World's Rarest Anti-Aging Black Tea: AromaPrime Tea
World's Rarest Anti-Aging Black Tea: AromaPrime Tea
World's Rarest Anti-Aging Black Tea: AromaPrime Tea
Shi Liqiang, the inheritor of the ICH of Congou black tea and the founder of this tea variety, personally crafted it.
The world's exclusive black tea variety:
AromaPrimeTea
Awarded by the Ministry of Agriculture and Rural Affairs of the People's Republic of China
Certificate of New Plant Variety Rights
Variety Rights No.: CNA20184364.8 | Certificate No.: 2023026927
Personally recommended by the variety namer and rights holder
Featured by CCTV10 Science and Education Channel's "Exploration and Discovery" and multiple media outlets,
hailing it as "The Chinese Tea Essence for Anti-Aging & Vitality
The world's sole red-purple bud tea gene bank,
Only 2 mu of mother tree garden remains, with purple-red leaves accounting for up to 87%
Anthocyanin content and ester-type catechin content are unparalleled in the tea world,Offering a groundbreaking improvement in antioxidant efficacy
Multiple studies in internationally authoritative journals confirm the anti-aging effects of purple bud tea:
Journal of Nutritional Biochemistry:Drinking purple bud tea daily for 3 weeks increases human plasma antioxidant capacity by 15%
Food Chemistry:Anthocyanin content in purple bud tea is significantly higher than in ordinary tea
Aging Cell:Anthocyanins can delay telomere shortening, protecting cellular replicative lifespan
Journal of Dermatological Science:Purple bud extract reduces UV-induced collagen degradation
Science China：Confirmed by academic research in Science China and other publications
1950: Fifth-generation inheritor Shi Jikang begins research on red-purple buds
2000: Sixth-generation inheritor and intangible cultural heritage bearer Shi Liqiang completes variety stabilization
2023: Receives National New Plant Variety Rights certification, marking a milestone in tea history
Every tea leaf undergoes a 600-day natural reddening process
Crafted personally by Shi Liqiang, the masterpiece of his lifetime
Amber-colored infusion, harboring a cool rose aroma, with a velvety throat feel
Annual output is less than 100 jin, previously seen only at auctions
At the 2017 "Shan Shan Night" charity auction at The Peninsula Shanghai:
Housed in a red sandalwood box with swastika pattern, it sold for 450,000 RMB, tea aroma imbued with love
Once exclusive to auctions, now available for private commission
Year: 2025
Level: Top Rare
Producer: Shi Liqiang, inheritor of the intangible cultural heritage of Congou black tea and the creator of this tea variety.
Origin: Tanyang Village, Fujian, China, the birthplace of Tanyang Congou
Variety: Red Rose Crown Fragrance Red Aroma Prime Tea
The variety namer and the right holder personally recommend it.
Craftsmanship: Shi family's seven-screening and eleven-step process, Guanxiang(AromaPrime) ancient method. Protecting core techniques: "双熏" and "three freezing and two sun-drying" control methods.
Dry tea appearance: single bud, The buds are quite plump.
Liquor Color: Golden yellow, amber-hued
Aroma: It has a rich floral fragrance ( with a hint of rose), which is refreshing and pleasant.
Taste: This tea is fragrant in water, with a scent similar to roses. It is smooth and mellow on the palate, with a delicate sensation that unfolds slowly. The taste is tender, fragrant, rich, mellow, and sweet.
Liquor: The tea presents a golden infusion with an amber hue.
Dry leaves: Fine buds, dark and tightly twisted.
Research Outline and Core Summary
Purple is superior, green is secondary.
Lu Yu, the "Sage of Tea" in China , once praised purple bud tea, saying, "Purple is superior, green is inferior." "AromaPrime Black Tea" has 87% purple-red color and a unique aroma, thanks to its high-quality tea tree variety that has undergone a mutation and reddening process.
The "2015 Chinese Agricultural Science Research on the Utilization of Red and Purple Tea Buds" shows that the anthocyanin and lipid-type catechin content of red leaf and red heart tea is 10-50 times higher than that of ordinary tea, and has significant antioxidant and anti-aging effects.
Anti-aging research and human trials of modern red and purple bud tea
Human trials: After drinking purple bud tea daily for 3 weeks, subjects showed a 15% increase in plasma antioxidant capacity (ORAC value).
