Pu Erh tea was produced and distributed in Xishuangbanla and subsidiaries regions with a long and traceable history back into the ancient time. Pu Erh tea is a result of green or black tea being steamed and squeezed tightly; including round-shaped tea, cake-shaped tea, square-shaped tea, tightened tea and etc. The excellence and essence of Pu Erh tea are merely its unique flavor, taste and drinking valuation, it has valuable medical effectiveness, thus, Pu Erh tea has been widely appreciated by users from Hong Kong, Taiwan and oversea countries.

　　The history of Pu Erh tea can be traced 2000 years back to the period of Dong Han dynasty. There was an old saying known to the public, seed from royal general, the general was referring to Zhu Geliang, prime minister during the period of the three kingdoms, the planting theology of Pu Erh tea has more than 1700 years history.

　　The unique processing of Pu Erh tea are as followed, harvesting, rolling, drying up and fermentation. Harvesting fresh tea leaves, go through all the mentioned process above, it became Maoqing, which has a strong taste but without natural smoothness.

　　After making of Mao tea, the next step will sort them by “Matured tea” and “Raw Tea”. After fermentation, the tea became matured. The tea need to be kept up to 3-5 yeas, then it can be sold until its has a clear taste. “Raw tea” refers to those without fermentation process, however it turns into matures tea via a long and nature process. The natural fermentation is comparatively slow, at 5-8 years is needed, which has a active organic period, the further it is the better it is. Thus Pu Erh tea has a tradition of keeping the new teas and selling the old teas.