Basic Introduction to Nanjian Xin Phoenix Phoenix Tuocha
Phoenix Tuocha is a time-honored masterpiece in Pu'er tuocha and also one of the most influential and representative Pu'er Tea brands in Yunnan Province. In the Pu'er tea community, there has always been the saying of “first tuocha, second cake, third brick,” meaning that the best materials are used to make tuochas. The raw Phoenix Tuocha when infused exudes an aromatic fragrance, with a strong presence and a taste that turns sweet after initial bitterness, lingering long and leaving a pleasant aftertaste. It is very suitable for long-term storage, with its aroma becoming richer over time. The ripe Phoenix Tuocha is fragrant, sweet, smooth, and thick, with a unique style that has made it a favorite among seasoned tea enthusiasts. Phoenix Tuocha was created in 1985 by the Nanjian Tea Factory established by Lin Xingyun, known as the “father of Pu'er ripe tea.” Since then, it has become a high-quality Pu'er tea product loved by tea aficionados both at home and abroad. Not only does it enjoy a good reputation and market share in China, Hong Kong, Macao, and Taiwan, but it is also popular in East Asian and Southeast Asian countries and even enjoys a certain reputation in Europe and America. Phoenix Tuocha is based on the blending of famous mountain teas from places like Lincang, Xishuangbanna, and Simao, processed through traditional methods, which not only highlights the inherent richness of Pu'er tea but also preserves the unique flavors of each mountain, thus having a robust yet graceful character.
Nutritional Value
The earliest discovery and use of tea started with medicinal purposes. “Shennong tasted hundreds of herbs and encountered seventy-two poisons in a single day, finding relief from them through tea.” The Jin Dynasty's Zhang Hua wrote in his *Miscellaneous Records* that “drinking real tea reduces sleep.” Tao Hongjing recorded in his *Miscellaneous Records* that “drinking tea lightens the body and transforms the bones; in the past, Danqiu Zi and Huang Jun drank it.” Earlier still, in the Han Dynasty's *Records of the Supernatural*, there is a record about Yu Hong, a native of Yuyao, who went into the mountains to gather tea and met a Taoist leading three green oxen. The Taoist said, “I am Danqiu Zi. I heard you are good at preparing drinks, and I often think of you. There is a great tea in the mountains that can be supplied to you. I hope that in the future, if you have any leftover tea, you can give some to me.” After establishing a memorial ceremony, Yu Hong would regularly send family members into the mountains to gather the great tea. Danqiu Zi is considered the earliest Daoist figure in tea culture, and historically, Waterfall Mountain in Yuyao was a famous tea-producing mountain. Therefore, the records of “great tea” and “immortal tea” are entirely consistent. In these records, “tea” refers to today's tea. What is surprising is that as early as the Jin Dynasty, Guo Pu explained in his commentary on the *Erya* that (tea) “is a small tree like gardenia, grows leaves in winter, and is also called ‘zang'; the people of Shu call it bitter tea.” This record of “the people of Shu” can be seen as the earliest sprouting of tea drinking customs in ancient Bashu. Additionally, in the *Food Taboos* written by Hu Jushi of the Western Han Dynasty, it is said that “bitter tea, when consumed for a long time, leads to transformation.” These statements indicate that tea was initially associated with medicine.
Product Features
Its Beautiful Color: The liquor is red, bright, clear, and transparent, displaying hues of ruby, carnelian, pomegranate, wine, and amber.
Its Rich Taste: Smooth, viscous, refreshing, and mouthwatering.
Its Strong Aroma: Depending on the manufacturing process, Pu'er teas have different aromas. Naturally fermented raw teas have the scent of orchid and camphor; those that undergo artificial fermentation and stacking have the aroma of lotus and jujube; aged Pu'er teas enter the stage of maturation and have the aroma of old medicine and wood, with a lingering and distinct aged fragrance.
