Laizhaiji Tea Co., Ltd. evolved from the 160-year-old Central Plains time-honored brands “Zhaiji” and “Fuju Chang,” established in 1845. In addition to distributing authentic premium teas, teaware, and other products from renowned manufacturers across China, the company leverages its regional and traditional strengths to specialize in the research, production, processing, culture, and sales of mint tea. It is one of the leading professional companies in China dedicated to producing and processing a full range of mint tea products, and also engages in the refined processing of mint gift tea, business tea, daily consumption tea, tea bags, and export tea. Xinxiang is bordered by the Taihang Mountains to the north and the Yellow River to the south, where locals have long maintained the habit of drinking mint tea. Folklore about the benefits of mint tea is widely circulated.
Kaifeng chrysanthemum tea is a specialty of Kaifeng City, Henan Province. Kaifeng is a world-renowned city famous for its chrysanthemums, and it has developed three series—Kaifeng Red Chrysanthemum, Kaifeng Yellow Chrysanthemum, and Kaifeng White Chrysanthemum—with a total of eight products. The Kaifeng chrysanthemum series teas not only taste great but also offer ornamental value and medicinal health benefits, making them excellent for both medicinal and drinking purposes.
Almond tea is a popular snack that originated in the imperial court and later spread to the public. It is made with finely ground almond powder as the base, blended with over ten ingredients such as almond peanuts, sesame seeds, rose petals, osmanthus, raisins, goji berries, cherries, and white sugar. With its vibrant colors and pure aroma, it is a nourishing and health-promoting delicacy (Kaifeng)…
Sanlang Temple Tea is a specialty of Nansanlang Temple Village, Yaozhuang Township, Jia County, Pingdingshan City, Henan Province. Since ancient times, Sanlang Temple has been known as the “Hometown of Tea Matchmakers.” Its tea is described as “sweet, smooth, fragrant, and refreshing, with the cup full yet never overflowing.” Legend has it that King Zhuang of Chu, after drinking it during the “Battle of Qinghe,” bestowed upon it the name “Jade Spring Well.” Sanlang Temple belongs to Yaozhuang Hui Ethnic Township in Jia County.
Luoyang Peony Black Tea is a specialty of Luoyang City, Henan Province. The tea has a golden, bright liquor, a sweet and fresh aroma, a mellow and smooth taste, and robust leaves, embodying the flavors of fragrance, vitality, sweetness, and clarity. Luoyang Peony Black Tea has been awarded a National Geographical Indication Certification trademark. The integration of peony culture and tea culture—Luoyang’s peonies are renowned worldwide, and naturally...
Golden Forsythia Green Tea is made from the tender buds and leaves of high-quality wild forsythia growing at elevations over 1,500 meters in the high-altitude regions of the Taihang Mountains. Based on traditional folk drinking customs and guided by the “food as medicine” principle and Traditional Chinese Medicine health theories, it is meticulously processed using unique tea-making techniques. The tea blends floral notes, resulting in a smoother, sweeter, and more fragrant taste. This tea
Chatinggou Sweet Potatoes have a long cultivation history in the Gaocheng area of Dengfeng. Gaocheng Town is located at the southern foot of Mount Song, one of China’s Five Great Mountains, in a mountainous region that is highly suitable for sweet potato farming. These sweet potatoes are known for their large size and excellent flavor. Regular consumption is believed to strengthen the spleen and stomach, nourish the liver and kidneys, prevent cancer, promote longevity, and improve skin health. Gaocheng Town is situated seven kilometers southeast of Dengfeng City and lies close...
Songshan Buddhist Tea is a specialty of Dengfeng City, Zhengzhou, Henan Province. It is the most ideal health beverage in modern life and also makes for a perfect healthy gift for family and friends. Songshan Buddhist Tea is a specialty of 0 King Temple, developed by the abbot Master Shi Yanfo based on the pharmacological properties of precious Chinese herbs to create a health drink essential for human well-being.
Many people think that Yunnan only produces Pu'er tea and Dianhong black tea. In fact, like other provinces, Yunnan has a wide variety of teas. It's just that Yunnan Pu'er and Dianhong are so famous that they have become iconic teas of the province. Laomudeng Tea is a type of long-fired green tea processed using traditional methods. It’s called “Laomudeng” because...
Songshan Polygonum Tea is a specialty of Dengfeng City, Zhengzhou, Henan Province. It is a bagged tea specially developed for people with high blood pressure, high blood sugar, high blood lipids, fatty liver, and obesity. The tea contains processed polygonum, hawthorn, chrysanthemum, and xylitol. It helps regulate blood lipids and blood pressure, aids in weight loss, darkens hair and beautifies the skin, combats aging, nourishes the liver and kidneys, and improves sleep. Songshan Polygonum Tea comes...
