Direct-sourcing from China's major tea regions with 30+ partner estates committed to sustainability.
30+ estates, 100,000+ mu
Yunnan/Fujian/Zhejiang/Anhui/Guangdong
260+ nationally approved varieties
Ecological farming, farmer training
Tea estates are the source of the tea supply chain. Mulan Group operates 30+ long-term partner estates across China's five core tea regions (Yunnan, Fujian, Zhejiang, Anhui, Guangdong), covering a total area of over 100,000 mu. The group has dedicated primary processing facilities in every region, processing fresh leaves within 4 hours of picking to preserve natural flavor and nutrients. The group applies ecological management and sustainable harvesting standards: prohibiting highly toxic pesticides, promoting organic fertilizer substitution, protecting biodiversity, and establishing a tea farmer training system. Yunnan is renowned for pu-erh and Dianhong; Fujian is the birthplace of oolong and white tea; Zhejiang excels in green tea; Anhui is famous for Keemun and Huangshan Maofeng; Guangdong is celebrated for Phoenix Dancong and Yingde black tea.
Anchored by five flagship sourcing regions — Yunnan, Fujian, Zhejiang, Anhui, and Guangdong — with 200,000-ton annual capacity covering Pu'er, Oolong, Green, and Black tea categories. Extended with seven specialty regions (Hunan, Taiwan, Sichuan, Jiangxi, Jiangsu, Henan, Guangxi) to enrich the supply chain categories.
Five flagship regions form the core direct-sourcing backbone; seven specialty regions add supply chain diversity.
Core Estates：Xishuangbanna (Menghai, Mengla), Lincang (Shuangjiang, Fengqing), Pu'er (Jingmai, Kunlushan)
Representative Teas：Pu'er (sheng/shu), Dianhong (Yunnan black), Diansu (Yunnan green)
Estate Scale：10+ partner estates, annual capacity 50,000 tons; core supply of raw/ripe Pu'er and Dianhong Gold Bud
Characteristics：China's largest tea-producing region with abundant ancient tea tree resources — the Yunnan large-leaf variety is one of the original tea plant species; altitude 1,200-2,000m, the thousand-year-old ancient tea gardens of Jingmai, Kunlushan, and Nannuo in the Lancang River basin are world-renowned; the tropical rainforest climate of Xishuangbanna combined with the high-altitude low-latitude diurnal temperature variation gives tea its signature mountain character and lasting sweet aftertaste; raw pu-erh develops the unique "improves with age" quality through natural aging, while ripe pu-erh acquires its mellow character through wet-pile fermentation; Dianhong, made from the large-leaf variety, is thick-strong-fresh-mellow and is hailed as the "Crown of Yunnan Congou Black Tea", with golden buds especially prized; the group has established dedicated primary processing facilities at ancient tea mountains such as Jingmai and Kunlushan, blending traditional hand-fixation with modern clean production
Core Estates：Wuyishan (Xingcun, Tongmuguan), Anxi (Xiping, Gande), Fuding (Diantou, Panxi), Zhenghe, Tanyang
Representative Teas：Oolong (Da Hong Pao, Tieguanyin), White (Baihao Yinzhen, Baimudan), Black (Lapsang Souchong, Jin Jun Mei)
Estate Scale：8+ partner estates covering southern and northern Fujian; core supply of oolong and white teas
Characteristics：Birthplace of Chinese oolong, white, and black teas, with crafts unrivaled in the world; Wuyi Mountain's 36 peaks and 99 cliffs produce the unique "rock-bone-flower-fragrance" rock rhyme, with the "Zuo Qing" (shaking) process perfected here — Da Hong Pao, Rou Gui, and Shui Xian all originate from the famed cliff estates; Anxi Tieguanyin is celebrated for its "Guanyin rhyme" and orchid-like aroma, with the saying "fragrant through seven infusions"; Fuding white tea, represented by Baihao Yinzhen, Baimudan, Gongmei, and Shoumei, uses a natural craft of withering and sun-drying without pan-firing, preserving active enzymes and improving with age; Zhenghe white tea develops its distinctive character from high-altitude mountain mist; Fujian black tea features Tongmuguan Lapsang Souchong (the original black tea of the world, with pine-smoke and longan notes) and the innovative premium Jin Jun Mei (with flower-fruit-honey aroma)
