Tag Archives: tea production

Tea Heads

We’ve recently been going to Nan Chun Tea Factory in Menghai to get some work done. One day while we were there, HM discovered that they had previously made som ‘cha tou‘ or tea heads. This is basically a large ball – 1 or 2 kg – of tea. H.M managed to convince Nan Chun Cha Chang’s lao ban to personally make some cha tou out of some Nan Nuo Shan mao cha that we had left from this spring.

The weighed tea is steamed in the usual way and emptied into a cloth bag.

The tea is then rolled,

hammered,

and squeezed

into a near spherical shape

Nan Chun Tea Factory, Peng Lao Ban with a ‘tea head’

What you end up with is a pretty dense ball of tea – it could certainly do some damage if thrown in the wrong direction. (You’ve heard of Gunpowder tea – this is cannonball tea)

It has to be dried in a low temperature oven because, despite all the beating and squeezing, the moisture content in the centre is still relatively high so normal air drying would run the risk of the centre of the thing going mouldy.

The end result is rather pleasing – a solid lump of tea!

A Question of Wanting

Shizuto Masunaga is seen as the author of ‘Zen Shiatsu’ and Akinobu Kishi is said to have been his foremost student.

Some years ago, whilst I was studying shiatsu, I had the good fortune to study with Kishi on a couple of occasions. At the end of one day, a student asked a ‘nuts and bolts’ question about what to do if something was or wasn’t happening, which sounded like it required a ‘nuts and bolts’ answer. “This” said Kishi, “is a question about wanting.”

I have come more and more to the notion that this response could equally apply to tea.

Our preconceptions, which are cobbled together out of our experiences and our perceptions of those experiences, inevitably affect the way we perceive each new experience.

Let me try to clarify. We drink a tea for the first time, we form an opinion about it: we either like or we don’t like it, or we are indifferent to it. If it is one of the first two reactions, we will probably go on to determine what it is that we do or don’t like about it: the fragrance, the flavour, the bitterness, the sweetness, the aftertaste, etc.

But useful as the ability to judge is, there’s a problem with it: Even the same tea, can taste different at different times, not necessarily because the tea has changed (which it does, all the time) but because I’ve changed, my perceptions are not static, they are also in a state of flux. Sometimes, I drink a tea and it appears to be quite mild, but on another occasion, it can taste surprisingly bitter. If I drink tea in the morning, before eating, my perceptions are keener. If I drink after a eating, they are dulled considerably. Sometimes, much less obvious factors are going to colour our perceptions.

So we approach tea A, expecting it to taste like ‘Taste A’, but it doesn’t. It tastes like something else. If our opinion is fixed, we will doubtless be disappointed, but if we are open to the experience, not ‘wanting’ anything, we may see that there are qualities in the tea that are different from those we were expecting, but they are also good.

Make Tea According to What You See (More on wilting)

The expression in Chinese ‘kan cha, zuo cha‘ is saying ‘Make tea according to what you find, according to the situation.’ or as my grandfather used to say “Conditions determine.”

In light of some recent online discussion on withering tea, I thought it worth revistiting the topic here.

The debate centers around a couple of issues; Why are some Sheng ‘greener’ than others. The second issue is the supposition that the degree of ‘green-ness’ in a young Sheng Puer is determined largely by the length of time that the fresh leaves are withered.

This is a fair assumption, but it’s a partial reality. Wilt time, as previously said, will have some affect on the flavour and appearance of tea, but so also will the provenance, the type of trees, the season, the method and degree of drying and also the method of drying the pressed cakes. Last but not least, how long the mao cha is stored for prior to pressing, and where the tea is subsequently stored will also impact the teas flavour and appearance.

Two most common reasons that a Sheng Puer will seem more ‘green tea’ like are these:

Shaqing/frying temeperature: a higher temperature (say 90 + C) will do this.

The tea isn’t sun-dried and the temperature of drying is a little high.

Habits vary in different areas, and from season to season. Some farmers do not wilt at all, others wilt in the spring but much less in autumn. Wilting may be done for 40 minutes or for a few hours.

