Welcome to Yunnan 云南, The Tea, the People, The Culture

Located in Jǐnghā Township (景哈哈尼族乡) and surrounding areas of Měnglà County (勐腊县), Xishuangbanna, Yunnan Province.

It lies east of the Lancang River (澜沧江) and is one of the historically recognized Ancient Six Tea Mountains (古六大茶山). Along with Yìbāng Shān (倚邦山), Mǎngzhī Shān (莽枝山), Gédēng Shān (革登山), Mànzhuāng Shān (曼庄山), and Mànsà Shān (蛮撒山

Located in Jǐnghā Township (景哈哈尼族乡) and surrounding areas of Měnglà County (勐腊县), Xishuangbanna, Yunnan Province.

It lies east of the Lancang River (澜沧江) and is one of the historically recognized Ancient Six Tea Mountains (古六大茶山). Along with Yìbāng Shān (倚邦山), Mǎngzhī Shān (莽枝山), Gédēng Shān (革登山), Mànzhuāng Shān (曼庄山), and Mànsà Shān (蛮撒山), Yōulè Shān represents one of the earliest recorded Pu’er tea regions, with a long tradition of Dai and Han ethnic tea cultivation.

The tea‑growing elevation of Yōulè Shān generally ranges from approximately 1,000 to 1,600 meters above sea level, with many ancient and old‑arbor tea gardens concentrated between 1,200 and 1,500 meters.

Yōulè Shān has a subtropical mountain monsoon climate, characterized by warm temperatures, high humidity, and distinct wet and dry seasons. The combination of river‑adjacent terrain and forested hills creates varied microclimates across different slopes and villages.

The average annual temperature is around 22–23 °C, slightly warmer than higher‑elevation eastern mountains such as Yìbāng and Mǎngzhī.

Annual rainfall averages approximately 1,300–1,600 mm, with most precipitation occurring during the rainy season from May to October. These climatic conditions, together with red‑yellow mountain soils and long‑established forest‑edge tea gardens, support steady tea tree growth and contribute to Yōulè Shān tea’s gentle sweetness, lighter bitterness, and approachable structure.

Pu’er Tea (普洱茶),  primary and defining output. Yōulè produces Pu’er tea, made from traditional Yunnan large‑leaf (大叶种) tea trees. Historically, it was one of the earliest and most prestigious Pu’er production zones and a major source of tribute and trade tea.

Raw / Sheng Pu’er (生普洱) is the main traditional production, typically pressed into cakes (饼茶), bricks (砖茶), or made as loose maocha

Flavor profile: soft but structured body, herbal–floral aroma, gentle bitterness, clean sweetness, and a mellow, steady mouthfeel

Often described as easy‑drinking and approachable, making it historically popular for blending as well as single‑origin use.

Ripe / Shou Pu’er (熟普洱), produced in modern times using Yōulè material

Includes pressed cakes and lao cha tou (老茶头) styles Historically secondary to sheng Pu’er，但 now commonly seen in the market

Tea trees & growing environment, dominated by large‑leaf tea trees, with both old plantation trees and ancient trees (古树) remaining in villages such as Longpa / Yanuo, one of the richest surviving old‑tree zones on Yōulè [teapedia.org], [chinateaguru.com]

Grows in humid, forest‑rich, red‑soil mountains, today identified with Jinuo Shan rather than Mengla County.

Often recorded as “the first” of the Six Ancient Tea Mountains in Qing‑era texts

An early center of Pu’er taxation, trade, and administration

Integral to the cultural identity of the Jino people, for whom tea is both an economic crop and a cultural symbol.

Typical Yōulè Pu’er style (Sheng)

Aroma: herbal, lightly floral, forest‑like

Taste: mild bitterness, clean sweetness, restrained power

Mouthfeel: smooth, stable, not aggressively thick

Compared with Yiwu or Bulang, Yōulè teas are less flashy but very balanced, traditionally valued for reliability and drinkability

Yōulè (攸樂山) produces primarily Yunnan large‑leaf Pu’er tea—especially raw (sheng) Pu’er—with a gentle, balanced, herbaceous character and deep historical importance as one of the earliest Pu’er tea mountains

The distribution of the ancient tea tree: Longpa 龙帕 Situ old walled 司土老寨 Mezhuo 么卓 Bapiao 巴飘 

Located in Gédēng Township (革登乡), Měnglà County (勐腊县), Xishuangbanna, Yunnan Province.

It lies east of the Lancang River (澜沧江) and is one of the historically recognized Ancient Six Tea Mountains (古六大茶山). Together with Yìbāng Shān (倚邦山), Mǎngzhī Shān (莽枝山), Mànzhuāng Shān (曼庄山), Yōulè Shān (攸乐山), and Mànsà Shān (蛮撒山), Gédēng Shān represents

Located in Gédēng Township (革登乡), Měnglà County (勐腊县), Xishuangbanna, Yunnan Province.

It lies east of the Lancang River (澜沧江) and is one of the historically recognized Ancient Six Tea Mountains (古六大茶山). Together with Yìbāng Shān (倚邦山), Mǎngzhī Shān (莽枝山), Mànzhuāng Shān (曼庄山), Yōulè Shān (攸乐山), and Mànsà Shān (蛮撒山), Gédēng Shān represents one of the earliest documented Pu’er tea regions, with a long history of Dai and Han ethnic tea cultivation.

The tea‑growing elevation of Gédēng Shān generally ranges from approximately 1,100 to 1,600 meters above sea level, with many ancient and old‑arbor tea gardens concentrated between 1,300 and 1,500 meters.

Gédēng Shān has a subtropical mountain monsoon climate, characterized by warm temperatures, high humidity, and distinct wet and dry seasons. Forest vegetation remains relatively intact in core tea‑growing areas, helping to moderate temperature fluctuations and maintain stable microclimates suitable for long‑lived tea trees.

The average annual temperature is around 21–23 °C.

Annual rainfall averages approximately 1,400–1,700 mm, with most precipitation occurring during the rainy season from May to October. Adequate rainfall, combined with mountain mists and red‑yellow soils, supports steady tea tree growth and contributes to Gédēng Shān tea’s gentle sweetness, moderate bitterness, and balanced structure, as well as reliable long‑term aging potential.

Traditionally and today, Gedeng is valued for Raw / Sheng Pu’er (生普洱), often processed from ancient-tree (古树) and old‑tree (老树) material rather than plantation tea. Ripe (shou) Pu’er may exist on the market, but it is not terroir‑defining for Gedeng.

Leaf material mainly Camellia sinensis var. assamica, predominantly middle‑to‑small leaf type, similar to neighboring Yibang and Mangzh. Historically famous for thick, downy buds, earning the local nickname “Gedeng Da Bai Cha” (革登大白茶)

Raw / Sheng Pu’er (生普洱) — historically dominant Primary traditional product

Usually sold as mao cha (毛茶) or pressed cakes (饼茶) after processing

Made from ancient and old‑garden tea trees, especially in villages such as Xinfazhai (新发寨), Zhibang (直蚌), and Chafang (茶房)

Ripe / Shou Pu’er (熟普洱)  modern production Produced only in recent decades

Often uses Gedeng material for small‑batch or specialty ripe Pu’er

Historically not significant compared with sheng

Typical flavor profile (Sheng)

Strong mountain/forest aroma (山野气)

Clear bitterness that transforms quickly into returning sweetness (回甘)

Bright, golden liquor; firm structure but finer and softer than Mangzhi, with higher delicacy in the mouthfee

Tea tree type & ecology, trees are mainly medium‑to‑small leaf compared with Yiwu, similar to Mangzhi and Yibang

Ancient tea gardens were heavily reduced during the 19th–20th centuries; today, surviving ancient groves are rare and fragmented, making Gedeng tea relatively scarce [teapedia.org], [zhuanlan.zhihu.com]

Elevations range roughly 565–1950 m, with dense forest cover, ravines, and misty conditions contributing to high aromatic intensity

Gedeng is historically associated with the legendary “Tea King Tree” (茶王树), the only tree among the Six Great Tea Mountains recorded in Qing‑dynasty gazetteers. This cemented Gedeng’s status as a high‑prestige Pu’er origin, despite its small size. Before spring plucking, locals performed ritual offerings at this tree—an honour not recorded elsewhere. Gedeng was historically listed second among the Six Tea Mountains, just after Youle, highlighting its former prestige despite its small size.