Research: Liu Z, et al. Purple tea improves antioxidant status in healthy adults. J Nutr Biochem. 2018;58:30-37.
The unique characteristics of purple bud tea: Purple bud tea has a significantly higher anthocyanin content than ordinary tea.
Research: Zhao Y, et al. Anthocyanin composition and antioxidant activity of purple tea. Food Chem. 2020;331:127356.
Telomere protection and cell senescence
Anthocyanins slow down telomere shortening (telomere length is related to cell replication lifespan).
Research: Shay JW, et al. Anthocyanins extend lifespan in Drosophila melanogaster. Aging Cell.
Skin anti-aging
Purple sweet potato and skin elasticity: Purple sweet potato extract can reduce UV-induced collagen degradation.
Research: Tominaga Y, et al. Purple sweet potato anthocyanins attenuate skin photoaging. J Dermatol Sci. 2019;93(1):41-48.
Wrinkle improvement: Clinical trials have shown that consuming purple cabbage extract for 12 consecutive weeks can reduce the depth of facial wrinkles.
Research: Jeon YJ, et al. Effects of purple cabbage extract on skin aging. J Cosmet Dermatol. 2020;19(2):474-481.
Antioxidant mechanism : Anthocyanins reduce oxidative stress by scavenging free radicals (ROS) and activating endogenous antioxidant systems (such as the Nrf2 pathway).
Research : Wallace TC, et al. Anthocyanins in Cardiovascular Disease . Adv Nutr. 2011;2(1):1-7.
Long-term consumption of purple vegetables can lower blood pressure, blood sugar, and blood lipids (indirectly delaying organ aging).
Research: Wu X, et al. Purple vegetable consumption and metabolic health. Nutrients. 2017;9(2):128.
Shi Jikang began research on AromaPrimeTea in 1950, and Shi Liqiang began variety finalization in 2000. Anthocyanins belong to the flavonoid polyphenolic compounds, which can inhibit lipid peroxidation, scavenge free radicals, and have antioxidant, anti-aging, weight loss, and anti-radiation effects.
AromaPrime black tea, made from red and purple buds, is a crystallization of nature's gifts and craftsmanship.
We thank Shi Jikang and Shi Liqiang, two generations of the Shi family, for contributing unique black tea varieties and exquisite techniques to the world.
When century-old archives awaken
Deciphering the Taste Code Across Time and Space in the Third Century
Fengtailong's classic Congou black tea process involves "seven sieving and eleven steps, using the Guanxiang(AromaPrime) Ancient Method." The aroma of Fengtailong tea served at Queen Victoria's Windsor Castle state banquet in 1887 originated from this process. Compared to ordinary Congou black tea, the AromaPrime Ancient Method involves more secret techniques and several more sieving and refining processes, making it a classic example of refined Congou tea.
What is the meaning of "Congou" in Congou black tea?
"Congou black tea" gets its name from its complex, technically demanding, and time-consuming production process.
"AromaPrimeTea" is sieved through seven stages, making it a top-grade fine Congou tea. Shi Liqiang, in order to revive his family's "AromaPrime" tradition, continuously cultivates and optimizes the AromaPrimeTea variety and refines traditional tea-making techniques, thus both preserving and promoting the development of Tanyang Congou black tea.
As the origin of Congou black tea, Fengtailong's "AromaPrimeTea" is not the end of the process, but the prelude to the inheritance.
Dayatang Red Rose (AromaPrimeTea) Black Tea was granted the Plant New Variety Rights Certificate by China's Ministry of Agriculture and has been featured in reports by CCTV10 and other media outlets.
On November 30, 2017, the "Red Rose" charity auction at The Peninsula Shanghai was held at the Grand Elegance Hall, supporting charitable causes.
On November 30, 2017, the "Red Rose" and "Centenarian Fragrance" from Daya Hall were featured in the "Shanshan Night" charity auction at the Peninsula Hotel Shanghai. (Original image of the auction items)
F.T.L. 豐泰隆 and Dayatang 大雅堂 are our two brands —
rooted together, bound by a single lineage.
A Cup of Fine Tea
Six Generations of Perseverance and Legacy
F.T.L. 豐泰隆 and Dayatang 大雅堂 are our two brands —
rooted together, bound by a single lineage.
F.T.L.：Since 1851
【F.T.L. 豐泰隆: A 175-Year Legacy, Six Generations】
F.T.L. 豐泰隆 represents the most completely documented lineage of the Tanyang Congou tea-making craft. According to the Memorials of Min-Zhe Governor Ying Gui: "The village of Tanyang produces over 7,000 chests of tea annually, accounting for more than 70% of Fujian black tea production at the time."
