*** IMPORTANT NOTICE ***
Hey!
We are having a short shipping break due to our holiday.
All orders placed till 12th February will be shipped out from Friday 13th February.
If you place an order during our holiday, expect a tiny gift from us :)
See you!
Milena and Wojtek
*** WAŻNA INFORMACJA ***
Hej,
Do 12.02 jesteśmy na urlopie. W tym czasie nie będziemy wysyłać zamówień.
Ale można je składać!
Wszelkie zamówienie złożone w czasie naszej nieobecności wyślemy od razu po naszym powrocie czyli 13.02.2026.
Jeśli złożysz zamówienie w czasie naszych wakacji, spodziewaj się małego herbacianego prezentu :)
Pozdrawiamy! Do zobaczenia!
Milena i Wojtek
€23,86 – €274,76
Tong Qing Hao – a renowned pre-cultural revolution producer of pu-erh teas. Today, teas produced by this manufacturer in the 1930s fetch staggering prices at auctions in Hong Kong and Taiwan.
The tea we offer is a private production that is the most faithful replica of the legendary Tong Qing Hao tea. Produced for the Taiwanese market by a manufacturer unknown to us.
Seven cakes weighing approximately 380 g are packed in a bamboo tong, and the individual cakes are not wrapped in paper, they are naked. At the top of each tong, inside, there is a single piece of paper that is a copy of those used in the past (information about the producer, a drawing with two lions, etc.). Each tea disc has a piece of paper pressed with the leaves – known as neifei – also with information referring to Tong Qing Hao.
An interesting story, but the tea itself is even more interesting.
After more than 20 years of ageing in natural conditions in Taipei, today this tea can be a reference point for how a classic, old-fashioned pu-erh sheng should taste.
Beautiful leaves from Yiwu and good storage conditions have given this tea very reach flavour profile.
You will find honey, dried fruit, cooling woody and herbal accents typical of traditional pu-erh teas, a pinch of camphor and a wonderfully refreshing aftertaste.
Clean, classic and sweet pu-erh.
Description
Temperature of water and amount of leaves: 100 C 7-5g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 5-10 seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-20 seconds. We suggest to increase brewing time for 5-10 seconds in each next brewing.
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