We are a Pu'er tea brand with decades of history, dedicated to bringing the most authentic and premium Yunnan ancient arbor Pu'er tea to tea lovers around the globe. Every single tea leaf originates from the mist-shrouded high mountains.
Devoting a Lifetime to One Craft
With decades of dedication to Pu'er tea, we strive to bring the rich mellow flavor and lingering sweetness of Yunnan ancient arbor Pu'er to every tea lover. From our own ecological tea gardens to time-honored handcrafted production, we uphold the principle of quality first and carry forward centuries of artisanal craftsmanship.
Our Own Ecological Tea Gardens
Origin is the guarantee of quality. Our tea gardens are located in Menghai, Yunnan, the birthplace of Pu'er tea. Spanning over 1,000 mu of ancient arbor tea plantations, every single tea tree embodies the essence of time. We respect nature and adhere to eco-friendly cultivation practices, all to bring you the purest tea aroma.
Time-Honored Handcrafted Techniques
Fine tea is grown with care, and even more crafted with dedication. We adhere to time-honored handcrafted techniques, and every step—from picking to shaping—embodies the hard work and wisdom of our tea masters. It is this commitment to artisanal craftsmanship that forges the unique quality of our Pu'er tea.
Master Tea Artisan Team
Gao Zhao (b. 1949) is a retired professor from the School of Life Sciences, Yunnan University, and a Standing Director of the China International Tea Culture Institute. He has dedicated himself to Pu'er tea research since 1998, with his major contributions as follows:
- Scientifically defining the classification of Pu'er tea: He proposed that Pu'er tea is a typical representative of dark tea, emphasizing that it is made from sun-dried large-leaf tea leaves of Yunnan origin, and achieves the characteristic of "improving with age" through post-fermentation by probiotics such as Aspergillus niger.
- Revealing the fermentation mechanism: He discovered that the post-fermentation of Pu'er tea relies on the activity of Aspergillus niger spores, summarized the storage principle of "ripening in warm storage, aromatizing in cool storage", and pointed out that cool environments like Kunming are more conducive to long-term aging.
- Strain research: He isolated more than 40 probiotic strains from Pu'er tea, providing a scientific basis for the optimization of tea-making processes.
Su Fanghua is an authoritative expert in China’s tea industry and a Senior Engineer. She was awarded the Juenong Medal, the highest honor in China’s tea sector, in 2010. She has long been committed to the reform, standard-setting and cultural promotion of Yunnan’s tea industry.
Born in Qiyang, Hunan Province in December 1942, she graduated from the Tea Science Program of Hunan Agricultural College in 1965. She has served in institutions including Yunnan Provincial Department of Agriculture and China Native Produce & Animal By-Products Import and Export Yunnan Tea Company (Yunnan Tea Corporation), holding positions such as Director of the General Manager’s Office, with over 40 years of professional experience in the tea industry.
Current Positions:
- Executive Vice President, Kunming Ethnic Tea Culture Promotion Association
- Executive Vice President, Tea Industry Branch, Yunnan Association of Senior Science and Technology Workers
Zou Bingliang (b. 1939) was born in Xiangyun County, Yunnan Province. He joined Menghai Tea Factory in 1957 and served as its Factory Director and Chief Engineer from 1984 to 1996, during which he drove the factory’s output value to grow consecutively for 11 years. His core contributions are as follows:
- Pioneering the pile-fermentation technology: Together with Wu Qiying, he developed the artificial fermentation process in 1973. This innovation solved the problem of the long time required for the natural aging of Pu'er tea, shortening the production cycle of ripe Pu'er tea from several years to several months and laying the foundation for modern ripe Pu'er tea production.
- Establishing industry standards: He led the compilation of the textbook Pu'er Tea Processing Technology and established the classic recipe coding system such as 7542 and 7572 (e.g., "75" represents the recipe formulated in 1975, and "4" denotes the raw material grade). This put an end to the history of Pu'er tea lacking scientific standards.
- Promoting industrial upgrading: At Menghai Tea Factory, he supported tea farmers in upgrading 100,000 mu of tea gardens and established green ecological bases, thereby improving the quality and yield of raw materials.
Tang Jie is one of the founders of Nanqiao Tea Industry (Menghai Nanqiao Tea Industry Co., Ltd.). He once served as a technical backbone of the state-owned Liming Tea Factory and currently holds the position of President of the World Tea Culture Exchange Association. In 2004, he co-founded the brand in Menghai, Yunnan, together with Huang Xudong and other partners, focusing on the "Chefo'nan" series of Pu'er tea.
The brand name derives from Pu'er tea's core producing areas—Cheli (Jinghong), Fohai (Menghai) and Nanqiao (Mengzhe)—highlighting its advantages of origin authenticity.
Its core products include
Related products
The Puerh Tea Journey from Yunnan's Deep Mountains to Global Tables
We started with an ancient tea garden and have adhered to craftsmanship for decades. In the fast-paced present, we refuse industrial mass production and insist on using traditional craftsmanship to awaken the original flavor of tea. Each batch of Puerh tea carries the spirit of Yunnan's mountains and rivers and the craftsmanship of tea makers. We hope that through a cup of tea, the world can feel the profound heritage of Chinese tea culture and let more people fall in love with the mellow taste from the deep mountains.
Celebrate the quiet moments of life with a cup of Pu'er, where each infusion invites reflection and tranquility.