Where to find Yunnan wild ancient tea resources?

      Yunnan tea tree resources is very rich, Yunnan is a provinces that there found the largest wild tea tree in the earliest and the more. Yunnan is a living fossil of the origin of the tea tree and a witness, but also the country's precious wealth, is an important heritage of human civilization.

      Ancient tea trees including wild and cultivated type two categories, a few are transitional or closely related plants of the genus camellia. Trees are usually tall, long old big tea tree called the ancient tea tree.
      At present, Yunnan ancient tea trees are mainly distributed in the southern and Western Yunnan tea area, the middle and lower reaches of Lancang River area of Xishuangbanna, Simao, Lincang, Baoshan, Dehong, Honghe and Wenshan Prefecture and other tea area has a small amount of the distribution.

      Ancient tea tree in Xishuangbanna

      Mainly distributed in more than 1000 meters above sea level in mountainous areas. Widely distributed mixed Township in Menghai County Bada rural（巴达乡）, Gelang hexiang(格朗和乡), Bulang mountain rural(布朗山乡), Menghun rural(勐混乡), Meng song rural(勐宋乡), Mengla County Xiang Ming rural, Yiwu rural; Jinghong City, keno and so on.

Ancient tea tree in Baoshan City

      In Tengchong County, the ancient Yong, Longling County Zhen'an Damo mountain, Changning County Gou Jie, Wayao Daoren mountain in Baoshan City, Wadu Black Dragon Well Dayanzi, Aguan mountain, and Dongpo in Gaoligong Mountains area have patches of wild tea and scattered and closely related wild tea and evolution of wild ancient tea tree, distributed in the altitude 1700-2500 M. the mountain forests.

Ancient tea tree in Lincang area

      South from Cangyuan County Jia Xiang, north to Fengqing County Shi Li Xiang, stretching 200 km, in the elevation 1050 to 2750 meters within the scope of more than 9000 square kilometers virgin forest and secondary, wild tea tree distribution. In the county Shuangjiang Mengku snow capped mountains, Cangyuan County waxy good big Montenegro, a single big Montenegro, Fengqing County peak mountain pond, Lincang County found a huge number of populations of wild tea community.

Ancient tea tree in Simao area

      Mainly concentrated in the vicinity of Zhenyuan County nine Jia Qian Jia Zhai Longtan, Qian Jia Zhai Big Shi house, Nine Jia Hou Zi Jing, Zhe Dong Peach Zi Jing, Jinggu county the sleepy village land, large water tanks, large black dragon pond, Jingdong County of stone big gate, donkey mud pond, Li Jia Cun, flower Shiyan Liangzi, Lancang County, the blessing of the wax in Menglian County, Montenegro Lao Heishan, east to Palmer that Montenegro, of Puer County trapped Six Mountains, small high plant, Mojiang County Cang Pu Tong.
      In addition, in Dehong, Honghe, Wenshan and other places, have a small amount of the distribution of ancient tea.

Ripe pu'er tea cold knowledge

      What do you know about the ripe puer tea? How did you come to drink ripe puer tea, what reaction you have when you drink ripe puer tea?

Summer is not suitable for drinking ripe puer tea?

      Not always. It is taken for granted that summer is not suitable to drink ripe puer tea, because summer days is hot, ripe puer tea soup is red, from the sensory feel hot. But the fact is not necessarily so intuitive. The first tea is not the heat, the tea is cold, by fermentation, ripe puer tea just is not cold, at most of case is warm. So drink ripe puer tea is no more hot. In addition, now the environment changes with the widespread use of air conditioning, thin clothing during in the summer, but a lot of people's homes, offices, restaurants, car are equipped with air conditioning, ambient temperature is low, the drink some tea relatively cold, in fact, more unreasonable. So the summer is not suitable for drinking cold tea, must decide according to their constitution, living and working environment.

