Answers to Pu’er tea knowledge (2)

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Pu'er tea, hundreds of mountains create hundreds of charms. Each tea mountain has its own unique charm and its own style. This piece of tea in the cup comes from different production areas, but it brings us a variety of flavors. Drinking this cup of tea makes us elegant, calm, relaxed and happy. What are the main producing areas of Pu'er tea? How are they different? What are the differences in the characteristics of tea from Mengku East Mid-levels and West Mid-levels? These questions may be exactly what you are confused about, so let’s take a look together, maybe you will gain something!


What are the main producing areas of Pu'er tea? How are they different?


The main production areas of Pu'er tea in Yunnan are divided into three major production areas, one is Xishuangbanna production area, one is Pu'er production area, and the other is Lincang production area. To further refine the Banna production area, it is mainly divided into Yiwu production area and Brown production area. Lincang is mainly divided into Bangdong production area and Mengku production area. Simao is mainly produced in the Jingmai, Jingdong and Jinggu production areas.

What are the differences between them?

The Yiwu production area has sweet soup and soft water, good aftertaste and soft water. This is the main characteristic of Yiwu production area.

The Brown production area has a heavier bitterness, is domineering, and has a strong tea flavor.


The aroma from Simao and Jingmai production areas is better, with honey aroma and orchid aroma, but the astringency is heavy.

The aroma of Jingdong and Jinggu first-line is slightly weaker than that of Jingmai production area, but the irritation of astringency is also slightly weaker. The honey aroma of Jingdong and Jinggu will be stronger, with a fruity aroma.

There are some differences in the Mengku production area, represented by Iceland, which is neither bitter nor astringent, has a very high sweetness and a very good moisturizing quality. Take Kotosai as the representative, the tea has a strong aroma, is relatively bitter, and the aroma is also different from Iceland. The aroma of Iceland should be honey and floral, and the floral aroma is very strong. The floral aroma of the Ohusai production area is not as strong as that of Iceland, but the aroma is higher than that of Iceland.

The Bangdong production area is represented by Xigui. There is a saying that Xigui tea is Lao Banzhang from Lincang. It is domineering and has a rich aroma. The aroma is honey with floral aroma, and the sweetness is also very good. The bitterness is relatively heavy, but the astringency of Xigui tea is very light and dissolves very quickly. It is also similar to Lao Banzhang. Another representative of Bangdong is Nahan. The fragrances of Nahan and Xigui are somewhat similar. But in terms of flavor, Nahan and Xigui are two different things. Nahan has a lighter bitterness, Huigan is slightly weaker than Xigui tea, but the soup is softer.


These are only general descriptions of features, and each person’s experience may vary.

What are the differences in the characteristics of tea leaves from the East Mid-levels of Mengku and the West Mid-levels?

The topography of Mengku is two mountains sandwiched by a river and a dam. The two mountains refer to Bangma Mountain and Ma'an Mountain. The river refers to the Meng River, and the dam refers to the Mengku Dam. The famous Mengku Eighteen Villages are located here, including Iceland and Rattan Chaba Nuo.

The tea leaves from the Eastern Mid-Levels are tightly knitted, golden in color, strong and long-lasting in aroma, and have a clear sweet aftertaste. The soup is full of masculine flavor, rich in aroma, full in taste, rich in taste and long in flavor.


The tea from the Western Mid-Levels has a thick and strong taste, relatively average bitterness, full and rich aroma, and good persistence. Soup is thick

YuanJia131

There are good tea friends in the East and West Mid-levels.