‘Kan cha, zuo cha‘ – A farmer is less looking at his watch than looking at the tea, feeling it, smelling it in order to decide when to start each step of the process – from picking to drying.

As teas from different regions and different farmers vary, so do ours. What works well for one tea, may not work well for another. No two teas are made exactly the same. What we strive for is to produce quality teas from different regions that maintain their uniqueness.

Conversations – On 'Where's it from?'

I was talking with a friend, Xiao Zhang, who runs a tea shop near ours. She had just got some Autumn Lao Ban Zhang mao cha for which she already had a probable customer. Whilst sampling the tea I asked her if she would be prepared to tell anyone who asked exactly where the tea was from – i.e. which tea farmer.

An emphatic ‘No’ was the answer, adding that she doubted if anyone locally would be willing to divulge which family or farmers they were getting their tea from.

Here’s the dilemma:

Developing long term relationships with tea farmers has some difficulties: If you have developed or are developing a relationship with a tea farmer, it’s still fragile, even when it may appear quite solid; you have an agreement to purchase a given quantity of, say first flush spring, tea from a given tea farmer but, if someone comes along behind you and offers more money for the same tea, it is tempting for the farmer to take it. In the Xishuangbanna area at least, no-one would be surprised at this kind of incident; tea farmers have gone, in 10 years or so, from more-or-less subsistence living in many cases, to having money to spare. But it is uncertain. It makes sense for them to ‘make hay when the sun shines’. The guy who buys your tea this year, might be gone the next.

The person who offers more money may have fewer requirements than you do and may, if they get the tea, walk away with a lesser quality tea than you might have got from the same farmer. But you still didn’t get the tea and may have to go back to ‘square one’ and find another source of tea that meets your requirements. This often can take considerable time and effort.

I realised in talking with Xiao Zhang that this highlights a fundamental difference in tea producers/suppliers attitudes:

Those sufficiently remote from the region likely need the names of mountain, village, tea farmer, to give credence to their merchandise. They also will understand the appeal that there may be for many westerners in buying a product which has a story behind it: this tea was made by tea farmer X in village Y, etc. even when the veracity of such claims may be hard to prove.

Chinese people generally, particularly here in a small city, in a rather less developed corner of China, are somewhat less removed from the sources of their food. The food supply chain is less of an abstraction than it has become in the west. Imported products are still relatively few, and even fruit and vegetables from neighbouring provinces are often eyed with suspicion. So, whilst local people in Jinghong are well aware of possible food growing practices ( it is quite common to bump into someone you know who will offer some fruit or other saying, “These are from my uncles’ trees, they don’t have any chemicals on them.”), the mantra of provenance for selling foodstuffs is less developed in China,and is less understandable than it is in the west.

Local tea merchants rarely need that credential, and their proximity to the growers means that they at least believe there is a chance that they can keep their relationship with a given tea farmer, and also, that they could lose it.

Suppliers remote from the producing region would, I suspect, rarely imagine that they have anything other than a tenuous link with the producer, so are less worried about others interloping. So, whilst the notion of complete transparency is honourable and justified, in reality, it would, for the time being at least, appear unworkable for the majority of tea merchants and small tea producers near centres of tea production.

There is another problem: we have a steady flow of people who come in the shop with ‘their hands in their pockets’, by which I mean, they do not openly declare their intentions. Sometimes, somewhat after the fact, we might understand that they have come to Xishuangbanna looking for tea, with the idea that they too can go up in the mountains and buy tea, take it home and sell it. If it happens to us, it happens to everybody.

And why not? They’re free to do so. But it would make little sense for anyone involved in the tea business here to give away too much information about their own contacts. The idea of a more open declaration is, for the moment, here in Xishuangbanna at least, rather remote.

Post-conversation Conversation (On Wilting Shai Qing Mao Cha Part II)

I was recently talking with Wu Ya of Yunnan Scientific and Technical Publishing who, besides producing books on Puer tea, also publish the quarterly ‘Yunnan Puer Tea’ Magazine.

