Emperor Qianlong - "Tea Emperor"Da Hongpao

Emperor Qianlong of the Qing Dynasty, hailed as the "Tea Emperor" had a profound influence on Chinese tea culture. Qianlong was indeed passionate about tea, once describing the lingering sweetness of tea with the phrase "chewing and savoring sweetness all around" during a tasting session. This expression roughly means that when tea is sipped slowly and savored, a sweet aftertaste can be felt throughout the mouth, reflecting Qianlong’s refined appreciation and high praise for the charm of tea. Qianlong not only loved tea but also left behind numerous tea-related poems and writings. For instance, in his "Imperial Ode to West Lake Longjing Tea" he wrote: "Tender before the fire, old after the fire, the best tea is picked before the Grain Rain." This demonstrates his attention to the timing of tea harvesting and its quality.

As a ruler well-versed in the art of tea, Emperor Qianlong was meticulous about the details of tea tasting, his habits reflecting both his personal aesthetic taste and the sophistication of Qing Dynasty palace tea culture. He particularly favored West Lake Longjing tea, making six trips to the south of the Yangtze River, where he personally tasted Longjing each time. In his "Imperial Ode to West Lake Longjing Tea" he extolled its "pure fragrance and subtle charm" believing that the "pre-fire tea" harvested before the Grain Rain was the most tender, with a pristine aroma and clear liquor. He even designated the "eighteen imperial tea trees" from Longjing Village in Hangzhou as a source of tribute tea, reserved exclusively for his enjoyment.

He was extremely particular about the water used for brewing tea, once evaluating water quality across the country and deeming the water from Beijing’s Yuquan Mountain "light and crisp" the finest choice for tea. When traveling, he even ordered attendants to carry Yuquan water to ensure the tea’s flavor remained uncompromised. According to the "Unofficial History of the Qing Dynasty" he personally sampled famous springs nationwide, such as Jinan’s Baotu Spring and Zhenjiang’s Zhongling Spring, noting their sweetness and clarity with great care. Qianlong emphasized "slow sipping and fine tasting" believing that tea’s true essence could only be appreciated as its flavor lingered on the tongue, in the mouth, and down the throat. His phrase "chewing and savoring sweetness all around" vividly captures this experience—after the tea entered his mouth, he would chew it gently, letting the fragrance spread throughout, leaving a sweet aftertaste. He also enjoyed closing his eyes while tasting, shutting out distractions to focus solely on the tea’s color, aroma, and taste.

His choice of tea utensils was equally discerning, viewing them not merely as functional objects but as integral to the tea-tasting experience. He preferred white or celadon porcelain teacups, valuing their fine texture and elegant simplicity, which perfectly highlighted the clarity of tea liquor—especially the vivid, translucent green of Longjing tea, which stood out strikingly in white porcelain. He also used thin-walled porcelain, lightweight and translucent, comfortable to hold while allowing subtle changes in the tea liquor to be observed. He commissioned the imperial kilns at Jingdezhen to craft exclusive tea sets, often simple yet refined in design, with common shapes like round or sunflower-petal cups and streamlined teapots for easy pouring. The lids and trays frequently bore inscriptions of his own poetry or the mark "Made by Imperial Order of Qianlong" such as the line "A sip of pure breeze calms the heart" enhancing both the object’s beauty and its cultural depth. He also favored Yixing purple clay teapots for brewing heavily fermented teas like Pu’er or oolong, appreciating their breathability and heat retention, which he believed better released the tea’s aroma. Additionally, he collected antique tea wares, such as Song Dynasty Jian ware or Ming Dynasty blue-and-white porcelain, to enrich the historical flavor when tasting different teas. In palace tea rooms or southern retreats, he often had full sets of tea utensils arranged—tea trays, spoons, washing bowls, and more—ensuring every detail met his aesthetic and practical standards.

He enjoyed tasting tea by a window or in a courtyard, accompanied by the sound of rustling pines or birdsong, creating a naturally elegant atmosphere. Qianlong often composed impromptu poems while sipping tea, his "Imperial Poetry Collection" containing a wealth of tea-related works. For example, when tasting Pu’er tea, he wrote: "Yunnan tea starts bold and strong, its sweetness lingers endlessly" verses that served not only as literary creations but also as records of his unique impressions of various teas. He even held "tea banquets" in the palace, inviting ministers to join him in tasting and discussing tea, personally demonstrating brewing techniques while conversing about tea origins, production methods, and tasting insights—an event that doubled as cultural exchange and a display of imperial grace and refinement.