（1827.9.9 – 1893.4.4）
Shi Guangling founded F.T.L. 豐泰隆. He was a co-founder of Tanyang Congou black tea and a pioneer of China's modern tea industry. He opened the maritime tea route for Fujian black tea and pioneered the double-smoked method. Due to the exceptional quality of his tea, F.T.L. 豐泰隆 was chosen as a supplier of specialty tea to the British royal family.
（Double-smoked Congou from Fuhkien, mark F.T.L.-D.S., 30 chests for Windsor Castle, included in the Annual Provision List.）
30 chests ≈ 1.5 tons (1 chest ≈ 50 kg)
This record is cross‑verified with the original 1888 annotated entry from the Royal Household Procurement Records.
Archival Evidence:
The National Archives (UK), reference LS 4/132 (1889), accounting records of the Lord Steward's Office (Royal Household) state:
(1895-1972)
Shi Zuofan (style name: Fulong), great-grandson of Shi Guangling, was a founder of modern China's tea industry and the first Chief Tea Evaluator of the state-run Fu'an Tea Refining Factory.
He systematically established the modern black tea evaluation system, trained the first group of Chinese tea experts to go abroad, and authored Essentials of Minhong Black Tea Refining, still a classic textbook in tea science.
Key contributions:
He formulated industry standards for China's black tea sector;
Innovated the “stepwise fermentation method”;
During a difficult period, he risked his life to preserve traditional tea-making techniques.
In 2021, the Tanyang Congou Intangible Cultural Heritage Protection Center posthumously recognized him as the “Founder of the Modern Black Tea Refining System.”
The tea-making workshop of F.T.L. 豐泰隆 holds significant importance in the history of tea production and is recognized as a cultural relic in China.
(1928-2015)
Shi Jikang was a tea scientist, engineer, and head of the Technology Section at the state‑run Tanyang Tea Factory.
His life was marked by turmoil and lived at the edge of danger. At a time when the craft of Chinese Gongfu black tea was at risk of being lost, he risked everything to preserve this intangible cultural heritage:
Winter 1969: Used an ox‑cart to hide six chests of antique tea‑making tools engraved with "F.T.L. 豐泰隆" in an abandoned kiln on Baiyun Mountain's north slope.
Shi Liqiang is the sixth‑generation direct inheritor, an ICH bearer, and a tea industry innovator of the 21st century.
The ICH collection teas personally crafted by Shi Liqiang set a contemporary black tea auction record of 450,000 RMB per chest at a Soong Ching Ling Foundation charity auction.
His work has been featured in reports by major Chinese media outlets.
Guanxianghong and the Double-Smoked Method – An Oriental Taste Code Flowing in the Genes
Six generations have preserved the taste heritage through the double-smoked method (achieving 0.8% theaflavin content) and the Guanxianghong cultivar (with an 85% purple bud rate).
The tea's history as a royal tribute (served at the 1887 Golden Jubilee banquet) and global material evidence (such as a 1908 tea chest found in Singapore) attest to its 175 years of cultural depth. From its premium status at London auctions to the contemporary record of 450,000 RMB per chest, the tradition continues through innovation while honoring its roots.
Crafts Never Age
– From Yesterday into the Future
Each gram of tea carries a family's 174 years of day-and-night guardianship
Through six generations of tea masters' perseverance
Complex brewing
exacting attention to details
Only to help you taste the true flavor
of tea aroma
Each gram of tea carries a family's 174 years of day-and-night guardianship
Through six generations of tea masters' perseverance
Complex brewing, exacting attention to details
Only to help you taste the true flavor of tea aroma
Brew
1. Prepare tea warmer
Gaiwan (lidded bowl), Yixing teapot, and glass teaware are all suitable.
Warm the cup with boiling water before brewing.
II. Adding tea leaves and shaking to release aroma
We recommend using 3-5 grams of tea leaves, but you can adjust the amount according to your personal taste. After adding the tea leaves, gently shake the container to release the aroma.
III. Brewing and Drinking
Let the boiling water cool to about 80 degrees Celsius. It is recommended to use a gentle, slow, steady pouring method, pouring water slowly over the tea leaves to allow them to be evenly moistened and unfurl, thus promoting a balanced flavor and aroma in the tea.
