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Produced By Longyuanhao

Longyuanhao was founded in 1999 by Li Zhengxing, award-winning master taster and technician. Longyuanhao has been recognized by the government as one of China's top ten pu'er makers.

Tasting Profile

  • VERY SPICY – camphor, pine
  • VERY VEGETAL – spearmint
  • VERY FRUITY – juniper
  • A LITTLE FLORAL – barley
Pu'erYunnan Province
Da Ye ZhongTea Varietal

Longyuanhao has the advantage of uniting a network of several farms together under one master blender and processor. This means that when they create a new limited pressing Yiwu cake, they can blend to create the distinctive foresty flavor and aroma the we know and love from Yiwu without compromise. This cake is an intense example of “zhang xiang,” the pine and camphor cooling sensation that many sheng pu’ers aspire to. We are especially impressed with how drinkable this powerful young sheng is. The aging potential is very promising considering the leaf quality and flavor complexity present.

About Longyuanhao

Lonyuanhao was founded in 1999 by Li Zhengxing. Mr. Li graduated from the Yunnan School of Agricultural Sciences as one of their top agronomists. He is a nationally recognised tea taster with over forty years of tea making experience. He was the agricultural director of Da Du Gang, helping them expand for thirty years. In 1995, Li Zhengxing was officially recognized by Yunnan Province as a notable business leader and as a technical specialist. He has also been awarded a government retainer for his expertise in tea. He is a member of the Yunnan Tea Society and the Yunnan Tea Chamber of Commerce. He is Vice President of the Xishuangbanna Tea Society.

He is assisted in running Longyuanhao by his two sons: Li Chaojian, and Li Chaokang.

Longyuanhao has ten distinct picking and processing workshops across Yunnan for a diverse blending stock with access to trees over a hundred years old, where they manage organic certified acreage.

Select Recent Awards:

longyuanhao-award-6  longyuanhao-award-4  longyuanhao-award03

 longyuanhao-award-2  longyuanhao-award-2006  longyuanhao_awardforenvironmentalprotection


Wang Yanxin also recommends

" Most pu’er does become more complex over time. Astringency mellows out, darker and richer flavors come through. Textural complexities become more pronounced. Starting with an intriguing young pu’er of high quality with lots of textures and flavors at play will increase your chances of graceful aging. ... "

Steeping Instructions


4 g.8
use 212° watersteep 1 minuteresteep many times
add 30-40 sec. each infusion


4 g.5  oz.use 212° watersteep 20 seconds
add 10-15 sec. per steeping
enjoy many steepings


4 g.12
use room temp. waterrefrigerate overnight
(8 to 12 hours)
add ice & enjoy

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