Cool-Milled Pan Tea

Cool-Milled Pan Tea

　　 Cool-Milled Pan Tea is produced in Qingliang Mountain, Puchuan Township, Tengchong County, Baoshan Region. It is made using a unique drying process in an iron pan, hence the name "Cool-Milled Pan Tea" or "Qingliang Mountain Pan-Milled Tea."  Facing the Longchuan River, Qingliang Mountain stands at an elevation of about 2,000 meters. The mountain features overlapping peaks that soar into the clouds, often shrouded in fine mist and low-hanging fog. The soil is sandy yellow loam, loose in structure with good ventilation and drainage, rich in available phosphates—conditions especially favorable for the growth of tea trees. A large ancient tea tree still remains in Puchuan Township to this day, verified to be over 300 years old, which attests to the region's long history of tea cultivation. In the 1930s, Mr. Li Genyuan (who once served as a member of the National Committee of the Chinese People’s Political Consultative Conference) invited tea experts from Jiangsu Province to establish a tea school and train technical personnel in order to develop the local tea industry.  The raw material for Cool-Milled Pan Tea also comes from large-leaf tea varieties. Fresh tea buds and one or two leaves are picked and processed on the same day. The production process includes leaf sorting, fixation, rolling, sieving, initial pan-milling, cooling, secondary pan-milling, removal of fine particles and grading, followed by final packaging.  Cool-Milled Pan Tea has tightly rolled leaves, fine leaf tips, a glossy green color, and produces a brew with a rich aroma, mellow taste, bright yellow-green liquor, and a distinctive character of its own. (Baoshan)