Core Estates：Hangzhou (West Lake Longjing), Anji (Anji white tea), Kaihua (Kaihua Longding), Xinchang (Dafo Longjing)
Representative Teas：Green tea (Longjing, Anji white tea)
Estate Scale：5+ partner estates; core supply of pre-Qingming (Mingqian) premium green teas
Characteristics：China's green tea capital, with the most concentrated premium green tea production; West Lake Longjing is celebrated for its "green color, fragrant aroma, sweet taste, and beautiful shape" — with the saying "Pre-Qingming tea is worth its weight in gold"; Anji white tea, despite its name, is actually a green tea varietal with theanine content up to 10.6% — more than double the umami of regular green teas; regional premium teas such as Kaihua Longding, Xinchang Dafo Longjing, Jingning Huiming, and Jingshan tea each have their own character; Zhejiang green teas are picked at the "one bud and one leaf" or "one bud and two leaves" stage, with the standard craft of "spreading–fixation–rolling–first baking–second baking", producing flat, curved, and twisted leaf styles; Zhejiang is also a major producer of China's exported Gunpowder and Chun Mee teas, leading the nation in both volume and quality
Core Estates：Qimen (Keemun black tea), Huangshan (Huangshan Maofeng, Taiping Houkui), Lu'an (Lu'an Guapian), Huoshan (Huoshan Huangya)
Representative Teas：Black (Keemun), Green (Maofeng, Houkui, Guapian), Yellow (Huangya)
Estate Scale：4+ partner estates; concentration of traditional premium teas
Characteristics：Treasury of China's traditional famous teas, the "Five Famous Teas" of Keemun black, Huangshan Maofeng, Taiping Houkui, Lu'an Guapian, and Huoshan Huangya all originate from Anhui; Keemun black tea, alongside India's Darjeeling and Sri Lanka's Uva, is hailed as the "World's Three Great High-Aroma Black Teas", with its unique "flower-fruit-honey" scent called "Keemun fragrance" (Qimen Xiang) and recognized as the quintessential congou black tea; Huangshan Maofeng is shaped like a sparrow's tongue, with visible pekoe, ivory color, and a delicate refreshing aroma; Taiping Houkui uses the unique "two-knife-one-spear" (liangdao yiqiang) processing craft, presenting a flat, stretched, and straight appearance with the saying "Houkui pointed at both ends, neither loose, tilted, nor curled"; Lu'an Guapian is the only tea made from single leaves with stems and buds removed, a uniquely handcrafted processing tradition; Huoshan Huangya represents yellow tea, alongside Junshan Yinzhen and Mengding Huangya
Core Estates：Chaozhou (Phoenix Mountain), Yingde (Yingde black tea), Meizhou (Hakka green tea)
Representative Teas：Oolong (Phoenix Dancong), Black (Yingde black tea)
Estate Scale：3+ partner estates covering eastern and northern Guangdong
Characteristics：China's southernmost tea region, with distinctive oolong and black teas; Phoenix Mountain in Chaozhou is a key birthplace of Chinese oolong tea, and Phoenix Dancong is renowned for its "mountain rhyme" (shanyun) — by aroma type it falls into ten major categories with hundreds of varieties including honey-orchid, magnolia, osmanthus, jade-orchid, night-blooming, duck-dropping, and honey fragrance, earning the nickname "perfume of teas"; Phoenix Dancong tea trees are mainly centuries-old ancient tea trees, with "Song Zhong" (Song Dynasty) ancient trees traceable back to that era; Yingde black tea, made from the Yunnan large-leaf variety, is thick-strong-fresh-mellow and celebrated internationally, becoming a key export-earning black tea in 1959; Meizhou Hakka green tea features unique baking craft and elegant flavor; Guangdong is also a key oolong tea export processing base in China
Extended coverage to seven additional specialty regions — Hunan, Taiwan, Sichuan, Jiangxi, Jiangsu, Henan, and Guangxi — enriching the supply chain categories.