Gédēng (革登山) produces Pu’er tea—primarily raw (sheng) Pu’er from scarce ancient and old tea trees—known for strong mountain aroma, transforming bitterness, fine texture, and major historical significance due to the legendary Tea King Tree

The distribution of the ancient tea tree: Zhibang 植蚌 Xinfa 新发 

Located in Yìbāng Township (倚邦乡), Měnglà County (勐腊县), Xishuangbanna, Yunnan Province.

It lies east of the Lancang River (澜沧江) and is one of the most important and best‑documented mountains among the Ancient Six Tea Mountains (古六大茶山). Yìbāng Shān has long been regarded as a historical center of tribute tea production and tea trade, with ea

Located in Yìbāng Township (倚邦乡), Měnglà County (勐腊县), Xishuangbanna, Yunnan Province.

It lies east of the Lancang River (澜沧江) and is one of the most important and best‑documented mountains among the Ancient Six Tea Mountains (古六大茶山). Yìbāng Shān has long been regarded as a historical center of tribute tea production and tea trade, with early development influenced by Han, Dai, and Hani ethnic communities. Unlike many other ancient tea mountains, Yìbāng is traditionally known for both large‑leaf and small‑leaf tea varieties, with a strong historical reputation for refined, elegant teas.

The tea‑growing elevation of Yìbāng Shān generally ranges from approximately 1,100 to 1,800 meters above sea level, with most ancient and old‑arbor tea gardens concentrated between 1,300 and 1,600 meters.

Yìbāng Shān has a subtropical mountain monsoon climate, characterized by moderate temperatures, abundant humidity, and clearly defined wet and dry seasons. Dense forest cover and varied terrain contribute to stable microclimates across different slopes and villages.

The average annual temperature is around 20–22 °C, slightly cooler than lower river‑valley areas but warmer than the highest Menghai tea mountains.

Annual rainfall averages approximately 1,400–1,700 mm, with the majority of precipitation occurring during the rainy season from May to October. These conditions, together with red‑yellow mountain soils and long‑established forest‑edge tea gardens, support slow and balanced leaf growth, contributing to Yìbāng tea’s characteristic soft sweetness, fine texture, and enduring elegance, as well as reliable aging potential.

Raw / Sheng Pu’er (生普洱), The traditional and defining output of Yibang. Typically pressed as cakes (饼茶), tuos (沱茶), or bricks (砖茶). Yibang sheng is known for refined fragrance, quick sweetness (回甘), soft bitterness, and strong aging potential. [teapedia.org], [teasenz.eu]

Ripe / Shou Pu’er (熟普洱): Produced in modern times from Yibang material, but historically secondary to sheng.

Signature Sub‑Origins within Yibang include,

Mansong (曼松): Famous imperial tribute tea area during the Qing dynasty; regarded as the pinnacle of Yibang. Style is elegant, sweet, low‑bitterness, with a silky mouthfeel. The saying “吃曼松，看倚邦” reflects its prestige. Mao Er Duo (猫耳朵, “Cat Ears”): A rare small‑leaf Yibang cultivar prized for high aroma and delicacy, producing especially fragrant sheng Pu’er. Other villages/zones (e.g., Mangong / 曼拱, Cangkong, Jiabu) contribute to Yibang’s micro‑terroir diversity.

Leaf Types & Ecology are mixed leaf. Unlike many Pu’er regions dominated by large‑leaf (assamica), Yibang uniquely supports large, medium, and small leaf trees due to wide altitude range (~565–1950 m). This “vertical ecology” shapes its aromatic profile. [teapedia.org], [teasenz.eu]

Ancient & old trees (古树/老树) are common, often forest‑grown, contributing to depth and longevity.

Typical Flavor Profile (Sheng),

Aroma: Floral, honeyed; small‑leaf lots can be especially high‑toned.

Taste: Mild bitterness, fast hui gan, sweet, clean, and smooth.

Mouthfeel: Silky with lingering throat resonance; ages gracefully 

Yibang produces Pu’er tea—primarily refined, aromatic raw (sheng) Pu’er—distinguished by its mixed large/medium/small‑leaf ecology, famous sub‑origins like Mansong and Mao Er Duo, and a sweet, elegant profile with strong aging potential

The distribution of the ancient tea tree: Yibang 倚 Mansong 曼松  Xikong 嶍崆 Jiabu 架 Mangong 曼拱 Malishu 麻栗树

Located in Mǎngzhī Township (莽枝乡), Xiàngmíng Township (象明乡 area) of Měnglà County (勐腊县), Xishuangbanna, Yunnan Province.

It lies north of Yìbāng Shān (倚邦山) and east of the Měnglà Basin, forming part of the historically recognized ancient Six Tea Mountains (古六大茶山) region east of the Lancang River. Mǎngzhī Shān is one of the earliest recorde

Located in Mǎngzhī Township (莽枝乡), Xiàngmíng Township (象明乡 area) of Měnglà County (勐腊县), Xishuangbanna, Yunnan Province.

It lies north of Yìbāng Shān (倚邦山) and east of the Měnglà Basin, forming part of the historically recognized ancient Six Tea Mountains (古六大茶山) region east of the Lancang River. Mǎngzhī Shān is one of the earliest recorded tea‑producing mountains in southern Yunnan and has a long history of Dai and Han tea cultivation.

The tea‑growing elevation of Mǎngzhī Shān generally ranges from approximately 1,100 to 1,600 meters above sea level, with many ancient and old‑arbor tea gardens concentrated between 1,300 and 1,500 meters.

Mǎngzhī Shān has a subtropical mountain monsoon climate, characterized by warm temperatures, high humidity, and distinct wet and dry seasons. Forest coverage remains relatively high in core tea‑growing areas, creating stable microclimates suitable for long‑lived tea trees.

The average annual temperature is around 21–23 °C, slightly warmer than higher‑elevation Menghai tea mountains.

Annual rainfall averages approximately 1,400–1,700 mm, with most precipitation occurring during the rainy season from May to October. Adequate rainfall, combined with red‑yellow mountain soils and good air circulation, supports steady tea tree growth and contributes to Mǎngzhī tea’s balanced sweetness, moderate bitterness, and reliable aging potential.

Mangzhi is a classic Pu’er‑producing mountain within the eastern (inside‑the‑river / 江内) tea region of Xishuangbanna, Yunnan. Historically, Mangzhi has been recorded as producing Pu’er tea since at least the Yuan dynasty, and it was once a major tea‑trading center during the Qing dynasty

Primarily Raw (Sheng) Pu’er (生普洱), the tea here is traditionally made as raw (sheng) Pu’er, processed into loose maocha or pressed into cakes.

Ripe (shou) Pu’er may be produced in modern times, but it is not the traditional or defining style of Mangzhi terroir.

Mangzhi teas are well regarded for aging potential, with aroma and depth improving over time.

Leaf material and tea trees, predominantly middle‑ to small‑leaf arbor tea trees (中小叶种), with some large‑leaf material also present.

Sourced mainly from ancient and old tea trees (古树、老树) growing mixed with primary forest.

The mountain retains a relatively intact ecological environment, with tea trees growing alongside native vegetation rather than monoculture plantations.

Signature style of Mangzhi Pu’er

Mangzhi teas are often described as the most aromatic among the Ancient Six Tea Mountains.

Strong floral‑honey aroma (花蜜香), sometimes called the “most fragrant” of the six

Light initial bitterness with very fast returning sweetness (回甘、生津快)

Full, layered, and smooth tea liquor

Lingering fragrance in the cup and mouth

Refined but powerful tea energy, often gentler than Gedeng and more aromatic than Yibang [baike.baidu.com], [zhuanlan.zhihu.com]

Because of its soft floral character, Mangzhi tea is sometimes affectionately referred to as “Daughter Tea” (女儿茶) by tea drinkers.

Mangzhi was once home to Niuguntang (牛滚塘), a major tea market and distribution hub for the six tea mountains during the early Qing dynasty.

At its peak, historical records describe Mangzhi producing tens of thousands of jin of tea annually.

The tea mountain declined in the late Qing and Republican periods, with partial recovery beginning in the 1980s

Mangzhi Mountain produces traditional Yunnan Pu’er tea—especially aromatic, elegant raw (sheng) Pu’er made from ancient and old middle‑leaf tea trees, known for floral‑honey fragrance, quick sweetness, and refined depth.

The distribution of the ancient tea tree: Yanglin 秧林 Hongtupo 红土坡 Manya 曼丫 Jiangxi Bay 江西湾 Kouduo 口夺 

Located in Mànzhuāng Township (曼庄乡), Měnglà County (勐腊县), Xishuangbanna, Yunnan Province.

