Saturday, April 5, 2014

The current prices of the 2014 first crops high end Chinese teas:

West Lake Dragon Well:

1.Meijiawu(梅家坞)Cultivar 43, harvested on 18th March:  USD820/KG
2.Shi Feng(狮峰)Qunti Cultivar(Native Mixed Cultivar), harvested on 21th March: USD1000/KG

Dongting Biluochun:

3.Dongshan(东山)harvested on 10th March:  USD540/KG

Anji Baicha:

4. hengqianshan(恒乾山)harvested on 16th March:  USD 320/KG

Fuxi Huangshan Mao Feng

5. Fuxi- the best producing area of Huangshan Maofeng(富溪)harvested on 1th April:  USD190/KG

Keemun Aromatic Snail Tea 

6. Qimen  harvested on 28th March:   USD220/KG

Keemun Golden Needle Tea 

7. Qimen  harvested on  28th March:  USD220/KG

Pls note:

1. All the above teas are in very limited quantities especially Shifeng and Meijiawu Dragon Well. So if you need, pls pay to our PAYPAL account: viconyteas@msn.cn (The amount equals to the price*the quantity, the minimum order quantity is combined 1000grams, 100grams per kind) asap. According to our company's new policy, we won't reserve teas for anyone if prepayment isn't made. ViconyTeas is a Chinese tea supplier & wholesaler so we are sorry to say we don't accept orders from personal consumers.

2. As all the above teas are in very limited quantities, no samples would be provided. Pls don't send sample request to us. We recommend you purchase small amount if you aren't familiar with them. For tea dealers, we suggest you do in a prudent way as the teas are very expensive and have a small target market. 

3. We will ship within 4-8 days after we get your payment by EMS Express of China Post.  It is expected to arrive in 7 days after the shipment. The courier fee will be covered by ourselves and won't be charged additionally on you. If the tea is sold out, we would refund your payment via PAYPAL.

4. The teas are by default to be packed in 50grams aluminium foil bags.

5. You can send email to wholesale@viconyteas.com to contact us.

Sunday, March 9, 2014

How To Find Quality Pu-erh? | The Factors That Decide The Quality of Puerh Tea

We need to understand essential factor that creates strong Hou Yun(喉韵). The minerals influence the intensity of Hou Yun. For example, iron makes good quality. Generally Pu-erh tea that gives strong Hou Yun is very rich in iron.

The question is how to find Puerh tea that is rich in minerals. We should know the logic first in order to look for the ideal quality. In Yunnan, there are more than a few thousands types of Pu-erh tea. It is impossible to taste all the tea one by one. It is important for us to set a list of criteria and select the tea accordingly. Please see the following criteria that we always use when we look for quality Pu-erh.



 Altitude And Latitude

 

 High altitude is essential not only for Pu-erh, but also for all kinds of tea. With higher elevation, tea trees receive stronger sunshine in daytime, yet the temperature at night is very low. Under such extreme weather condition, tea leaves are able to produce more substance and preserve it because of less consumption at night. Eventually tea gives a very rich flavor and strong in Hou Yun.

Geographically, the South Yunnan is facing Vietnam and Laos. The weather there is as tropical as South East Asia. On the other hand, the weather in South West to West Yunnan is much colder on account of the higher latitude. In general, the gap of temperature between daytime and nighttime is even wider at higher latitudes. However if the latitude is too high, it is too cold at night and not suitable for growing tea.


The Age of Tea Trees

 

 Some places that are situated in South Yunnan such as Bu Lang Shan (布朗山) or Lao Ban Zhang (老班章) exceptionally produce good quality tea. These two areas are not located at highe latitude. The lack of latitude has been made up with the age of tea trees and some other factors. In Yunnan, the age of tree is considered as a very important factor in producing quality Pu-erh Tea. The root grows longer when the age of tree gets older. With longer root, the surface area of roots increased and hence the ability of tree to absorb mineral from the soil is increased.