Wu Ya’s view echoed Tan’s: that it was not referred to in name in the past and that the wei diao period depended largely on how far a farmers trees were from the house. “What is important” he says “is that the fresh leaves are spread out and that they are not left overnight.” Adding that it was important for farmers to have a place (a small gazebo type shade structure) in their tea fields where leaves can be spread out in order that they stay cool whilst picking continues.

This view, not surprisingly perhaps, was reiterated in the Spring edition of Yunnan Puer Tea, which carried an article ‘Traditional and Modern Puer Tea Making Methods’.

The introduction differentiates traditional and modern methods as pre and post electrification. Essentially, tea making methods before and after 1956 (Three Big Transformations/san da gai zao). [This belies the earlier creation of a tea factory in 1938-39 in Nan Nuo Shan which introduced modern electric machines, but as they were essentially making black and green tea, we can perhaps ignore it in the context of the article. It is also of note that, because of the Nan Nuo Shan factory, set up by Bai Meng Yu, tea farmers in Nan Nuo Shan maintain they were ‘au fait’ with the concept of wilting much earlier than other areas, even though, at that stage, they were not making their own tea as they were obliged to sell their fresh leaves to the tea factory.]

Since wodui (wet pile) Puer tea production techniques were developed rather later in the 1970’s, the article does not consider shou cha in this comparison.

The article poses a central question: “What are the effects on the quality of traditional and modern Puer tea production methods?”

In translation it might read something like this:

“Comparison of the effects on quality of traditional and modern Puer tea production methods“

1. Wilting

Traditional method: Traditional production methods stipulate no particular requirement vis-a-vis wilting. If it happened, it was because the place where the tea was picked was far from where the tea was made, rather than being done deliberately. Thus, in traditional tea production, the craft of wilting was not stressed. Furthermore, there was no record or research of the function of wilting.

Modern method: Modern tea production methods, also have no specific requirements regards the wilting process, but some tea businesses, taking the practice from Wulong tea production, made ‘weidiao’ a set procedure in the production of Puer tea. The result is that Puer tea’s ‘kuse’ is reduced a little and the fragrance augmented. Another reason is that the fermentation process is accelerated and the rate of change in the tea is increased. Enzymes are a form of protein stored in living plants, they are one of the most powerful sources of transformation in organic matter.

People in the past referred to them as ‘yeast’ and believed that their function was to cause fermentation, today, modern science has confirmed that the function of enzymes is not fermentation, rather to act as a catalyst in living matter. In Puer tea, enzymes promote the release of fragrances and bring about other changes; enzymes in tea leaves have a direct relationship to the moisture content, temperature, humidity, etc.

After fresh leaves are picked, the process of dehydration is catalysed by enzymes. In the wilting process, between 10 and 16 hours, the activity of enzymes continuously increases up until 16 hours after which it starts to decline. *

The cataysing function of enzymes directly affects the formation of Wulong and Black tea. In Puer tea production, wilting can facilitate change and is beneficial to the teas quality.

Conclusion: Even though wilting is not considered a necessary process in both traditional and modern production, it is beneficial to the changes that take place and the quality of Puer tea, and is absolutely neccessary.”

*The article here is not suggesting that wilting in the Puer making process should be done for such a long time – it is merely describing the activity of enzymes in relation to time.

Yunnan Puer Tea Magazine, Spring 2011.

It would be easy to dismiss this as commercial patter serving the interests of big tea business so I thought it might be interesting to do a little ‘sondage’ of some publications to see if this point of view was generally supported.

A quick browse round publications in a local bookstore highlighted the broad acceptance of wilting shai qing mao cha for Puer tea. Pick up any Puer tea magazine and there’s always at least a couple of pictures of tea put to ‘wilt’. Of course, we could dismiss this as serving commercial interests, so here are a few more references;

Looking through some rather more official publications:

People’s Republic of China, International Standards GB/T22111-2008, Product of geographical indication (sic)- Puer tea.

