Mr. Fan Hejun returned to China from the University of Paris in the 1940s and initiated the establishment of the "China Tea Company" in Yunnan. He subsequently acquired the raw materials and successfully produced the first batch of Pu'er tea. In retrospect, the Red Mark Pu'er tea cake is often classified as the highest grading of its kind. Interestingly, its packaging paper is either made of an artisanal hand-crafted cotton paper or a fibered paper of quality. The inscriptions are executed in traditional characters, distinguished by a red inscription that reads as "tea" in the middle, further encircled with eight Chinese characters. Historically, all teas manufactured by this company are inscribed with a similar logo. Among them, it is noteworthy that only the Red Mark Pu'er Tea and the Red Mark Yunnan Tuocha are inscribed with the color red, connotative of the rarity of its status and superb quality. This category of tea is made with quality raw materials originated in the Yiwu Mountain in Yunnan and adopted a highly unique methodology that involves the process of increased germination, resulting in a product that is slightly more dominating relative to other types of

Red Mark P'er Tea. The Red Mark Pu'er of this kind is a unique variety that is becoming increasing rare and coveted by tea collectors and connoisseurs. 

The name "Red Mark" is derived from the labeling on its packaging, which is inscribed with "Baizhong Tea" on the front surrounding the word "tea" in the middle. This category of teacake is commonly referred to as "Red Mark" in short. There are many varieties of Pu'er tea produced by China Tea Company, while the tea products made over the years have an identical logo, it should be emphasized that those with the word "tea" illustrated in an unprecedented red mark are regarded as the most prestigious and are highly coveted by collectors and connoisseurs alike. In terms of tea formulation, many scholars believed that the formulation of this tea is derived from the Song Pin Hao formulation with the most exquisite of raw materials from the Yiwu Mountain. It is generally believed that this category of tea dated to the earlier periods, produced between the 1940s to early the 1950s.  After weathering a process of naturalistic aging for more than six decades, the tea is rich and full in aroma, the exterior delicately imbued with a chestnut red that appear luminous. The brewed tea multi-dimensional in aftertaste, further accented with a subtle mellowness that is not too overbearing.