In Yunnan, the tea tree is classified into 4 different categories as follows.


Garden Tea

Literally it is the tea made from the tea garden. In Yunnan the history of garden tea is short. In general, majority of ripe Pu-erh is made from garden tea. 

Comparatively, garden tea gives a weak Hon Yun in general, unless the garden is situated at very hgh mountain that is more than 2000m.


 

Middle age tea bush grown at mountain

Tea tree grows in the mountain and the age of tree is at around 100-300 years old. The tea tree is planted on the slope of the mountain in between wild-grown native trees. The Hou Yun of tea from this category is much stronger than the garden tea in general. It is not only because of longer root, but also thanks to the minerals provided by the fallen leaves from native tree and grass from the native plants growing in surrounding environment. It gives intermediate level of Hou Yun if the altitude of mountain is less than 2000m. For those that are situated more than 2000m, tea gives a very strong Hou Yun.


Old Tree


It is referring to the tea trees that age more than 300 years , and growing on the slope of mountain. Tealeaves harvested from such old tea trees are considered as the best raw material in Yunnan. In fact, Pu-erh tea made of tealeaves of such old trees gives extremely strong Hou Yun. The freshly plucked leaves from those old trees itself gives strong Hou Yun. However the price of these teas tends to be very high.

Due to the limited supply of leaves from old trees, the output is very limited. In any case, old tea tree does not guarantee the best quality. If tea is made from the middle age tree that is grown at very high mountain (>2000m), the quality could be as good as the tea made from those old trees, moreover the price is lower. Both middle age tree and old tree is grown under the organic environment.  As they grow in the mountain, the tea trees are treated just like native trees in the mountain.



Wild Tree

 

The last category is called “wild tree”. This is referring to the native tea trees grown deep inside the jungle. I guess you must have seen the Pu-erh tea that labeled as “wild tea” (野生茶). However many of those acclaimed “wild tea” are not the wild tree but ancient tree. People often call it “wild” for the tea planted in the mountain. In Yunnan, this terminology seems to be often applied in the tea market in order to simply attract the customers.
There are genuine wild trees available in Yunnan. They are often seen at higher altitude, more than 2000m inside the mountain of South West Yunnan. The wild tea consists of various types in terms of leaf size, shape and not to mention about the taste and flavor. These varieties are made of natural hybrid. Generally wild tea gives very strong after taste and some extent of bitterness.

The typical identity of wild tea is not the size of leaf, but the length of twig. Since tree grows under the shade in the forest, tree try to grow higher and higher in order to get more sunshine. As the result, the twig of wild tea becomes very long.



Frequency of Plucking

 

The earliest plucked tea in the season always gives better quality, while the 2nd or 3rd plucked tea cannot be as good as the 1st plucked tea. There is another secret that affects the quality of tea with regard to tea plucking. If a tea tree has been plucked too many times in this year, it will not produce good quality tea leaves in the next coming year. If tea leaves are plucked only once in spring, there is sufficient time for new grown tea leaves to accumulate minerals spending the rest of year. As a result, the Hou Yun of tea which is plucked in following year will be very strong. On the contrary, if a tea tree is plucked too many times in a year, its tea leaves contain less mineral. If tea plucking is continuously carried out throughout early spring, late spring, summer, early autumn and late autumn, the tea tree has to work very hard in order to produce new batch of leaves. Eventually the tea tree is overworked and fewer minerals remain inside.

This problem becomes noticeable especially when the tea becomes popular in the market. Back in 2006-2007, the Pu-erh tea has reached its peak. The market demand of Pu-erh was dramatically increased. No sooner had the farmer produced Pu-erh than it was sold at once. In previous days, tea had been plucked twice a year on an average. However during 2006 to 2007, tea leaves were plucked throughout the whole year. As a result, the tea that was produced in 2008 has less Hou Yun.