It lies east of the Lancang River (澜沧江) and forms part of the historic Ancient Six Tea Mountains (古六大茶山) region. Together with Yìbāng Shān (倚邦山), Mǎngzhī Shān (莽枝山), Gédēng Shān (革登山), and Yōulè Shān (攸乐山), Mànzhuāng Shān represents one of the earlies

Located in Mànzhuāng Township (曼庄乡), Měnglà County (勐腊县), Xishuangbanna, Yunnan Province.

It lies east of the Lancang River (澜沧江) and forms part of the historic Ancient Six Tea Mountains (古六大茶山) region. Together with Yìbāng Shān (倚邦山), Mǎngzhī Shān (莽枝山), Gédēng Shān (革登山), and Yōulè Shān (攸乐山), Mànzhuāng Shān represents one of the earliest and most culturally significant tea‑producing areas in southern Yunnan, with a long history of Dai and Han tea cultivation.

The tea‑growing elevation of Mànzhuāng Shān generally ranges from approximately 1,100 to 1,600 meters above sea level, with many ancient and old‑arbor tea gardens concentrated between 1,300 and 1,500 meters.

Mànzhuāng Shān has a subtropical mountain monsoon climate, characterized by warm temperatures, high humidity, and clearly defined wet and dry seasons. Forest vegetation remains relatively abundant in core tea‑growing areas, creating stable microclimates favorable to long‑lived tea trees.

The average annual temperature is around 21–23 °C, slightly warmer than higher‑elevation Menghai tea mountains.

Annual rainfall averages approximately 1,400–1,700 mm, with the majority of precipitation occurring during the rainy season from May to October. These climatic conditions, together with red‑yellow mountain soils and traditional forest‑edge cultivation, support balanced tea tree growth and contribute to Mànzhuāng tea’s gentle sweetness, moderate structure, and steady aging potential.

Manzhuang produces Pu’er tea made from traditional Yunnan tea trees. Historically, teas from Manzhuan/Manzhuang were considered among the finest of the Six Ancient Tea Mountains, frequently mentioned alongside Yibang in Qing‑dynasty records as superior in quality. 

Primarily Raw (Sheng) Pu’er (生普洱), the defining production is raw (sheng) Pu’er, processed as loose maocha or stone‑pressed cakes.

Ripe (shou) Pu’er may be produced today using Manzhuang material, but this is a modern adaptation rather than the traditional terroir expression.

Tea material and gardens, made mainly from arbor and old/ancient tea trees growing in forested terrain.

Tea gardens are scattered across Manzhuang and nearby villages (such as Manlin), preserving comparatively old tree populations.

Leaf material is typically medium–large Yunnan type used for Pu’er tea

Typical Manzhuang Pu’er style

Manzhuang teas are often described as, Full‑bodied, thick, and smooth

Prominent floral and honey fragrance

Quick and lasting sweetness (hui gan) with mild bitterness

Deep, lingering throat resonance

Balanced strength—richer than many Yiwu teas, yet more refined and smooth than strongly bitter regions

This profile made Manzhuang a favored source of raw material for historic Yiwu tea houses, which often processed and sold Manzhuang tea under their own names

Manzhuang was the main market town and collection center of Manzhuan Tea Mountain from the late Ming to Qing periods.

A famous Qing‑dynasty stone stele in Manzhuang records temple construction and confirms its status as one of the Six Ancient Tea Mountains.

Much Manzhuang tea historically entered trade through Yiwu, reinforcing its influence despite relatively few local tea firms.

Manzhuang Mountain produces traditional Yunnan Pu’er tea—especially elegant, well‑structured raw (sheng) Pu’er—valued for its thick, smooth body, floral‑honey aroma, quick sweetness, and lasting depth

Gédēng (革登山) produces Pu’er tea—primarily raw (sheng) Pu’er from scarce ancient and old tea trees—known for strong mountain aroma, transforming bitterness, fine texture, and major historical significance due to the legendary Tea King Tree.

The distribution of the ancient tea tree: Manzhuang 曼庄 Manlin 曼林 Manqian 曼迁 Bazongzhai 八总寨 

Located in Gédēng Township (革登乡), Měnglà County (勐腊县), Xishuangbanna, Yunnan Province.

It lies east of the Lancang River (澜沧江) and is one of the historically recognized Ancient Six Tea Mountains (古六大茶山). Together with Yìbāng Shān (倚邦山), Mǎngzhī Shān (莽枝山), Mànzhuāng Shān (曼庄山), Yōulè Shān (攸乐山), and Mànsà Shān (蛮撒山), Gédēng Shān represents

Located in Gédēng Township (革登乡), Měnglà County (勐腊县), Xishuangbanna, Yunnan Province.

It lies east of the Lancang River (澜沧江) and is one of the historically recognized Ancient Six Tea Mountains (古六大茶山). Together with Yìbāng Shān (倚邦山), Mǎngzhī Shān (莽枝山), Mànzhuāng Shān (曼庄山), Yōulè Shān (攸乐山), and Mànsà Shān (蛮撒山), Gédēng Shān represents one of the earliest recorded Pu’er tea regions, with a long history of Dai and Han ethnic tea cultivation.

The tea‑growing elevation of Gédēng Shān generally ranges from approximately 1,100 to 1,600 meters above sea level, with many ancient and old‑arbor tea gardens concentrated between 1,300 and 1,500 meters.

Gédēng Shān has a subtropical mountain monsoon climate, characterized by warm temperatures, high humidity, and distinct wet and dry seasons. Forest vegetation remains relatively well preserved in core tea‑growing areas, promoting stable microclimates for tea trees.

The average annual temperature is around 21–23 °C, similar to other eastern Lancang River tea mountains.

Annual rainfall averages approximately 1,400–1,700 mm, with most precipitation occurring during the rainy season from May to October. Adequate rainfall, combined with mountain soils and traditional forest‑edge cultivation, supports steady tea tree growth and contributes to Gédēng Shān tea’s mild structure, restrained bitterness, and good long‑term aging potential. 

Yiwu Mansa is a core historical origin of Pu’er tea and one of the most important areas within the broader Yiwu tea region of Xishuangbanna, Yunnan. Historically, “Man Sa/Man Sa Tea Mountain” (古曼撒茶山) and Yiwu were closely linked and were early centers for Pu’er trade and tribute tea production.

The region is best known for sheng Pu’er, traditionally sun‑withered, pan‑fried, sun‑dried, and either kept loose (mao cha) or stone‑pressed into cakes.

Ripe (shou) Pu’er is also produced today, but it is a modern processing choice, not the terroir‑defining style of Yiwu Mansa.

Leaf material and tea trees Made mainly from Camellia sinensis var. assamica (Yunnan large‑leaf type).

Includes ancient‑tree (古树), old‑tree (老树), and some managed garden material.

Yiwu–Mansa gardens are among the oldest continuously cultivated tea areas in Pu’er history, with documented use reaching back over 1,000 years

Classic Yiwu Mansa flavor profile

Yiwu Mansa Pu’er is famous for its soft, elegant, and sweet style, often described as the benchmark of Yiwu character:

Soft, smooth, and full yet gentle tea liquor

Prominent floral and honey notes

Low bitterness and astringency

Slow‑building but long‑lasting returning sweetness (hui gan)

Clear, lingering throat and aftertaste rather than aggressive strength

This refined balance is why Yiwu tea is traditionally summarized as:

“Ban Zhang is king; Yiwu is queen” (班章为王，易武为后)

Historically, Man Sa (曼撒) was one of the earliest and most prosperous tea‑trading hubs, serving as a major collection and distribution center along the Tea Horse Road.

Many early round teas and seven‑cake formats (ancestors of today’s Qizi Bing) originated here.

During the Qing dynasty, teas produced in the Yiwu–Mansa area were frequently selected as tribute teas to the imperial court

Yiwu Mansa produces traditional Yunnan Pu’er tea, especially refined and elegant raw (sheng) Pu’er, prized for its sweetness, softness, floral‑honey aroma, and lasting aftertaste, made primarily from ancient and old large‑leaf tea trees.

The distribution of the ancient tea tree: Yiwu 易武, Mansa 曼洒, Mahei 麻黑, Luoshuidong落水洞, Guafengzhai 刮风寨, laodingjiazhai 老丁家寨, Manxiu 曼秀 , Daqishu 大漆树b

Located in Nánnuòshān Township (南糯山乡), Měnghǎi County (勐海县), Xishuangbanna, Yunnan Province.