The first two infusions should be poured out within 2 seconds, the third within 3 seconds, and subsequent infusions can be poured out within a certain time. The aroma will linger after 7 infusions.
Brewing tips:
1. Always brew at a low temperature . If boiling water (100℃) is used for the first infusion, the tea tends to taste strong and bitter. Due to the characteristics of oral perception, even if the water temperature is appropriate in subsequent infusions, the tea will still feel bland. Therefore, using boiling water for the first brew will deprive you of the tea’s original wonderful experience.
This tip applies to all high-grade Chinese teas made from "tender buds and leaves", such as Mengding Ganlu and Biluochun. Generally speaking, the more delicate the buds, the lower the water temperature required; the coarser the leaves, the higher the water temperature can be.
2.A single serving of tea should be fully brewed within 20 minutes. If you can’t finish the brewed tea right away, store the tea infusion in a container. When you want to drink it again, reheat the previously poured infusion—in an instant, the room will fill with its enchanting, intoxicating aroma.
Do not leave the wet tea leaves (after steeping) in the gaiwan for an extended period (e.g., 1–2 hours) before re-steeping. This is because prolonged exposure leads to increased oxidation: tea polyphenols oxidize more deeply, the original fresh and brisk flavor fades, and aromatic compounds evaporate, resulting in a dull, tasteless brew. Such a method would reduce a rare, exceptional tea to a lackluster drinking experience.
This guideline applies to all highly aromatic Chinese teas.
Note: An exception exists for aged Chinese teas, as well as those with heavy roasting or strong fermentation. These can be steeped for longer periods, brewed slowly, or even simmered.
For brewing instructions on aged black tea, please refer to "A Guide to Slow-Brewing Aged Black Tea".
Soft water for fragrant tea, hard water for aged tea.
Please refer to the traditional Chinese black tea brewing method.
Tanyang Village, China – the origin of world-class black tea
The charm of tea ceremony lies
in what suits you as precious
A pot of pure water is enough
Don't be trapped by water quality metaphysics
A pot of pure water is enough
Don't be trapped by water quality metaphysics
The charm of tea ceremony lies
in what suits you as precious
Packaging
Pure Tin Can Handcrafted by Sheng Yiyuan, Intangible Cultural Heritage Inheritor of Yongkang Tin Carving
Height: 15cm | Diameter: 11cm | Net Weight: 240g
The can body is shaped through thousands of manual hammer strikes, boasting a delicate and warm texture. Each hammer mark, varying in depth, is a unique imprint—not a repetition, but a vivid testament to the warmth of handcraft, embodying the profound connotation of intangible cultural heritage craftsmanship. The inner wall is finely polished using precision CNC technology, ensuring a smooth touch without roughness. Relying on high-precision craftsmanship, the lid achieves an airtight seal, integrating the warmth of handcraft with the accuracy of modern technology. It preserves ancient charm while maintaining practicality.
Height: 15cm, Diameter: 11cm, Net weight of tea: 240g
Sheng Yiyuan,ICH Inheritor of Yongkang Tin Carving
Store in a sealed container in a clean, odorless, and dry environment.
The ideal temperature is below 25 degrees Celsius. Avoid direct sunlight and moisture.
Note: Avoid opening the container frequently.
Every time the container is opened, the tea leaves come into contact with air and moisture, which accelerates the oxidation and deterioration of the tea.
Therefore, minimize the number of times you open the storage container.
Shelf life
Long-term storage is possible if the above storage conditions are met.
1-year appreciation period
Aroma: Compared to aged tea, the aroma is fresher, more invigorating, and more pronounced, with a noticeable floral and sweet fragrance, and a high degree of freshness.
Taste: Fresher and more vibrant than aged tea. Upon tasting, the robust inner qualities of the tea leaves are clearly perceptible, with a full-bodied flavor and a rapid and pronounced aftertaste.
Enjoy after 5 years or more of storage
Aroma: The floral and fruity aromas gradually fade, transforming into a rich and deep aged aroma, woody aroma, and camphor aroma, accompanied by a slight medicinal aroma.
Taste: The taste becomes increasingly mellow and smooth. After years of storage, the chemical composition of the tea leaves changes, and the content of irritating substances such as tea polyphenols decreases, resulting in a milder taste, a rich and mellow liquor, a long-lasting aftertaste, and a smooth and delicate flavor with a unique character.