 

 Soil Condition


The red soil is suitable for tea. It is basically the same as “red clay” that is rich in iron oxide. Although Yunnan is rich in red soil, certain places have soil that is particularly rich in iron. Wu Liang Shan and Lao Ban Zhang are well-known for their red soil. Tea produced in those areas is relatively good quality.
In addition to the red soil factor, there is one more important factor. In the mountain, the fallen leaves from the native trees accumulate on the ground. These dry leave also carry a lot of minerals. As time goes by, the fallen leaves will be decomposed by microorganism. When rain falls, the remains of decomposed leaves soaked by rain water and will eventually blend into the soil. Tea tree will intake extra minerals and at faster speed. Because of this reason, mountain tea always gives better Hou Yun compared to garden tea, unless the garden tea is planted at extremely high altitude.

 

Weather

 

Just like wine, the quality of tea varies a lot depending on the year of production. For green tea and green oolong tea, we have to drink it within a year since we cannot preserve the tea. As for Pu-erh, we can store it as long as we wish. Hence it is meaningful to know which year is the “quality year” so that you can purchase and stock up a little more tea that is produced in a good year.

Basically the slower the growing speed, the better the quality it becomes. In other word, if a tea tree grows slower, its tea leaves have a better chance to accumulate minerals and organic substances than to consume it for growing purpose. Tea tree grows at night, while flavor and taste is produced in daytime. Tea can keep producing flavor and taste as long as sufficient sunshine is given in daytime regardless of it is growing or not. Growing means consuming. Quality of tea becomes better if the tree grows at slower speed. The same theory is applied to the fruits. The taste of fruit plucked in a rainy day is very thin and less sweet. It is not because sweetness is washed away. It is because the tree consumed its sweetness from the fruit since tree grows faster during rainy days.


In general, the dry and sunny weather is ideal for producing good quality tea. Tea trees absorb a lot of sunshine and conduct photosynthesis. In dry weather, the temperature at night tends to be very low due to radioactive cooling phenomenon. In addition, the semi-draught weather also provides less rain. As a result, tea tree grows slower.
If there is more rain in the spring, the quality of tea will not be good. Tea tree grows faster when sufficient water is provided. With faster growing speed, the taste of tea gets thinner and less Hou Yun.


Yunnan is one of the provinces in China. But its area is even bigger than Japan. The weather in Yunnan is not uniform and varies in different areas. The Southern part of Yunnan is much influenced by the weather of South East Asia, while South West and West Yunnan is affected by continental weather. Because of this reason, we cannot conclude which year is the best for all Yunnan teas. The quality year for each manufacturing area is different. For example, Xishuang Banna was hit by serious drought in 2010. The total output of tea produced in this year is reduced to 1/3 of production in a normal year. Subsequently, the lower output brings up the overall quality of tea although the price of tea increased.
 

Both Factory and Farmer Produce Pu-erh Tea


Pu-erh is mass-produced in the factories and also in small scale by individual farmer using traditional method. Farmers processed tea from their own gardens at the mountain. Their quality is precisely representing the tea grown in their mountain and seldom they carried out blending with tea from other areas. If we want to look for quality tea in Yunnan, we need to control the origin of tea tree. Only the farmers  can supply Pu-erh tea from a homogeneous origin. In particular, to obtain tea made from very old trees, it is necessary to obtain teas produced from farmers.


On the other hand, factories have big plants and many employees. Their objective is to sell tea by large quantity in order to pay for high fixed cost. Some factories also occupy tea gardens in the mountain that may have old trees or situated at higher altitude. However, they do not classify and segregate the quality of raw material according to the precise origin of the tree or the mountain, but to mix all the materials collected from all over the places, in order to even out the quality. Factories are concerned about sustaining a consistent quality of tea that they produced. Their mission is to sell in quantity in order to survive. Under such circumstances, the quality of Pu-erh tea produced by big factories tends to be averaged out. It is indeed possible to get upper-intermediate quality from the factories. But it is very difficult to get high-end quality from the factories.

Thursday, February 13, 2014

Are Chinese Teas Safe?