“6.5.1 shai qing cha”

“xian ye tan fang – sha qing – rou nian – jie jue – ri guang gan cao – bao zhuang

Spread out fresh leaves – kill green – roll – finish – sun dry – wrap“

Here they use the phrase tan fang – to spread out. There is no further detail

So here:

Yunnan Tea Basic Production Skills (Yunnan cha ye chuzhi jishu)

This book describes 6 steps to produce ‘dian qing‘ a term sometimes preferred for shai qing mao cha – the raw material from which all Puer tea is made.

“Basic process of making sun dried tea (Shai qing cha ye chu jia gong)”

“2 – tan qing

After fresh leaves have been collected, they should be spread out to a suitable depth. 10-15 centimetres, allow the fresh grassy smell to disipate and the fragrance to augment. No moisture should be visible on the surface of the leaves. When the leaves have lost about 10% of their weight they are ready to fry.”

Here they use the phrase tan qing but the meaning is the same as tan fang and the objective – to reduce the moisture content in the leaves – is the same.

One could also dismiss these government publications on the basis that they also have interests to look out for, so I picked up a book I haven’t looked at in a while:

Liu Qin Jin is a fan of cooked Puer tea and no great fan of young Puer – he states in his book ‘Appreciation and Brewing of Puer Tea’ that Sheng cha should not even be called Puer tea until it has acquired the properties that are associated with aged Puer tea – i.e appropriate cake and broth colour and flavours/aromatic qualities that are typically associated with a well aged tea. He puts that at a solid 15 years.

He describes what he outlines as the ‘Steps in making Traditional Puer Tea’, where there is no mention of withering, but on the next page, where there is more detail of the steps involved, the first is ‘Spread out the fresh leaves’ (xian ye tan fang).

He recommends spreading the tea to a depth of 15-20 centimetres until the moisture content has been reduced to around 70%. This suggests a slightly longer wilting time than others propose.

So, by way of drawing some kind of provisional conclusion, we might note that wilting has become an accepted practice, albeit without very clear stipulations, particularly regard to time. There appear to be no indications that wilting Puer tea for Sheng Puer is in any way detremental to the tea, or to the ageing process of that tea. It is most certainly widely practiced to varying degrees and has been done so for several decades.

Conversations – on Wilting Shai Qing Mao Cha

The issues of wilting Puer tea, good and bad tea making processes, and the consequent suitability of a tea for ageing are perennial.

Tan Lao Shi is probably in her 50’s. She’s already retired. She grew up in Luo Shui Dong where her family have been tea farmers for several generations. Her childhood, up until her early teens was spent at Luo Shui Dong.

I asked her about how the tea making process of Puer now varies from when she was young and specifically about the weidiao process; Could she confirm that wilting fresh leaves before frying was a recent introduction in the Puer making process.

The idea, she said, is only from the late 80’s or early 90’s. Prior to that there wasn’t that thinking. But of course, the tea was wilted. Not to wilt the leaves; “zhe shi bu ke neng de.” – ‘It’s impossible the tea was not wilted.’ she says.

She went on to describe a typical day and the tea making process; after breakfast, around 8 a.m her family would go to their tea garden to pick leaves. “The garden was as far as from here to the school. Not far.” (Jinglan cha cheng to the local primary school – perhaps 100 metres) “They would pick tea until around 2pm, putting it in big baskets, then they would bring it back to the house. In the afternoon, they would go again and pick tea, up till maybe 8 at night.”

Tan described how only when the afternoon’s tea was brought back to the house, and the morning and the afternoon tea was put together would it be fried and rolled. In her estimate, at the very least, tea was left for 5 hours before frying; so, whether it was done unwittingly or not, the tea was wilted. In fact, the idea of picking a relatively small amount of tea and taking it back to the house to process immediately seemed implausible to her.

Her explanation for lack of historical evidence is that people wilted the tea unknowingly. They were just putting it to one side until they were ready to begin frying. There was no specific aim. She challenges me to find the words weidiao or tan qing in any literature. “There’s no mention of it because no one recorded the information, but it still happened.”

