Cloud tea is like life; life is learning, wisdom is cultivation.
I have collected tea for many years, and what moves me most is a cake of Anlehao aged tea. The moment the wrapping paper is opened, time seems to flow back to the Daoguang era. At that time, Li Hongzong entered Yiwu with his family’s dreams, founded Anlehao, and began a tea industry legend spanning two hundred years.
In the early days, Anlehao’s tea products mainly consisted of two types: loose leaf tea and compressed tea. Loose leaf tea was for daily consumption, while compressed tea was convenient for transport along the Ancient Tea Horse Road. After Li Kaiji took over, the quality of the tea improved significantly. He served as a “specially appointed tea official” overseeing the procurement of tribute tea, maintaining extremely high standards for the selection of raw materials, production, and packaging. Anlehao’s tribute tea was made from Yiwu Zhengshan large-leaf variety ancient tree spring tea, through processes such as fixation, rolling, sun-drying, sieving, and steaming and pressing.
From a health preservation perspective, Anlehao’s aged tea, through years of aging, changes from a “cool” nature to a “warm” one. Tea polyphenols undergo oxidation to transform into theaflavins and thearubigins, resulting in minimal irritation to the stomach. I once drank a cake of Anlehao round tea believed to be from the Republic of China era; its liquor was date-red, with a mellow, sweet taste and a long-lasting throat resonance. After drinking it, my whole body felt warm, and my palms were slightly perspiring. The gentle effect of this aged tea on the digestive system is incomparable to that of fresh tea. Drinking a pot of aged tea every day—keeping the stomach comfortable and the spirit full—is the best form of wellness.
Tea has different grades, and people of all statuses can enjoy it. Although Anlehao’s tea products were once imperial tribute tea, their core value lies not in being “expensive,” but in being “true.” Authentic ingredients, sincere tea making, and sincere hospitality—these three “trues” are the secret to Anlehao’s two-hundred-year legacy. Li Kaiji was skilled in managing his household and successful in his career; by the Guangxu era, he had established tea houses and pharmacies, and Yibi had developed into a large village of sixty or seventy households. This family-style business model allowed the quality of the tea products to be steadily passed down.
I often tell my tea friends: good tea does not have to be expensive, but it must have a story. Every cake of Anlehao tea carries the lifeblood of a family and the persistence of generations. When you are drinking a cake of Anlehao, you are drinking more than just tea liquor; you are drinking two hundred years of time and a family’s legacy. Back then, Li Hongzong came to Yiwu from elsewhere, identified the major trend in tea development, and decided to enter the tea industry. This vision and courage are still worth learning from today.
Drinking Anlehao aged tea brings a special sensation: every infusion tastes different. The first few infusions may carry a slight aged aroma, the middle stage begins to reveal honey notes, and the final infusion becomes unexpectedly sweet and refreshing. This layered transformation is like the different stages of life, each with its own brilliance. Sometimes I wonder if, when Li Hong_Hongzong founded Anlehao back then, he ever imagined that his tea would travel through two hundred years of time and still be cherished by someone today?
There are several things to note when collecting Anlehao tea. First, authenticity authentication—the inner labels, inner stickers, and wrapping paper of Anlehao aged tea all have unique characteristics that require careful identification. Second, storage condition—no matter how good the tea is, it will be ruined if stored improperly. A temperature of 20 to 25 degrees Celsius and a humidity of 50% to 70% is the golden standard. Third, tasting experience—the ultimate value still depends on the quality of the tea liquor itself.
As time passes, Anlehao’s aged tea becomes increasingly rare, and its market value continues to rise. But for me, the true value of these teas lies not in their price, but in the historical memories and tea-making spirit they carry. Every infusion is a dialogue with history; every cup is a tribute to tradition. The story of Anlehao and Yiwu is the epitome of Yunnan Pu-erh tea.
Making friends through tea — please, have a cup.
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Author: Lam Sam (LamSam), the Old Tea Head
ZENTEA MANOR
Alliance Supply Chain Services Limited
www.zentea-shop.com
