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A traditional Dai Buddhist temple，the temple’s name comes from a local legend, which says that the spring was created when the Buddha struck the ground with his staff to provide water for local residents. The site was therefore named First Sacred Spring. Local people often come here to collect water before major community events as a form of blessing.
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曼召佛寺
A Dai-style temple. A distinctive feature is that the temple offers Dai handicraft experiences, including making traditional Dai paper lanterns.
勐景来景区
A well-maintained Dai village with more than 200 households still living on site. The village retains traditional stilted Dai houses, wells, and temples, and daily life remains active. Residents continue traditional activities such as sugar making, weaving, and farming, offering insight into everyday Dai life. The village lies close to the China–Myanmar border, and visitors can view the opposite bank across the Daluo River.
南糯山
Nannuo Mountain is a major tea-growing area in Menghai County, dominated by medium-leaf tea varieties. Teas from this area typically produce a darker liquor with a relatively balanced profile, combining mild bitterness, light astringency, and gentle sweetness. The overall mouthfeel is often described as smooth and even, with moderate honey-like aromas.
A 15 m high Dai Buddhist pavilion built in 1701. Architecturally, the pavilion is characteristic of the region, blending traditional Chinese with Southeastern styles.
巴达茶山
Bada Mountain is known for its large-leaf tea varieties and long history of tea cultivation. Teas from this area are generally full-bodied, with a deep-colored liquor and noticeable bitterness that develops early and lingers. Astringency is present, while returning sweetness appears more gradually. The overall character is often described as strong and distinctly mountainous.
(布朗山)
Bulang Mountain is a tea-growing region in Menghai County, primarily planted with large-leaf tea varieties. Teas from this area are commonly noted for pronounced bitterness and a strong astringent character, followed by a fast and persistent returning sweetness (huigan). The liquor is typically intense, with a heavy body and layered aromas often described as floral and honey-like.