2022 Kong Ming Mountain Centuries-old Tree Raw Pu-erh Tea

In Mengla County 勐腊县, Xishuangbanna 西双版纳, Yunnan 云南, stands a mysterious peak at an altitude of 1900 meters – Kongming Mountain 孔明山. It is the highest among the "Six Great Ancient Tea Mountains" of Pu-erh tea. Legend has it that during the Three Kingdoms period, Zhuge Liang (诸葛亮), on his southern campaign, sowed tea seeds in these mountains, which grew into the ancient tea forests we see today. Locals revere Kongming (Zhuge Liang) as the "Tea Ancestor." Every year, on the 23rd day of the seventh lunar month, a "Tea Ancestor Festival" is held where villages jointly worship Kongming Mountain, light Kongming lanterns, perform ethnic dances, and express their gratitude for his introduction of tea seeds and civilization. Kongming Mountain, named for its resemblance to Zhuge Liang's iconic cap, is a sacred place where nature and history intertwine.

The ancient tree tea from Kongming Mountain, nurtured amidst high mountains and mist, possesses a unique charm. Its aroma is gentle, and the tea liquor feels full-bodied. It has low bitterness and astringency but offers a quick and sweet aftertaste (Huigan). The entrance is smooth and moist, with a distinct breath of the wild mountains. The tea soup is initially slightly bitter upon entering the mouth, then sweetness returns, and any astringency is fleeting and does not linger. The throat charm is long-lasting and persistent. The tea liquor is clear yet textured, and the fragrance at the bottom of the cup is prominent and uplifting, representing a high-mountain ancient tree tea full of mountain charm and untamed wildness.

After aging, the aroma of Kongming Mountain ancient tree tea becomes even more mellow, its nature gentler, and its flavors more distinct and layered, offering an endlessly delightful aftertaste. If you are a tea enthusiast seeking both flavor and cultural depth, this Pu'er ancient tree tea from Kongming Mountain will undoubtedly lead you to appreciate the unique allure of ancient tea regions and savor the beautiful gift of nature and history.

Traditional Gongfu Style


Use a Gaiwan with a tea-to-water ratio of 1:25. Brew with freshly boiled water at 100°C (212°F). Do not cover with the lid. Pour water in a thin, steady stream directly onto the tea ball. Once the tea begins to open up, pour out the liquor right away—no need to let it steep. The first infusion can be consumed. For the second infusion, avoid pouring water directly onto leaves. Again, do not let the tea steep—pour out the liquor immediately. After each infusion, make sure to pour out all the tea completely to avoid bitterness or astringency.