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Xishuangbanna NannuoShan Tea Mountain Tour - 1 Day

Destination: NannuoShan Mountain
Duration: One Day
Tour Code:
Transportation: Vehicle
Best Travel Time:All year
Price From
US$150/persons
 
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NannuoShan Mountain , one the six ancient tea mountain in Xishuangbanna Yunnan at 1600 meters of altitude where reign the 800 years old king of the tea trees who still produce 3kgs of tea a year; no need to mention that it is almost impossible to buy whatever quantity of it as its harvest is pre sold every year to some Hong Kong or Beijing business man, i personally tried to buy some without success for now ten years.

 

Pu-erh Tea


Earthy. Complex. A tea little known outside traditional circles, but with a history that extends centuries into the past. Large leaves are harvested, oxidized, fermented, fired and then aged, producing a smooth and satisfyingly rich tea with hints of bittersweet chocolate, cinnamon and honey.


Pu'er, Pu-erh, Puer, Po Lei or Bolay is a variety of post-fermented tea produced in Xishuangbanna Yunnan province, China.[ Post-fermentation is a tea production style in which the tea leaves undergo a microbial fermentation process after they are dried and rolled. This is a Chinese specialty and is sometimes referred to as dark tea. There are a few different provinces, each with a few regions, producing dark teas of different varieties.[Those produced in Xishuangbanna Yunnan are generally named Pu'er, referring to the name of Pu'er county which used to be a trading post for dark tea during imperial China.


Full price of this tour (per person in US$):
Price Price Instruction
US$150/persons 150USD/Person

Itinerary:

Deaprture from Jinghong, visit Nannuo Shan Mountain,enjoy tea making process, then visit ManZhao Dai Paper Making Village, back Jinghong. 

 

Introduction:


 

Picking Tea leaves in The mountain of Nanuoshan Xishuangbanna


As in the past, the leaf for making the best Pu-erh tea cakes is collected from the forests of the six tea mountains . Here, botanically unique broad leaf arbor trees known as Yunnan Dayeh ( a variant of Camellia Sinensis var. assamica ) produce large-sized buds and leaves which contribute to the unique flavor and nature of Pu-erh tea. Teas from old wild trees, grown without human intervention, are the highest valued pu'er teas. Such teas are valued for having deeper and more complex flavors, often with camphor or "mint" notes


After picking appropriate tender leaves, the first step in making raw or ripened pu'er is converting the leaf to maocha (literally, "light green rough tea" or "rough tea" respectively). Plucked leaves are handled gingerly to prevent bruising and unwanted oxidation. Weather permitting, the leaves are then spread out in the sun or a ventilated space to wilt and remove some of the water content.


The leaves are then dry pan-fried using a large wok in a process called "kill green" (pinyin: sh¨¡ q¨©ng), which arrests enzyme activity in the leaf and prevents further oxidation. With enzymatic oxidation halted. The leaves can then be rolled, rubbed, and shaped through several steps into strands.The shaped leaves are then ideally dried in the sun and then manually picked through to remove bad leaves. Once dry, maocha can be pressed into raw pu'er

Selecting, Weighing and steaming Pu'er tea


To produce pu'er, many additional steps are needed prior to the actual pressing of the tea. First, a specific quantity of dry m¨¢och¨¢ or ripened tea leaves pertaining to the final weight of the bingcha is weighed out. The dry tea is then lightly steamed in perforated cans to soften and make it more tacky. This will allow it to hold together and not crumble during compression. The pouch of tea is gathered inside a cloth bag and wrung into a ball, with the extra cloth tied or coiled around itself. This coil or knot is what produces the dimpled indentation at the reverse side of a tea cake when pressed. Depending on the shape of pu'er being produced, a cotton bag may or may not be used. For instance, brick or square teas often are not compressed using bags.


Pressing is done by: A large heavy stone, carved into the shape of a short cylinder with a handle, simply weighs a bag of tea down onto a wooden board. The tension from the bag and the weight of the stone together give the tea its rounded and sometimes non-uniformed edge.
Due to the manual labor involved, this method of pressing is often referred to as: "hand" or "stone-pressing", and is how many artisanal pu'er b¨«ng are still manufactured.

Pressed Pu'er is removed from the cloth bag and placed on latticed shelves, where they are allowed to air dry, which may take several weeks or months, depending on the wetness of the pressed cakes.

The Pu'er tea Cakes are then individually wrapped by hand, and packaged (in a banana leaf wrapper)in larger units for trade or commerce; this package is commonly known as Q¨©z¨ª b¨«ngch¨¢ ( literally "seven units cake tea") because seven of the bing (tea cake) are packaged together at a time for sale or transport.


Tea tasting

Firstly, put some tea leaves into the tea pot, and fill in some boiled water. Generally speaking, the tea leaves should be flushed by hot water once before being brewed in the boiled water. And it is a must-have procedure for infusing Puer tea. Other than strengthening the taste of the tea leaves, to flush the tea leaves with hot water has the important function of clearing the impurities on the leaves. The process of flushing the tea leaves with hot water should be fast, as its function is to clean the tea leaves, not brewing the flavor. However, when infusing the tea for the second time, the thickness or lightness of the liquor should be decided by personal preference, as the liquor is for drinking. The taste is quite good even after Puer tea cools down.


Man Zhao Xishuangbanna: The Dai Paper making village


Their product doesn't look very fine, but very original and durable, since long ago it's been adopted by monks for recording Buddhism scriptures and by some handicraftsmen for making traditional flying lanterns or oiled-paper umbrellas, nowadays, such pristine paper is also widely used for packing, tea product especially, paper-making is quite unique, because Man Zhao is the last village in locality where Dai nationality people are still doing this work and doing it well.The Sa tree or (Mulberry) - Harvesting bark does not kill the tree it grows back; the bark of the tree is cooked for three hours The Sa paper is made out of the bark of the Sa tree (Mulberry tree).A machine is cruhsing the Bark to turn it into Fibers; water will be added gradually during the process in order to obtain a kind of pulp.Catching the Fibers on Bamboo Screens,then Sa Paper Drying in the Sun,and getting the paper out of the bamboo frame.Sa paper the finished product is for the tea cake wrapper.

 

 

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