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What is Gaiwan, the Past and Present

What is Gaiwan, the Past and Present

In the history of Chinese tea sets, gaiwan is a young utensil that is still widely used today.

Our common tureen generally has two shapes: the first one: In the "Chinese Tea Dictionary" by Academician Chen Zongmao, the tureen is explained as "cooking utensils, mostly porcelain, with a cover on the top and a saucer on the bottom, and the heat insulation of the saucer is easy to hold." drink". What is described here is a three-piece gaiwan-shaped system with a cover on the top, a support on the bottom, and a bowl in the middle. The cover is "heaven", the bowl is "person", and the support is "earth".

The three talents of "heaven, earth and man". This type of tureen is also called the Sancai Cup, which means "Three Talents, Heaven, Earth and Man". There is also a style of tureen, which is a two-piece bowl and cover-only the cover and the bowl. It is explained in the "Chinese Ancient Ceramics Illustrated": Gaiwan, a small bowl with a cover, tea set, popular in Qing Dynasty.


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What is cloudy after cold in black tea?

What is cloudy after cold in black tea?

what is a cloudy after cold? I don't know if you have noticed a phenomenon. When we are making tea, especially black tea, we pour a cup of black tea for tea friends in the tea room. If the tea friends don’t drink it in time, after the tea soup is cold, we will find that the original orange-yellow and bright soup color will turn a little turbid. So this is what we call cloudy after cold.

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What is Jinjunmei?

What is Jinjunmei?

In 2005, Mr. Jiang Yuanxun(江元勋) led the team developing Jinjunmei used the buds of high mountain tea trees in Tongmu Village, Wuyishan National Nature Reserve as raw materials, based on the more than 400-year-old Lapsang Souchong black tea culture and production techniques.

The creation of Jin Junmei is not accidental. It is inseparable from the previous generations of tea masters Wu Juenong(吴觉农) and Zhang Tianfu(张天福) who had contacts with Jiang Yuanxun’s grandfather Jiang Runmei(江润梅) and father Jiang Susheng(江素生), as well as contemporary tea masters Luo Shaojun(骆少君) and Yao Yueming(姚月明). The selfless help and support in technical theory; it is inseparable from Jiang Yuanxun and a group of developers and producers who have devoted themselves to exploration in Zhengshan(Lapsang) Tea Industry.

Time goes back to before 2000, in order to solve the unsalable and barren tea mountains of Tongmu tea and develop the domestic market, Jiang Yuanxun organized many tea masters to discuss "the way out of Tongmu tea" for many times.

From 1998 to 2000, a large number of Tongmu black tea was transformed into oolong; from 2002 to 2003, Jiang Yuanxun, under the suggestion of tea master Ms. Gong Yaling, made high-quality green tea from the tender buds in Tongmu village. These have laid a good foundation and experience for the generation and accumulation of Jin Junmei in 2005.

One afternoon in July 2005, Jiang Yuanxun chatted with Beijing Mr. Zhang Mengjiang and other friends in the small bamboo grove in front of the Zhengshan Tea Industry Court, such as "making good tea, drinking good tea, and buying good tea". The speaker has no intention, but the listener has the intention, these coincide with Jiang Yuanxun's train of thought.

Just at this time, a few tea farmers passed by the door to clean up the tea garden (pruning). Jiang Yuanxun immediately arranged for the tea farmers to pick tea buds and make full use of them; It is withered according to the black tea production process. Because the material is less, it is hand-rolled with a glass table top to prevent it from breaking, and it is fermented with temperature and humidity control, and charcoal roasted to obtain dry tea.

On the second day, Jiang Yuanxun brewed and tasted together with Mr. Zhang and others. When boiling water rushes in, the room is full of fragrance, the soup color is golden and translucent, the taste is sweet and refreshing, moistens the throat, and has a long aftertaste. "The embryonic form.

Later, under the guidance of Zhang Tianfu, Luo Shaojun and other seniors in the tea industry, Jiang Yuanxun conducted repeated tests, analyzes and comparisons on raw materials and techniques, and finally finalized Jinjunmei in 2006. In 2007, after Jiang Yuanxun further optimized the quality and perfected the craftsmanship according to the feedback from the tasting, Jinjunmei was officially put on the market. The taste of "clear, fragrant, sweet and sweet" is in line with the habit of domestic clear drinks, and it is quickly accepted by the Chinese people. It is high-quality and high-quality, and it has become popular all over the country within a few years.

In order to regulate the market, the All China Supply and Marketing Cooperative issued the "Jinjunmei Industry Standards", and Zhengshan Tea Industry, the founding enterprise of Jinjunmei, participated in the drafting and formulation as the only enterprise. This standard can be said to be a standard recognized in the industry, specifically for Jinjunmei black tea. "Jinjunmei Industry Standard" stipulates:

The raw materials of Jinjunmei must come from single buds of alpine tea trees in Wuyishan National Nature Reserve.

In addition, there is no grade for Jinjunmei. Most of the super-grade Jinjunmei and first-grade Jinjunmei on the market are classified by the merchants themselves.

The standard also clearly stipulates that the authentic dry tea of Jinjunmei is golden, yellow and black, with golden hair; the aroma belongs to the comprehensive aroma of flower and fruit honey, which is relatively long-lasting; the soup color is golden and clear, with golden rings, and the taste is fresh Cool and sweet.

