Wanggong was once a famous Village along the ancient Tea horse trail and one of the most glorious villages in the Yiwu tea mountains. The ancient trees grow in Dingjiazhai (Yao ethnic group) among the “seven villages and eight hamlets” in Yiwu Township, Mengla County, Xishuangbanna. These ancient trees thrive at an altitude above 1,800 meters. The climate is spring-like all year round, with abundant rainfall from the high mountains. In this remote high-altitude wilderness, where human presence is scarce and free from worldly clamor, the original forest and ancient trees are allowed to grow wild and freely, ensuring the maximum preservation of the original ecological quality of Wanggong's ancient trees!

Wanggong holds a significant position among the ancient tree teas in Yiwu, being one of the best-preserved areas for ancient tree tea. However, what we commonly refer to as Wanggong today usually means the name of the tea garden, not a specific village, as the current ownership of the ancient tea garden of Wanggong belongs to the lower village of Dingjiazhai Yao Ethnic Village (Dingjiazhai Yao Village is divided into upper and lower villages, with the upper village overseeing the Bai tea garden and the lower village overseeing the Wanggong tea garden).

The History of Wanggong Village

Wanggong Village was once at the core of the ancient Mansa tea region. In history, the “Wanggong Village” along the ancient tea horse trail used to have over four hundred households, making it the largest village in the Mansa Mountain area. According to local elders, before the reign of Emperor Xianfeng during the Qing Dynasty, the villages here were densely populated, with a population of over ten thousand. Wanggong Village and Mansa Old Street were the two most prosperous villages in the Yiwu tea mountains. The ruins of the Guandi Temple in Wanggong Village alone can give us a glimpse of its former glory. Later, Wanggong Village gradually declined and faded from the sight of tea enthusiasts.

The Reasons for the Decline of Wanggong Village

There are two explanations for the decline of Wanggong Village: One is that there was a widespread of malarial fever; the other is due to ethnic conflicts. It is likely that the damage was so severe that the village could not recover even by the time of the Republic of China. The ancient tea gardens of Wanggong suffered serious destruction, with too much burned down, leaving no intact tea forests visible now.

Characteristics of Wanggong Pu'er Tea:

The Wanggong Pu'er tea is made from sun-dried raw tea leaves, following traditional methods, steamed at high temperature, and pressed using stone molds. The cakes are neatly formed, with thick and sturdy leaves, neither too tight nor too loose. The leaves are long, with plump buds covered in fine hair, and a rich aroma. The aroma is intense and long-lasting. The leaves are thick and tender, with excellent brewing capacity, making it a rare treasure in the Yiwu tea region. The tea soup is bright golden yellow, delicate and refined, with a full-bodied taste, gentle yet firm, and a lingering aftertaste. Its persistence and stability have been highly praised by Pu'er tea lovers.

First Infusion: The tea soup is light yellow and bright, with a strong honey fragrance, sweet and smooth on entry but slightly thin.

Third Infusion: The tea soup is light yellow and bright, with a rich honey fragrance and a clear, fresh scent, the aroma has distinct layers.

Fifth Infusion: The tea soup is bright golden yellow, with a strong honey fragrance accompanied by a sweet aroma, sweet and full-bodied, slightly bitter, but instantly transformed, with a slight astringency.

Seventh Infusion: The tea soup is light yellow and bright, with a strong fresh fragrance mixed with a faint sweet aroma, sweet and full-bodied, with a heavy tea soup and a noticeable sweetness.

Ninth Infusion: The tea soup is light yellow and bright, with a strong fresh fragrance accompanied by a mountainous aroma, sweet on entry, full-bodied, and mellow.