. According to Guangxu's Official History of Pu 'er, as early as the Tang Dynasty, Pu 'er tea was already sold in the western market.

1983 During the cultural relics survey in Simao area, the ancient tea-horse post road, which was built in Jiaqing 17 to Daoguang for 3 years, was discovered. In the late Ming and early Qing dynasties, in order to pay tribute to Pu 'er tea in Beijing, an "official road" was built from Pu 'er to Kunming, the provincial capital, and some irregular square and long stone strips were paved. This road has become the main road for business travelers and horses to transport tea and salt. In today's Pu 'er County, there are still three relatively complete sites of "Tea-Horse Ancient Road": one is the "Tea-Horse Ancient Road" located in Nakeli Village, Tongxin Township; 2. The "Cha 'antang Ancient Road Site" is located in Zhu Min Village, Fengyang Township. It is a stone ancient road about 2 kilometers long and inclines upward in a semi-virgin forest. The horse crow print printed on the rock tells people the harm of "exchanging tea for horses" in the past; Along the ancient road, people can appreciate and pursue the artistic conception of "sadness returns to the horse, and the peak is as dangerous as going". The third is the "Peacock Ping Ancient Road Site" located in Peacock Ping, Mohei Town, which is about 10 km long. It used to be the forest of "Madian", and the horseshoe prints on the ancient mountain road were clearly visible. "Mountain bells ring, caravans come", smooth moss on the stone slab of the ancient tea-horse road, countless potholes trampled by horses for many years, as if telling people the history of yesterday. The tea style still exists, and the ancient road is fragrant, which reminds people of the grand occasion of "a hundred horses competing for tigers".

There are many ancient tea tree communities in Pu 'er, including xiaogaochang tea tree community in Mengxian county, Chashan Qingda tea tree community in Mengxian county, and 10,000 mu tea tree community in baicaodi.

"Pu 'er tea", which is fragrant all over the world, has brewed a long-standing "Pu 'er tea culture". In the long and long history, Pu 'er tea culture has been enriched with the birth and development of Pu 'er tea, and has become a bridge connecting nationalities, economy, culture, history, scientific research, foreign trade, agriculture and gardening. Treating guests with tea, making friends with tea, offering sacrifices to tea, marrying with tea, taking tea as a gift and taking tea as an art have become the symbols of Pu 'er's social and cultural progress and national unity.

General situation of "six major tea mountains"

According to Tan Cui, a scholar of Qing Qianlong, "Popular tea is more famous than the world. Pu 'er is one of the six major tea mountains, one is Youle, the other is Gordon, the third is Yibang, the fourth is Mangzhi, the fifth is Manzhuan, and the sixth is Mansha, which is 800 Li a week." This "800 Li a week" not only refers to the area of Chashan, but also shows that "six Chashan" are connected. There are Youle Tea Mountain in the west, Gordon, Mangzhi, Yibang and Manzhuan Tea Mountain in the middle, and Mansha Tea Mountain in the east. In the fourth year of Ming Dynasty (A.D. 1570), when Chezhong Messenger Road wanted to divide its jurisdiction into 12 Banna, the "six major tea mountains" were one Banna. This is necessary to adapt to the production of tea, especially tribute tea. According to Pu 'er Fu Zhi? Shape ",except Mansha Tea Mountain is under the jurisdiction of Yiwu Tusi, the other five mountains are under the jurisdiction of Ibon Tusi. According to historical records, "Yiwu Tea Mountain is actually Mansha Tea Mountain. The names of the six ancient tea mountains recorded in Zhi Heng in Qing Dynasty are correct.

About the geographical location of the ancient "six major tea mountains", there are various historical records: some are in the east of Lancang River, some are in the west of Lancang River, and some say that there are six major tea mountains on both sides of Lancang River. The boundary map of Simaotang drawn in Guangxu period of Qing Dynasty shows that the ancient "six tea mountains" were all along the Lancang River. Youle Tea Mountain is now in Jinghong City, and the other five tea mountains are in Mengla County. Among them, Mansha is in Gordon Yiwu Township, Mangzhi, Manzhuan and a group are in Xiangming Township. It is said that Xiang Ming is named after Kongming Mountain and Wild Xiangshan Mountain. The ancient "Six Tea Mountains" are the oldest tea mountains in Yunnan and one of the oldest tea areas in China. Now they all belong to Xishuangbanna Dai Autonomous Prefecture.