Since ancient times, Shaolin Temple has been renowned worldwide for its unity of Zen, martial arts, and medicine. Among the tea ceremonies passed down today, the most famous is Zen tea ceremony. Legend has it that Zen tea originated with Bodhidharma, though of course the story is not historical fact—it simply reflects the tea practitioners’ reverence for the spirit of Zen. Though Shaolin Zen Tea has guided countless souls over the millennia, it has remained humble and unassuming, like flavor dissolved in water—hidden within the monks’ mountain retreats and veiled in the daily lives of the people, yet always connected by the same thread of Zen spirit. Zen Buddhism, Shaolin Zen, and life itself are all expressions of living Zen.
Made from Songshan maifan stone as the main ingredient, combined with over ten kinds of natural plants and minerals such as wild chrysanthemum, wild mint, mountain bamboo leaves, and wild goji berries. Crafted using modern technology based on traditional tea formulas from Buddhism, Confucianism, and Taoism, this tea helps clear heat, improve vision, promote saliva production and soothe the throat, lower blood lipids and pressure, and eliminate internal heat. It has a refreshing taste and a mellow aftertaste.
Qianjiang Rice Tea---"In Qianjiang, hospitality runs deep—upon entering, a bowl of rice tea you’ll receive." This is a folk rhyme about local food customs that circulates in the rural areas of Qianjiang, Hubei. Indeed, rice tea is an economical and popular delicacy and beverage. On sweltering summer days, when farmers return from working in the fields, a bowl of rice tea not only cools them down and quenches their thirst but also satisfies hunger and relieves fatigue. When guests arrive, they are first served a bowl of rice tea before being treated to wine and a full meal. Though it may seem rustic, rice tea is refreshingly cool and tasty, with the added benefits of invigorating the spirit and aiding digestion. Those who prefer salt can add it, while those with a sweet tooth can add sugar—the preparation of rice tea is both flexible and simple.
Burnt rice tea and baked flatbread are the most distinctive staple foods of the summer in Qianjiang. The method for making burnt rice tea involves stir-frying rice in a pot over low heat until it turns golden yellow, then setting it aside. When ready to eat, take a small amount and cook it in cold water — similar to making congee, but use more water when cooking burnt rice tea. Once the rice has bloomed (i.e., the grains have puffed up), it’s ready to eat. Burnt rice tea is generally served chilled. During the roasting process, much of the energy in the rice is consumed, so burnt rice tea is a very low-calorie food. It can relieve summer heat and quench thirst without adding extra calories to the body, making it highly effective for weight loss. Although refreshing, burnt rice tea isn’t very filling for those doing physical labor, which led to the combination of burnt rice tea with baked flatbread. To make baked flatbread, flour is kneaded and left to ferment with a bit of sugar added. Then, the fermented dough is shaped into small rounds about the size of a bowl, sprinkled with sesame seeds, and stuck to the inside of a heated pan where it is roasted over firewood from platycodon roots. It takes just over ten minutes to cook. The baked flatbread has a golden, crisp crust and a white, elastic interior. Eaten together with burnt rice tea, it both cools the body and satisfies hunger.
1. Historical Legend
Pingjiang Smoked Tea is a type of yellow tea. When it comes to yellow tea, you may be more familiar with Junshan Silver Needle. The production method of yellow tea is similar to that of green tea, but it involves an additional step called menhuang (smothering or smoldering). Between the kill-green process and roasting, the leaves are wrapped, covered, or piled up to allow them to smolder slightly, giving both the tea leaves and the infusion a light yellow hue. The taste is also...
