Qinglong Taishou

Description

The Yiwu Tea Region

Nestled in the lush mountains of Mengla County, Yunnan Province, the Yiwu tea region has been one of the six ancient tea mountains since the Qing Dynasty. Its misty valleys and fertile red soils nurture the legendary Yunnan large-leaf tea trees, which are celebrated for their mellow yet complex character. The unique terroir of Yiwu produces Pu-erh teas known for their smooth body, elegant aroma, and long-lasting sweetness — often described by tea masters as “soft as water, yet deep as time.”

Harvest Period

Our Qinglong Taishou (The Rising Azure Dragon) is crafted from carefully selected sun-dried Yunnan large-leaf raw Pu-erh leaves. Harvested from high-altitude ancient trees in early spring, these leaves are rich in natural oils and tender buds. After picking, the fresh leaves are withered, pan-fired, rolled, and sun-dried using traditional Yiwu craftsmanship. Each cake weighs 200 grams, pressed into its round form to preserve its fragrance and aging potential.

Qinglong Taishou Taste

When infused, this raw Pu-erh (Sheng Pu-erh) reveals a golden liquor with a refreshing orchid fragrance. The first sip is brisk and lively, followed by gentle sweetness and a hint of mountain mist. Its energy rises in the cup like a dragon awakening — powerful yet graceful. Over time, as the tea ages, its sharp edges mellow, evolving into a smoother, honeyed depth with subtle floral undertones.

Caffeine & Health Benefits

Raw Pu-erh contains moderate caffeine, offering a refreshing energy boost without overstimulation. Rich in tea polyphenols and catechins, it supports digestion, enhances metabolism, and provides potent antioxidant properties. Long-term drinking may help detoxify the body, maintain vitality, and improve skin tone — all while delivering the meditative calmness that true Pu-erh lovers seek.

How to Brew Qinglong Taishou

For a Western-style brew, steep 3 grams of tea in 500 ml of water at 90°C (195°F) for 1–2 minutes. You may re-steep the same leaves up to 3 times, extending each infusion slightly.

For a Gongfu tea session, use 5 grams in 100 ml of water at 90°C (195°F). Rinse quickly once, then steep for 10–15 seconds on the first infusion, gradually increasing time for each subsequent steep. Enjoy the evolving layers of aroma and flavor.

Cold Brew Raw Pu-erh Tea

Cold brewing highlights the elegant floral sweetness of Qinglong Taishou. Simply place 6–8 grams of tea in 500 ml of cool water and refrigerate for 6–8 hours. The result is a crystal-clear liquor with delicate orchid notes, zero bitterness, and a soothing, refreshing aftertaste — perfect for a calm summer afternoon.