The founding of Jinjunmei filled the gap that there was no high-end black tea in the world for 400 years, triggered a domestic black tea consumption boom, promoted the development of the entire black tea industry, and led to the recovery of the domestic black tea industry.

The founding of Jinjunmei is an overall innovation in black tea production technology, drinking requirements and professional appraisal, which completely changed the characteristics of traditional black tea "thick, red, bitter and astringent", and brought black tea into a new development period.

Jinjunmei and Lapsang Souchong are in the same line. If we say that Lapsang Souchong is a product discovered by accident, the creation of Jinjunmei is entirely due to the continuous inheritance and innovation of the history, culture and production techniques of Lapsang Souchong black tea for more than 400 years. Fusion is inevitable.

Jin Junmei is a re-innovation of the excellent production techniques of Lapsang Souchong black tea. The profound historical and cultural heritage of Lapsang Souchong, the unique ecological environment and tea tree resources of Wuyishan National Nature Reserve, the exquisite production techniques, and the representative of Jiang Yuanxun The professionalism, persistence and enterprising spirit of continuous exploration of a group of tea people are the cornerstone of Jinjunmei's founding, the basis for creating Jinjunmei's excellent quality, and the key to the recognition of the society and the tea industry.

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What is Lapsang Souchong?

What is Lapsang Souchong?

  1. Origin of Lapsang Souchong Black Tea
As the ancestor of black tea in the world, Lapsang Souchong has a history of more than 400 years since its birth. According to historical records, Tongmu was called Renyi Township, Chongan County in the Song Dynasty, and the main source of income for the laborers here was tung oil and green tea-like "longtuanfengbing" tribute tea. Due to the prosperity of tung oil production, a large number of tung trees are planted locally. Affected by the development of tung oil, the place name of this area is Tongmu, which is also the gateway to and the Jiang family of Zhengshantang has lived here for generations.
In the middle and late Ming Dynasty, the current situation was turbulent. On a certain day in about 1568 A.D., during the tea-picking season, a group of officers and soldiers passed Tongmu. The officers and soldiers slept on the green tea. After the officers and soldiers left, the tea leaves that were originally made into green tea had turned red. Mr. Jiang repeatedly rubbed the fermented tea leaves and roasted them with masson pine, which is rich in paulownia. Masson pine produces rich pine smoke during the burning process. After absorbing the pine smoke, the color of the tea becomes black and oily, exuding a unique aroma of turpentine. In the second year, someone ordered this tea several times the price of green tea. Lapsang Souchong black tea was born in such a wonderful way.
At the end of the 16th century and the beginning of the 17th century (about 1604), Lapsang Souchong was spread overseas and brought to Europe by Dutch merchants. At first, it was sold in pharmacies for its healing properties, while no other black tea in the world was born at this time. Lapsang Souchong entered the UK, and it was sold to the public at a coffee shop in London called Javid, and the price was as high as 6 to 10 pounds. It said in the sales poster: mild texture, suitable for all seasons, hygienic and healthy drinks, and prolong life The effect. But then black tea became popular among the British royal family and even the whole of Europe, and set off the "afternoon tea" fashion that has been passed down to this day.
William Ukers' "Tea Complete Book" records: In 1607, the Dutch East India Company purchased Wuyi black tea (namely Lapsang Souchong) from Macau in the south of China's Lingnan for the first time in 1607, and re-exported it to Europe through Java. At that time, the European tea market was dominated by Japanese green tea. Lapsang souchong had a mellow flavor and quickly occupied the European tea market. Black tea quickly became popular in the British Isles. This is the earliest record of tea export to China.
tea book
In 1876, Keemun black tea was successfully trial-produced on the basis of Lapsang Souchong black tea. Subsequently, Gongfu black teas from all over China also followed the Lapsang Souchong process, and gradually developed Dianhong black tea, Fujian black tea and other local Gongfu black teas.
  1. Why is it called Lapsang Souchong Black Tea?
The term "Lapsang Souchong" black tea was first called BOHEA in Europe. According to legend, it is the Hokkien pronunciation of the place name of Wuyi. Black tea (artificial or smoked) disrupted the market, so it was named "Lapsang Souchong".
The so-called "Zhengshan" means what is produced in the real high mountain area. Its coverage is centered on Miaowan and Jiangdun Natural Villages in Tongmu Village, Wuyi Mountain, north to Shilong, Qianshan, Jiangxi, south to Baiyeping, Caodun, Wuyi Mountain, east to Da'an Village, Wuyi Mountain, west to Guangshiqian Qiankeng, and southwest to Shaowu Long Lake Guanyin Pit covers an area of 600 square kilometers. Most of them are now in the Wuyishan National Nature Reserve in Fujian. The soil is fertile, and the quality of the tea produced is unmatched.
miaowan, tongmu village
"Souchong" refers to the variety of tea trees. Lu Tingcan's "Continued Tea Classics" contains "Suitable Records" and mentions: "Wuyi tea, the one on the mountain is rock tea, the one by the water is Zhou tea,...the best one is called Gongfu tea. After a lot of work, there are small species, which are named after the tree. Each plant is only a few, and it is rare."
  1. Production of Lapsang Souchong
picking teaWitherKnead teafermentationdry
At Tongmu Pass in Wuyi Mountain, there are two wooden buildings named "Qinglou", which are factories specially used to make Lapsang Souchong black tea.
In the past, it was necessary to pick one bud and three or four leaves as raw materials for the production of Lapsang Souchong, and it was not picked in rainy days, dewy leaves, scorching sun, or rainy the day before. The tea trees in Tongmu Mountain are wild and mixed. Even the most skilled tea pickers can only pick back 10 kg of tea greens a day.
The picked fresh leaves are spread out on wooden boards or bamboo strips in an orderly manner, and the weather, temperature, humidity, and wind are used to distribute the water in the leaves, making the green tea soft and kneading into strips. Use masson pine wood to burn to control the temperature during withering. Every 30 minutes, the green tea is collected again and spread out again, so that each green tea can be spread evenly.
When 50kg of fresh leaves remove 20 kg of water, it is the best time to knead. Kneading is not only to shape the beautiful shape of tea, but also to destroy cells and accelerate oxidation.
Fermentation is the most critical process to form the characteristics of black tea color, aroma and taste. In the bamboo tea basket, cover with a damp cloth and wait for seven hours, the tea leaves will change from green to bronze, and the aroma will become more leisurely.
Passing the red pot is a unique process in Lapsang Souchong. The high temperature of 180 degrees prevents the tea leaves from continuing to ferment, and also enhances the aroma of the tea leaves and increases the aftertaste.
Next, the green tea is spread on the bamboo strips, and the masson pine is slowly burned in the underground fire stove. The pine smoke spreads to the drying room along with the cracks in the bricks. surround. The temperature evaporates the excess water in the green tea, and also injects the final smoky aroma into Lapsang Souchong. This Lapsang Souchong black tea made with masson pine smoke has a strong aroma of pine wood and an unforgettable sweet aroma of longan.
After more than ten hours, the traditional Lapsang Souchong black tea produced in Tongmuguan was made. Under the boiling water, the aroma of pine smoke mixed with longan and the seemingly floral and fruity aroma lingers on the tip of the nose. Drinking amber tea soup, a sense of vicissitudes from time rushes to the face, moist, warm, and sweet, as if walking into a brothel deep in the mountains and dense with rosin. The slow-smoked pine fragrance lasts for a long time, and it is still full of charm after brewing many times.
  1. What is the difference between Lapsang Souchong and Waishan Souchong
The national standard GB/T13738 of Lapsang Souchong black tea points out that: Lapsang Souchong must use tea tree raw materials within a radius of 565 square kilometers centered on Miaowan and Jiangdun Natural Villages of Tongmu Village in the Wuyi Mountain National Nature Reserve. The black tea is made by traditional techniques, and has the fragrance of pine smoke and dried longan.
The difference between Lapsang Souchong and Waishan Souchong lies in:
  1. Regional definition: The origin of Lapsang Souchong black tea is Tongmuguan in Wuyi Mountain. According to the "Chinese Tea Classic", "within Tongmu, there is Zhengshan". All the tea produced in Tongmuguan is called Zhengshan. The tea produced near Wuyi Mountain or other areas is called Waishan to distinguish the small species of black tea produced outside Tongmuguan.
  2. Production process requirements: Lapsang Souchong is the ancestor of black tea, and it is also the most classic and traditional tea species in black tea. The real Lapsang Souchong black tea needs to be made from high mountain tea trees in Wuyi Mountain area, with traditional techniques and through masson pine Made by natural tobacco roasting process.
  3. Differences in quality: Lapsang Souchong is a high-mountain tea with a special high-mountain flavor, mellow taste, and is resistant to brewing and storage. Most of the outer mountain Souchongs are low-mountain teas, with a thin background and not resistant to brewing.
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The history of white tea - Lapsangstore