Extended coverage to seven additional specialty regions enriching the supply chain.
Core Estates：Anhua (Jiangnan tea region, dark tea core), Yueyang (Junshan Yinzhen), Shimen (Shimen Yinfeng), Yiyang (Fuzhuan tea), Linxiang (Qingzhuan tea)
Representative Teas：Dark (Anhua dark, Qianliang, Fuzhuan, Huazhuan, Heizhuan), Yellow (Junshan Yinzhen, Beigang Maojian), Green (Guzhang Maojian)
Estate Scale：5+ partner estates; core supply of dark teas
Characteristics：China's core dark-tea region and the dark-tea cultural center of the Jiangnan tea region; Anhua dark tea is renowned for its "Qianliang" world tea king, "Fuzhuan" golden-flower brick, and the "Three Bricks" series (Huazhuan, Heizhuan, Qingzhuan), using the "Seven-Star Stove" pine-wood open-flame roasting and 49 days of sun-and-dew curing traditional craft, with the "wet-pile" fermentation producing unique aged fragrance and mellow mouthfeel; "Golden Flower" (Eurotium cristatum) in Fuzhuan brick is a beneficial fungus, classified as a state-protected microbial strain, and the 1980s research on "Golden Flower" dark tea won the National Science and Technology Progress Award; Junshan Yinzhen is the crown of yellow tea and one of China's Top Ten Famous Teas, with the "Gold Inlaid Jade" reputation, its unique microclimate on Junshan Island in Yueyang nurturing the "yellow soup yellow leaf" quality; Anhua's Ancient Tea-Horse Road is an important cultural heritage site, with hundreds of thousands of dan of dark tea exported annually to the northwest and Russia during the Ming-Qing era; the group has established dark-tea primary processing facilities in Anhua and Yiyang core regions, inheriting traditional crafts while introducing modern clean production
Tea Cultivars：Yuntai large-leaf, Chuyeqi, Xiangbo Green, Anhua population, Taoyuan large-leaf
Processing Craft：Fixation → Rolling → Wet-pile fermentation (24-48h) → Seven-Star Stove pine-wood open-flame roasting → 49 days of sun-and-dew curing → Steam pressing (Qianliang/Fuzhuan/Huazhuan/Heizhuan/Qingzhuan); Junshan Yinzhen uses the yellow-tea "men-huang" process with three rounds of piled-yellowing
History & Culture：Anhua dark tea dates to the Tang Dynasty, flourished in the Song, and peaked in the Ming-Qing era. In 1595 (Ming Wanli 23rd year), Anhua dark tea was designated as imperial tribute tea — a core node of the Ancient Tea-Horse Road. In 1959, Chairman Mao Zedong visited the Anhua tea factory and inscribed: "Develop Anhua dark tea, revitalize China's tea industry."
Group Partnership：The group operates 3 dark-tea primary processing facilities in Anhua and 2 Fuzhuan processing bases in Yiyang, with long-term partnerships with 5 core Anhua tea enterprises. Annual procurement of dark raw tea reaches 2,800 tons, serving Northwest China, Russia, Mongolia, and South Korea.