Some people say that a drink ripe tea would get angry, or diarrhea, This is what's going on

      This situation does exist. But fire is not necessarily a bad thing, traditional Chinese medicine has "Show out" and "To suppress" argument, get angry, outgrow bubble and pimple are "Show out" , which is a treatment and conditioning process. From this point of view, this does not mean you are not suitable for drinking tea, you have to stick to it.  "Show out" , the toxin is finished, the body is harmonious, natural also won't get angry. A new people contact ripe tea also can appear slight diarrhea. This and angry is a truth, adjustment for a couple of days after the symptoms will disappear naturally.

Ripe tea become cold can drink? Overnight?

      Ripe Tea become cold can drink, have a special flavor. Theory of ripe tea has been oxidized, not oxidized again, so overnight not like Green Tea metamorphic . Can drink. From personal experience, I and friends have repeatedly drink overnight tea, no adverse reaction.

What are the health effects of ripe tea?

      Ripe tea has warm stomach, lose weight, low cholesterol, prevent arteriosclerosis, prevention of coronary heart disease, lowering blood pressure, anti - aging, anti-cancer, lowering blood glucose, antibacterial and anti-inflammatory, reduce the toxic smoke, alleviation of heavy metal toxicity, anti radiation, anti dental caries, eyesight, help digestion, anti toxin, prevent constipation, hangover and other more than 20 efficacy, and the stomach, reduce weight, cholesterol, prevent arteriosclerosis, prevent coronary heart disease, lowering blood pressure, anti-aging, anti-cancer, fall blood sugar effect is particularly prominent.

Why do some tea tastes sour? How to deal with the sour tea?

      Fermented sour for several reasons, the first is the choice of raw material, easy to appear more delicate tea taste. This is the spring, bud, a leaf bud is prone to problems; the second tide over; third, fermentation degree lighter, fermentation degree lower than 7%, theanine, the probability is high; fourth, the fermentation temperature is low, reactor temperature to, tea is not easy to cooked fat, so easily lead to light fermentation.

      Sour fermented tea, not drinking pleasure, it is better to give up, but really loathe to give up, try stored up for a long time, after natural fermentation process may sour will be eliminated. Time is not good to say, perhaps 3 years, 5 years, 10 years. And this is just the possibility, does not represent a certain.

The eleventh session of the Yunnan Tea Fair opened in Kunming more than 400 enterprises debut together

      The Eleventh China Yunnan Pu er Tea Expo trade fair (referred to as "Tea Expo") grand opening at the Kunming International Convention and Exhibition Center In July 28th. 20 thousand square meters of exhibition hall, there are more than 1000 standard booths, more than 400 enterprises from the province to bring their own special products and cultural exhibition.

      With 'the plateau characteristics, yun tea charm "as the theme, the field associated with the tea exhibition products amounted to more than a thousand tea Fair this year, not only the native of Yunnan tea enterprises, as well as from Beijing, Guangdong, Guangxi, Shanxi, Shandong, Liaoning, Jilin, Heilongjiang, Sichuan, Zhejiang, Fujian, Gansu, Xinjiang and Malaysia, Myanmar, Thailand, Taiwan and other places hundreds of professional customers fully meeting to seek business opportunities.

      The exhibition mainly concentrated in 1, 2, 3, 7hall, the exhibition site, businesses tricks: fight tea packaging, spell specialties store, fight gift  heroic spirit.

      No. 1 exhibition hall focused on Lincang, Pu er, Dali, Baoshan, Dehong and other major industries producing areas of the brand of tea. While the tea packaging, tea machinery manufacturing enterprises are mainly concentrated in the 2 exhibition hall. Love shapes and distinctive tea, tea to the main public hall 3 appreciation.

      In the Convention and Exhibition Center 7 Museum, staff wearing white national costume, field compacted Tuocha scene, attracting a large number of people onlookers.

      This Tea Expo from July 28th to July 31st, for a period of 4 days. Members of the public can not only admire tea, tea picking, tea, watch the identification of various types of tea, see the tea ceremony, workers in the field to rub the system, pressing tea process, understanding of tea culture.
   

