Dried Roast Tea

Dried Roast Tea

　　Dried Roast Tea has a long and storied history. Since the Ming Dynasty, it traveled from Anhui to Shandong, flourished in Laiwu, spread across the Qilu region, and benefited countless people. It was once offered as tribute to the imperial court, hence earning the esteemed title of “Qilu Dried Roast.” In the early 21st century, Lü Shouxiang, founder of Shandong Wufu Tea Industry and reviver of Qilu Dried Roast, built upon tradition and honed his craft for ten years, innovatively developing a range of Dried Roast Tea products in five major series: Anhui, Fujian, Guizhou, Zhejiang, and Yunnan.

　　Also known as “Yellow Big Tea,” Dried Roast originated in Huoshan and Lu’an areas of Anhui Province. It was created during the Longqing era of the Ming Dynasty before being introduced to Laiwu, boasting over 400 years of production history. The tea features large leaves and long stems, and is a semi-fermented tea. Its brew is rich and dark, characterized by a strong roasted aroma, and it has a warming nature, making it suitable for those with sensitive stomachs. Additionally, Yellow Big Tea offers medicinal benefits—it can help treat mild colds, aid digestion, boost energy, relieve fatigue, sober up, and quench thirst. It is a beloved beverage among locals in Laiwu and also makes a great gift for visiting relatives and friends. The reason why Qilu Dried Roast Tea is so cherished by the people of the Qilu region lies in its close connection with local dietary habits. Drinking Dried Roast Tea “neutralizes saltiness and nourishes the stomach” is actually backed by science. “Neutralizing saltiness” effectively helps break down excess salt absorbed by the body, while “nourishing the stomach” means warming it. Moreover, it helps dissolve grease, accelerate gastric emptying, and achieve the goals of lowering blood lipids and blood pressure.