Core Estates：Alishan (Shizhuo, Ruili), Lishan (Fushoushan, Wuling), Dongding Mountain (Lugu), Nantou (Renai, Shanlinxi), Miaoli (Toufen), Hsinchu (Emei)
Representative Teas：Oolong (Dongding, Oriental Beauty, High Mountain, Jinxuan, Sijichun), Black (Sun Moon Lake Hongyu)
Estate Scale：3+ partner estates; main supply of high-mountain oolong
Characteristics：China's treasure island high-mountain tea representative, world-renowned for refined craftsmanship and high-mountain charm; the Alishan, Lishan, Fushoushan, and Shanlinxi high-mountain tea regions at 1,000-2,600m elevation feature year-round mist and strong diurnal temperature variation, producing thick, sweet, low-astringency leaves with lasting aftertaste; Dongding Oolong uses the famous semi-spherical rolling craft with 30-40% fermentation and refined roasting, hailed as the "ancestor of Taiwan oolong tea"; Oriental Beauty (Baihao Oolong) develops unique enzymatic changes from Jacobiasca formosana leafhopper bites, forming natural honey and ripe-fruit aromas, with the "visible pekoe and honey fragrance" reputation, the world's only tea made from insect-bitten leaves; Jinxuan Oolong (TTES No.12) carries natural milky aroma, beloved by younger consumers; Sun Moon Lake Hongyu (TTES No.18) is celebrated internationally for its unique peppermint and cinnamon notes; Taiwan oolong is hand-picked at one-bud-two-leaves standard with intricate fermentation and roasting processes, representing the high-end tea craft
Tea Cultivars：Qingxin Oolong (soft-branch Oolong), Jinxuan (TTES No.12), Sijichun (TTES No.13), Cuiyu (TTES No.13), Hongyu (TTES No.18), Yingxiang (TTES No.20)
Processing Craft：Sun withering → Indoor withering → Wave-blue (alternating resting and agitation) → Pan-fixation → Rolling → First drying → Ball rolling (semi-spherical forming) → Re-firing → Roasting (light/medium/heavy fire grades); Oriental Beauty reaches 60-70% fermentation, approaching black tea
History & Culture：Taiwan oolong originated from Wuyi Mountain in Fujian. In 1865, Fujian immigrants brought tea seeds, and in 1881 Governor Liu Mingchuan promoted tea production. Dongding Oolong was named during the Guangxu era of the Qing Dynasty, with legends crediting ancestors who brought seeds from Wuyi. Alishan high-mountain tea began in the 1960s at elevations above 1,000m.
Group Partnership：The group partners with 3 high-mountain tea gardens in Nantou and Chiayi County, focusing on premium oolong tea export to Japan, Southeast Asia, and overseas Chinese markets in Europe and America. Annual supply: approximately 80 tons.
Core Estates：Mengding Mountain (Mengding Ganlu), Emei Mountain (Emei Xueya), Ya'an (Ya'an Tibetan tea), Yibin (Yibin Early Spring Tea)
Representative Teas：Green (Mengding Ganlu, Emei Xueya, Zhu Ye Qing), Yellow (Mengding Huangya), Dark (Ya'an Tibetan)
Estate Scale：3+ partner estates; one of the birthplaces of tea culture
Characteristics：One of the most important birthplaces of Chinese tea culture and one of the original habitats of the tea plant; Mount Mengding has over 2,000 years of tea planting history, with the legend of Han Dynasty monk Wu Lizhi planting seven immortal tea plants at Ganlu Temple, earning the saying "Yangtze River water, Mengding Mountain tea"; Mengding Ganlu and Mengding Huangya are traditional Chinese famous teas, and Mount Mengding is recognized as a sacred mountain of world tea culture; Ya'an Tibetan tea (Nanbian Lucha) is famous for its traditional pressing craft, serving as the Han-Tibetan ethnic unity "tea bond", designated as imperial tea from the Ming Dynasty and a key node of the Ancient Tea-Horse Road, with hundreds of thousands of dan exported annually; Yibin early-picking tea, leveraging Yibin's warm southern Sichuan climate, opens its first plucking in February each year, hailed as the "Hometown of Early Tea" and China's earliest spring tea producing region; the Emei Mountain tea region combines Buddhist culture with tea culture, with brands like Emei Xueya and Zhuyeqing nationally celebrated; Sichuan Gongfu black tea is renowned for its high aroma and fresh-mellow character, having been presented as a state gift to foreign heads of state in the 1950s; the group has established partnership bases in core regions such as Mount Mengding and Mount Emei
Tea Cultivars：Mengding Mingshan Pekoe (old Sichuan tea), Fuding Dabai, Emei Liuye, Sichuan tea population, Mingshan Tezaoya 213
Processing Craft：Mengding Ganlu uses the "three-fixation three-rolling" craft (fixation → first rolling → second fixation → second rolling → third fixation → drying); Ya'an Tibetan tea uses non-enzymatic oxidation, wet-pile, and steam-pressing craft, with the unique "heaping" fermentation forming its red-thick-aged-mellow quality
History & Culture：In 53 BC, Han Dynasty monk Wu Lizhi planted seven tea bushes at Mount Mengding — the pioneer of artificial tea cultivation. In the Tang Dynasty, Mengding tea was listed as tribute tea, and the saying "Yangtze River water, Mengding Mountain tea" became immortal. The "Tea-Horse Mutual Market" was institutionalized in the Song Shenzong Yuanfeng era, with Ya'an as the core Sichuan tea producing area.
