Description
use 80℃ water and covered tea bowl or glass to brew 3 rounds, tea:water 1:80
- dry tea strip is slender, tight and needle like, showing silvery dark green color and densely covered with hair
- tea soup is apricot green, clear and bright
- the aroma is clean and fresh, obviously tender, high and long lasting
- the taste is mellow and thick, fresh and brisk, aftertaste promote the secretion of saliva
- the wet leaves are tender green buds, soft, bright and tender
The cultivation history of Yuhua tea can be traced back to the Tang Dynasty, as recorded in Lu Yu’s “Classic of Tea”. It is a classic Chinese tea and one of the three needle shaped teas in China. There is also a legend of Lu Yu picking tea at Qixia Temple in Nanjing as evidence, and there is still an old tea testing pavilion on the back mountain of Qixia Temple in modern times.
Nanjing Yuhua tea is a precious product of roasted green tea, which is a high-quality and tender needle shaped spring tea. When the tea buds sprout to one bud and three leaves, they are plucked about ten days before Qingming Festival until Qingming Festival. Only one bud and one leaf are selected, and tea buds with a length of 2 to 3 millimeters are collected. The tea leaves are killed green, rolled, shaped and dried. They are roasted by hand. Each time can only make 250 grams of tea.
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