The weather in Luoyang is damp and stuffy.

Luoyang is experiencing continuous cloudy and rainy weather.

The weather in Luoyang has been rainy—rain, rain, and more rain—for the past two weeks. The sky has been consistently overcast, with a steady drizzle that never seems to let up. Air humidity has risen dramatically.

Many places are also experiencing a prolonged rainy season.

On damp and stuffy days, drinking tea is a wonderful choice. Pairing it with light tea snacks makes the tea-drinking experience even more delightful. Today, we’re sipping rose Pu’er tea.

Pu'er tea, renowned throughout the world, originated in the Eastern Han Dynasty, flourished during the Tang and Song Dynasties, and reached its peak during the Ming and Qing Dynasties.

Three Kingdoms period “The Descendants of Lord Wu Hou” opened the history of Pu’er tea on the 23rd day of the seventh lunar month, more than 1,700 years ago. As recorded in Tan Cui’s “Dianhai Yuheng Zhi”: “In Chashan there is a ‘Tea King Tree,’ which is by far the largest among the five mountains. It is said to be the descendant left behind by Lord Wu Hou, and to this day, the Yi people still worship it.” Lord Wu Hou refers to Mr. Zhuge Liang (whose courtesy name was Kongming). Legend has it that in 225 AD, during his southern campaign, he reached Nanuo Mountain in Menghai County, Xishuangbanna Autonomous Prefecture, Yunnan Province today. Among the local ethnic groups, the Jingpo people firmly believe that Lord Wu Hou planted the tea trees—and this belief has been passed down through generations. They venerate Mr. Zhuge Kongming as the “Ancestor of Tea” and pay tribute to him annually.

During the Yuan Dynasty, a period marked by ups and downs in the inheritance of Chinese tea culture, was a relatively unremarkable era. However, for the culture of Pu'er tea, it was... The Yuan Dynasty represents a profoundly significant period in history. In the Yuan Dynasty, there was a place called “Buri Bu,” which, when transliterated into Chinese characters, became “Pu’er” (at that time, the character “Er” did not have the three-dot water radical). The term “Pu’er” first appeared here, and from then on, it gained official recognition and entered historical records. Yunnan tea, which previously lacked a fixed name, came to be known as “Pu Cha,” gradually becoming an essential commodity traded in markets across regions such as Tibet and Xinjiang. The term “Pu Cha” thus gained fame both domestically and internationally, and it wasn’t until the late Ming Dynasty that it was officially renamed “Pu’er Tea.”

During the Wanli period of the Ming Dynasty (In the year 1620), Xie Zhao recorded in his "Dian Lue": "The tea used by scholars and officials is all Pu tea—steamed into compact cakes." "Pu tea" refers to Pu'er tea. From this passage, we can see that during the Ming Dynasty, tightly compressed teas already existed, having been processed and rolled into shape. The tea was primarily produced in the Six Great Tea Mountains. The name "Pu'er tea" originated because Pu'er at that time served as a central hub for tea trade; tea from these regions was shipped out from there, hence the name "Pu'er tea." This marks the first time the term "Pu tea" appeared in written records. During this period, the tea-horse markets flourished in Yunnan, with countless horse caravans traveling back and forth between Yunnan and Tibet. Centered around Pu'er Prefecture, extensive east-west exchanges took place along the ancient Tea Routes and the Tea-Horse Road, giving rise to massive tea-horse trade activities. The bustling caravan of pack horses and merchants wove the Yunnan region into one of the most vivid and brilliant chapters of history.

The seventh year of the Yongzheng reign of the Qing dynasty (In 1729), Pu'er tea producers presented their tea to the Qing Dynasty court. The six ancient tea mountains of Xishuangbanna “spanned eight hundred li, and hundreds of thousands of people made their living by cultivating tea on these mountains.” During the mid-Qing dynasty, the tea mountains reached their peak prosperity, with products being exported far and wide to Sichuan, Tibet, Hong Kong, Macao, as well as India and Southeast Asia. From then on, Pu'er tea gained worldwide fame. To facilitate the trade of Pu'er tea, the ancient Tea-Horse Road originated from these six tea mountains. Transformed and reborn, Pu'er tea became known as the "Phoenix from the Branches," not only winning widespread admiration both at home and abroad but also becoming a highly favored tribute tea cherished by the imperial court.