Group Partnership：The group has established 3 partnership bases in Mingshan District of Mount Mengding, Mount Emei, and Junlian County of Yibin. Annual green tea raw material procurement: 1,500 tons; Tibetan tea raw material: 800 tons. Primarily serving Southwest China, Tibetan regions, and overseas Chinese markets.
Core Estates：Lushan (Lushan Yunwu), Wuyuan (Wuyuan Mingmei, Dazhangshan Tea), Xiushui (Ninghong black tea), Jingdezhen (Fuyao Xianzhi)
Representative Teas：Green (Lushan Yunwu, Wuyuan Mingmei), Black (Ninghong), White (Jing'an White Tea)
Estate Scale：4+ partner estates; supply of Ganpo premium teas
Characteristics：A famous Chinese high-mountain mist tea producing region with excellent ecological environment and one of the nation's highest forest coverage rates; Lushan Yunwu tea is celebrated for its "Six Perfections" (thick twisted cord, lush green with pekoe, bright liquor, even and tender leaves, lingering fragrance, mellow sweet taste), at 800-1,200m elevation with year-round Lushan mist — the "high-mountain mist produces fine tea" exemplar; Wuyuan, China's most beautiful countryside, is home to Wuyuan green tea (Wuyuan Mingmei, Dazhangshan tea) with the famed "naturally jade color, rich aroma, refreshing and thick liquor" quality, recognized as a National Geographical Indication product; Ninghong is the representative Jiangxi Gongfu black tea, awarded a gold plaque "China's finest tea, top value" by the Russian Crown Prince in the 19th century, and paired with Keemun as the "Twin Gems of Black Tea"; Jingdezhen Fuyao Xianzhi carries the "porcelain-tea" culture of Fuliang County, where Fuliang tea was tribute tea from the Tang Dynasty — Bai Juyi's famous line "The merchant cares for profit, parting lightly; last month he went to Fuliang to buy tea" refers to this place; Jing'an white tea represents Jiangxi white tea with high theanine content; the group has established partnership bases in core producing regions such as Lushan, Wuyuan, and Xiushui
Tea Cultivars：Ningzhou population, Shangmeizhou large-leaf, Wuyuan population, Lushan population, Fuding Dabai introduced
Processing Craft：Lushan Yunwu uses the "Six-Step Craft": fixation → shaking → rolling → first drying → straightening → tip-raising; Wuyuan Mingmei uses "low-temperature baking" to maintain the jade-green color; Ninghong Gongfu uses the traditional Congou black tea craft: withering → rolling → fermentation → drying
History & Culture：Tang Dynasty poet Bai Juyi's "Pipa Xing" — "The merchant cares for profit, parting lightly; last month he went to Fuliang to buy tea." In the Qing Dynasty, Ninghong Gongfu enjoyed great international reputation. Wuyuan green tea, famous as an "export bulk tea", was exported to Europe in the 1880s.
