Puer Tea Appreciation Garden of China Puer Tea Exhibition Garden in Puer City
Chinese Name:中华普洱茶博览苑-品鉴园(盛世一品)
English Name: Puer Tea Appreciation Garden of China Puer Tea Exhibition Garden in Puer City
Overview:
The Puer Tea Appreciation Garden, also known as “Shengshi Yipin,” which translates to “Supreme Tea of the Prosperous Era,” embodies two meanings: it signifies a place frequented by high-ranking officials and highlights Puer tea as the premier beverage of today. This garden features architectural styles reminiscent of old Shuangmiu houses from over a century ago, with notable structures including the Ju Rui Pavilion, Xiang Hun Pavilion, and Shui Yue Pavilion. A remarkable feature of the garden is a fossilized branch of an ancient tea tree estimated to be over a hundred million years old. The intricate patterns of the fossil resemble the ancient Tea Horse Road, and its overall shape, when viewed from behind, evokes the image of a tea-picking woman with a bamboo basket, making it a rare and treasured artifact of the China Puer Tea Exhibition Garden.
Highlights:
- Unique Fossil: The garden houses a one-of-a-kind ancient tea tree fossil, which is a major attraction. Its pattern resembles the winding Tea Horse Road, with clear growth rings and a smooth, lustrous surface. This fossil is considered a treasure of the garden.
- Historical Architecture: The garden’s buildings are modeled after traditional Shuangmiu house styles, offering visitors a glimpse into historical architecture and tea culture.
- Tea Tasting Experience: Visitors can sample various types of Puer tea and enjoy traditional tea performances. The garden provides an opportunity to experience the diverse flavors of Puer tea and learn about its significance.
Types of Puer Tea:
- Raw Tea (Sheng Cha): This type of tea is made from raw tea leaves without undergoing the “wet piling” process. The tea undergoes natural fermentation, which is a slow process that can take over ten years. The longer it is aged, the richer and mellower its flavors become, with a lively and vibrant character often referred to as “tea qi.”
- Ripe Tea (Shou Cha): This tea is produced through artificial fermentation and “wet piling,” which speeds up the aging process and reduces bitterness. It is ready for consumption much sooner than raw tea.
Other Yunnan Teas:
- Yunnan Black Tea: Includes Yunnan Gongfu Black Tea and Yunnan Broken Black Tea. Both types use Yunnan large-leaf tea as raw material and are renowned for their rich content of tea polyphenols and high extractable substances. Yunnan Gongfu Black Tea, known for its beautiful appearance and high-quality taste, has gained international acclaim. Yunnan Broken Black Tea has been praised for its excellent quality, comparable to high-grade Assam teas.
Tea Tasting Tips:
- Appearance: Look for whole, clear leaves in loose or compressed tea. For compressed tea, ensure it is well-formed, such as round cakes.
- Aroma: Quality tea should have a clean, pleasant fragrance with no musty or off-putting odors.
- Tea Soup Color: Raw Puer tea should brew to a yellow color. If it turns green, it may indicate improper drying.
- Taste: Raw tea may initially be bitter but should develop a sweet, chestnut-like aroma over time. Ripe tea should be smooth and mellow.
- Leaf Bottom: After brewing, raw tea leaves should be yellow-green and full of elasticity, indicating good storage potential and ongoing maturation.
Visitor Information:
- Recommended Visit Duration: 30 minutes
- Latitude and Longitude: Longitude 101°5′58.938″, Latitude 22°38′49.056″
- Best Photography Location: Entrance Gate
- Best Photography Coordinates: Longitude 101°5′58.632″, Latitude 22°38′49.0488″
- Photography Tips: The entrance gate provides an ideal spot for capturing the garden’s distinctive features. Make sure to photograph the ancient tea tree fossil, which is a centerpiece of the garden and symbolizes good fortune.
The Puer Tea Appreciation Garden offers a blend of historical architecture, unique natural artifacts, and rich tea culture, making it a must-visit for tea enthusiasts and cultural explorers.