The history of white tea

Do you often hear such remarks: "In the past, no one drank white tea at all, and half of it was sold and half of it was given away." It is always common in the tea lovers. So today, I want to share with you the history of white tea.

一、When did white tea originate?


There are many different viewpoints. Among the six types of tea, white tea has the simplest production process. No twisting揉捻, no heating杀青, only withering萎凋 and drying干燥.

After the buds of the tea tree are picked, they are naturally spread out to remove most of the moisture inside the tea, and after reaching a dry and storable state, they can become the prototype of white tea. The process of drying is called "withering"萎凋, and the process of losing water is called "drying"干燥.


The germination of tea trees is seasonal. When there is no tea-making technology, in order to drink tea at any time, people will collect the buds and leaves of the tea tree after drying, which is the beginning of tea processing. It is very similar to the way of making herbs in the past.

Therefore, in most of the literature, historical materials and legends, both scholars and people believe that the rise of Chinese white tea benefits from the Chinese people's original concept of "medicine and food homology".

Especially in ancient times when medicine was very underdeveloped, all teas in China started from medicinal purposes.

Professor Chen Chuan(陈椽), an expert in the field of tea science, believes that "from the production process of white tea, we can see the shadow of the origin of tea making."

Professor Yang Wenhui from Hunan Agricultural University has a similar view, believing that the earliest invention in the history of Chinese tea production was not green tea, but white tea.

In the Tang and Song Dynasties, in the era of Emperor Huizong Song , there was a mention of the praise of white tea in the "Daguan Tea Theory"《大观茶论》:

"White tea is one of its own, which is different from regular tea. Its strips are thick and thin, and its leaves are thin. It's like jade in uncut stone , it's incomparable."