The naming of the ancient "Six Tea Mountains" is said to be related to Zhuge Liang. During the Three Kingdoms period (AD 220-280), Zhuge Liang, the prime minister of Shu and Han Dynasties, visited six tea mountains, leaving many relics as souvenirs, hence the name of six tea mountains. In the Historical Records of Pu 'er compiled during Daoguang period of Qing Dynasty. According to records: "Liucha Mountain remains are all in the south of the city. According to legend, Wuhou crossed six mountains, leaving gongs in the music, placing gongs in the mang branches, burying iron bricks in coarse bricks, leaving wood in Ibang, burying horses and laying bags in the sand. Because of its slow mountain name, the tea tree is bigger than other mountains. According to legend, it was left by Wuhou, and the Yi people still worship it. "Kongming Mountain in the ancient tea mountain is magnificent, and it is the place where Zhuge Liang shoots arrows (the place where folklore shoots arrows is Wuyingshu Mountain in the southeast of Pu 'er City), with the former site of the worship platform on it.

Tea trees were planted in the ancient "Six Tea Mountains" before the Three Kingdoms. After the Three Kingdoms, tea was traded with other places as a commodity. The Jin Dynasty gradually developed, and a tea commodity base was formed in the Tang and Song Dynasties, which was divided into a separate administrative region in the Hongwu period of the Ming Dynasty. Chashan reached its peak in the middle of Qing Dynasty, and its products were exported to Sichuan, Tibet, Hong Kong, Macao, Nanyang and other places, so Pu 'er tea became famous at home and abroad. The ancient "six tea mountains" were not only the main economic sources of people of all ethnic groups in Xishuangbanna in the past, but also attracted hundreds of thousands of mainland compatriots to develop them, which played a great role in prospering the frontier economy and strengthening the unity and exchanges among all ethnic groups.

Pu 'er tea famous products

In the heyday of the ancient "Six Tea Mountains" in Xishuangbanna today, tea merchants opened tea shops and teahouses all over the tea mountains, and the traditional craft of Pu 'er tea reached its peak, and the produced Pu 'er tea and its brand remained ancient and modern. Because of its high quality, it was very popular and won the Ping Award of the Qing Palace. Jinguagong tea Pu 'er Jinguagong tea is a unique product in existing aged Pu 'er tea. Hong Kong, Macao and Taiwan tea circles call it "Pu 'er Tea Emperor". This kind of tea was made in the seventh year of Qing Dynasty (1729). The best daughter tea in Xishuangbanna was selected to make group tea, loose tea and tea cream Gongjingyuan. Jinguatou tribute tea or Jinguatou tribute tea is said to be the first-class bud tea picked by unmarried girls. Generally, the picked bud tea is put in the girl's arms, accumulated to a certain amount, and then taken out and placed in a bamboo basket. This kind of bud tea will turn golden yellow after long-term storage, so the first tribute tea is also called Jinguatou tribute tea or Jinguatou tribute tea. It has been made for more than 200 years. The processor of this product is Pu 'er Gong Tea Factory, and the raw materials and preliminary processing are all from Yibang Tea Mountain in Xishuangbanna.

Fuyuan Changyuan Tea, the two major tea mountains of 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. This tea factory named "Yuanchangye" is located in Yiwu, and it is called "Fuyuan Changye". It 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. The Story of Pu 'er Tea says: "Centennial Fuyuan Changyuan Tea enjoys the reputation of' Pu 'er Tea King'.

