Tea Characteristics:
Origin & Heritage: Handpicked from the ancient tea gardens of Mengding Mountain in Sichuan, a UNESCO-recognized tea culture site and the birthplace of Chinese tea civilization. Known as the "Tea of Immortals," it has been a tribute tea since the Tang Dynasty and remains a symbol of elegance in Chinese tea culture.
Processing: Crafted using the Ming Dynasty "Three Roasts and Three Rolls" technique, preserving tender silver buds and delicate leaves. The tea is sun-dried to retain its natural freshness and organic certification (free from pesticides and additives).
Appearance: Slender, tightly curled leaves with abundant silvery pekoe and a vibrant jade-green hue, reflecting its premium quality and meticulous hand-picking of single buds or one-bud-one-leaf.
Uniqueness: The only green tea with a mildly warm character, ideal for sensitive stomachs.
Flavor Profile:
A symphony of fresh floral notes (orchid, honeysuckle) and sweet, vegetal undertones (chestnut, spring peas), balanced with a subtle mineral crispness from Mengding Mountain’s volcanic soil. The liquor is crystal-clear with a pale golden-green tint, offering a silky texture, lingering honey-like sweetness, and a refreshing aftertaste that invigorates the senses.
Brewing Guide:
Teaware: Use a glass cup or gaiwan to admire the dancing leaves. Preheat the vessel with hot water.
Water: Soft spring water or filtered water heated to 80–85°C (176–185°F) to avoid scorching the tender buds.
Dosage: 3–5g of tea per 200ml water.
Methods:
Quick Cup Brew: Steep for 1–2 minutes. Re-steep 2–3 times, increasing time by 30 seconds each round.
Gongfu Style: Rinse briefly (5 seconds), then steep for 10–15 seconds for the first infusion, gradually extending by 5–10 seconds. Yields 4–6 aromatic brews.
Storage Tips:
Short-Term: Store in an airtight, opaque container away from heat, light, and strong odors. Refrigerate for extended freshness (up to 12 months).
Long-Term: For collectors, keep in a breathable ceramic jar at 60–65% humidity to maintain its aging potential.
Origin & Heritage: Handpicked from the ancient tea gardens of Mengding Mountain in Sichuan, a UNESCO-recognized tea culture site and the birthplace of Chinese tea civilization. Known as the "Tea of Immortals," it has been a tribute tea since the Tang Dynasty and remains a symbol of elegance in Chinese tea culture.
Processing: Crafted using the Ming Dynasty "Three Roasts and Three Rolls" technique, preserving tender silver buds and delicate leaves. The tea is sun-dried to retain its natural freshness and organic certification (free from pesticides and additives).
Appearance: Slender, tightly curled leaves with abundant silvery pekoe and a vibrant jade-green hue, reflecting its premium quality and meticulous hand-picking of single buds or one-bud-one-leaf.
Uniqueness: The only green tea with a mildly warm character, ideal for sensitive stomachs.
Flavor Profile:
A symphony of fresh floral notes (orchid, honeysuckle) and sweet, vegetal undertones (chestnut, spring peas), balanced with a subtle mineral crispness from Mengding Mountain’s volcanic soil. The liquor is crystal-clear with a pale golden-green tint, offering a silky texture, lingering honey-like sweetness, and a refreshing aftertaste that invigorates the senses.
Brewing Guide:
Teaware: Use a glass cup or gaiwan to admire the dancing leaves. Preheat the vessel with hot water.
Water: Soft spring water or filtered water heated to 80–85°C (176–185°F) to avoid scorching the tender buds.
Dosage: 3–5g of tea per 200ml water.
Methods:
Quick Cup Brew: Steep for 1–2 minutes. Re-steep 2–3 times, increasing time by 30 seconds each round.
Gongfu Style: Rinse briefly (5 seconds), then steep for 10–15 seconds for the first infusion, gradually extending by 5–10 seconds. Yields 4–6 aromatic brews.
Storage Tips:
Short-Term: Store in an airtight, opaque container away from heat, light, and strong odors. Refrigerate for extended freshness (up to 12 months).
Long-Term: For collectors, keep in a breathable ceramic jar at 60–65% humidity to maintain its aging potential.