However, the white tea process did not appear in the Song Dynasty, but steamed green tea was consumed, so there is still controversy whether this white tea is similar to Anji white tea or white tea from Fujian.

After the white tea spread to Zhenghe政和, Zhenghe tea as a vassal of Beiyuan tribute tea北苑贡茶, paid tribute to the court together. In 1115 AD, after Song Huizong drank the silver needle tea from Guandi County关棣县, very happy, gave Guandi County the title of "Zhenghe". Guandi was changed to Zhenghe. Zhenghe also became the first place in Chinese history to be named by the 
Reign Title.

During the Ming and Qing Dynasties, in the twenty-eighth year of Wanli (1600), Lu Yingyang's陆应阳 "Guangyu Ji"《广舆记》 recorded: "Funing Prefecture Taimu Mountain is famous for its tea, named Green Snow Bud."


There is an ancient tea tree "Green Snow Bud"绿雪芽 on the top of Hongxue Cave鸿雪洞 of Taimu Mountain in Fuding, which is considered to be the original "mother plant"母株 of Fuding White Tea.

About its origin, Fuding has a legend. According to legend, in the era of Emperor Yao尧帝时代, there was a lady named Lan蓝姑 on Taimu Mountain, who cultivated tea for her business and was very kind and charitable. And she used the green snow bud tea she planted as a good medicine for measles and saved countless children. This lady Lan is called "Taimu Niangniang" “太姥娘娘”by Fuding people, and according to legend, the green snow bud tea she planted on Taimu Mountain is the ancient white tea four thousand years ago.

However,this is a legend after all, according to the tea industry leader Mr. Zhang Tianfu张天福 in the article "Fujian Tea History Research"《福建茶史考》: "The history of white tea manufacturing began in Fuding, and then spread to Shuiji水吉 in Jianyang建阳, and then to Zhenghe. In terms of the types of tea making, there are silver needles银针 first, then white peony白牡丹, Gongmei贡眉, and Shoumei寿眉; first Xiaobai小白, then Dabai大白, and then narcissus white水仙白."

The "Investigation and Research of Fujian White Tea" 《福建白茶的调查研究》also mentions the origin of white tea It should be marked by the silver needle created in Fuding in the first year of Jiaqing in the Qing Dynasty (1796).

In Fuding, there has always been a tradition of making bud tea. In the 44th year of Wanli Ming Dynasty (1616), "Funing Zhou Zhi, Food and Goods, Gong Discrimination" 《福宁州志·食货·贡辨》records: "Bud tea is 84 catties and 12 taels, and the price is 13 taels, 2 cents and 2 cents; leaf tea is 61 catties, 11 taels, and the price is silver. 1 tael, 4 money, 7 cents and 9 cents." (Funing Prefecture: present-day Ningde, Fujian, under the jurisdiction of Fuding County).

This passage shows that Fuding merchants in the Ming Dynasty were used to selling tea at different prices according to their grades.

And Xiaobai, Dabai, and Narcissus bai refer to different varieties of white peony: the varieties of mixed breed tea(菜茶) are Xiaobai, Fuding Dabai, Fu'an Dabai, Zhenghe Dabai, and Fuding Big pekoe are called Dabai. The narcissus variety is called Narcissus White. Here I have to talk about the emergence of white tea tea varieties.

二、Emergence of Modern White Tea Tea Tree Varieties

After the silver needle was first created by Fuding in 1796 (the first year of Jiaqing), it was made from the buds of mixed breed tea(菜茶). However, due to the small buds of mixed breed tea(菜茶), the appearance and taste were not good, so it was not widely promoted.

(Mixed breed tea refers to a tea tree that is bred from seeds and is a shrub. Cultivation history of about 1000 years. Due to the long-term use of seeds for reproduction, natural variation and mixed shapes are caused.)

The turning point came in 1857 , when Chen Huan陈焕, a tea merchant from Bailiu Village柏柳村, Duoduo Town点头镇, Fuding, found a large white tea mother tree with many pekoe and exposed in Taimu Mountain. It was brought back to the village to breed and became today's Fuding Dabai.

In 1880 , another fine variety of white tea, Fuding Dahao, was selected and bred in Wangjiayang Village汪家洋村, Duoduo Town点头镇. So far, Fuding White Tea has the foundation for stable development.

Fuding Dabai tea and Fuding big pekoe tea are what we call "Huacha No. 1" and "Huacha No. 2" today. Among the national-level tea tree varieties and provincial-recognized varieties, As many as 25 kinds of tea trees are bred with Fuding Dabaicha as the male or female parent.

In 1880, a wild tea tree was planted in the old courtyard of Wei Nian's魏年 family in Tieshan Town铁山镇,Zhenghe. This tree is Zhenghe Dabai. After the wall collapsed and overwhelmed the tree, new seedlings sprang up unexpectedly. The locals inadvertently invented the method of growing tea seedlings by layering. The Zhenghe Dabai, discovered by chance, was gradually promoted until the Silver Needle was produced in 1890.


However, it is not a high-yielding variety. Compared with Fu'an white tea, which was successfully bred in Fu'an in 1960, it is 20-30 days later, has a short growth cycle, and is not as productive as Fu'an white tea. Therefore, when white tea is hot in recent years, local farmers generally prefer to plant other varieties with higher yields and earlier picking periods.