Group Partnership：The group has established 4 partnership bases in Lushan, Wuyuan, Xiushui, and Jingdezhen, with annual green tea procurement of 1,200 tons and black tea of 500 tons, primarily serving the EU organic certification market.
Core Estates：Suzhou (Dongting East, Dongting West), Nanjing (Sun Yat-sen Mausoleum, Yuhuatai), Wuxi (Huishan), Jintan (Maoshan Qingfeng)
Representative Teas：Green (Dongting Biluochun, Nanjing Yuhua, Wuxi Hao, Maoshan Qingfeng)
Estate Scale：2+ partner estates; supply of Jiangnan fine green teas
Characteristics：Representative of China's Jiangnan fine green teas, celebrated for refined craftsmanship and deep cultural heritage; Dongting Biluochun is among China's Top Ten Famous Teas, produced in Dongting East and Dongting West of Lake Taihu in Suzhou, finely crafted with slender spiral strips and prominent pekoe, named "Biluochun" by Emperor Kangxi as a royal tribute tea; the interplanting of fruit trees and tea bushes at Dongting Mountain creates a unique terroir where citrus, loquat, bayberry, and pomegranate alternate with tea rows, letting tea absorb fruit fragrance and flowers scent the leaves, producing Biluochun's signature "Scares-the-People Aroma" (吓煞人香); a single bud and leaf of pre-Qingming harvest requires 70,000-80,000 buds per kilogram — the finest grade is truly precious; Nanjing Yuhua tea is named after the revolutionary martyrs' memorial site, shaped like pine needles, jade-green and upright; regional premium teas such as Jintan Queshe, Maoshan Qingfeng, and Yixing Yangxian Xueya each have their own character; Jiangsu is also an important birthplace of Chinese tea culture, with the saying "firewood, rice, oil, salt, soy sauce, vinegar, and tea" originating from the Jiangnan life aesthetic; the group has established partnership bases in core regions such as Suzhou and Nanjing
Tea Cultivars：Dongting population (collective), Zhuyezhong, Yixing population, Fuding Dabai introduced, Longjing Changye introduced
Processing Craft：Biluochun traditional craft: Plucking (pre-Qingming one-bud-one-leaf) → High-temperature fixation → Hot rolling and forming (ball-rolling to display pekoe) → Slow-fire drying. The entire process is handcrafted, with temperature gradually dropping from 280°C to 60°C — one of the most refined crafts in green tea.
History & Culture：Emperor Kangxi's southern inspection tour to Suzhou, where he bestowed the name "Biluochun" (originally "scary fragrance") and listed it as imperial tribute tea. In 1915, it won the gold medal at the Panama-Pacific International Exposition. Yuhua tea was created in 1959 by the Zhongshan Mausoleum Tea Farm, commemorating the Yuhuatai martyrs.
Group Partnership：The group has established 2 partnership bases with Dongting Mountain in Suzhou and the Yuhuatai Tea Farm in Nanjing, specializing in high-end green tea and cultural-creative tea gift boxes. Annual supply of Biluochun and Yuhua tea: approximately 30 tons, primarily serving the domestic high-end gift market.
