Che Jie, the annual tea king of Nannuo Mountain, is a Hani (Aini) ethnic minority from Banpo Old Village, Nannuo Mountain, Menghai County, Yunnan Province.
At the summit of Nannuo Mountain, clouds and mist swirl around.
This place, resembling a fairyland, is home to the Aini people, a branch of the Hani ethnic group, for generations.
Tea trees are their most prized possession.

Che Jie said that tea is a picky plant. The ecological environment is paramount, followed by good weather, good tree varieties, and good harvesting. It also requires skilled tea masters and proficient processing techniques. The formation of any good tea cannot be separated from these points.

Regarding the management of the ancient tea gardens, the Tea King and all members of the clan refuse to use pesticides, relying solely on manual weeding and soil turning. To ensure quality, weeding is carried out every two seasons, and soil turning is done every three years.

Nannuo Mountain is located in Menghai County, Xishuangbanna.
Known as the "World's First Ancient Tea Village,"
It is one of the six major tea mountains outside the Yangtze River, widely known among tea connoisseurs.
It boasts over a thousand acres of ancient tea gardens.
Its average altitude is about 1,400 meters.

Nannuo Mountain is world-famous.
Each ancient tea tree here has a national ancient tree number and a corresponding GPS location.

Each ancient tree has a unique flavor.
Tea King Che Jie is well-versed in the processing techniques of ancient tree Pu'er tea.
The tea produced ages quickly.
Its rich variety makes it all the more precious with time.

Each ancient tree has a unique flavor.
Tea King Che Jie is well-versed in the processing techniques of ancient tree Pu'er tea, and the tea he produces ages quickly.
Its rich variety makes it all the more precious with time.

When talking about the tea-making process,
Tea King Che Jie also shared his many years of experience.
Depending on the condition of the fresh leaves, the initial stage involves withering for approximately 5-6 hours.
At this moment, the tea will emit a floral fragrance.
Then the filming wrapped up.
A pot contains 4-5 kilograms of fresh leaves.
In 15-20 minutes,
Use a combination of slow, deliberate tossing techniques to finish the shot.
This step is extremely crucial.

Let it sit for a few minutes after cooking.
Wait until the tea leaves have completely cooled before starting to knead them.
Finally, they are sun-dried.
Sunlight has a lower temperature.
Therefore, the drying time is long.
It can retain more of the natural substances in fresh leaves.
The tea produced has a very strong flavor.
It has a distinctive sun-dried smell.

Master Dayatang and Teacher Chejie discuss ancient tree harvesting