It is customary for people to call the silver needles produced by Fuding as "North Road Silver Needles" and Zhenghe's as "South Road Silver Needles".

When brewing, the Silver Needles produced in Fuding has a light apricot yellow soup color and a fresh taste; while the Silver Needles produced by Zhenghe generally has a mellow soup taste and a fragrant aroma.

三、The export history of white tea

Talking about the foreign trade of tea in modern Fujian, it can be traced back to the period of five trades in 1860.

Before, the export ports of tea were all located in Guangdong.

The main varieties of tea exported at that time were green tea, black tea and oolong tea. Especially black tea, because it is highly sought after by the British, has long been a popular hot product. According to Fuding's local records, there were as many as 20,000 boxes of black tea sold in China at that time, while only 2,000 boxes of white tea were sold.

White tea, as a niche tea at that time, also quietly entered the life of Europeans in 1890 (the sixteenth year of Guangxu). Some consumers in the European and American markets will add a little silver needles in black tea because they like the shape of silver needles to increase the beauty and quality.

White tea, as a niche tea at that time, also quietly entered the life of Europeans in 1890 (the sixteenth year of Guangxu). Some consumers in the European and American markets will add a little silver needles in black tea because they like the shape of silver needles to increase the beauty and quality.

In 1910, white tea began to sell well in Europe and the United States, and from 1912 to 1916 was the heyday of Silver Needles. At that time, Fuding,zhenghe and the two places produced more than 1,000 dan (1 dan = 50 kg) of silver needles each year, and each dan of silver needles was worth 320 silver dollars, which is equivalent to 3.2 silver dollars for 1 catty of silver needles. And this money can buy 100 catties of rice or 3 mu of land.

With the outbreak of World War I (1917-1921) and the influence of black tea production areas and craftsmanship, the black tea market shrank. In the midst of this change, white tea quickly occupied a place in export tea.

By 1924, with the temporary stability of the European situation, the export volume of white tea rose rapidly.

According to historical records, the purchase price of silver needles exported to Germany in 1926 was as high as 6,520 silver dollars per ton.

Driven by high returns, the output of Fujian white tea has grown substantially, ushering in an unprecedented development.

At that time, selling and making white tea became the latest and most fashionable standard for mate selection. The folks also compiled such a proverb: Marrying a girl does not admire a rich man, but only asks about tea and silver needles.

After the outbreak of the domestic anti-Japanese war, the production and export of Fujian white tea experienced the first low ebb. During this period, the national tea production dropped sharply. The output of Fujian white tea was reduced from 3,280 taels (1 tael = 50 kg) before the Anti-Japanese War to 1,100 taels in 1950, and export sales were even more dismal.

Until the founding of New China, white tea production gradually recovered. In 1951, it was restored to more than 2,500 taels. In 1956, China Tea Company decided to change the previous pattern of exporting white tea from Fujian and Guangdong ports, and instead export all white tea through Fujian.

In 1968, in order to meet the needs of the Hong Kong and Macao markets and increase the concentration of white tea soup, China Tea Fujian Company formally established a new process for making white tea at Fuding Bailin Tea Factory, which involves rolling the withered leaves for a short time and quickly, and then drying them quickly. dry to produce a new process of white tea.

After 1986, with the opening of the policy, a large number of tea companies invested in the foreign trade of white tea, which promoted the development and prosperity of white tea.

The rise and fall of Yifang Tea is still inseparable from the interpretation of Yifang.

In 2005, with the vigorous support and promotion of the Fuding government, Fuding White Tea began to emerge in China; in 2009, Fuding White Tea was awarded the National Geographical Indication Certification Mark.

Objectively speaking, although white tea has been exported for many years, the domestic market has not been tepid. There are very few old white teas left in the folk, and even if they exist, the grade is not high. So everyone must be cautious when buying old white tea.(Lapsangstore -10 years old white tea

Color comparison of one-year and five-year silver needle dry tea(Lapsangstore-Zheng Shan Tea  silver needle

In addition, while white tea is becoming more and more popular in the domestic market, it also affects the production of white tea in Yunnan. For example, Moonlight White from Yunnan, the production process is the same as that of white tea. It is not fried or kneaded. The front of the leaves is black and the back is white, just like the moonlight shining on the tea buds. Its tea soup is a change of yellow-red-yellow, and the taste is honey and fragrant.

Time flies so fast, white tea has been popular for 10 years. It is another different feeling to taste the small white tea cakes of 2014 again. The small aluminum bag packaging prevents the tea from deteriorating. After aging, the aroma of medicine and jujube is more obvious and rich than before, and the tea soup is thick and smooth.

Lin Feiying -  2014 GongMei 

Qing Yu
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世界上第一杯红茶——正山小种发展史 - Lapsangstore


世界红茶,最早起源于我国福建省武夷山的桐木村(约公元1568年)。 彼时,自河南迁居桐木的正山堂江氏先祖因明兵驻扎错过了茶青加工时间,随机应变把茶叶进行揉捻,然后用马尾松柴架火烘焙,机缘巧合中创制出世界上最早的红茶——正山小种。 如今红茶产地遍布全球五大洲,但中国红茶的产量,却远不及其他国家,就连红茶鼻祖正山小种也未能跻身世界四大红茶。正山小种为何没落?印度如何成为世界红茶第一出口国?金骏眉什么时候出现的?它的研发意味着什么?
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Tea Region - Yunnan Black Tea - Lapsangstore

Tea Region - Yunnan Black Tea

Yunnan Black tea, Big leaf kind fragrance in Yun nan province.