She went on to talk about how the tea was piled up and not spread out on mats as is the manner now and how, as children, they would jump into the big piles of tea which was fun, but because they were worried about their parents being angry when they returned to the house, they would sweep all the tea back up into a pile prior to their parents return. So this tea was most certainly oxidised.

She talked about how, prior to the early 50’s, they would pick tea fairly crudely, picking older leaves along with younger ones. After that (probably 1952-53) they would still not be selective in their picking, but when they took the tea back to the house they would separate out the older leaves from the younger tips and leaves – up to maybe tip and three leaves.

The tea made form these older leaves would be put in baskets after rolling, bamboo skins were placed on top and stones ( she described the kind of large stones that were used for sharpening knives) were placed on top of the bamboo skins to weigh them down. As a consequence the leaves were tightly compressed. This tea was left for two nights. “We used to put eggs in the tea. After three days the eggs were cooked.”

She also described making autumn tea and how the weather in Luo Shui Dong could be quite cold, but when they put their hands in the tea it was hot. On the third day this tea would be put out to dry. After handling it, their hands were ‘black’ from the tea.

I asked her what the tea broth looked like. “Not black like shou cha is now.” she said. “About the same colour as that.” and pointed to some tea in a ‘piao-yi-bei’ that had the colour of say a 4 or 5 year old raw tea – a brownish, ruby-red.

This ‘fermented’ tea was sold to an export company for export to Russia. Tan describes when she was a child how Russians came looking for tea. She said the Russians knew the difference between spring, summer and autumn tea, and would not buy the summer tea.

The tip and leaf formations from the process described above were not treated in the same way. After rolling they were shaken out and left till the next morning to be sun dried. This tea was typically given to local officials and the like.

Not for all the tea in China

Heading east out of Porto, following the River Duoro, one eventually moves out of the verdant lower reaches and moves up into the highlands that feel more like the North Yorkshire Moors than Portugal. By swinging north-east, one eventually arrives at Braganca, home of Catherine – her father was the Duke of Braganca – the Portuguese princess who married Charles II in 1662, and brought along her penchant for a nice cup of tea.

Tea was first brought to Europe in the early 1600’s, but, having been popularised by Catherine who arrived some 40 years later, by the late 19th Century, tea had ceased to be the luxury item it was at the time of it’s introduction.

‘Not for all the tea in China’ perhaps still alluded to the value of tea, but also, rather more the quantity.

The price of Puer, volatile as ever, reached a new height recently; someone brought us some Lao Ban Zhang Summmer tea (yu shui cha). It actually wasn’t bad, but at 1000 RMB a kilo it wasn’t very attractive. As HM said, “Why would you buy Lao Ban Zhang yu shui cha, when for half the price you could buy the very best Nan Nuo Shan Spring tea.”

Of course, compared to Longjin and what have you, Puer is still inexpensive. But, as Puer tea moves further and further away from being an agricultural product, to being a quality, hand-crafted tea, made by farmers who want to see their standards of living rise (even if that might mean, from many an outsider’s view at least, a decline in quality), and as they become increasingly connected to a larger society which has inflation that’s probably closer to 20% than most care to acknowledge. Who’s going to tell them ‘bu xing!’

Yunnan 'Dian Hong' (Nan Nuo Shan Tea Factory)

Nan Nuo Shan Cha Chang. The building on the right was one of the earlier to be built. The building lower down came later.

Hui People have a long history in Yunnan; associated with trade (hence tea), government and rebellion. From as early as the 8th century they dominated the trade routes throughout Yunnan and beyond.

During the Yuan and Ming Dynasties (1280-1644) they settled widely throughout the province, some moving into positions of power, but by the 19th Century (Qing Dynasty), conflict with Han Chinese saw many move into Burma (Myanmar). Under Du Wen Xiu – they established a Caliphate in Dali, only to be overthrown by the Han some years later. Important Hui settlements were established further south, particularly around Tong Hai and Jian Shui. In Xishuangbanna, Menghai had an early sizeable Hui population.

