Tong Qing He Raw Pu-erh
Origin & Terroir
Hidden deep within Yiwu’s state-owned virgin forests of Mengla County (Xishuangbanna), Tong Qing He ("Copper Stream River") thrives in a primordial tea sanctuary:
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Altitude: 900–1400m | Climate: Humid subtropical, shrouded in mist
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Ecosystem: Dense jungle canopy, copper-mineral riverbed soils
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Ancient Tea Trees: 100–300 years old, nourished by wilderness symbiosis
Production
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Handpicked from arbor trees (one bud, two leaves)
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Traditional sun-withering & iron-wok firing to preserve wild character
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Stone-pressed for balanced aging
Tasting Notes
Aroma
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Dry Leaves: Honey-drizzled magnolia with hints of damp cedar
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Brewed:
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Early Steeps: Explosive gardenia + wild raspberry nectar
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Mid-Session: Stewed pear and frankincense resin
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Cold Cup: Petrified lychee lingering like forest dew
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Flavor
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Attack: Silken umami (think morel mushroom broth) with a zing of kumquat
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Finish: "Copper-stream coolness"—a metallic-mineral sweetness that vibrates on the tongue
Mouthfeel
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Texture: Heavy mist—dense yet floating, coating the palate without weight
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Qi (Energy): Slow-rising tide—warming the dantian (丹田) with geothermal patience
Uniqueness
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"Jungle Alchemy": Merges floral brilliance with mineral austerity
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Aging Potential: Over 20+ years, evolves from tropical vibrancy → aged parchment → liquid bronze
Details
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Origin: Tong Qing He, Yiwu, Yunnan, China
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Cake Weight: 258g (Rare small-batch pressing)
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Harvest Date: March 2019
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Production Date: April 2025
Perfect For:
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Terroir shamans decoding copper-mineral whispers
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Texture mystics chasing "weightless density"
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Time sculptors—its acid-tannin lattice ensures 50-year metamorphosis