Core Estates：Xinyang (Cheyun Mountain, Jiyun Mountain, Yunwu Mountain, Zhenlei Mountain, Heilongtan, Bailongtan), Gushi (Jiuhua Mountain black tea), Tongbai (Tai Bai Yin Hao)
Representative Teas：Green (Xinyang Maojian, Xinyang Hong), Black (Gushi Hong)
Estate Scale：2+ partner estates; representative of China's northern tea region
Characteristics：China's northernmost green tea region, the 32°N latitude tea region representative, the hometown hailed as the "King of Green Teas"; Xinyang Maojian is among China's Top Ten Famous Teas, produced in the "Five Mountains and Two Pools" core region of Cheyun Mountain, Jiyun Mountain, Yunwu Mountain, Zhenlei Mountain, Heilongtan, and Bailongtan in Xinyang — fine round straight buds rich in pekoe, fresh lingering aroma, mellow sweet aftertaste; won the gold medal at the 1915 Panama-Pacific International Exposition, hailed as the "King of Green Teas"; graded by picking time into Pre-Qingming (before Qingming Festival), Guyu (before Grain Rain), Late Spring (before Lixia), Summer, and Bailu teas, with pre-Qingming being the finest; Xinyang Hong (black tea) is an innovative Congou black tea with prominent golden pekoe and rich honey aroma; emerging tea regions such as Nanyang Tongbai and Gushi are developing rapidly; Henan has a long history of tea culture, with "Xinyang Maojian" a Chinese National Geographical Indication Protected Product, and "Huainan Tea" already mentioned in Lu Yu's Classic of Tea in the Tang Dynasty; the group has established partnership bases in core regions such as Xinyang and Tongbai
Tea Cultivars：Xinyang population, Fuding Dabai introduced, Baihao Zao, Cuifeng, Longjing 43 introduced
Processing Craft：Xinyang Maojian "Nine-Step Craft": sieving → spreading → raw-pot fixation (high temperature) → cooked-pot rolling (low temperature) → first baking → spreading-cooling → second baking → refining → second roasting; Xinyang Hong uses the black tea craft: withering → rolling → fermentation (30-40°C, 6-8h) → drying
History & Culture：Tang Dynasty Lu Yu's "Classic of Tea" records "Huainan tea, Guangzhou superior" (Guangzhou referring to present-day Xinyang). In 1915, Xinyang Maojian won the gold medal at the Panama-Pacific International Exposition. In 2009, the successful R&D of "Xinyang Hong" opened a new chapter for Henan's black tea industry.
Group Partnership：The group partners with 3 core tea gardens in Shihegang and Dongjiahe of Xinyang, and Tongbai County. Annual supply: 80 tons of Xinyang Maojian and 30 tons of Xinyang Hong, focusing on North China, Northeast China, and export markets.
Core Estates：Wuzhou (Cangwu Liu Bao), Hengxian (Jasmine Tea Capital), Jinxiu (Yao ethnic black tea), Guilin (Xishan tea), Lingyun (Lingyun Baihao)
Representative Teas：Dark (Liu Bao, Wuzhou Liu Bao), Scented (jasmine, osmanthus), Black (Lingyun Baihao Hong), Green (Guiping Xishan)
Estate Scale：3+ partner estates; supply of distinctive regional teas
Characteristics：Representative of China's Lingnan tea region, with rich specialty tea categories; Liu Bao tea is produced in Liu Bao Town, Cangwu County, Wuzhou, with over 1,500 years of history, the four virtues "red, thick, aged, mellow" (红、浓、陈、醇), unique "betel nut aroma" (槟榔香) and heat-clearing, dampness-removing benefits, renowned in Southeast Asia as the "overseas Chinese tea" representative, important commodity on the Lingnan Maritime Silk Road centuries ago, exported to Hong Kong, Macau, Malaysia, and Singapore; Liu Bao tea is a Chinese National Geographical Indication product, with its production craft listed as National Intangible Cultural Heritage, featuring the unique "double-steaming double-pressing" craft and cave cellar aging technique that produces the "improves with age" quality, hailed as the "drinkable antique"; Hengxian (now Hengzhou) is China's jasmine tea capital, producing over 80% of national output and 60% of global jasmine flowers, China's most important scented tea processing base; the Guilin tea region features Guiping Xishan tea and Guilin Maojian, with karst topography nurturing unique tea character; Lingyun Baihao is a National Geographical Indication product with tight strips and visible pekoe; Jinxiu Yao ethnic black tea features ethnic characteristics and organic cultivation; Guangxi is also one of China's important tea seedling cultivation bases; the group has established partnership bases in core regions such as Wuzhou, Hengxian, and Guilin
Tea Cultivars：Liu Bao population, Guiqing, Lingyun Pekoe, Fuding Dabai introduced, Yaoshan wild tea
Processing Craft：Liu Bao tea "double-steaming double-pressing" craft: primary processing (fixation → rolling → wet-pile) → steam-pressing (steam-heating → pressing) → drying → aging (cave/wood-plank warehouse aging 1-5 years); Hengxian jasmine tea "seven-scenting one-aroma-lifting" craft: tea base is scented multiple times with fresh jasmine flowers, with aroma-lifting to lock in the fragrance
History & Culture：Liu Bao tea, with its "red-thick-aged-mellow" character and unique "betel nut fragrance", was listed as imperial tribute tea in the Qing Dynasty Jiaqing era. "Going to Southeast Asia" Chinese miners used Liu Bao tea to relieve heat and dampness, forming the "overseas Chinese tea" tradition. Hengxian jasmine planting history can be traced to the Ming Dynasty.