It lies south of Měngsòng Shān (勐宋山), north of Hèkāi Shān (贺开山), and adjacent to several important Menghai tea regions. Nánnuò Shān is one of the earliest documented ancient tea mountains in the Menghai area and a core representative of forest‑grow

Located in Nánnuòshān Township (南糯山乡), Měnghǎi County (勐海县), Xishuangbanna, Yunnan Province.

It lies south of Měngsòng Shān (勐宋山), north of Hèkāi Shān (贺开山), and adjacent to several important Menghai tea regions. Nánnuò Shān is one of the earliest documented ancient tea mountains in the Menghai area and a core representative of forest‑grown ancient tea culture.

The tea‑growing elevation of Nánnuò Shān typically ranges from approximately 1,200 to 1,800 meters above sea level, with many well‑known ancient‑tree areas concentrated between 1,400 and 1,700 meters.

Nánnuò Shān has a subtropical mountain monsoon climate, characterized by warm temperatures, high humidity, frequent fog, and stable forest microclimates. Dense vegetation provides natural shade, slowing leaf growth and supporting balanced chemical development in the tea leaves.

The average annual temperature is around 21–22 °C, with mild seasonal variation.

Annual rainfall averages approximately 1,500–1,700 mm, concentrated mainly during the rainy season from May to October. Frequent mists, ample rainfall, and rich forest soils create ideal conditions for the long‑term survival of ancient tea trees and contribute to Nánnuò Shān tea’s well‑known sweetness, thickness, and aging stability.

Raw / Sheng Pu’er (生普洱): the most renowned product from Nannuo Mountain

Ripe / Shou Pu’er (熟普洱): also produced, though less emphasized historically

Why Nannuo Mountain Pu’er Is Special, Grown mainly from large-leaf arbor tea trees (乔木大叶种), Home to extensive ancient tea gardens, with many trees aged 200–800+ years. Core villages include Banpo Laozhai (半坡老寨), Shitouzhai (石头寨), Guniangzhai (姑娘寨), and Zhulinzhai (竹林寨)

Average elevation around 1,400–1,700 meters, with misty, forest-rich ecology ideal for tea growing

Nannuo Mountain is especially valued as a source of high-quality raw tea material (毛茶, maocha) used to make Pu’er tea, often compressed into cakes, bricks, or tuocha.

Typical Flavor Profile (Sheng Pu’er), Light to moderate bitterness with fast, lasting sweetness (回甘快且持久)

Strong “mountain/forest character” (山野气韵), Full-bodied texture, good ageing potential, High aroma, often described as honeyed, floral, or orchid-like depending on village and tree age

While Pu’er dominates, small amounts of other teas have historically or occasionally been produced:

Dianhong (Yunnan black tea / 红茶) — briefly developed in the early 20th century when one of southern Yunnan’s earliest tea factories was built in Nannuo Mountain 

These are not what Nannuo Mountain is known for today.

Nannuo Mountain produces Pu’er tea, especially high-quality raw (sheng) Pu’er made from ancient, large-leaf tea trees.

The distribution of the ancient tea tree: Zhulin village 竹林寨  Banpo village 半坡寨, girl village 姑娘寨   

Located in Bùlǎngshān Township (布朗山乡), Měnghǎi County (勐海县), Xishuangbanna, Yunnan Province.

The tea‑growing region lies south of Nánnuò Shān (南糯山) and east of the Měnghǎi Basin, adjacent to the China–Myanmar border area. Bùlǎng Shān is one of the most renowned ancient tea mountain regions in Menghai and is closely associated with Bulang e

Located in Bùlǎngshān Township (布朗山乡), Měnghǎi County (勐海县), Xishuangbanna, Yunnan Province.

The tea‑growing region lies south of Nánnuò Shān (南糯山) and east of the Měnghǎi Basin, adjacent to the China–Myanmar border area. Bùlǎng Shān is one of the most renowned ancient tea mountain regions in Menghai and is closely associated with Bulang ethnic tea culture and some of the most influential Pu’er tea villages.

The tea‑growing elevation of Bùlǎng Shān generally ranges from approximately 1,200 to 1,900 meters above sea level, with many well‑known ancient‑tree areas concentrated between 1,500 and 1,800 meters.

Bùlǎng Shān has a subtropical mountain monsoon climate, characterized by warm temperatures, high humidity, and abundant rainfall, combined with strong sunshine and frequent mountain mists. Dense forest coverage and rugged terrain contribute to distinct microclimates across different villages and slopes.

The average annual temperature is around 21–23 °C, with slightly warmer conditions in lower areas and cooler temperatures at higher elevations.

Annual rainfall averages approximately 1,600–1,800 mm, with most precipitation occurring during the rainy season from May to October. These climatic conditions, together with red‑yellow mountain soils and long‑established forest ecosystems, favor vigorous tea tree growth, robust leaf structure, and the strong bitterness, depth, and aging potential for which Bùlǎng Shān teas are well known.

Bulang Mountain is primarily a Pu’er tea-producing area, with emphasis on ancient-tree material and strong terroir expression

Raw Pu’er (生普洱 / Sheng Pu’er), the most famous and The flagship tea of Bulang Mountain, Made from large-leaf Camellia sinensis var. assamica

Often sourced from ancient arbor trees, some hundreds to over 1,000 years old 

Highly prized for aging

Ripe Pu’er (熟普洱 / Shou Pu’er) also produced. Produced using Bulang raw material and post-fermentation

Known for strong body, depth, and robust structure

Historically less famous than sheng but widely available today

Why Bulang Mountain Pu’er Is Distinctive

This intensity is why people say, “If you don’t understand Bulang Mountain, you don’t truly understand Pu’er tea.”

Typical Flavor Profile (especially Sheng Pu’er), Strong bitterness (苦) upfront, transforming quickly into sweetness (回甘, huigan)

Thick, powerful mouthfeel

Very strong tea qi (茶气) — often described as “aggressive” or “dominating”

Foresty, mineral, sometimes smoky or herbal tones

The old banzhang tea 老班章茶 here is plump in appearance, strong in taste, bitter and astringent obviously. It’s quick and lasting sweetness and has obvious tea flavor. The old man’e tea 老曼娥茶 is similar to the old banzhang tea 老班章茶, with more bitterness and slower into sweetness. 

Bulang Mountain is a large tea region, not a single village. Famous sub-areas include:

Lao Banzhang (老班章) often called “King of Pu’er Tea”, extremely strong and expensive

Lao Man’e (老曼峨)  known for extreme bitterness and rugged wild character

Xin Banzhang (新班章)

Manxinlong (曼新龙)

The Bulang people (布朗族) are among the earliest known cultivators and users of tea in the world. Tea cultivation in Bulang dates back over 1,000 years. Ancient tea forests remain unusually well preserved compared to many other tea mountains

Bulang Mountain produces Pu’er tea—especially powerful, bitter, high–tea‑qi raw (sheng) Pu’er made from ancient large-leaf tea trees. All traditional and commercial fame of Bulang Mountain centers on Pu’er tea. Other tea types (green, black/red, white) are not characteristic of Bulang Mountain production and are rarely associated with it in the tea world

The distribution of the ancient tea tree: Old banzhang 老班章 New banzhang 新班章 Old Man’e 老曼娥 Manxinyuan 曼新竜 Mannuo 曼糯 

Located in Bādá Township (巴达乡), Měnghǎi County (勐海县), Xishuangbanna, Yunnan Province.

The tea‑growing region lies west of the Měnghǎi Basin, northwest of Bùlǎng Shān (布朗山), and forms part of the classical Menghai ancient tea mountain area. Bādá Shān is historically known as one of the early documented tea mountains in southern Yunnan and i

Located in Bādá Township (巴达乡), Měnghǎi County (勐海县), Xishuangbanna, Yunnan Province.

The tea‑growing region lies west of the Měnghǎi Basin, northwest of Bùlǎng Shān (布朗山), and forms part of the classical Menghai ancient tea mountain area. Bādá Shān is historically known as one of the early documented tea mountains in southern Yunnan and is famous for its large populations of ancient high‑trunk (qiaomu) tea trees.

The tea‑growing elevation of Bādá Shān generally ranges from approximately 1,200 to 1,800 meters above sea level, with many ancient tea gardens situated between 1,400 and 1,700 meters.

Bādá Shān has a subtropical mountain monsoon climate, characterized by warm temperatures, frequent fog, high humidity, and distinct wet and dry seasons. Forest coverage remains relatively high, creating stable microclimates that support slow, balanced tea tree growth.