During the recent years, people often heard the bad news about Chinese teas. It is really annoying especially for the people who wish to drink tea for health benefits. Some people stopped consuming Chinese tea as they worried about the safty. Are Chinese teas safe?
 

At first, I think we should realize the fact that China is a very big country with very different situation in different places. I knew that teas produced in some places like Zhe Jiang province were found to have high pesticide residue. I think the main reason is that the environment in some parts of Zhejiang was ruined with the fast urbanization. A quite lot of tea gardens there are big with neat rows of trimmed tea bushes near the urban areas. We can't find forests nearby. Such ecology is fragile because once insects came, they would breed and spread very quickly and possibly consumed the whole tea garden. It became very difficult to control plant diseases and insect pests in such ecology. That is not to say tea produced from such tea gardens inevitably would exceed pesticide residue. If proper measures adopted, the tea can be safe while the balance of controling  plant diseases and insect pests  and pesticide residue is too difficult to be kept. And spurred by the economical interest, people are inclined to make the tea gardens safe on risk of letting the teas unsafe.

It is not the same for many other parts of China. There are a lot of places in China with nice environment. Huangshan, Anhui province is one of such places where is well covered with forests. The ecology here is well balanced. The tea gardens here are small and scattered among the forests of mountains. Good ecology makes the temperature of the tea gardens several degree Celsius lower than the urban areas. And as the tea gardens here are small and scattered, the possibilty of outbreak of plant diseases and insect pests on large scale is very small. Before the end of May each year, when the Spring teas are harvested, no pesticide need to be used here because the temperature is low and insects won't come out that time. 




Tea Gardens In Daguyun, Huangshan, Anhui where Huangshan Maofeng is produced
Tea Garden in Tongmu, Wuyi Mountain, Fujian where Lapsang Souchong is produced
Tea Garden in Qishan, Liu'an, Anhui where Lu'an Gua Pian is produced


When the teas are finished harvesting on June, some kinds of pesticides which conform to the safe standards of EU will be used in the gardens our teas are produced from and at the same time, the tea bushes will be trimmed. By doing so, the tea bushes can be well protected from damaging by insects in the summer. When the teas are harvested next Spring, the pesticide won't remain in the new tealeaves.

We can prove it because each year, companies in the EU source teas from us want to test the teas, each time, the teas we provided from Huangshan area were proven safe and reach the EU Standards. It is one of such reports.  Taiping Houkui is known to be havested later than Huangshan Maofeng and it is one of the teas that was thought to be most difficult to reach the standards.






In fact, EU safe standards are strict enough(stricter than the standards of the USA) and the teas can reach organic standards are quite limited and if we confined to organic teas, we would miss a lot of great Chinese teas while, in 2014, we plan to add more organic teas among our selection.

Wednesday, January 15, 2014

What are the criteria that define the quality of Pu-erh?

Not only Pu-erh tea, but also for all kinds of tea, the depth of taste and flavor defines the quality. The depth of taste is also called as "after taste" in English. In Chinese it is called Hou Yun(喉韵). “Hou” means throat and “Yun” means lasting lingering charm. Hou Yun means the taste felt in our throat and lingered. In English, it is difficult to find an appropriate term to describe this feeling. Perhaps the closest term is “aftertaste”, “depth of taste” or “long finishing”.

Hou Yun gives depth to the taste. In other word, it builds up the taste in three-dimensional way. The intensity of Hou Yun is caused by minerals. On the other hand, flavor defines the character or individuality of tea. We cannot compare the superiority of different flavors. Flavor is like the color of a photograph. A different brand of camera or lens gives different color. However color does not define the quality of lens or camera. We usually appreciate depth and blur effect that creates a three dimensional visual impact to the photograph. Similarly, Hou Yun means the depth of taste and the feeling that continuously lingers in our throat. This is what defines the quality of tea.