Its Simple Form: Original, natural, and true, carrying the dust of history and the aged fragrance of time. Beyond the allure of color, flavor, and aroma, the Health benefits of Pu'er tea are also praised by the world. Its medicinal value was discovered and utilized by ancient people long ago. According to Qing Dynasty scholar Zhao Xuemin's *Supplement to Compendium of Materia Medica*, “Pu'er tea paste is black like lacquer, the best for sobering up, with the green variety being better; it aids digestion, clears phlegm, refreshes the stomach and generates saliva. Pu'er tea, steamed and formed into cakes, is sold to Tibetans and is most effective for digestion. Pu'er tea tastes bitter and is harsh, capable of neutralizing the toxins of fatty meats, bitter and astringent, it expels phlegm, descends qi, and benefits the intestines and promotes bowel movements.” In Volume Six, *The End Part* of the same book, he also states, “Pu'er tea paste can treat all kinds of illnesses. For example, for bloating or cold, use ginger soup to disperse the symptoms and induce sweating for recovery. For mouth ulcers or sore throat due to heat, use five fen of the tea to suck on overnight for healing.” Zhang Hong of the Qing Dynasty wrote in *New Words of Southern Yunnan* that “Yunnan tea has a slightly bitter taste and is extremely cold in nature, capable of dispelling heat and disease.”
Historical Folklore
Due to the complex life experiences of Mr. Lin Xingyun, the founder of Phoenix Tuocha, the origins of Phoenix Tuocha are shrouded in mystery. Mr. Lin Xingyun founded the Nanjian Tea Factory in 1984 and began developing and producing Phoenix Tuocha in 1986 under the brand name “Tulin.” Under Mr. Lin's slogan of “producing ten thousand dan per month and making a million in profit,” the production of Phoenix Tuocha reached more than 100 tons that year and was successfully sold in Hong Kong, France, and other places, much loved by consumers. Later, due to historical reasons, the original Nanjian Tea Factory had to stop production, and “Tulin” Phoenix Tuocha, despite its fame, fell into obscurity. At the time, large and small tea factories, regardless of scale and quality, were using the name “Phoenix Tuocha,” leading to inconsistent quality and a plummeting reputation. Six years later, in 2002, Lin Xingyun, who once dominated the Pu'er tea industry, restarted his journey in tea production and passed down the formula and techniques of Phoenix Tuocha to Li Shizhang. Mr. Lin fully integrated his pioneering “artificial post-fermentation” process into Phoenix Tuocha, striving to create a distinctive Phoenix Tuocha. From then on, the “Phoenix Tuocha” known to the world re-emerged. In 2005, supported by Lin Xingyun, the Yunnan Nanjian Phoenix Tuocha Factory completely inherited the production techniques of “Phoenix Tuocha” and began to produce authentic and high-quality Phoenix Tuocha Pu'er tea. Since then, “Xin Phoenix” and “Phoenix Tuocha” have truly become two golden phoenixes in the Pu'er tea industry, working tirelessly for the development of Chinese Tea.
Manufacturing Method of Nanjian Xin Phoenix Phoenix Tuocha
The production processes of Pu'er tea can be divided into traditional and modern methods. Traditional methods are mainly carried out by local tea farmers, with a long history dating back to when they became imperial tribute items during the reign of Emperor Kangxi of the Qing Dynasty. Regarding the traditional production method of Pu'er tea, renowned Pu'er tea expert Professor Zhou Hongjie of Yunnan Agricultural University described it in his book *Yunnan Pu'er Tea*: first, tea farmers process the best spring tea into bud tea, tip tea, and court tea to be presented to the emperor. Subsequently, the Green Tea picked is pan-fried and sun-dried to make sun-dried rough tea; then, after steaming and pressing, it is shaped into round Compressed tea. Modern production processes of Pu'er tea refer to the artificial post-fermentation Pu'er tea successfully experimented with by “Father of Pu'er Tea” Lin Xingyun and others, along with the new production processes and technologies developed from this for modern Pu'er tea production; these are mainly carried out by professional tea manufacturers.