The average annual temperature is around 20–22 °C, with cooler conditions at higher elevations.

Annual rainfall averages approximately 1,500–1,800 mm, with the majority of precipitation occurring during the rainy season from May to October. Abundant rainfall, combined with mountain mists and humus‑rich soils, provides favorable conditions for ancient tea trees to develop thick leaves, strong internal substance, and good long‑term aging potential.

Bada Mountain is an established Pu’er tea mountain (普洱茶山), recognized for its ancient tea forests and large‑leaf tea trees (Camellia sinensis var. assamica)

 Raw Pu’er (生普洱 / Sheng Pu’er) — most characteristic tea. The main and most celebrated product of Bada Mountain

Frequently made from ancient arbor or wild tea trees, including the famous “Tea King Tree” estimated at ~1,700 years old

Known for strong bitterness up front, fast‑developing sweetness (回甘), thick texture, and pronounced tea qi

Ripe Pu’er (熟普洱 / Shou Pu’er) — also produced, made by fermenting Bada raw material, Produces deep, earthy, woody, and cocoa‑like flavors, well suited for aging

Less famous than sheng but clearly part of Bada production

While Pu’er dominates, small amounts of white tea made from wild or ancient trees in the Bada area have appeared in recent years. These are boutique products, not the historical or defining output of the mountain.

Typical Flavor Profile (Bada Sheng Pu’er) is Strong initial bitterness (often compared to Bulang, but slightly broader and rounder)

Fast, lingering sweetness

Thick, full‑bodied mouthfeel

Floral, honey, fruit, and mineral notes depending on tree age and village

Powerful cha qi (body sensation)

Why Bada Mountain Matters?

Considered one of the “New Six Famous Tea Mountains” (新六大茶山) of Pu’er

Home to some of the oldest known tea trees in the world

Shares stylistic traits with Bulang Mountain, but often considered slightly more layered and less aggressively bitter

Bada Mountain produces Pu’er tea—primarily raw (sheng) Pu’er made from ancient and wild large‑leaf tea trees, with some ripe (shou) Pu’er also produced.

The distribution of the ancient tea tree: Mangmai 曼迈 Zhanglang 章朗 manpale 曼帕勒 

Located in Hèkāi Village (贺开村), Měnghùn Town (勐混镇), Měnghǎi County (勐海县), Yunnan Province.
It lies north of the famous ancient tea mountain Nánnuò Shān (南糯山) tea‑growing area, east of the Lādáměng Reservoir (拉达勐水库), and west of the Měnghùn Basin (勐混坝子).

The tea‑growing elevation of Hèkāi Shān ranges from approximately 1,400 to 1,700 meters

Located in Hèkāi Village (贺开村), Měnghùn Town (勐混镇), Měnghǎi County (勐海县), Yunnan Province.
It lies north of the famous ancient tea mountain Nánnuò Shān (南糯山) tea‑growing area, east of the Lādáměng Reservoir (拉达勐水库), and west of the Měnghùn Basin (勐混坝子).

The tea‑growing elevation of Hèkāi Shān ranges from approximately 1,400 to 1,700 meters above sea level.

Hèkāi Shān has a subtropical monsoon climate, characterized by distinct wet and dry seasons, abundant sunshine, and frequent mountain mists.
The average annual temperature is around 21–22 °C, with relatively mild seasonal variation.

The area receives approximately 1,400–1,600 mm of annual rainfall, most of which falls during the rainy season from May to October. Combined with high forest coverage and rich soil organic matter, these climatic conditions are highly favorable for the growth of ancient and old‑arbor tea trees, supporting strong internal leaf substance and good aging potential

Hekai is unequivocally a Pu’er tea–producing region, recognized for both its ecological ancient tea gardens and its distinctive Menghai‑style flavor profile.

Raw Pu’er (生普洱 / Sheng Pu’er) — most representative, Main and most renowned tea from Hekai Mountain

Made from large‑leaf Yunnan tea trees (Camellia sinensis var. assamica)

Frequently sourced from ancient and big‑tree gardens (古树 / 大树)

Known for high fragrance, clarity, and balance rather than brute bitterness

Typical characteristics: Bright aroma (often floral, honeyed, sometimes orchid‑like)

• Clean bitterness that transforms smoothly into sweetness (回甘、生津)
• Strong but refined cha qi
• Excellent ageing potential without excessive harshness

Ripe Pu’er (熟普洱 / Shou Pu’er) — also produced by fermenting Hekai raw material

Less famous than sheng, but valued for,

• Smooth, earthy sweetness
• Woody and cocoa notes

A cleaner, lighter feel compared with Bulang‑based ripe Pu’er

Hekai Mountain is not known for green tea, black (red) tea, oolong, or yellow tea

• Any such products are experimental or commercial side projects, not representative of the terroir

What Hekai Pu’er Is Special is of the key Menghai (勐海) Pu’er regions

Forest‑grown tea gardens with good biodiversity

Often described as a middle ground between:

• Bulang (powerful, bitter, aggressive)
• Nannuo (soft, balanced, gentle)

Hekai teas are frequently praised for being approachable when young but still age‑worthy, making them popular for both daily drinking and long‑term storage

Hekai Mountain produces Pu’er tea—primarily fragrant, balanced raw (sheng) Pu’er, with some ripe (shou) Pu’er also made

Distribution of Ancient Tea Trees

The ancient tea trees of Hèkāi Shān are mainly distributed around traditional village settlements within Hèkāi Village (贺开村) and its surrounding natural villages. The core distribution areas include:

• Hèkāi Lǎozhài (贺开老寨)
• Hèkāi Xīnzhài (贺开新寨)
• Mànnòng (曼弄)
• Bànpō Lǎozhài (班坡老寨)
• Gōngláng (公郎)

These ancient tea gardens are largely forest‑grown, with tea trees mixed naturally with native broad‑leaf vegetation. Most ancient tea trees are distributed on mountain slopes surrounding the villages, forming the classic “tea within forests, villages within tea” (林中有茶、茶中有寨) landscape typical of Hèkāi Shān.

• Located in Měngsòng Township (勐宋乡), Měnghǎi County (勐海县), Xishuangbanna, Yunnan Province.

The tea‑growing area lies west of Nánnuò Shān (南糯山) and northwest of the Měnghǎi Basin, forming part of the larger Menghai ancient tea mountain region. Měngsòng is traditionally known for its high‑elevation forest tea gardens and well‑preserved ancien

• Located in Měngsòng Township (勐宋乡), Měnghǎi County (勐海县), Xishuangbanna, Yunnan Province.

The tea‑growing area lies west of Nánnuò Shān (南糯山) and northwest of the Měnghǎi Basin, forming part of the larger Menghai ancient tea mountain region. Měngsòng is traditionally known for its high‑elevation forest tea gardens and well‑preserved ancient tea tree resources.

The tea‑growing elevation of Měngsòng Shān generally ranges from approximately 1,500 to 2,000 meters above sea level, with some core ancient‑tea areas exceeding 1,800 meters.

Měngsòng Shān has a subtropical plateau monsoon climate, characterized by cooler temperatures, frequent mountain fog, and a clear distinction between wet and dry seasons due to its higher elevation.

The average annual temperature is around 18–20 °C, noticeably cooler than lower‑elevation Menghai tea areas.

Annual rainfall averages approximately 1,600–1,800 mm, with the majority occurring during the rainy season from May to October. Combined with dense forest coverage, deep humus‑rich soils, and prolonged mist, these conditions favor slow leaf growth, high aromatic compounds, and strong structural depth in Měngsòng teas.

Mengsong is unequivocally a Pu’er tea producing mountain, using large‑leaf Yunnan tea trees (Camellia sinensis var. assamica) grown in forested, high‑elevation environments

Raw Pu’er (生普洱 / Sheng Pu’er) This is the main and most famous tea from Mengsong.

Key characteristic, Sourced largely from ancient and old‑tree tea gardens (100–700+ years)

High altitude (often 1,500–2,200 m) gives strong aroma and structure

Noticeable bitterness at first, followed by long‑lasting sweetness (回甘) and cooling throat sensation

Excellent endurance over many infusions

Very strong aging potential

Mengsong raw Pu’er is often described as “high‑mountain, wild, and aromatic”, with:

Golden‑yellow liquor

Thick body

Clear mountain气 (mountain character)

Ripe Pu’er (熟普洱 / Shou Pu’er) , also produced, Made by fermenting Mengsong raw material, Smoother, darker, with earthy, caramel, or woody notes

Commonly produced by both large factories and small workshops

Less famous than raw Pu’er, but still clearly part of Mengsong production

What makes Mengsong Pu’er distinctive?