Anyone who has drunk Zheng Shan Tang Dian Yunnan Black tea has been amazed by its aroma. As a unique big-leaf black tea in the Splendid China series, Zheng Shan Tang Yunnan Black tea is known for its outstanding quality.

It is made from the high-altitude high quality big-leaf tea buds in Fengqing County, the hometown of the world's Yunnan Black Tea, and is based on Zheng Shantang's more than 400 years of heritage black tea making technique, innovated and made with devotion.

In Fengqing territory, rain and heat in the same season, dry and cool in the same season, mild climate, sunshine, warm in winter and cool in summer, rains often, dry and humid depart. The local forest is dense, and the deciduous dead grasses form a deep humus layer, and the soil is fertile. High content of other ingredients.

Fengqing County has a long history of tea cultivation and tea making, and there is a 3200-year-old cultivated ancient tea tree, the Xiangzhu turnip, before the Republic of China. More than 20,000 acres of ancient tea plantations and 30,000 acres of wild ancient tea trees are cultivated. The Yunnan black tea produced here is famous both at home and abroad, and has been presented as a national gift to the Queen of England, the President and Prime Minister of Sri Lanka and other foreign dignitaries.

The result is this tea that will leave you wanting more, from its appearance to its taste! The tea leaves are tightly knotted and fat, and the golden hairs are distinctive. rich and lasting aroma, mellow and fresh smooth taste, The aftertaste is obvious, and the leaves are bright red and uniform.

Combining the excellent raw materials from the nine provinces with the finest production areas, Zheng Shan Tang is crafted by a team of experienced tea masters to combine the flavors of nine types of Jun Mei black teas. Yunnan black tea, Junmei black tea, Xinyang black tea, Huijie black tea, Pu'an black tea, Mengshan black tea, Badong black tea, Guzhang black tea, Xin'an black tea, are congealed into a cup of China. A Classic Taste. Junmei China Black Tea, stunning the China tea world.

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Tea Region - Pu'an Black Tea - Lapsangstore

Tea Region - Pu'an Black Tea

Historical town with Thousand years of big leaf tea.

(Wanfeng Forest, Guizhou province)

With the slightest change in the subtropical humid monsoon climate, the original ecological tea hills of Pu'an in China's Guizhou province are coated in a layer of blue and daffodil. Veil. Spring warm breeze, the wilderness and pure sky, China's tea country treasures - Pu'an Black tea, inherit the world's tea source of ancient rhyme, and the Chinese black tea.


China's Guizhou black tea has a long history to talk.

Pu'an, China, in the south-east of Guizhou province, is known as the "Hometown of Ancient Tea Trees". Two million years ago, the ancient tea tree, called Siqiu Ancient Tea Tree, was found in Guizhou. The junction of southwest Qianxi province Pu'an Qinglong town. Pu'an County now has more than 20,000 wild SiQiu ancient tea trees, the longest of which can reach four or five thousand years old, and has been identified by experts as the oldest tea tree in the world. Pu'an, belonging to the Wumeng Mountains in the southwest of the Qiannan Plateau, is one of the earliest tea areas in Guizhou Province to introduce Yunnan big-leaved species. In the 1980s, Yunnan big-leaved species was introduced to Pu'an in Guizhou's Qianxi Province, where it is found at high altitude, it has adapted to the new growth environment, the inner quality of a certain change, but also benefited from the mountains and rivers of years of accumulation, taste The thicker and sweeter, it forms an ancient tea tree rich thyme in Puan characteristics.

(Puan County)


(Pu'an Black tea press conference)


(Pu'an Siqiu tea tree,Tree age:3200 years)


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Tea Region - Kuaiji Black Tea - Lapsangstore

Tea Region - Kuaiji Black Tea

Kuaiji Black teaTop black tea in eastern China

When talk about Jiangnan in China, people always associate the Wupeng boat, the Black Ink painting and the misty rain, the same gray, knowing it was spent, but I do not know flowers fragrant

And Shaoxing, is the most beautiful place in the South of the Yangtze River, its the most affluent city in the past,  and the most beautiful city in the South, the beauty of China's landscape and the poetry of the South in this blend; its location in Eastern China Coastal, southern Yangtze River delta,  now it’s the culture origination of Jiangsu province and Zhejiang province ; also as a famous city, have” the nation, tour divine spot of the mansion, cultural object of land of plenty, silk tea" of call.

In more than 2500 years of history, the ancient city of Shaoxing has nurtured the spiritual beauty of Kuaiji Mountain and deep humanistic heritage, known as " The city of beautiful scenery", "the state of historical relics", "the place of celebrities". Shaoxing Kuaiji Mountain, the first of the nine famous mountains in ancient times, known as "Mountain of God", has a deep and long humanistic heritage. It is the place where great Yu, pacified the floods and restored the country; where King Zhou restored the nation in hard environment; where poet Wang Xizhi, Xie An and Sun Chuo met. Lanting, compiled into the Lanting Poems; Lu You and Tang Wan meet in Shen Garden, create the touching poet Phoenix Hairpin. Here is also a place of celebrities, " Sage of Calligraphy" Wang Xizhi, famous poet of the Tang Dynasty He Zhizhang, modern literary giant Lu Xun, the modern era. Cai Yuanpei, a leading scholar, Qiu Jin, a patriotic revolutionary; Ma Yinchu, a famous economist and educator; Wu Juenong, a contemporary tea sage and other celebrities are all from this place.

