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小树 " xiao shu " - small tree ( basically equivalent to bush - tai di )
大树 " da shu" - big tree ( arbor tree which is approx human height , at least- Yunnan people ( 1.5m ) ;-DD )
古树 " gu shu " - ancient tree ( unclear , because they all have their own standards / basic line from which this term applies )

if no tree specified , means just some arbors which could vary from 20 - 100y max.
Example 忙肺：600-800元/公斤 ....locals call their trees Gushu. We have spent some time there ( our blog " Mangfei Failure " ) , no old trees at all
The tea is nice, flowery , but price for 1st. spring material from those older / bigger arbors is hyped.


X-banna

老班章：混采7000-8500元/公斤，挑采11000-12000元/公斤
新班章：混采2500-3500元/公斤，挑采4500-6000元/公斤
班盆老寨古树：2400-2600元/公斤
曼松古树：古树35000-45000元/公斤乔木2600-2800元/公斤
曼松（王子山）：2000-2500元/公斤
刮风寨：3200-4000元/公斤
蛮砖桃子寨古树：3800-5000元/公斤
老曼峨：大树1500元/公斤，古树：2300元/公斤
勐宋那卡：大树1300元/公斤，古树3000元/公斤
拔玛老寨古树：3200-4000元/公斤
帕沙中寨：大树900元/公斤，古树1500元/ 公斤
南糯山半坡老寨：1200-1300元/公斤
广别老寨：3200-3500元/公斤
铜箐河：大树800-900元/公斤，古树5000-6000元/公斤
曼广猫耳朵：5000-6000元/公斤，全圆猫耳朵：8000元/公斤
薄荷塘:一类22000 元/公斤，二类12000元/公斤
犀牛塘：4800-6000元/公斤
易武凤凰窝：6500-10000元/公斤

Lincang

冰岛老寨：古树：一类56000-70000元/公斤，二类28000-35000元/公斤，大树：7000-8000元/公斤，中小树3500-4000元/公斤
地界古树：5500-6000元/公斤，中小树1600元/公斤
南迫古树：5600-6500元/公斤，中小树2000元/公斤
坝歪古树：2300-2600元/公斤，中小树1000元/公斤
糯伍古树：2000-2200元/公斤，中小树800元/公斤

正气塘：1000-1600元/公斤
磨烈：2800-3500元/公斤
下磨烈（绿水潭）：2800-3200元/公斤
大户赛：大树500-650元/公斤，古树1200-1500元/公斤
勐库大雪山：3500-4000元/公斤
小户赛：中树700-800元/公斤，古树1900-2200元/公斤
大中山：2000-3000元/公斤
小荒田：1800-2500元/公斤
邦东大雪山：900-1100元/公斤
昔归：小树1600-1900元/公斤，大树5600-6500元/公斤，古树8000-10000元/公斤
娜罕：古树混采1000-1200元/公斤，挑采1400-1800元/公斤
绿水塘：古树混采15000-16000元/公斤挑采21000元/公斤
雪山细叶子：3200-3600元/公斤
忙肺：600-800元/公斤
仙人山：大树1600-1800元/公斤，古树2000-2600/公斤
锦秀村：古树3000-3600/公斤
团结丫口：单株售价：28000元／kg，一类古树售价：10800元／kg，二类古树售价：4880元／kg，混采售价：2700元／kg
古墨：古树1000-1600/公斤
杨家寨：古树1260/公斤

Puer

米地贡茶园：小树1200元／公斤，老树3200元／公斤，古树28000元-56000元／公斤
景迈大寨：小树200-300元/公斤，古树1500-1600元/公斤
景迈大平掌：1500-1800元/公斤
黄草坝古树：400-450元/公斤
困鹿山：中树5000元/公斤，古树35000-40000元/公斤
墨江凤凰窝古树：26000-36000元/公斤
千家寨：1800-2000元/公斤

Sorry that I didn't bother with translation of villages . I believe those who are eager to know the prices from the source, will do their homework ;-D

Eye opening!

anobody up for BD group buy?

aet wrote: ↑

Sat Apr 23, 2022 4:12 am

anobody up for BD group buy?