Old tea head is a strange old man

      For the first time to see the old tea head, dusty, hard and stubborn, a block a block, no beautiful feel, like from the Mawangdui just dug out the antique, like that is too funny.

      Pu'er tea will produce a thing called pectin in the fermentation process. This kind of thing and tea mixed together clumping, this curious touch kind, called old tea head, is this thing, is hard and firm, not scattered, farmers want to untie old tea head by violence, results a failure, not broken into powder is unable to unlock, farmers disrelish a trouble, think of a feather flock together reason, simply put the old tea head in a place.

      The old tea head is a ton ripe puer tea just get about one hundred kg, I try to soak a few times. After washing the teapot, put old tea head into the teapot, directly with boiling water soak, water become cold and change water, generally old tea head can soak 30 times, I use the water bubble for a long time, the old man obstinate, in addition to coat dissolved apart, that stubborn skeletal almost no any change, I don't know whether it is stubborn and persistent, and finally kept for blisters for a whole day, the old tea head dissolved apart.

      Old tea head taste light, a start can't see a tea soup is good or bad, until the hot water persuaded the stubborn old man, it began a thick soup red, this fairly thick plump, tea also smooth.

      When you are tired, bubble a pot of old tea head, it is said that you can taste the deep history of taste and endless life.

Why puer tea packager so low?

      Compared to other exquisite tea packaging, the packaging of Pu er tea is a lot of simple. Usually with a piece of paper wrapped up on the good. So, why not give Pu'er Tea a better choice of packaging looks like some cut-rate cotton paper? There's a reason for it. In fact, this seemingly innocuous and some cut-rate cotton paper has a magical function.

      1.cotton paper strong permeability
      Compared to other tea requirements for the seal, puer tea don't need be isolated with the air, instead, a certain amount of contact with the air,  can promote the late transformation of Pu er tea. Therefore, breathable strong cotton paper can meet the requirements of Pu'er tea, neither area directly and air contact and reach the state seal is not, can be said to be Pu'er tea packaging choice selection.

      2.cotton paper can odor absorption
      The adsorption of tea is very strong, easy to be other flavor contaminated, one will be a series of taste, then a good cake of tea can be wasted in vain. The cotton paper has a very good odor absorbing function,  a certain extent to limit the smell in the outside, keep the pure puer tea flavor.

      3.cotton paper fit long time storage
      The characteristics of Pu'er Tea has a more older more fragrant , it is not like other tea easy expired. To buy back a lot of people will put a period of time to drink, there are many collectors, they collection a tea cake of ten or twenty years. At this time, metal cans, and so on, is not suitable for that. The cotton paper has put the characteristics of durable resistance. If stored properly, even if put on thirty or fifty years paper, can also be well protect tea.
      Now know why Pu'er Tea with cotton paper packing? Do not think that seller is a small business, to know that a small piece of paper in fact, it is not as simple as you imagined.
      Of course, now the cotton paper is not so monotonous, various design sense full packing cotton paper has a little better than other packaging material inferior

Talk about fermentation: ripe puer tea on behalf of processing so rampant, How to explain？

      I am a fermentation master, have a classical word in this industry: raw puer tea competition raw material, ripe puer tea competition technology.This sentence is very reasonable,but understand fermentation people think that the sentence have a very big the common mistake，In addition to technology，site and environmental constraints are a very important queation.

      status of ripe puer tea on behalf of processing

      At the Menghai Bagongli, a fact is, some new little brand, even in the industry some very famous enterprise lease site to fermentation,or buy raw mateiral use other people site on behalf of processing, or buy ripe Maocha has been fermented，All of above manners are on behalf of processing. so recently years, appeared a obvious trend，it is that product homogeneity is very serious, all of them is same taste.So now ripe puer tea competition marketing mode.spring tea fermentation ripe tea is coming, old tree ripe tea is coming, this is gimmick, it is a marketing mode to change overall situation by one point. Relatively speaking，systematic fermentation is very good, a type of comprehensive fermentstion from fresh leaf to warehouse.