Today, Shaoxing has 8 national and provincial scenic spots, more than 3600 cultural heritage and national intangible Cultural Heritage, known as "a museum without walls".

Kuaiji Mountain

The beauty of the landscape and cultural prosperity complement each other, the achievements of a generation of celebrities and scholars, also breeds a good tea. Shaoxing is well known as "the hometown of Chinese tea culture". Tea production has a long history, tea culture is profound, raised in the Han Dynasty on the planting, harvesting and drinking tea customs. Lu Yu in the "the classic of the tea" in praise of the tea here, Shaoxing landscape for the low hills, the territory cross the rivers, the mountains, have southern warm and humid climate, four distinct seasons, especially for all kinds of The growth of crops. Shaoxing territory rolling the tea mountains, all the number of the tea scene, tea garden area in the province of Zhejiang accounted for the first, with the development of tea industry is blessed with Conditions.


Jiangnan's mountains and rivers moisten the land of Shaoxing's deep cultural heritage, the ancient city of a thousand years of long history of culture and give mountains and rivers. The spiritual charm. Therefore, this place has beautiful scenery, rich culture raises the famous tea rhyme.

Kuaiji black tea is nurtured in such a natural fertile land and cultural holy land. This tea is a blend of the essence of Kuaiji Mountain and the poetry of Jiangnan's picturesque scenery and humanities. The beautiful mountains and rivers of Jiangnan.

 Kuaiji black tea, the leaves of which are harvested from the original ecology of Kuaiji Mountain and protected as a globally important agricultural cultural heritage Tea Tree. This tea is the result of Zheng Shan Tang's more than 400 years of perseverance and inheritance of black tea, adhering to the philosophy of ecological tea making and healthy tea making. Refined by innovative technology. Observe its shape is handsome, with slender and curly cords, dark and lustrous; enjoy its clear and bright soup, amber in color; smell its fragrance, long and fresh. Aromas of flowers, fruits and honey, with a fresh and sweet taste; tasting its mild and mellow taste, with obvious sweetness, smooth the mouth; looking at the uniformity of its bottom, the color is like bronze, we leaves shaped like pine needles, and still has an aftertaste and long throat rhyme after more than ten brewing. In a word: this tea, "contains the style of Kuaiji, melting WuYi charm, get the taste of Jiangnan".

Kuaiji Black tea, from the preparatory construction in 2012 to the official listing in 2013, the emergence of Kuaiji Black tea has created a new era for the quality black tea in Jiangsu and Zhejiang province and brand-new market pattern, is the revival of Shaoxing black tea industry.

Chinese black tea has variety of style, but Kuaiji black tea, which merge the tea rhyme of Kuaiji Mountain and the flavor of Shaoxing, is really the "best black tea in the Jiangnan area". ". Tasting Kuaiji Black tea, recalling the ancient charm of Jiangnan.

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Tea Region - Xinyang Black Tea - Lapsangstore

Tea Region - Xinyang Black Tea

From the founding of the Jin Jun Mei to the Xinyang black tea.


When the handed-down techniques of Wuyi in the southern part of China are combined with the high mountains of Xinyang in the northern part of China, Zheng Shan Tang - Xinyang Black tea, concentrates the benevolence and harmony of the China centra plains.

 China - Xinyang, Henan Province, is located in the upper reaches of Huai River and the northern foot of Ta-pieh Mountains. Historic Ancient City. Has beautiful scenery, fresh air and pleasant climate,

 From a bird's-eye view of Xinyang, the beautiful mountains and rivers of Huainan and the wild plains of Huainan and Huaibei blend into each other, creating a natural scenery in which the soft south and the hard-north blend into each other. Here, you can feel the profoundness of Chinese tea culture.


(Xinyang Scenery)


Throughout the history of tea production in Xinyang, Xinyang Shihe District should be mentioned. Xinyang Shihe District, is China's northern tea region, is a subtropical to warm temperate transition zone, with significant monsoon climate characteristics. For four distinct seasons, it has abundant light (average annual temperature 15.1 ℃ per year), abundant rainfall (average rainfall of 1109 mm per year), and the soil is fertile and suitable for vegetation growth. Jia Mu Shen Cong -tea tree, in this beautiful land - Henan, exhale fragrance, show the charm at all.

Shihe District, Xinyang City, Shihe District Tea Hill, the average elevation between 300 and 800 meters, the soil is deep loose, humus content more and high fertility (PH value between 4-6.5) These provide rich nutrients for the growth of tea trees. The plant here enjoys high mountain clouds and fog, heavy rainfall, moist air (relative humidity of more than 75%). The sun rises late and falls earlier, with the significant temperature difference between day and night. The tea buds and leaves grow slowly, accumulate more active substances. The tea growing in this area has a long growth cycle, but rich accumulation of organic matter, few pests and diseases, and excellent tea quality. Famous Poet Su Dongpo (In China Northern Song Dynasty) called this "Xinyang Black tea is the first in the Huainan area".