Would these be for cakes or loose leaf maocha?

m2193 wrote: ↑

Sat Apr 23, 2022 6:06 pm

aet wrote: ↑

Sat Apr 23, 2022 4:12 am

anobody up for BD group buy?

Would these be for cakes or loose leaf maocha?

those prices are from farmers , so no cakes .
But I meant it as a joke
Sorry for misunderstanding. I didn't expect that anybody here would be even thinking about to throw such money

My bad!! It's been a tiring week and I didn't realise. I also was looking at Bang Dong prices and not Bing Dao. Bingdao, no way... that is some insane level pricing LOL. Crazy market

m2193 wrote: ↑

Sat Apr 23, 2022 9:39 pm

My bad!! It's been a tiring week and I didn't realise. I also was looking at Bang Dong prices and not Bing Dao. Bingdao, no way... that is some insane level pricing LOL. Crazy market

No worries, I also haven't realized this option ( could be also Bada ) . Be honest , Bandong , in my opinion, is also overpriced as they " feed their fame " with neighboring Xi Gui , and as tourist targeted concept , they also do gao wen sha qing ( high temp. kill green ) to achieve very aromatic and tasty tea from very beginning. The issues with gao wen I also describe in blog.
It is a nice tea as loose mao cha , but many of new generation cakes might not be that good after 5 years or so.

The issues with gao wen I also describe in blog. [/i]

Where can I find your Blog? I would like to read about that topic.

Jules_Ludwig wrote: ↑

Sun Apr 24, 2022 1:22 am

The issues with gao wen I also describe in blog. [/i]

Where can I find your Blog? I would like to read about that topic.

https://www.pageoftea.com/smart-tea-drinker

Longer withering time – turns leaf to the “red” zone as it’s on the journey of become a black tea product , but not fully there yet. It is something like between. That kills some of the living cells which are beneficial for further aging.

The tea will get plummy / candy sweet notes.

High temperature kill green – gives the tea leaf a green tea characteristics as the more enzyme activity ( responsible for aging ) being deactivated. And again, it is not a fully done as green tea but something between , so there is some space for aging, yet not as same as traditional concept. The longevity really depends on the temperature and time of the kill green.

The tea will get very aromatic.

To distinguish what is the processing by taste , you will need to try two same teas made by two different ways so you can compare and learn / remember which tea the sweetness / aroma is not typically high for that particular area.

You can’t just say based on the taste from the first time you try. Also can not compare with other batches as the spring vs autumn , different years or trees. But if you drink tea from same area for long time , presumably same storage conditions, you may get a picture about the average taste profile ( unless you are drinking new concept all that time

This concept is popular in Lincang area but it was also introduced in Xishuangbanna as The Business has no barriers and at the end of the day , the tea farmer / tea processing company will do what client requires.

Should you plan to store your puer for long time and have the suitable conditions for that , the traditional concept is for you to go. If you think you can finish your cake within 3 -5 years though, do not worry much about the aging. In fact , the new concept is much easier drinker and less aggressive for your stomach when new.

https://www.pageoftea.com/tea-market-news-2019

Known as ” xing gong yi” – Extended “wei diao” – withering time processed tea leaf , “yao qing” step applied during the processing or “gao wen sha qing” higher temperature during the kill green step. In all cases it is done for few reasons. Make tea the sweeter , therefore approachable to the wider audience / clientele or sell it as an Gu Shu tea despite the young age of the tea tree. I came across Bai Yun Shan wild tee leafs processed with “yao qing” which was really sweet all the way long, yet the oolong processing ( reminding a Dan Cong tea ) was noticeable along with wild tea taste which was also obvious from the tea leaf structure. It was sold as 500+ years old Gu Shu for 6000 CNY/kg.

And also this old thread

https://www.teachat.com/viewtopic.php?f ... 15#p237116