Tea is the “national drink” of the Chinese nation. Along with human progress, the elegant and noble tea culture has a long and enduring history. Muyu Town is a major tea-producing area in the Shennongjia Forest District. The Tang Dynasty scholar Lu Yu (733–804), in his *Classic of Tea*, wrote: “Tea as a beverage originated with the Divine Farmer (Shennong)”; “Tea is a fine plant of the south, found in the Bashan and Xichuan regions, where some trees grow so large that it takes two people to encircle them with their arms.” The *Shennong’s Classic of Materia Medica* records: “Shennong collected herbs to cure the people’s illnesses. One day he encountered seventy-two poisons, but was cured by tea.” In Muyu Town, Shennongjia, many beautiful legends about tea are still passed down today: Wang Zhaojun, in her youth, often picked tea leaves in the tea gardens by the Xiangxi River (now within the territory of Muyu Town) and learned tea-picking songs from the local tea-picking girls. Zhaojun also shared her personally roasted fresh tea with sisters from nearby villages, and those who drank her tea grew more and more beautiful with time. According to the modern *Annals of Shennongjia*, in 1977, the total tea plantation area in Muyu was 3,735 mu, yielding 30,900 kilograms of tea annually. Due to backward production techniques, the commercialization rate was low. After 1985, with greater emphasis on tea garden renovation, tea production gradually developed. In 1986, under the guidance of the Fruit and Tea Research Institute of Hubei Academy of Agricultural Sciences, several premium Muyu Green Tea brands were developed, such as “Shennong Qifeng” and “Shennong Bifeng.” Among them, “Shennong Qifeng” was designated as an “Hubei Famous Tea” by the Provincial Department of Agriculture and Animal Husbandry in 1992. He Kang, the then Minister of Agriculture, praised it highly after tasting it and personally inscribed the words “Shennong Qifeng.” In 2007, during an agricultural wild germplasm resource survey in Shennongjia, wild tea tree communities were discovered in the deep mountains of Muyu Town. Local elders over eighty recalled that there used to be many wild large tea trees, which farmers used as beams or split into rafters for building houses. The long history of tea production and the touching stories from the tea gardens fully demonstrate that Shennongjia has a long history of tea cultivation and is one of the birthplaces of tea culture. Currently, the total tea planting area in the Shennongjia Forest District is nearly 20,000 mu, with over 70% concentrated in Muyu Town. The harvestable area of Muyu Green Tea is 12,000 mu, with an annual output of around 100 tons. Muyu Green Tea comes in two types: bud tea and pan-fired green tea. Bud tea (commercially known as “Shennong Qifeng”) features flat-shaped leaves covered with white pekoe, a glossy emerald color, a lasting chestnut aroma, bright yellow-green infusion, tender and even yellow-green leaves, and a mellow, sweet aftertaste. Pan-fired green tea consists of one bud with one or two leaves, with a strip-like shape, tightly rolled dark green dry leaves, a delicate fragrance, yellow-green infusion, a fresh and mellow taste, and bright yellow-green leaves. Muyu Green Tea is rich in natural selenium, with water extract ≥35%, tea polyphenols ≥12%, and amino acids ≥4.0%. Grown in the high mountain clouds, good tea comes from Muyu Town, which has an average altitude of 1,200 meters, forest coverage of 88.6%, year-round misty conditions, no industrial or mining enterprises, no “three wastes” pollution, fresh air, clean water, and fertile soil. The superior ecological environment gives Muyu Green Tea its unique quality. The product is highly favored by tourists and sells well in major cities such as Wuhan, Shanghai, Beijing, and Shenzhen, as well as in countries and regions including Japan, South Korea, and Taiwan. On December 30, 2013, Muyu Green Tea was certified by the Ministry of Agriculture, with registration certificate number: AGI01323.
The "Shen Nong's Classic of Materia Medica" states that all herbs are remedies for specific ailments, while Lingzhi (Ganoderma lucidum) is considered the sovereign herb. Lingzhi tea detoxifies after drinking alcohol, aids digestion after meals, boosts energy in the afternoon, combats fatigue, improves hearing and refreshes the spirit, reduces fat and aids in weight loss, regulates immunity, protects the liver and lungs, fights bacteria and viruses, prolongs life, and can help prevent and treat conditions such as high blood pressure and high blood lipids. This product scientifically blends Lingzhi powder, American ginseng, Epimedium, and chrysanthemum powder, combining traditional herbs with modern technology to create this teabag product.
【Rice Tea】A unique local snack from Zhongxiang. It is meant to be eaten only in summer and is commonly known as "fried rice tea." The preparation involves dry-roasting the rice over low heat in a pan until it turns yellowish and slightly burnt, then washing it with water before boiling it. Once cooled, it is ready to eat. The broth has a light yellow color, a rich aroma, and a mildly sweet yet not overly so taste, with a slight astringency but not bitterness. It can serve as a substitute for rice while also functioning as a refreshing tea, making it an excellent choice for beating the summer heat. The hotter the weather, the more refreshing it becomes. If eaten the next day, it resembles plum juice—neither distinctly sour nor sweet, offering a uniquely pleasant flavor.
Shayang Rice Tea, also known as Qū Mǐ Chá (Scorched Rice Tea), or simply Rice Tea, Acidic Rice Tea, or Fried Rice Tea, gets its name from the idea that “it fills your stomach when eaten and quenches your thirst when drunk.” It’s called Qū Mǐ Chá because this snack contains small amounts of rice grains, resembling tea, and tastes even better after fermentation, hence the name “Qū Mǐ Chá.” Its preparation method is as follows: first, rice or wheat rice is stir-fried in a pan until