This exquisite green tea hails from the misty highlands of Guizhou Province, China, where the unique microclimate and fertile soil create ideal conditions for tea cultivation.
Harvested in early spring before the Qingming Festival, only the tender buds and young leaves are selected, ensuring the highest quality. The leaves are meticulously processed using traditional methods, resulting in slender, needle-like shapes that resemble pine needles.
When brewed, the tea yields a clear, pale green liquor with a fresh, floral-herbaceous aroma. The taste is smooth and full-bodied, offering a sweet, slightly tart flavor with a long, refreshing finish. This tea is known for its invigorating qualities and can be steeped multiple times, revealing new nuances with each infusion. To brew, use 3–4 grams of tea per 100 ml of water at 70–80°C, steeping for about 20 seconds initially, then adjusting the time for subsequent infusions.
Harvested in early spring before the Qingming Festival, only the tender buds and young leaves are selected, ensuring the highest quality. The leaves are meticulously processed using traditional methods, resulting in slender, needle-like shapes that resemble pine needles.
When brewed, the tea yields a clear, pale green liquor with a fresh, floral-herbaceous aroma. The taste is smooth and full-bodied, offering a sweet, slightly tart flavor with a long, refreshing finish. This tea is known for its invigorating qualities and can be steeped multiple times, revealing new nuances with each infusion. To brew, use 3–4 grams of tea per 100 ml of water at 70–80°C, steeping for about 20 seconds initially, then adjusting the time for subsequent infusions.