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云南人是如何把原本没人要的普洱茶卖成价格最贵的茶的？
How Did Yunnan People Turn Unwanted Pu'er Tea into the Most Expensive Tea?
普洱茶就算在清代入贡了，也始终不是国内的主流茶品。新中国成立之后，普洱茶只是作为出口茶类，当时云南本地人也是以喝绿茶为主的。
Even though Pu'er tea was presented as tribute during the Qing Dynasty, it was never a mainstream tea in China. After the founding of New China, Pu'er tea was mainly an export product, and locals in Yunnan primarily drank green tea.
云南，刮风寨，普洱茶产区之一
Yunnan, Guafengzhai, One of the Pu'er Tea Production Areas
总之，无论回顾历史，还是四五十年之前，普洱茶的影响力都不够大。不像今天有量，喜欢喝普洱茶的消费者遍及大江南北。而且还有价，一片百年普洱老茶卖百万并不少见，就算是班章、冰岛等产区的新茶也要几万元一饼。
In summary, whether looking back at history or 40-50 years ago, Pu'er tea's influence was limited. Unlike today, where Pu'er tea lovers are found nationwide, and prices are high—century-old Pu'er tea selling for millions is not rare, while new teas from regions like Ban Zhang and Bing Dao cost tens of thousands per cake.
现在的普洱茶算得上要市场有市场，要价格有价格。
Today, Pu'er tea has both market demand and high prices.
云南人是如何把原本没人要的普洱茶卖成六大茶类价格最贵的茶的？
How Did Yunnan People Turn Unwanted Pu'er Tea into the Priciest Among Six Major Tea Categories?
其实普洱茶的价格最开始不是云南人推上去的。如果你去过上世纪八十年代的香港茶餐厅，会发现这些餐厅提供的茶都是普洱茶，原因是啥？普洱茶价格最便宜呗，不光便宜，而且非常耐泡。绿茶泡个三道就不行了，普洱茶能泡二三十道。
In fact, the initial price surge of Pu'er tea wasn't driven by Yunnan locals. If you visited Hong Kong tea restaurants in the 1980s, you'd find they served Pu'er tea—why? Because it was the cheapest and highly durable. Green tea loses flavor after three brews, while Pu'er can last 20-30 infusions.
南糯山古茶村
Nannuoshan Ancient Tea Village
近三十年大陆喝普洱茶的风潮，其实是港台地区带过来的，影响最深的是珠三角，广东地区。改革开放以来，大陆经济发展迅猛，普洱茶也在上世纪90年代悄然流行于广东地区。
The Pu'er tea trend in mainland China over the past 30 years was actually introduced by Hong Kong and Taiwan, with the strongest influence in the Pearl River Delta (Guangdong). Since China's reform and opening-up, rapid economic growth led to Pu'er tea's quiet rise in Guangdong during the 1990s.
很多从天南海北到深圳工作的人，在深圳接触了普洱茶，他们中有一些人是真的喜欢喝普洱茶，有一些人是为了投资，还有一些人是为了炒作。
Many who migrated to Shenzhen for work encountered Pu'er tea there—some genuinely enjoyed it, others invested, and some speculated.
随着邓时海的著作的面世，文中提到“普洱茶越陈越香”的理论，于是一些茶商利用这种观点，大规模营销，把原本储存在香港茶餐厅中没人要的老茶推向市场，什么福元昌、宋聘号等等，一饼动辄百万元。
With the publication of Deng Shihai's work promoting the theory that "Pu'er tea improves with age," merchants leveraged this idea for large-scale marketing, pushing old teas (like Fu Yuan Chang and Song Pin Hao) stored in Hong Kong restaurants into the market—some cakes selling for millions.
当然老茶是有炒作空间的，毕竟喝一片少一片，至于味道和营养价值，则仁者见仁智者见智，毕竟价格这么高，几乎没啥人喝过，都是当古董收藏的。
Of course, aged tea has speculative value—each sip reduces supply. As for taste and nutritional value, opinions vary. Given the high prices, few actually drink them; most treat them as collectible antiques.
总之，普洱茶的价格刚开始是港台和珠三角的茶商推上去的。后来勐海茶厂改制成大益茶厂，由搞金融出身的吴远之主导，他把本身是农产品的普洱茶推向了又一个高峰，成为一种金融产品，不是用来喝的，而是用来投资的。
In short, Pu'er tea's initial price surge was driven by merchants from Hong Kong, Taiwan, and the Pearl River Delta. Later, after Menghai Tea Factory restructured into Dayi Tea under financial expert Wu Yuanzhi, Pu'er tea—originally an agricultural product—became a financial instrument for investment rather than consumption.
普洱茶第一村——老班章
Lao Ban Zhang—The First Village of Pu'er Tea
回到文章开头，普洱茶的价格其实主要不是云南人搞上去的，毕竟云南的经济并不发达，这么贵的茶叶谁能消费得起？普洱茶的价格主要是被珠三角的一些茶商、投资客推上去的，你赞同这一看法吗？欢迎留言交流！
Returning to the article's opening—Pu'er tea's high prices weren't primarily driven by Yunnan locals (given the region's lower economic development). Instead, merchants and investors from the Pearl River Delta played the key role. Do you agree? Share your thoughts below!