                                   reason of ripe puer tea on behalf of processing
      Develop a fermentation site need time, as we know, in the process of fermentation, take advantage of microorganism have:aspergillus,penicillium, trichoderma, rhizopus, mucor, yeast and other microorganisms.But the dominant species and its composition ratio in the real environment is the need for a long time of rhyme and curing.
      Methods including nourishing, fermentation and fermentation is completed three methods of maintenance of spare time, the most important is often of fermentation, so continue to create suitable environment for microbial survival, let them occupy the dominant position in the production environment, and other non dominant fungi antagonistic, squeeze their living space and environment, in order to eventually occupy the dominant position in the micro ecological environment. Nourishing is the beginning of the process, and the maintenance is supplement fermentation of free time is in fermentation site vacancy with ripe tea ash floor, through watering, similar fermentation is a curing the advantages of microbial species and proportion method, so a mature fermentation field to form.
      These operations are of course is not a problem, the problem is it takes time, this way no less than artificial transformation of a micro ecological environment, microbes, between the dominant and non dominant microorganisms will continue to struggle, resistance, to compete for the limited survival environment and energy sources, appears repeatedly, and ultimately the formation of a stable microbial structure will be, fermentation environment renovation completed.
      How long does it take?
      Short is more than 10 years, long is twenty or thirty years, seven or eight years barely enough.
      This is in trouble, if their transformation that would be merry always be the wind and rain, day lily cold, quality is not guaranteed, why is it so, the generation process do, time-saving and labor-saving really worthwhile.

Negative factors of ripe puer tea on behalf of processing

      In terms of social division of labor,on behalf of processing is normal, but ripe puer tea on behalf of processing have queation.

      If your ripe puer tea on behalf of processing,where your fermentation technology from? Where your fermentation concept from? How to distinguish your product and other product? a enterprise not have themself fermentation site, just can specified materials,they can't discourse rights to speak.

The theoretical basis and the value of the blending of Pu er tea

      First, the blending of Pu er tea stems from the theoretical system of traditional Chinese medicine "compatibility". Puer tea at the ancient, until the Qing Dynasty, and traditional Chinese medicine have very deep origin. This is because China's Chinese medicine theory is known as the "medicine food homology", they think that puer tea is not only a thirst drink, also has "oily solution, sober up" effect, is a health care function of special drinks on the human body. Qing Dynasty famous pharmaceutical Home Zhao Xuemin in the writings of the "supplement to compendium of Materia Medica", Pu'er tea in the name of the medicine into them. The relationship between traditional Chinese tea cream and local Chinese herbal medicine in Yunnan.
      Second, the history of the famous tea production basically from the time of the tea distribution center, to provides the resources guarantee for the blending of Pu er tea. When we open the history, we can see, the emergence of Pu'er tea history every hot transfer and classic tea, are accompanied by tea collecting and distributing center of the transfer and the rise. Therefore, the so-called traffic inconvenience, is relative, not absolute. A case study of Yunnan Yi Wu town. During the reign of Daoguang in Qing Dynasty, when the six Dasan "chief" Yibang Dasan decline, easy Wu Chashan rise rapidly, become the six Chashan tea distribution, production and tea horse road of origin, thus creating a Pu'er tea "Yi Wu era". The meantime, tens of thousands of people flocked to Yi wu, open the tea garden, tea shop. Decades, Yi Wu, mountain tea, tea everywhere, business travel constantly, faction prosperity. During this period, six large tea mountains  60% to 70% of tea, several in the local processing and sales, road and along the eleven leading to the outside, sold in all directions. We are now known as Pu'er tea classic tea, which part is from Yi Wu, such as Tongqinghao, Qianlizhen Songpinhao, Tong Xing, Fu Yuan Chang, and Cheshun, Qingchun, etc..