Known as “high‑cold mountain Pu’er” (高寒山头)

Tea trees are often wind‑exposed, increasing aroma volatility

Forest‑tea coexistence (林茶共生) protects biodiversity and leaf complexity

Historically associated with “bitter tea” (苦茶) styles that age beautifully 

Famous villages within Mengsong include Naka (那卡), Nanben (南本), Baotang (保塘), and Da’an (大安) — with Naka being the most famous.

Historically and culturally, Pu’er tea dominates, Small amounts of sun‑dried green maocha may appear as raw material stages. Mengsong is not known for black, oolong, or standard green teas as finished products,

Mengsong Mountain produces Pu’er tea—especially high‑altitude, ancient‑tree raw (sheng) Pu’er, with some ripe (shou) Pu’er also made.

The distribution of the ancient tea tree Daan 大安 Nanben 南本 Baotangxinzhai 保塘新寨 Bameng 坝檬 Damanlv 大曼吕 Naka 那卡 Laka 腊卡

Located in Mànnuò Village (曼糯村), Měngsòng Township (勐宋乡), Měnghǎi County (勐海县), Xishuangbanna, Yunnan Province.

The tea mountain lies west of Nánnuò Shān (南糯山) and south of parts of the Měngsòng tea region, forming part of the classical Menghai ancient tea mountain belt. Mànnuò is a traditionally recognized tea area known for its forested 

Located in Mànnuò Village (曼糯村), Měngsòng Township (勐宋乡), Měnghǎi County (勐海县), Xishuangbanna, Yunnan Province.

The tea mountain lies west of Nánnuò Shān (南糯山) and south of parts of the Měngsòng tea region, forming part of the classical Menghai ancient tea mountain belt. Mànnuò is a traditionally recognized tea area known for its forested environment and long cultivation history.

The tea‑growing elevation of Mànnuò Shān generally ranges from approximately 1,200 to 1,600 meters above sea level, with some higher forest tea gardens reaching above 1,600 meters.

Mànnuò Shān has a subtropical monsoon climate, marked by warm temperatures, abundant rainfall, and clear seasonal variation between dry and wet periods. Forest coverage is relatively high, contributing to good moisture retention and stable microclimates in the tea gardens.

The average annual temperature is around 21–23 °C, slightly warmer than higher‑elevation Měngsòng areas but cooler than lower basin regions.

Annual rainfall averages approximately 1,400–1,700 mm, with most precipitation occurring during the rainy season from May to October. These conditions promote steady tea tree growth, good leaf thickness, and balanced internal compounds, contributing to Mànnuò tea’s solid structure and aging potential.

Mannuò Mountain produces Pu’er tea made from large‑leaf Yunnan tea trees (Camellia sinensis var. assamica). Historically and today, its output is overwhelmingly Pu’er rather than green, black, oolong, or other tea types.

Raw Pu’er (生普洱 / Sheng Pu’er) — most representative

This is the main and most celebrated tea from Mannuò.

Key features

Often made from ancient or old‑tree material (古树 / 大树)

Sun‑dried green maocha processed into cakes or bricks

Known for powerful fragrance, pronounced bitterness, and long‑lasting aftertaste

Typical flavor profile:

Tight, dark, glossy leaf appearance

Golden‑yellow liquor

Strong mountain and wild character (山野气)

Noticeable bitterness and lingering astringency

Slower huigan (returning sweetness), but very persistent

High aroma, sometimes called “Menghai’s most fragrant tea” (勐海第一香)

Ripe Pu’er (熟普洱 / Shou Pu’er) — produced in smaller quantities

Made by fermenting Mannuò raw material

Smooth, earthy, woody profile

Less famous than Mannuò sheng Pu’er, but clearly part of modern production

What makes Mannuò Pu’er distinctive?

One of the earliest Pu’er‑producing mountains in Menghai

Historically important tea‑horse road stop; later isolation preserved ancient trees

Tea gardens are relatively sparse, often on grassy slopes

Leaves are typically early‑sprouting, contributing to strong aroma

Famous for high fragrance paired with slower sweetness development, making it especially suitable for agin

Are other tea types produced?

Mannuò Mountain is not known for standard green tea, black (Dianhong), oolong, or white tea as representative products. Any such teas are experimental and not characteristic of the mountain. Traditionally, its identity is entirely Pu’er

Mannuò / Mannuo Mountain produces Pu’er tea—especially high‑aroma raw (sheng) Pu’er, with some ripe (shou) Pu’er also made.

The distribution of the ancient tea tree: There are mainly three strongholds, Dazhai 大寨, Shangzhai 上寨

 and Zhongzhai 中寨 

Located in Nánběng Village (南本村 / 南本寨), Gélǎnghé Township (格朗和乡), Měnghǎi County (勐海县), Xishuangbanna, Yunnan Province.

The tea‑growing region lies west of Nánnuò Shān (南糯山) and northwest of Pàshā Shān (帕沙山), forming part of the western Menghai ancient tea‑mountain belt. Nánběng Shān is a village‑centered tea mountain traditionally associa

Located in Nánběng Village (南本村 / 南本寨), Gélǎnghé Township (格朗和乡), Měnghǎi County (勐海县), Xishuangbanna, Yunnan Province.

The tea‑growing region lies west of Nánnuò Shān (南糯山) and northwest of Pàshā Shān (帕沙山), forming part of the western Menghai ancient tea‑mountain belt. Nánběng Shān is a village‑centered tea mountain traditionally associated with Hani (Aini) ethnic tea cultivation and forest‑grown ancient and old‑arbor tea gardens.

The tea‑growing elevation of Nánběng Shān generally ranges from approximately 1,300 to 1,800 meters above sea level, with many core tea gardens concentrated between 1,500 and 1,700 meters.

Nánběng Shān has a subtropical mountain monsoon climate, characterized by distinct wet and dry seasons, frequent mountain mist, and stable forest microclimates. Dense surrounding vegetation helps retain humidity and moderate temperature fluctuations, favoring steady tea tree growth.

The average annual temperature is around 20–22 °C, slightly cooler than lower‑lying Menghai basin areas.

Annual rainfall averages approximately 1,400–1,600 mm, with most precipitation occurring during the rainy season from May to October. These climatic conditions, together with humus‑rich mountain soils and relatively high forest coverage, support good leaf thickness, clear internal sweetness, and solid aging potential in Nánběng Shān teas.

Nánběn Shān produces Pu’er tea (普洱茶), specifically raw / sheng Pu’er (生普洱) made from Yunnan large‑leaf tea trees (Camellia sinensis var. assamica), with an emphasis on ancient‑tree (古树) and old‑arbor material.

Raw Pu’er (生普洱 / Sheng Pu’er) dominant and traditional

This is the defining tea of Nánběn Shān.

Key characteristics:

• Made by sun‑drying (晒青) of fresh leaves into maocha
• Usually pressed into cakes or kept as loose maocha
• Strongly valued for mountain character and aging potential

Tea tree material:

Cultivar: Yunnan large‑leaf (assamica)

Tree types:

• Ancient trees (古树)
• Old arbor trees (大树)

Cultivation style: forest‑edge and mixed woodland gardens, not intensive plantations

Ripe Pu’er (熟普洱 / Shou Pu’er)

• Not traditional
• Occasionally produced later using Nánběn Shān material
• The mountain is historically and reputationally tied to raw Pu’er

Why Nánběn Shān tea is distinctive?

Nánběn Shān sits at the southernmost end of the Jinghong tea region, with:

• Altitude: ~1,500–1,800 m (low–moderate for Yunnan ancient tea)
• Latitude: very southerly for a Pu’er mountain
• Climate: warm, stable, humid, with moderate rainfall

These conditions give its sheng Pu’er a recognizable style:

• Early warmth → fast leaf maturity
• Strong sunlight → thicker leaf substance
• Forest environment → distinct mountain / woodland character

Nánběn Shān (南本山) produces raw Pu’er tea (sheng Pu’er) made primarily from ancient and old‑arbor Yunnan large‑leaf tea trees, known for its warm‑region strength, quick huigan, and solid aging character.