Hou Yun is an essential factor to define not only the quality of tea, but also the quality of food, including wine, vegetables, fruits, beer and juices. Let’s compare two cup of fruit juices, one taste delicious and the other doesn't. What do you think the difference is?  Is it the sweetness? Does low quality fruit juice get better if sugar is added? Or is it because of flavor? Does low quality fruit juice get better if flavor is added? As the matter of fact, both sweetness and flavor is not the essential factor to define the quality that gives us the satisfaction. For food and beverage, good quality product gives depth in taste. It is just like the Hou Yun that makes the taste and flavor of food felt in 3 dimensional.



The Hon Yun defines the quality of Pu-erh tea, thus the price of tea is in proportion to the intensity of Hou Yun. Under such circumstances, one must know how to appreciate Hou Yun. Unfortunately very few people know how to appreciate Hou Yun. If one does not know how to appreciate Hou Yun, there is no choice but to depend on the “brand”. This is the reason why many people look for the tea that is produced from famous factories. In fact, big factories can hardly produces high quality Pu-erh since they need to blend teas in order to get consistent supply for committed quantity. The intensity of Hou Yun is decided by the quality of material existing in the tea leaves. The processing of tea does not affect it. If the harvested tealeaves is good in quality, Hou Yun must be pretty good no matter how terrible the tea is processed. On the other hand, the intensity of Hou Yun will never be improved no matter how well the tea was processed if the raw material is not of good quality.

There is only one exceptional case that the Hou Yun of ripe Pu-erh will change in relative to certain kind of mold fermentation.

Wednesday, January 8, 2014

How To Choose Pu Erh Tea | Tips For Buying Puerh Tea

Many people simply trust tea shops' descriptions and recommendations when it comes to choosing Puerh tea. But note that the tea shop makes a profit if you buy from them, so employees might make things seem better than they are.  Some inexperienced people might be taken in, and spend a lot of money on something that is not really worthwhile. For Puerh tea, tea sellers, for example,  like to say it is a tea stored for many years so it is very good and expensive. The saying is misleading. In fact, pls note, if a raw Puerh was good, it would taste great even during the current harvesting year. If it was bad, it won't taste better even if being stored for many years. The best thing is being capable personally to judge and choose pu-erh teas instead of relying on opinions from teashops or merchants. 



Steps:

1
See how the tea is packaged and stored. Pu-erh should generally be stored and aged in a cool, dry area, away from other aromas. It is usually stored in its original paper wrapping.

2
Smell the tea. Good pu-erh tea should smell clear and distinctly "tea-ish". Depending on the age, you may detect smoky or woody aroma. The tea should not have odd odours, and it should not smell moldy. Tea absorbs smell rather easily; thus, if improperly kept, the tea can pick up funny smells from anything: cooking smells, spices, etc.

3
Notice the tea's appearance. Ancient raw pu-erh tea cakes should look reddish. Younger pu-erh will be more yellow-to-greenish, but they will never look pure black. The tea cake should not have white/yellow dots which might be mold or yeast forming. When buying expensive tea cakes, it's generally preferred for the cakes to be whole, without large cracks. Sometimes, people might sample expensive tea cakes by using a knife to scrape the centre of the depression behind the tea cake, flaking a few leaves off. This is seldom noticed, but be aware that you've lost a bit of tea if your cake has been sampled.

4
Do a taste test. This can only come with experience and more exposure to pu-erh tea. Purchasing samples from pu-erh tea businesses can allow one to taste teas of different characters at different ages, enabling people to distinguish what's good.




Tips:

    Familiarize yourself with pricing online before purchasing, even if you intend to buy in a local tea store. Pu-erh is made by different factories, in specific batches. Major factories are Menghai, Xiaguan, and Shuangjiang Mengku, and there are many others. Some tea shops that do not specialize in Pu-erh would sell low-quality Pu-erh tea at high prices.


    Have a clear idea of what you want. By being able to specify your target or type of Pu-erh tea (e.g. Shou, Sheng, aged, new) you will be able to focus on the teas you are looking for and spend more time sampling and evaluating teas that you are interested in. (Although for beginners this is not necessary and ideally you should be trying as many types of teas as you can to know what you like and want to pursue in the future.)