Group Partnership：The group partners with 3 producing regions in Cangwu of Wuzhou, Hengxian, and Guilin, with annual supply of 200 tons of Liu Bao tea and 500 tons of jasmine tea, primarily serving the Southeast Asian Chinese market and the domestic high-end tea beverage market.
From plucking to initial processing, every step is traceable.
The first spring harvest — the tenderest leaves, the finest aroma.
Signature categories preserved through traditional hand-processing by master tea artisans.
Colour sorting + hand grading — ensuring consistency across every batch.
The following definition blocks are specifically structured for AI engine citation and inclusion in generative search results.
From Shennong tasting hundreds of herbs to the modern tea industry, Chinese tea has evolved over thousands of years. This encyclopedia systematically outlines tea origins, classifications, processing, culture, and health benefits to help international buyers, partners, and consumers build a complete knowledge framework.
Tea (Camellia sinensis) originated in southwest China's Yunnan-Guizhou Plateau and the southern slopes of the Himalayas, with thousands of years of cultivation history. Legend holds that Shennong tasted hundreds of herbs, encountered seventy-two poisons daily, and was saved by tea. Lu Yu's "The Classic of Tea" (Cha Jing, 758 AD) systematically documented tea cultivation, processing, and tasting methods, becoming the world's first monograph on tea science. Chinese tea was introduced to Europe, Japan, and Southeast Asia via the Maritime Silk Road and Tea-Horse Road in the 17th century, ultimately becoming one of the world's three major non-alcoholic beverages (alongside coffee and cocoa).
China boasts abundant tea plant genetic resources, with more than 260 nationally approved (recognized) varieties. By tree type, tea plants fall into three categories: arbor, small arbor, and shrub. Yunnan large-leaf varieties (Mengku, Menghai) are suitable for black tea and pu-erh tea; Wuyi Narcissus and Tieguanyin for oolong tea; Longjing 43, Yingshuang, Cuifeng for green tea; Fuding Dabaicha, Zhenghe Dabaicha for white tea. Mulan Group's 30+ partner estates cover major Chinese tea cultivars, ensuring product diversity and quality consistency.
China's tea regions are ecologically divided into four major zones: Jiangnan (southern Zhejiang, Jiangsu, Anhui, northern Jiangxi, western Hunan), Huanan (Fujian, Guangdong, Guangxi, Taiwan, Hainan), Xinan (Yunnan, Guizhou, Sichuan, Chongqing), and Jiangbei (Henan, Shandong, southern Gansu, southern Shaanxi, northern Hubei). Among them, Yunnan's pu-erh region, Fujian's oolong region, Zhejiang's green tea region, Anhui's Keemun black tea region, and Guangdong's Phoenix Dancong region are the world's most renowned golden tea-producing areas.
Tea contains tea polyphenols (catechins, flavonoids, anthocyanins, phenolic acids), caffeine, amino acids (mainly theanine), vitamins, minerals, and other active compounds. Modern medical research has shown that tea offers antioxidant, alertness-enhancing, lipid-lowering, vision-protecting, antibacterial, antiviral, and immune-regulating health benefits. EGCG (epigallocatechin gallate) is the most abundant catechin in tea, known as the "golden component of tea."
