Situated on the southwestern border of Yunnan Province, within the Lancang River basin, the geographical coordinates range between 99°59′-100°33′ east longitude and 22°08′-22°13′ north latitude. This area experiences a subtropical monsoon climate with an average annual temperature of 18°C.

The ancient tea gardens of Jingmai Mountain primarily occupy slopes, encircling villages and nestled within forests at elevations between 1250 and 1550 meters.

Jingmai Mountain can be divided into three main sections: the northeastern Baixiang Mountain, the northwestern Nuogang Mountain and the southern Mangjing Mountain.

Among these areas, there are five well-preserved ancient tea forests, that cover a total area of approximately 17,700 mu (≈ 1,180 hectares).

The most famous ancient tea garden on Jingmai Mountain is Dapingzhang, located in the southern ridges of Jingmai Dazhai, on Baixiang Mountain. This area has a relatively flat terrain and open basin, representing a typical example of the Dai minority ancient tea forests. This 3,000 mu (≈ 200 hectares) tea forest, which has higher elevations around its perimeter and a lower centre, benefits from excellent sunlight, abundant moisture, dense forest coverage, and ancient tea trees.

Surveys show that the planting density of tea trees in Jingmai Mountain’s ancient tea forest exceeds 1,000 trees per hectare (1 hectare = 15 mu). Most ancient tea trees range from 2 to 5 meters in height, with the tallest reaching nearly 12 meters

Ripened Pu'er tea, Shu Pu'er 熟普洱, has evolved over time, leading tea enthusiasts to identify four distinct flavour profiles: Menghai, Kunming, Xiaguan, and Lancang. The concept of "Menghai flavour" became popular around 2014 and has since become a well-known tea profile.

The Menghai tea region is rich in ancient tea tree resources, producing exceptional tea quality on a large scale. Its unique fermentation environment, rich in beneficial microorganisms, plays a crucial role in shaping the tea’s distinctive character, making it irreplaceable in the market. 

Today, the majority of ripened Pu'er tea originates from Menghai, cementing its reputation as the birthplace of the iconic "Menghai flavour.”

The fermentation process in Menghai often prioritises Bulang Mountain tea leaves as the primary raw material, contributing to the tea’s signature depth and smoothness. Is celebrated for its rich, mellow taste, full-bodied texture, and deep, complex aroma.

Among the most legendary Shu Pu'er teas is "7572," first produced by the state-owned Menghai Tea Factory. This tea remains the benchmark for ripened Pu'er, embodying the essence of Menghai’s unparalleled fermentation craftsmanship.

Bulang Mountain is located in the southeast of Menghai County, between 99°56′-100°41′ east longitude and 21°28′-22°28′ north latitude. The region experiences an average annual rainfall of 1300-1500 mm and an average annual temperature of 18°C-21°C. The elevation ranges between 1000 to 2200 meters, resulting in a relative height difference of 500 to 1000 meters.

This unique topography creates a microclimate described as "four seasons on one mountain, different weather every ten miles”.

According to Chinese historical records, the ancestors of the Bulang people, known as the Pu people, first settled in the region during the Eastern Han Dynasty around the 1st century AD. They are believed to be the first to pick and consume tea leaves, making them pioneers in tea cultivation.

Throughout history, the Bulang people have been known by various names: as part of the Bai Pu 百濮 ethnic group in the pre-Qin period, as Pu 濮 during the Han and Jin dynasties, as Puzi Man 朴子蛮 and Pu Man 蒲蛮 during in the following dynasties. While some Bai Pu groups migrated south and contributed to the cultural diversity of Southeast Asia, the Bulang remained in the dense forests of Yunnan, preserving their ancient traditions.

The Bulang people have been skilled in tea cultivation and production since ancient times, using manual methods passed down through generations. Tea holds a sacred place in their culture, used in rituals, weddings, and funerals. Traditional teas like loose-leaf tea, bamboo tube tea, and sour tea are still produced today, alongside local specialties such as Shuangjiang Bulang roasted rice tea and bamboo tube honey tea.

In the 21st century, as Pu'er tea gained nationwide fame, tea cultivation became a vital industry for the Bulang people. After 2004, the price of Bulang Mountain tea rose, becoming a major industry for poverty alleviation. By 2008, the tea cultivation area in Bulang Mountain reached 28,005 mu (≈1,867 hectares), a production of 4,649 quintals, with tea industry revenue exceeding 10 million yuan.

Xigui’s ancient tea garden lies at the foot and mid-slope of Manglu Mountain, with younger ancient tea trees at the base and older, denser trees higher up. The soil in this area is rich in organic matter and essential trace elements, which are crucial for tea tree growth.

Manglu Mountain, part of the Lincang Snow Mountain range, is described as "crowned by the Snow Mountain and rooted by the Lancang River."
The steep slopes, often exceeding a 45-degree incline, are covered with ancient tea trees. Harvesting is challenging due to loose soil prone to sliding, which makes difficult to stand or walk. Some ancient tea trees have old and brittle branches, requiring careful picking to avoid breaking the branches and damaging the trees.

Xigui tea trees are managed using a technique called "retaining the top and nourishing the branches" giving the trees a vine-like structure. The willow-shaped leaves earn Xigui tea the nickname "The Willow Leaf Flying Dagger of Pu'er". This method concentrates nutrients in the tea buds and leaves, resulting in a robust, full-bodied tea that withstands multiple infusions.

Thanks to Manglu Mountain high vegetation coverage and excellent ecological environment, Xigui tea possesses a balanced yet powerful flavour, much like a cultured gentleman: refined yet strong.

In this chapter we travelled around and beyond Xishuangbanna prefecture, covering a distance of about 260km from South to North.

Bulang and Menghai in the southwestern part of Xishuangbanna, moving up to Jingmai mountain where we entered Pu'er (the old Simao) prefecture, up to Xigui mountain in Lincang prefecture.