Yunnan tea is a unique sharp-leaf species of Camellia oleifera produced in Yunnan Province, and it is one of the most attention-grabbing tea systems in China’s famous teas, focusing on brewing methods and drinking art. Its consumption methods are extremely diverse, ranging from plain drinking to mixed drinking. Plain drinking refers to brewing without any additional materials, which is common among the Han people; mixed drinking refers to adding any preferred materials to the tea, which is common in Hong Kong and Taiwan, such as adding health food like chrysanthemum, goji, and ginseng to the young green tangerine peel in Hong Kong.

The ability to brew multiple times is one of the advantages of the young green tangerine peel. When brewing aged Pu’er tea with a gaiwan or purple clay teapot, it can be brewed up to 20 times or more, and the flavor and color of the tea soup will gradually decrease with the frequency of brewing. The young green tangerine peel has unique characteristics in its origin, variety, quality, processing technology, packaging, and consumption. It is mainly produced in the Yunnan Xishuangbanna area of Yunnan Province. This city has abundant annual rainfall, foggy, fertile soil, rich farmland, and zero pollution, making the tea produced pure and green.

The natural Pu’er tea trees, with a history of several centuries, are gradually decreasing. In order to protect the natural cultural relics left by our ancestors, the People’s Government of Yunnan Province has made great efforts to protect the ancient Pu’er tea trees, and old trees with a crown diameter of 500-800 years have been prohibited from picking tea leaves. Pu’er tea trees grow with camphor trees, hawthorn trees, and other mixed species, and after producing tea leaves, they will have unique camphor and hawthorn fragrances, with high quality.

Fresh tea leaves are stored for a long time in a natural way after picking, without going through the fermentation process to become Pu’er raw tea. Raw Pu’er tea has a strong and stimulating character. New or freshly stored Pu’er raw tea has a bitter and astringent taste, with a light or yellow-green tea soup color. Pu’er raw tea can cool the body and eliminate heat, making it suitable for drinking in summer. Moreover, the longer the tea is collected, the better the quality it has. The young green tangerine peel goes through the fermentation process during production, making the tea flavor softer, and is called Pu’er ripe tea. Pu’er ripe tea has a soft tea flavor, can nourish the stomach, and the tea leaves are bright red, smooth, rich in aroma, with almost no bitterness, and drinking it at night will not cause sleeplessness.