TEA MASTER SAYS

Green Tea (not fermented)

Green Tea does not undergo the process of fermentation. Farmers extract the water content from leaves by pan-frying them shortly after picking, thus the original colour, fragrance and taste of the leaves are kept. Leaves are green, young and tender. Drink is clear and almond green, while taste is fresh and mild. Among them, Long Jin, Bi Lou Chun, Mao Feng and Gun Powder are more popular.

Meijiawu High Mountain Pre-Chingming Long Jin
Meijiawu Pre-Chingming Long Jin
Xifeng Pre-Chingming Long Jin
Hangzhou Pre-Chingming Long Jin
Hangzhou Super Long Jin

Long Jin is the most famous Green Tea, it is grown in the hilly areas near Lake Xiwu in Hangzhou of Zhejiang Province. The best crop in limited quantity is only grown in Xifeng, while mass production is cultivated in the tea farms of Hangzhou. Climate there is mild with an average temperature of 16℃ and annual rainfall around 1,500ml. The best harvest takes place in early spring, a few days before “Chingming” (a seasonal timing in Lunar Calendar which marks the arrival of Spring). At early dawn, the farmers pick the young leaves from shrubs, skillfully panfry them in low-heated pans, and have them ready for the market by noon. It takes 70,000 to 80,000 young leaves to make one Kilo of Long Jin. Pickings will continue till late spring, the tea picked during this time is of lower grading as the weather now is too warm for growth of tender leaves. Leaves of Xifeng are amber green, while those of Hangzhou area are emerald green. They are both young, tender, flat on tipped ends, even in size and shape. Each picks is done with a sprout quilted in two young leaves. Drink is pale green, clear with a bean taste. Because Long Jin is all of young and tender leaves, to avoid damaging the Vitamin C in leaves, warm water around 80℃ should be used in brewing.

Dongshan Pre-Chingming Bi Lou Chun
Xishan Pre-Chingming Bi Lou Chun

A fruity and flowery tea grows in Dongshan and Xishan Peninsulas at Lake Taiwu in Zuzhou. Climate in this area is similar to that of Lake Xiwu in Hangzhou, it is mild with an average temperature of 16℃ and annual rainfall of 1,200ml. Vapours in the lake continuously rise from the mass surface of Lake Taiwu, misty fog is formed and spread across the nearby tea plantation. The high humidity condition is one of the many favorable factors for growing tea. Farmers here besides growing tea, also cultivate flowers and fruit trees in and out the plantations. An unique environment for the growing of Bi Lou Chun, a tea with fruity taste and floral fragrance. Bi Lou Chun is picked before Ching Ming Festival. Like Long Jin, it is not fermented. It takes 120,000 young sprouts to make one Kilo of tea. Sprouts of Bi Lou Chun are silver green, fine, tender and curled up with hairy fur. It is most mentioned of its “Shocking Fragrance”, a unique floral fragrance and fruity taste that no other tea has.

Huangshan Mao Feng

Mao Feng is cultivated in Huangshan of Anhui Province, where shrubs are grown in the mountainous area with brooks and springs. It is cloudy and foggy all year round, an ideal place for the growth of tea. Leaves of Mao Feng are tiny, even in shape, furry and yellowish green. Tiny sprouts are quilted in young leaves and look like birds’ tongues. Drink is pale yellow, fresh with strong fragrance. The most outstanding feature of Mao Feng is its fragrance, it lasts even when the drink turned cool.

Pingshu Gun Powder

Gun Powder is one of the teas being exported to other countries from China in early years and active trading is carried out in Pingshu. Water content is extracted from the tea by pan-frying in low heat, leaves are then tightly rolled up by hand into tiny balls. When brewing these tightly rolled up little balls in transparent glass, you can see the gradual loosening movement of leaves. Leaves are emerald green, drink is clear, mild and tasteful.

Organic Green Tea

Organic Green Tea is cultivated under biodynamic farming in Taohua Island of Zhejiang Province. Leaves are green, small and tightly rolled up. Taste is fresh with an unique lasting fragrance. Tests have been done to certify that it is a qualified organic food through BCS Oko-Garantie GmbH in Germany. The farmers, instead of putting vast quantities of compost and organic materials over the soil, the correct deposition of specific quantities of specific qualities of organics is used to better maximize the crop’s potential more effectively. They do not apply chemical fertilizers or pesticides to the shrub. They restore the soil to a balanced living condition through the application and use of completely digested form of crude organic matter known as stabilized humus. Companion gardening is also important when certain vegetables, flowers and tea mutually benefit each other in eliminating each other’s pests and influencing the quality of each other’s taste. Crop rotation, correct composting and proper intercropping contribute to a healthier biodynamic yield of Organic Green Tea.