Bai Liang Cheng, know locally as Meng Yu was one such Yunnanese Hui man. He was born in 1893, attended a private school and, subsequently Yunnan School of Politics and Law.

By his late 30’s, Bai Meng Yu had been asked to become the head of the provincial government (under then Nationalist Government of Chiang Kai Shek), a post he declined, having no interest in politics. He was then appointed to work at Mo Hei Salt Works as an insurance officer, where he worked for two years or so.

In 1932 he was transferred to Puer Department of Taxation. In the course of work he travelled extensively throughout the region, visiting Fuhai (now Meng hai) Mengzhe, etc.

His interest in the area grew and he became intent on seeing the region develop economically. It was allegedly on these trips that he had the idea of setting up a tea factory: an idea he is said to have mooted to Liu Chong Ren, the then head of Yunnan Department of Finance, who had considerable faith in Bai, and endorsed the plan.

On the basis of this he travelled extensively throughout China to understand more about the tea market. Central to his plan was the idea of creating a modern, highly mechanised factory and, to this end he also visited Japan to learn about tea making.

On his return, he proposed his plan to the provincial government but, according to details from the time, the initial response was that the government ‘..would solely rely on taxes for revenue and not “eat the food off the beards of ordinary people”, and only in this way would a healthy, diversified economy develop.’

By the end of 1937 however, Liu had given his agreement to the establishment in Nan Qiao, Mengzhe of an experimental tea factory. It was to be called Yunnan Si Pu District Experimental Tea Factory. Bai Meng Yu was to be in charge.

In early 1938 the first stage was completed. Subsequently Bai was responsible for the planting of more than 100 mu of tea gardens in Nan Qiao.

Nan Nuo Shan, not far from Fuhai, where there were already extensive tea gardens was the site of the second phase. In April of that year the second factory was completed at Shi Tou Zhai in Nan Nuo Shan. Said by some to have been the most modern tea factory of it’s time, it was fitted with equipment from England that arrived 6 months later having been hauled by bullock cart from Rangoon in Burma (Myanmar) up to Kyaintong in Shan State and from there across the border to Daluo and on to Menghai (another version of the story says that Bai Meng Yu had visted India in his prepaparations for the factory and that the equipment was shipped from there). Ovens, cutting machines, rolling machines, a generator. All that was needed to set up a modern tea factory were installed in the factory that covered an area of 500 square metres.

The factory at that stage had 17 rooms including cutting, drying, rolling and sorting rooms. By the end of 1938 the factory was ready. It was called Yunnan Si Pu Enterprise Bureau Nan Nuo Shan Experimental Tea Factory. Having previously surveyed the market, Bai Meng Yu had already set his expectations high – the factory was to produce high quality black and green tea.

By March 1939 Nan Nuo Shan tea Factory had already produced it’s first black and green tea.

Another man, Fan He Jun was not far behind him. He was setting up another factory in Fuhai (present day Menghai) to be called Fuhai Tea Factory. This was to later become the now ubiquitous Menghai Tea Factory but Bai Meng Yu was a good 6 months ahead of them.

At the same time in Lincang, Feng Qing Tea Factory was being developed and there is some debate about which factory was the first to start production and claim the accolade of pioneering Yunnan Dian Hong.*

In the same year, the government introduced measures to control tea exports, which is said to have given the Nan Nuo Shan factory some trouble, but Bai Meng Yu approached Fan at Fuhai Tea Factory and the two co-operated for a time to produce Dian Hong.

One of the main activities of the factory at this stage was to distribute funds to farmers for an extensive planting programme. The approach was to use high quality, domestic stock for planting tea bushes following modern scientific methods. Bai oversaw the planting in Nan Nuo Shan of over 100 thousand mu (66,000 hectares) of tea bushes.

In 1941 the factory went into production, attracting a lot of interest from other in the industry. That year they made 2000 dan of tea (a dan is a pole and two baskets that is traditionally used throughout Asia to carry goods, but here refers to a unit of weight – 50kg. i.e. 100 tonnes in total).