    When you're tasting tea, don't listen to what anyone else tells you - even if there are 10 people sitting around you saying how good a tea is, if you don't have the same experience, then stick with your own view. Experiential learning is everything.

Sunday, April 14, 2013

A pilgrimage to Yiwu(2)

After we had a lunch in Mr. Liang' home, we drove back to Mahei, passing Manxiu (曼秀) and Luo Shui Dong (落水洞) villages. We stopped over in Luo Shui Dong to see the legendary Tea Tree King said to be over 800-years old. Getting through a forest, we suddenly found half-way down the hill, a big tea tree in front of us. More than 10 meters in height, it isn't as spectacular as I imagined while if you want to harvest its leaves, it seems to be challenging and you may ask for the aid of a ladder.

In Mahei, with the help of Mr. Liang, we visited a few ancient tea gardens and enjoyed fresh Pu Erh teas in the homes of several local tea farmers.

We got to know that a large proportion of good quality Pu Erh was still produced from the Ancient Six Great Tea Mountains such as Yiwu(
易武), Yibang(倚邦), Youle(筱乐)in Xishuang Banna even now while high-yield terraced tea bushes have been grown in Yiwu on a large scale since 1980s. Tea bushes about 50cm in height were densely grown in parts of Yiwu. Compared to the traditional local tea trees, such tea bushes have a very high production and they can be harvested almost throughout a whole year. Although Pu Erh made of such terraced tea bushes differ much in quality with that of ancient arbor tea trees, it is still sold in the name of Yiwu Pu Erh at high prices and mostly, said to be of ancient arbor tea trees to meet the huge demand of the market. Such behavior severely ruined the reputation of Yiwu PuErh Tea. In fact, it is estimated that tea gardens of ancient arbor tea trees is no more than 30% of the total tea gardens in Yiwu now.

At an altitude of 1300 meters, Yiwu is a small town surrounded by mountains. During the prosperous time of Pu Erh tea trade, it was recorded that it had a population of more than 20000 while the corrupt Qing government and the competition of Indian tea directly caused the comedown of Yiwu town in late 19th. Century, plus pestilence that spread in this region and destruction inflicted by rebellious ethnic tribes, Yiwu became more and more desolate and less populated, by degrees finally passed into silence at the beginning of the 20th. Century. Now wooden houses are thinly scattered on both side of the only narrow street of Yiwu. With the resuscitation of Pu Erh Tea in recent 10 years, more and more people were attracted to the remote small town again. At night, it is quite and we soon fell into sleep in a small hotel in Yiwu.

In the next morning, enjoying the fresh air, we wandered on the old street of Yiwu town in a good mood. It is a street with a long history while it doesn't look antique. With many underway constructions, all was in a mess and dust was swirling in the air. As it hasn't rain for a long time, everything looked dull and grey.

The famous tea businesses such as Tong Xing Hao(
同兴号)Che Shun Hao(车顺号) and Fu Yuan Chan Hao(福元昌号)are said to have once been located around the place where Yiwu Primary School is now at. On right side of its playground once was an ancient temple while it has been replaced with the Ancient Six Great Tea Mountain Museum.

Crossed the playground was a bluestone road with old run-down houses on its both sides. Looked closely, the prints of the horses’ hooves left during the ancient time can still be made out in the bluestone road, reminding us it was the starting point of the famous Tea-Horse Ancient Route. More than 200 years ago, ancient Chinese people with simple and crude equipment travelled along the long and dangerous road on the risk of their lives to bring Pu Erh tea to Tibet, Mongolia or South East Asia. It is just so numerous ordinary people who made the brilliant history of Pu Erh Tea.