  Now back to our product Zheng Shan Tang- Xinyang black tea: Same raw materials specially selected from the original mountain tea hill lapsang varieties and Xinyang unique tea breed named Xinyang 10th,  combined with more than 400 years of black tea culture and tea-making techniques inherited from Zheng Shan Tang and innovative technology of the Jin Jun Mei, upholds the ecological concept of harmony between man and nature by experienced tea makers with great respect. Its dry leaves is meaningful and elegant, the color is moist, with golden, yellow and black; the liquid color is clear, with golden rings; the aroma is fragrant, rich and full; the taste is mellow and rich. The "Xinyang Rhyme", a perfect blend of chestnut and Osmanthus aromas, shows the sweetness of ecological tea in Xinyang tea area. It has a long and refreshing taste in the mouth, like going into the mangrove tea mountains in the morning and experiencing the beautiful landscape of Xinyang.

In 2010, Zheng Shan Tang (Lapsang) Tea Company in many visits, in line with the guidance of based on resources, play characteristics, deep cultivation of humanities, do the brand propaganda. The two parties agreed on the goal of the joint project to develop "Zheng Shan Tang - Xinyang Black tea". Since then, this black tea with local characteristics, due to its safety, healthy, natural quality and unique taste, has been popular among consumers. Sought after, not only let many tea lovers enjoy the charm of the "Northern Jiangnan" black tea, but also promote the Xinyang black Tea industry development to meet the needs of consumers, and then become a business card of Henan black tea.

In 2013, the successful registration of "Xinyang Black tea" Geographical Indication Certification Trademark marks the transformation of Xinyang tea's geographical advantages into an industry and an Economic brand, greatly enhance the Xinyang black tea brand image, improve the additional value of tea agricultural products, enhance market competitiveness, while driving more tea farmers on the road to wealthy, become the booster of local economic development.

 With the magnificence of tea, the peace of humans, the Zheng Shan Tang· XinYang Black tea is made with piety, so that everyone who likes tea, in every drop of tea soup, every scent of tea, feel the grace and the charm of China Huaishang culture.


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Tea Region - Badong Black Tea - Lapsangstore

Tea Region - Badong Black Tea

Explore Badong

Badong, where the Shen Nung [2600B.C.] discovered tea at this area.

In the secret place at 30 degrees north latitude.

leaning against the Shennongjia in the north and the Wuling Mountains in the south

It is the breeding ground of tea culture and tea industry and has a long history of the tea.

Bashan tea plantation ecological environment-Good tea grows in good environment.


As one of the ancient birthplaces of tea, the history of tea production in Badong can be traced back to 2700 years ago, both with the dual nature and humanities dense Advantage.


Badong unique natural ecological conditions, has both "Wushan mountain cloud rain of the aura, Yi ling area of the refreshing" suitable for tea environment, with” high mountain clouds and fog out of the unique terrain of "famous tea", coupled with the advantages of selenium-rich, Badong tea has always occupied a place in the market, as early as the Tang Dynasty. Badong town tribute tea became famous in Chang an (the capital of the Tang Dynasty).

Enshi city, known as the world's selenium city, its culture is widely spread in China.

The tea produced in Badong is rich in selenium, which is a rare organic tea raw material due to natural gifts.

Selenium-rich tea is special local product of Enshi city, it grows in the original high mountains above sea level of 1000, "selenium" is called the "king of cancer prevention" of the trace

elements by scientists, can improve the human immune function.


Unique Tujia tea culture

Badong belongs to Enshi Tujia and Miao Autonomous Prefecture, and the Tujia family accounts for 43% of the total population. Drinking tea is not only the daily life of the Tujia, but also a kind of ritual, oil tea soup, tea in four ways, tea in a pot, etc. are unique Tea Diet of the Tujia.


The tea of the Tujia region has long been into the "official royalty" family, the sheep's milk mountain in Badong was the base of tribute tea, in history tea is the famous tribute of the Tujia region to the central of the dynasty.

Hundreds of tea farmers living in the mountains create a "tea song" in the labor and production, the traditional tea culture of the Tujia family has been passed down to this day, and become unique China tea culture.

Zheng Shan Tang (Lapsang)-Badong Black Tea.

With the mission of reviving and promoting Chinese black tea, Zheng Shan Tang brings the innovative black tea processing of Jin Jun Mei to Badong for the first time. More than 400 years of black tea culture and production techniques, devotion to the production, and the creation of Zheng Shan Tang - Badong black tea. Become the "originated from the Shennongjia Growing in the Wuling Mountains, produced by the Yangtze River, "black tea treasures!


Badong Black Tea -Dried leaves


Zheng Shan Tang - Badong black tea, the shape of the cord is tight and thin, the color is moist, golden yellow and black.

Badong Black Tea liquid: Golden translucent Color, with golden ring around the cup edge; light aroma which show the flowers and fruit; taste sweet, smooth, full, sweet obvious. The water of Shennong River in Badong, accompanied by the China Three Gorges valley of the tea fragrance, dial between the tea, the fragrance is fully revealed.


Badong black tea wet leaves color is tender and bright red. With a long history of ancient tea origins, selenium-rich tea, combined with Zheng Shan Tang innovative technology, let you enjoy the Badong tea culture, taste a product of the Badong best tea.

Badong Black tea Photo:



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