In the middle and late Qing Dynasty, the old round tea named Tongqing declined in Yibang, and Yiwu tea area rose, which gathered many tea merchants in Yunnan at that time. They set up a factory to make tea, introduced advanced tea-making technology, and made tea with the tender spring and white tip of big leaf tea, making Yiwu the first of the six tea mountains in ancient Xishuangbanna in terms of tea output and tea quality. 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. It is packed with the best bamboo pole, and the surface is light golden yellow. The color of bamboo pole and bamboo skin used for binding is similar to that of bamboo pole. 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".

During the reign of Jingchang Yuancha and Guangxu in Qing Dynasty, individual tea merchants intervened in the export business of Pu 'er tea. Tea-making technology is comparable to that of Jingchang (later changed to Xinchang) tea house in Tongqing. The first-class high-quality tea cyanine is taken from Mansan, and the "seven-cake tea" is mainly made, and then transported to Laos by cattle gangs or caravans, and then shipped to Vietnam, Dai countries and Hong Kong for sale. The reason why Jingchangyuan tea has a price and no market is because it can be met but not sought. The reason is not only excellent quality, but also fascinating manufacturing technology and packaging. Jingchangyuan tea, with first-class pressing technology, is full and full of charm, with uneven edges, but strong sense of rhythm and pleasing to the touch. Its shape is convex and concave, and its leaves are clearly arranged and beautiful. There is no Pu 'er tea in the world that can match the beauty of its form. Most of its existing products are from the 1940s. Each cake is 20.5 cm in diameter and weighs 330 grams. It has a wild camphor flavor, is extremely delicate in water, melts in the mouth, and is the smoothest in Pu 'er tea.

In the early Qing Dynasty and the long years before, it was Yibang Tea Mountain, which occupied an important position in the history of tea culture and was famous for planting lobular tea. Yang Pinhao Teahouse was built in the early years of the Republic of China, with Yibang Xiao Ye tea as the raw material. The number of "Yang Renyuan Tea" made by it is small, the cake body is small, the diameter is about 19 cm, and each cake weighs about 280 grams. Each cake has a 5 X 6.8 cm vertical fly, and the red letter on the white background reads "This number is Kaiyibang Street to refine the heart and give it to your customers. Please mark the inner ticket as "". According to experts' research and evaluation, the oldest existing "Yang Renyuan Tea" has a history of about 60 years. Its tea soup is fragrant, thin and slightly sour, and it is a typical Yibang Xiaoye Pu 'er tea.

Tongxin tea Tongxin tea can be divided into "early stage" and "late stage". This is made by Tongxin Teahouse. Tongxin Tea House was founded in 1733, formerly known as Shunxianghao, also known as China CITIC Bank, and its factory is in Yiwu Town. At present, the tea products produced in Qing dynasty have been extinct, and all the existing tea products belong to the round cake tea between 192 1- 1949. Tongxin Xingyuan tea produced during 192 1 ~] 934 is called Tongxin Zaoyuan tea. From 1935 to 1949, it is called "Tongxing Late Round Tea". At this time, the output of Tongxing round tea is very small, and they are all excellent.

No matter in the early or late stage, Tongxingyuan tea has such a saying: "There is no white-pointed tender tea on the top of Yiwu Yibang Mountain Pine" (Mansongshan Tea Garden was synonymous with high-quality tea in the old society).

192l or so, Tongxinghao Teahouse produced 500 tons of tea, which was one of the tea giants at that time. Set up a factory in Yiwu, taking Yibang's tea cyanine as raw material. Tongxingyuan tea is available for sale. Early tea has an aging period of more than 70 years, and late tea has more than 60 years. The tea-like nature between them is the representative of relying on Pu 'er tea, and it can also show the extraordinary tea-making skills of Tongxinghao Teahouse.

Tongchang Yuancha Tongchang Tea House was founded in the seventh year of Tongzhi (1869). The teahouse has changed hands several times and has three tea names. The earliest original Changhaoyuan tea is no longer available, and all the tea products that have survived to this day are marked as "Master Huang Wenxing" or "Master Tongchang Huang Ji" after 1930s. "Tongchangyuan Tea" has the best quality, with thick dark chestnut cake, flat rope and thick white hair.