In order to move further into the export market, the factory concentrated on black tea, and Bai Meng Yu recruited the help of a number of famous tea masters from Shanghai and Hangzhou. The factory made black tea of excellent quality following stringent guidelines: (allegedly) only when there was dew could the farmers pick tea, they had to keep the leaves in the shade, ba jiao (a variety of small banana whose leaves are used traditionally for wrapping food) leaves were used to line the baskets and farmers were prevented from overfilling or stuffing the baskets.

At this stage, they were relying on the old tea tree gardens on Nan Nuo Shan for their supply source and there was a high demand that they were apparently unable to meet. At this time, black tea was Yunnan’s single biggest export.

By the early ’40’s, business was badly disrupted by the war in South East Asia. The Japanese army was in Burma and the route to SE Asia had been bombed and was closed. Production at Nan Nuo Shan stopped.

In November 1942 the Japanese army were near Daluo (in Menghai County). Fuhai Tea Factory moved all it’s technical personnel to Chongqing, but Bai stayed in Xishuangbanna. The workers who had stayed at the Nan Nuo Shan Factory formed a civil defense force and fought alongside the Guo Min Dang (KMT) 93rd Army to push the Japanese out of Daluo.

In the foreground is the site of the second Nan Nuo Shan Tea Factory. All that is left are a few bricks.

After the end of the war in 1946 Nan Nuo Shan quickly went back into production and took over some Fuhai resources as they had not yet returned to the factory. For the next two years they made tea non-stop. Bai Meng Yu also set about building a second facility near Xiang Yang Zhai. Planting and research on different varieties of tea tree also continued. Bai’s eldest son, Bai Bing Cong, who had just graduated from Fudan University joined his father in Nan Nuo Shan.

By the end of 1948, the political landscape was shifting: The upper echelons of Yunnan Government were in a state of conflict. The former head of finance, Liu Chong Ren, had already left for Hong Kong and Si Pu Enterprise Bureau was without anyone in charge.

Bai had been in Nan Nuo Shan for 10 years and was reluctant to leave, but the situation was disintegrating rapidly. He decided to go to Burma and stay near the border, apparently hoping for an improvement in the situation that would allow him to return but, following the exhortations of people in Nan Qiao, Bai Meng Yu, along with a much larger exodus which later would include many retreating KMT soldiers, moved to Burma and then eventually northern Thailand where there had for centuries been a sizeable Hui population. He lived in Chiang Mai (and then Mei Sai) till his death in August 1965.

Little seems to be known about his later years, and the man who played a key role in the creation of Yunnan ‘Dian Hong’ Black tea, and also in creating an, albeit embryonic, modern tea industry in the province, has become little more than a footnote to Yunnan’s ancient, but ever evolving tea history.

Subsequently, the equipment from Nan Nuo Shan was taken over by Fuhai, and the tea gardens near ‘Er Chang’ (No 2 Factory) were put in the hands of Yunnan Tea Research Institute, though in practice the gardens are left to local people to pick.

Little is left. The people are all gone except for one elderly Hui man who worked at the factory as a youngster, married a local Aini woman and remained.

The Shi Tou Zhai factory is dilapidated, with apparently no interest in preserving it. The second factory – a more modest set of workshops – has been raised, and all that is left are a few bricks. What does remain there however, on this picturesque low hill in the shadow of Nan Nuo Shan, is a sizeable, now 70 year old tea garden. A legacy of Bai Meng Yu.

Nan Nuo Shan Tea Factory 'Er Chang' tea gardens

Looking back down the hill. The tea gardens that were planted by Bai Meng Yu and Nan Nuo Shan Tea Factory are on both sides.

*Dian is the old name for Yunnan. Hong means red. Chinese people refer to Black tea as Red tea

See here for a subsequent posts:

Nan Nuo Shan Tea Factory Revisited

Nan Nuo Shan Cha Chang (a sequel of sorts)

Horse's Mouth

Tea Tales from the South