Pu'er tea Grown in the deep, dense forests of the mountains along both banks of the Lancang River, the birthplace of tea trees characterized by a warm, humid climate and frequent mist and clouds. Far from sources of pollution, this is truly organic tea. The raw material for Pu’er tea comes from Yunnan’s large-leaf tea trees of the arbor type—particularly Pu’er tea made from fresh leaves hand-picked from millennia-old ancient tea trees, which boasts a distinctive, fragrant aroma. Pu'er tea It is made from Yunnan large-leaf sun-dried tea that undergoes slow natural post-fermentation and artificial accelerated post-fermentation. After being produced, Pu'er tea undergoes a aging process and has the characteristic of becoming more fragrant with age. 。

When the rain keeps falling, sip rose pu'er tea.

Place a small amount of rose petals and aged Pu'er tea leaves into a gaiwan. Begin by rinsing the tea, then slowly pour boiling water directly onto the leaves in a steady stream. Afterward, let it steep for several minutes before pouring out the tea. Your simple Rose-Pu'er is now ready. As the tea brews and settles, its aroma becomes increasingly rich and fragrant—almost as if you were standing amidst a sea of flowers. The delicate scent of roses blends seamlessly with the woody notes and aged fragrance of the Pu'er tea, creating a smooth, mellow taste that’s both refreshing and satisfying. The lingering aftertaste of the tea is long and delightful, leaving your mouth filled with a fresh, enchanting aroma that’s utterly captivating.

The benefits of drinking rose-flavored Pu'er tea

The health benefits of Pu'er tea were already documented in the "Compendium of Materia Medica." Traditional Chinese medicine holds that Pu'er tea possesses a variety of therapeutic effects, including clearing heat, relieving summer heat, detoxifying, aiding digestion, eliminating greasiness, promoting diuresis, facilitating bowel movements, expelling phlegm, dispelling wind and releasing the exterior, stopping coughs while stimulating saliva production, strengthening vital energy, and prolonging life. Moreover, since Pu'er tea undergoes a transformation from raw to ripe tea, raw Pu'er tea has the effects of dispelling wind and releasing the exterior as well as clearing the head and eyes, whereas ripe Pu'er tea exhibits descending effects such as regulating qi, promoting diuresis, and easing constipation. Thus, Pu'er tea has long been revered as an excellent remedy that simultaneously tonifies and eliminates pathogenic factors. The medicinal properties of rose flowers are remarkably gentle; they can nourish the heart, liver, and blood vessels, release stagnant energy within the body, and exert calming, soothing, and antidepressant effects.

Rose Pu'er tea boasts a delightful aroma that soothes feelings of chest tightness, irritability, and tension. The inclusion of rose in Pu'er not only enhances the tea's fragrance but also helps mellow out the aged flavor of Pu'er, allowing you to fully savor its unique charm. Rose The fragrance.

Glorious peony

On both the front and back of the teapot, two peony flowers bloom brilliantly and vividly, brought to life through the exquisite technique of gilded relief sculpture. The peony flowers exude an air of noble elegance; their petals are layered and intricately arranged, as delicate and soft as fluffy brocade, yet they also resemble the graceful swaying of a sumptuous skirt. The flower stems stand tall and upright, embodying resilience and strength, while the lush, thick green leaves radiate boundless vitality and energy.

The silver teapot features an exquisitely designed handle with petal-shaped knobs and a delicate, hollow-mesh structure. The openwork knobs are not only aesthetically pleasing but also highly practical—gripping them feels comfortable and cool to the touch, providing you with thoughtful and reliable protection during use.

The teapot boasts a round and full-bodied shape that perfectly complements the splendor of the peony flower, creating a breathtakingly exquisite tableau of the Tang Dynasty’s elegance and magnificence. The overall style is grand yet refined and graceful.

References:

[1] Tao Zhong   Zhao Liping Shao Wanfang . Current Status of Research Progress on Yunnan Pu'er Tea [J]. Journal of Simao Teachers College 2008 Year No. 5 period 18-24, Together 7 Page

[2] Su Fanghua   Zhang Qinmin Revive the former glory of Pu'er tea and bring back its past splendor. [J]. Agricultural Archaeology 2003 Year No. 2 period 334-337, Together 4 Page