      Third, the blending of Pu er tea is focused on the "advantages" of the contents of tea ". As we know, the production of different tea, different regions of the sun dried maotea is different, its taste very different. This difference not only reflects the difference in the content of aromatic substances, but also reflects the contents of some subtle differences. How to judge the difference, and this difference will be the effective and reasonable "reorganization" and "fusion", to create a better quality of Pu erh tea products, from ancient times to the present, Pu'er tea is always the pursuit of dreams. The purple bud tea as an example, the Tang Dynasty Lu Yu's "tea" records "tea, purple for", refers to the purple bud tea. Amino acids, flavonoids and other substances contained in the purple bud tea was higher than that in Yunnan many areas sun drying maocha, the anthocyanin content was the highest. What are the anthocyanins? In brief, Anthocyanin is a two stage metabolic product of plant, which is a kind of water soluble pigment. It has a variety of benefits to the human body, can enhance the body's blood vessel elasticity, improve the circulation system and enhance the skin's smooth degree, at the same time, can also inhibit inflammation and allergies, improve the flexibility of joints. However, if one of the purple bud tea, pure material or a material outlet of raw material selection (source: www.puerzg.cn), the effect is very poor, soup color is muddy, bitter taste very heavy, after drinking, will because of too much resistance and make the body appear in a variety of discomfort symptoms; but will it blend into other materials, or to other drying green Maocha based, supplemented by it and the content of control in less than a fifth of, the soup color, taste, inclusions have greatly improve. If the purple bud tea more reflected the medicinal value of tea words, proper configuration is very important, because the traditional Chinese medicine theory itself to fit principle, large volume is not good.

      Fourth, the blending of Pu er tea can form the step transformation of the subsequent fermentation of Pu er tea. The fermentation of Pu er tea is a process, because it is a solid state fermentation, it is necessary to require it to have a sense of hierarchy. Cake tea to follow the fermentation, for example, it is required to suppress the tightness of the cake tea, that can not be too dense (tight pressure over), and can not be too loose (clearance is too large). In order to meet the requirements of the process, only with the physical method (stone mold and machine pressing) cannot be solved, because the tea contains large amounts of fiber material, and fiber material is elastic, heavy pressure method is used to even when pressed, but after a period of time and recovered to a certain extent. To solve this problem, a best way is of different grades of raw materials of reasonable matching, with seven tea "skeleton", with three or five tea "add to fill a vacancy". The construction of the network framework can make the tea appear in a sense of hierarchy, and make the subsequent fermentation appear step by step. Meanwhile, It is a misunderstand, think the puer tea grade, the higher the better, On the other hand, lower grade, less nutrition, This is because the identification of puer tea raw materials to apply the method of sensory evaluation of green tea and other types of tea, and traditional tea to identify a great difference. Taking the content of total sugar in the raw materials of Pu er tea as an example, the result of the authoritative department was the highest content of the seven tea. This is reason that seven grade tea has been widely used in cake tea, not is shoddy,  deceptive behavior of reduce the cost, the rough and old tea is not only tea cake forming the main mesh skeleton, also because of the characteristics of the embedded material, making it become Pu'er tea subsequent fermentation and transformation of the "backbone".

      Fifth, the blending of Pu er tea is a very personalized color technology. Every classic tea products, whether it is spread over a hundred years old tea, or in recent decades of "new", have their own unique "tea", as long as we deeply experience, will find the differences between them, even if some subtle differences. This difference has a strong personality, will make our taste profound memories and impressed. This feeling, or quality, is not simply a "pure material" and "a mouthful of material" can be given to the. More is the wisdom of the year round experience of tea producers summed up the wisdom of crystallization, is a superb technology to fight with the fruit". More important is, this spell with technology since ancient times is not the "format" and "pattern", not static, in every age, the business of tea, can according to their understanding of nature, understanding of tea, through a variety of practice to create higher quality products. This space is still very wide even in the present. "There is no best, only better" is probably the eternal theme of the blending process of Pu er tea.