Distribution of Ancient Tea Trees

The ancient tea trees of Nánběn Shān are primarily distributed across the following villages and mountain areas:

• Méngsòng Great Village (勐宋大寨)
• Miáochú Mountain (苗锄山)
• Mànqiān Old Village (曼迁老寨)
• Mànjiāpōkǎn (曼家坡坎)
• Mànwōkē (曼窝科)
• Mànjiāgānbiān (曼加干边)
• Mànjiājiǎo (曼加角)
• Mànmàiyáo (曼卖窑)

These settlements collectively form the core ancient‑tree tea production area of Nánběn Shān, with tea gardens distributed along mountain slopes and forest margins in the southern Jinghong tea region.

Located in Pàshā Village (帕沙村), Gélǎnghé Township (格朗和乡), Měnghǎi County (勐海县), Xishuangbanna, Yunnan Province.

The tea‑growing region lies between Nánnuò Shān (南糯山) and Bùlǎng Shān (布朗山), forming a transitional zone that combines elements of both tea‑mountain systems. Pàshā Shān is a well‑recognized ancient tea mountain, traditionally ass

Located in Pàshā Village (帕沙村), Gélǎnghé Township (格朗和乡), Měnghǎi County (勐海县), Xishuangbanna, Yunnan Province.

The tea‑growing region lies between Nánnuò Shān (南糯山) and Bùlǎng Shān (布朗山), forming a transitional zone that combines elements of both tea‑mountain systems. Pàshā Shān is a well‑recognized ancient tea mountain, traditionally associated with Hani (Aini) ethnic tea cultivation and forest‑grown high‑tree tea gardens.

The tea‑growing elevation of Pàshā Shān generally ranges from approximately 1,200 to 2,000 meters above sea level, with most core ancient‑tree tea areas concentrated between 1,500 and 1,800 meters.

Pàshā Shān has a subtropical mountain monsoon climate, characterized by abundant rainfall, high humidity, and frequent mountain mist, with clear distinction between wet and dry seasons. Dense forest coverage creates stable microclimates and supports the long‑term survival of ancient tea trees.

The average annual temperature is around 21–22 °C, with cooler conditions at higher elevations.

Annual rainfall averages approximately 1,500–1,700 mm, most of which falls during the rainy season from May to October. Combined with deep humus‑rich soils and high forest biodiversity, these climatic conditions favor slow leaf growth, strong internal substance, and excellent aging potential, contributing to Pàshā Shān tea’s balanced structure, clear sweetness, and enduring tea energy.

Pasha Mountain produces Pu’er tea (普洱茶) made from Yunnan large‑leaf tea trees (Camellia sinensis var. assamica), including ancient, old‑arbor, and small‑arbor material. Its production identity is firmly Pu’er tea

Raw Pu’er (生普洱 / Sheng Pu’er) — most representative

This is the most important and famous tea from Pasha Mountain.

Key characteristics:

• Predominantly ancient‑tree and arbor tea
• Sun‑dried green maocha, traditionally pressed into cakes

Flavor combines:

• Nánnuò‑style sweetness
• Bulang‑style strength and tea qi

Typical profile:

• Tight, handsome leaf strips with abundant silver hairs
• Golden‑green to golden‑yellow liquor
• Clean sweetness on entry (清甜)
• Obvious huigan (回甘) and sustained salivation
• Mild to moderate bitterness, layered and not harsh
• Excellent aging potential

Pasha raw Pu’er is often described as balanced and elegant, rather than aggressive

Ripe Pu’er (熟普洱 / Shou Pu’er) — also produced

Made by wet‑piling (渥堆) fermentation of Pasha raw material

Valued for:

• Smooth, thick texture
• Earthy sweetness, dark fruit, wood tones

Produced by both local workshops and major factories

Special note: small‑scale black tea production

Although not traditional, some producers make Yunnan black tea (红茶 / Dianhong‑style) from Pasha’s large‑leaf assamica trees. These are boutique or experimental products and not representative of the mountain’s core identity, which remains Pu’er tea

The tea here is obviously bitter and astringent, but it can be turned into clear and sweet with obvious shenjing.

Why Pasha Pu’er is special?

One of the largest concentrations of ancient tea trees in Xishuangbanna (many 200–800+ years old)

Tea grows in dense clusters with minimal human intervention

Early sprouting and long harvest window

Often described as:

“Seven parts Bulang strength, three parts Nánnuò sweetness”

Historically linked to Lao Banzhang, which traces its origins partly to Pasha villages

Pasha Mountain produces Pu’er tea—especially balanced, sweet‑yet‑powerful raw (sheng) Pu’er, with some ripe (shou) Pu’er also made.

Black tea exists in small quantities but is not the mountain’s defining product.

Distribution of Ancient Tea Trees

The ancient tea trees of Pàshā Village are mainly distributed across the following village clusters and natural settlements:

• Pàshā New Village (帕沙新寨)
• Pàshā Old Village (帕沙老寨)
• Pàshā Middle Village (帕沙中寨)
• Nángān (南干)
• Lǎoduān (老端)

These areas together constitute the core ancient‑tree tea production zone of Pàshā, with tea gardens primarily located on forested slopes and around traditional village settlements.

• Largest ethnic minority in Yunnan
• Traditionally mountain‑dwelling farmers and pastoralists
• Famous Torch Festival, celebrating fire as protection, life, and renewal
• Maintain the ancient Bimo priestly tradition and a unique solar calendar
• Tea used medicinally in Bimo traditions
• Not primary tea growers but heavy consumers
• Tea present in fire‑relat

• Largest ethnic minority in Yunnan
• Traditionally mountain‑dwelling farmers and pastoralists
• Famous Torch Festival, celebrating fire as protection, life, and renewal
• Maintain the ancient Bimo priestly tradition and a unique solar calendar
• Tea used medicinally in Bimo traditions
• Not primary tea growers but heavy consumers
• Tea present in fire‑related rituals and offerings

Yi communities use tea primarily as a medicinal and ritual substance within the Bimo belief system rather than as a cultivated crop.

More than 8 million Yi people live in the hillside and basin areas of China, including about 4 million in Yunnan. They hold to ancient spiritual beliefs such as the adoration of nature and worship of ancestors, while also cherishing many different religious beliefs together, including Buddhism, Taoism and Christianity. 

• Centered in Dali and surrounding Erhai Lake
• Known for white‑washed courtyard architecture, tie‑dye crafts, and elegant music
• Renowned Three‑Course Tea Ceremony, symbolizing life’s bitterness, sweetness, and reflection
• Deeply influenced by Buddhism while preserving indigenous customs
• Developed the Three‑Course Tea Ceremony
• Tea used as moral and

• Centered in Dali and surrounding Erhai Lake
• Known for white‑washed courtyard architecture, tie‑dye crafts, and elegant music
• Renowned Three‑Course Tea Ceremony, symbolizing life’s bitterness, sweetness, and reflection
• Deeply influenced by Buddhism while preserving indigenous customs
• Developed the Three‑Course Tea Ceremony
• Tea used as moral and philosophical teaching
• Heavy consumers, not primary cultivators

The Bai transformed tea into philosophical performance through the Three‑Course Tea Ceremony, emphasizing moral reflection rather than cultivation.

There are nearly 2 million Bai people in China, about 1.5 million of them in the Dali Bai Autonomous County of Yunnan Province, as well as Lijiang, Kunming, Yuanjiang and Guizhou. They are known for their artistic creativity in painting, sculpture, crafts, music, and architecture.

• Famous for the 1,300‑year‑old Yuanyang Rice Terraces (UNESCO World Heritage Site)
• Exemplify harmony between forests, water systems, villages, and rice cultivation
• Stilt houses, sacred forests, and agricultural festivals remain central to daily life
• Integrated tea cultivation within forest–water–village systems
• Tea intercropped with native tre

• Famous for the 1,300‑year‑old Yuanyang Rice Terraces (UNESCO World Heritage Site)
• Exemplify harmony between forests, water systems, villages, and rice cultivation
• Stilt houses, sacred forests, and agricultural festivals remain central to daily life
• Integrated tea cultivation within forest–water–village systems
• Tea intercropped with native trees for biodiversity
• Tea is part of agricultural ritual calendars

Their worldview emphasizes balance between humans and nature—tea is grown as a living ecosystem, not a monocrop.

There are about 1.6 million Hani people, over 1.4 million living in Yunnan. Their terraced landscapes, now a UNESCO World Heritage Site, represent one of the world’s most sophisticated sustainable farming systems, blending ecology, religion, and community governance.

