7 Leaves P. Free

Highest Grade 99 P.

Highest quality grade jiaogulan, also know as "immortality herb". Slender and delicate, highly aromatic 7-leafed clusters. Harvested by hand, and gently steamed. Premium quality from the top terroir of the Qin Ling Mountains, at 1,000m elevation. 100% pesticide-free cultivation. Very rare jiaogulan in top quality. 80g
  • Pure 7-leafed clusters: quality marker of the highest quality jiaogulan
  • The cultivation area is located in the impressive Qin Ling Mountains in a secluded, idyllic location
  • Nutritious soil (due to humus and phosphorous)
  • Intensive staged production process (including several withering and drying phases, steaming, and rolling)
  • 100% pesticide-free cultivation, no artificial fertilisers, only occasional watering
  • Experienced tea farmers specialised in the cultivation of jiaogulan, with a cultural connection to the plant


Farm Regional farmer's collective speciliasing in the cultivation of jiaogulan, known widely for the high quality of their products
Terroir Qin Ling Mountains, Ankang, Shaanxi, China
Harvest 1st harvest of the year (spring harvest in April), hand-selected
Cultivar Gynostemma pentaphyllum
Elevation Qin Ling Mountains, 1000m above sea level, southern slope
Processing Method Hand-harvested, withered, fixed (following the "kill-green" process) via steaming, air dried, rolled, dried indoors
Ingredients 100% pure Jiaogulan.
Organic Cert. Cultivated without pesticides or artificial fertilisers
Recommended Usage

For decoration or use as an aromatic herb.

The jiaogulan herb has been used for traditional herbal tea in China for centuries and is highly regarded to this day. In accordance with the novel food directive of the EU, however, teas that were not sold and available on the market in large quantities before 1997 are not allowed to be sold as food.


Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€186.25 / 1kg
In stock

Tea Farm

The farm is located at an elevation of 1,000m in the famous Qin Ling Mountains in the central Chinese province of Shaanxi. The land where the jiaogulan is grown has been administered by a collective of regional farmers who have specialised in the production of jiaogulan for over 20 years. With the exception of occasional watering, the farmers do not intervene with the natural growth of the plant and, out of principle, do not use pesticides or artificial fertilisers.


Certain herbs from Asia and Africa are among the most widely used and time-honoured teas, highly valued for their special properties. However, according to the Novel Food Regulation, teas that have not been consumed to a significant degree by humans in the EU before 1997 may not be sold as a food product in the EU unless authorised, resulting in a loss of centuries of experience from other countries and cultures. We therefore offer the rare herbs listed here only as scented herbs, potpourri or smoking materials.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

The jiaogulan plants grow at an elevation of 1,000m on the sunny southern slopes of the Qin Ling Mountains, surrounded by idyllic forests. Optimal climatic conditions including variable weather and thin air at 1,000m elevation allow the jiaogulan to flourish. The plants are encouraged to mature slowly and absorb the nutrients from the humus and phosphorus-rich soil, which are needed to produce highly aromatic leaves.

Jiaogulan is traditionally harvested twice per year in China: the spring harvest in April, and the autumn harvest in November. The first harvest yields particularly aromatic, delicate leaves that are superior to those of the autumnal harvest in terms of quality.

Our jiaogulan is carefully harvested by hand in April, then placed in withering troughs. This step is pivotal in determining whether the first-class raw materials will become a first-class final product. The farmers very carefully lay out the leaves in a thin layer and flip them over at regular intervals to ensure that the leaves wither uniformly. An uneven piling of leaves during the withering process without rotation would lead to the concentration of warmth and vapour and in turn brown, unappetising leaves.

After withering, the leaves are heated according to traditional Chinese preparation methods (青鍋 Qing Gu = fixing/kill-green). In contrast to other Chinese herbs, jiaogulan is not roasted in pans, but rather quickly steamed. This stage reflects the farmers' experience, as they expertly judge the timing and proportions required for steaming.

In the next stage, the plants are dried in the open air on bamboo sieves, then rolled. Rolling gives the jiaogulan its characteristic crimped and curly appearance and helps to bring out the aromatic essential oils contained in the leaves and stems. After another drying phase indoors, the jiaogulan is finally sorted into different quality grades.

Laboratory Tests

The purity of our formulas is important to us. This is why we have both our raw ingredients as well as our finished products extensively tested by independent laboratories to confirm purity and active ingredient content. Here, we have provided the results of some of the tests carried out on this product.

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