Luo Shui Dong Village: 


Tea Tree King at Luo Shui Dong:




Mahei Village:



Yiwu Old Street:


 The Ancient Six Great Tea Mountain Museum:


  
The Bluestone Road:


Over

Monday, March 25, 2013

A pilgrimage to Yiwu(1)

-By Richard Zhang 

If you are a Pu Erh fan, Yiwu must be a name you frequently heard about. Yiwu Pu Erh is known for its gentle and mild character, in stark contrast with strong and pungent Ban Zhang Pu Erh and they are both seen as the best Pu Erh teas and sought after by Pu Erh lovers. For years, Ban Zhang Pu Erh is likened to the King and Yi Wu, to the Queen by people. I have dreamt about Yiwu for many times and wondered what an amazing place it was!  In March, 2013, we finally embarked on a pilgrimage to Yiwu.

On 17th, March, we set out for Yiwu from Mengla County(
勐腊县).  It was a nice day. Flowers bloomed on the mountains on both sides of the road. We enjoyed the scenery and felt excited. About 11:00, we arrived in Mahei village(麻黑村),  a place you must know if you are a Pu Erh fan. Our guide told us that it was about two kilometers away from Yiwu town. It seems undebatable that Mahei Pu Erh is representative of Yiwu Pu Erh. It is estimated there were 160 hectare ancient tea gardens and more than 340 hectare new tea gardens existing in Mahei.

We drove from Mahei and reached a place called as Zheng Jia Liang zi(
郑家梁子). Some people called it as Zheng Shan(郑山), one of the main producing area of Yiwu Pu Erh. It is said during the history, the famous tea businesses such as Tong Qing Hao(同庆号)Tong Xing Hao(同兴号) and Che Shun Hao(车顺号)all sourced their tea in Zheng Jia Liang Zi. As Pu Erh produced in Zheng Jia Liang Zi was very good in quality, it won great popularity and became more and more famous. Some dishonest tea dealers even sold Pu Eh of other places in the name of Zheng Shan(郑山). In Chinese, the two name(郑山,正山) share the same pronunciation and some people mistakenly thought Zhengshan meant" 正山" as such word was usually used by people to describe tea produced from the most prestigious core producing area in China. For years, such misunderstanding was widespread and deep-seated. In fact, there is no such concept of Yiwu tea existing in history and you aren't able to find a place thought by people as Zhengshan(正山)in Yiwu as you can do for such as Lapsang Souchong.

Mr. Liang lives in Zheng Jia Liang Zi. When we came, his wife and he walked out and warmly welcomed us. We got to know Mr. Liang at a Pu Erh Tea Exhibition held in Kunming in 2009. From then on, each year, he would send us a lot of Pu Erh Tea samples. Mr. Liang is passionate and knowledgeable about Pu Erh Tea. We see him as one of our good friends and we are excited to meet him here.

Mr. Liang can't wait and led us to his ancient tea garden right now after we had a little rest in his home. The ancient tea garden wasn't far away from Zheng Jia Liang Zi. We walked and arrived in about ten minutes. Between Zheng Jia Liang Zi and the ancient tea garden, there was a little stone arch bridge named as Wu Gong Bridge (Centipede Bridge). Legend told that caravan of horses carrying Pu Erh Tea  just set out and passed from the bridge, beginning their long, dangerous and arduous journey to Tibet, Mongolia or South East Asia during the ancient time. Big and tall trees are around the ancient tea garden of Mr. Liang. We crossed the tea garden and walked into a forest, finding there are many tea trees scattered around in it. Mr. Liang told us in fact, the ancient tea garden was much bigger but many of the tea trees were cut down, with the part of it remaining now. The tea trees look not thick but if you looked closely, you wound find they all grew again from the thick and bulky stumps left by the cut-down ancient tea trees. We found a very old tea tree about 30centimeters in diameter and 15 meters in height in the forest. I thought it could tell how ancient the tea garden was.


Mahei, Yiwu:








Wu Gong Bridge (Centipede Bridge):



The Ancient Tea Garden of Mr. Liang:





Zheng Jia Liang Zi | Zheng Shan:









To be continued