• Reside mainly in Lijiang
• Home to the Dongba script, the world’s only surviving pictographic writing system
• Famous for ancient orchestral music, ritual paintings, and matriarchal cultural elements
• Spiritual worldview blending nature worship, Buddhism, and Taoism
• Tea referenced in Dongba religious texts
• Important tea consumers along Ancient Tea 

• Reside mainly in Lijiang
• Home to the Dongba script, the world’s only surviving pictographic writing system
• Famous for ancient orchestral music, ritual paintings, and matriarchal cultural elements
• Spiritual worldview blending nature worship, Buddhism, and Taoism
• Tea referenced in Dongba religious texts
• Important tea consumers along Ancient Tea Horse Road
• Tea used in hospitality and rituals, not cultivation

Along the Ancient Tea Horse Road, the Naxi consumed and traded tea, integrating it into Dongba ritual texts and hospitality customs.

 Of about 300,000 Naxi people in China, most live in Naxi Autonomous County in Lijiang, Yunnan Province, others in Sichuan and Tibet. The name "Naxi" means "senior and honored people." Many of their ancient customs remain intact. Their ancient faith of Dongba Jiao survives amidst Buddhism, Taoism and Christianity. If customers can’t find it, it doesn’t exist. Clearly list and describe the services you offer. Also, be sure to showcase a premium service.

• Inhabit Xishuangbanna’s tropical lowlands
• Closely related to Thai and Lao peoples of Southeast Asia
• Practice Theravāda Buddhism
• Celebrate the exuberant Water‑Splashing Festival, symbolizing cleansing and blessings
• Early adopters of tea drinking in ritual and daily life
• Tea tied to Theravāda Buddhist practices
• Helped spread Yunnan tea southward 

• Inhabit Xishuangbanna’s tropical lowlands
• Closely related to Thai and Lao peoples of Southeast Asia
• Practice Theravāda Buddhism
• Celebrate the exuberant Water‑Splashing Festival, symbolizing cleansing and blessings
• Early adopters of tea drinking in ritual and daily life
• Tea tied to Theravāda Buddhist practices
• Helped spread Yunnan tea southward into Southeast Asia

The Dai incorporate tea into Buddhist ritual, daily hospitality, and early southward trade networks linking Yunnan with Southeast Asia.

 The Dai ethnic group numbers more than 1.3million living primarily in the Xishuangbanna Dai Autonomous Region and the Dehong Dai-Jingpo Autonomous Prefecture in southern Yunnan Province. They are known for their lively music and dance, and for their distinctive architecture. 

• Found primarily in Diqing (Shangri‑La) region
• Devout practitioners of Tibetan Buddhism
• Monasteries like Ganden Sumtseling anchor spiritual and social life
• Festivals include Tibetan New Year, horse‑racing festivals, and pilgrimage rituals
• Major consumers of Yunnan tea via Tea Horse Road
• Developed yak‑butter tea traditions
• Did not cultivate tea, 

• Found primarily in Diqing (Shangri‑La) region
• Devout practitioners of Tibetan Buddhism
• Monasteries like Ganden Sumtseling anchor spiritual and social life
• Festivals include Tibetan New Year, horse‑racing festivals, and pilgrimage rituals
• Major consumers of Yunnan tea via Tea Horse Road
• Developed yak‑butter tea traditions
• Did not cultivate tea, but shaped its demand

Tibetan communities shaped demand for Yunnan tea through butter‑tea traditions and trans‑Himalayan trade via the Tea Horse Road.

The Tibetan People, or Zang ethnic minority, number more than 6 million in China, mostly living in the Tibetan Autonomous Region, but about 128, 000 are in Yunnan Province. The Tibetans are well known internationally for their own distinctive style of Tibetan Buddhism, architecture, music and dance.

• Reside in Wenshan and southeastern Yunnan
• Known for intricate silver jewelry and embroidery
• Rich musical traditions and mountain agriculture
• Tea infused with herbs for healing
• Not known for tea cultivation
• Tea used in festivals and hospitality

The Miao commonly infused tea with medicinal herbs, emphasizing healing properties over cultivation or

• Reside in Wenshan and southeastern Yunnan
• Known for intricate silver jewelry and embroidery
• Rich musical traditions and mountain agriculture
• Tea infused with herbs for healing
• Not known for tea cultivation
• Tea used in festivals and hospitality

The Miao commonly infused tea with medicinal herbs, emphasizing healing properties over cultivation or trade.

Most of the more than 9 million Miao people in China live in the southern Guizhou Province and the western Hunan Province, but there are about 1 million Miao people in Yunnan. The Miao history dates back 2,000 years ago when they settled in Hunan Province, where they engaged in fishing, hunting and agricultural production. 

•   Live mainly in Wenshan border areas
• Famous for antiphonal folk singing
• Skilled in rice agriculture and bronze drum use
• Tea widely consumed, not ritually central
• Stronger cultural focus on rice and song
• Minor role in regional tea trade

In Yunnan, the Zhuang adopted tea through regional trade, though it remained secondary to rice‑based cultural

•   Live mainly in Wenshan border areas
• Famous for antiphonal folk singing
• Skilled in rice agriculture and bronze drum use
• Tea widely consumed, not ritually central
• Stronger cultural focus on rice and song
• Minor role in regional tea trade

In Yunnan, the Zhuang adopted tea through regional trade, though it remained secondary to rice‑based cultural traditions.

China’s largest minority overall, the Zhuang number 18 million nationwide, with a small but culturally active population in Yunnan near Guangxi.

• Dispersed in Kunming, Dali, and towns along trade routes
• Practice Islam with Chinese cultural integration
• Noted for halal cuisine and commerce
• Heavy tea consumers through trade routes
• Tea served in Muslim hospitality
• No cultivation; strong commercial role

Hui merchants facilitated tea transport and consumption along trade routes, integrating te

• Dispersed in Kunming, Dali, and towns along trade routes
• Practice Islam with Chinese cultural integration
• Noted for halal cuisine and commerce
• Heavy tea consumers through trade routes
• Tea served in Muslim hospitality
• No cultivation; strong commercial role

Hui merchants facilitated tea transport and consumption along trade routes, integrating tea into Muslim hospitality customs.

There are over 10 million Hui in China, with long‑established communities in Yunnan dating back to the Ming and Yuan dynasties.

• Concentrated in the Nujiang Valley
• Traditionally hunters and crossbow users
• Cliff villages and suspension bridge crossings
• Celebrate the dramatic Knife‑Pole Festival
• Tea used as stimulant and medicine
• Collected wild tea in mountain zones
• Tea valuable for long hunts and travel

The Lisu used tea as a stimulant and medicinal drink during hunting an

• Concentrated in the Nujiang Valley
• Traditionally hunters and crossbow users
• Cliff villages and suspension bridge crossings
• Celebrate the dramatic Knife‑Pole Festival
• Tea used as stimulant and medicine
• Collected wild tea in mountain zones
• Tea valuable for long hunts and travel

The Lisu used tea as a stimulant and medicinal drink during hunting and travel across Yunnan’s steep mountain terrain.

About 700,000 Lisu live mainly in Yunnan and neighboring regions, renowned for resilience in some of China’s steepest terrain.

• Found in Pu’er and Lancang
• Known for hunting traditions and drum dances
• Animist beliefs blended with later religions
• Traditionally wild‑tea foragers in high elevations
• Tea used in communal gatherings and ceremonies
• Known for oral traditions surrounding plant knowledge

The Lahu historically foraged wild tea in high‑mountain forests, using it for

• Found in Pu’er and Lancang
• Known for hunting traditions and drum dances
• Animist beliefs blended with later religions
• Traditionally wild‑tea foragers in high elevations
• Tea used in communal gatherings and ceremonies
• Known for oral traditions surrounding plant knowledge

The Lahu historically foraged wild tea in high‑mountain forests, using it for communal sharing, ritual offerings, and sustenance.

There are about 450,000 Lahu, most in Yunnan’s southwestern mountains.

• Live along the Myanmar border
• Worship wooden drums
• Historically practiced facial tattoos and ritual dances
• Tea associated with sacred wooden drum ceremonies
• Use tea in offerings tied to animist belief systems
• Maintain ancient fermentation knowledge

Wa communities integrate tea into animist ceremonies associated with sacred wooden drums, retaini

• Live along the Myanmar border
• Worship wooden drums
• Historically practiced facial tattoos and ritual dances
• Tea associated with sacred wooden drum ceremonies
• Use tea in offerings tied to animist belief systems
• Maintain ancient fermentation knowledge

Wa communities integrate tea into animist ceremonies associated with sacred wooden drums, retaining fermentation and foraging traditions.

The Wa number about 430,000, almost entirely in Yunnan, and retain one of the province’s most distinctive ritual cultures.