Description
Origin: the central Wudang Mountain in the Hubei Province 800”
Harvest: 2023 spring tea after the Qingming Festival, tender 1 sprout 2 leaves
Direction:
use 80℃ water and covered tea bowl or glass to brew 5-6 rounds, tea:water 1:80
- dry tea strip is tight, slender and wiry, grayish green color, light hairy and lustrous
- tea soup is jade green, clear and brilliant
- the aroma is clean and high, roasted chestnut flavor
- the taste is mellow and fresh, thick, sweet aftertaste
- the wet leaves are jade green, soft and tender
Introduction:
After the Qingming Festival, it’s time to harvest the Universal Tea of 1 shoot 2-3 leaves in 15 days till the Grain Rain 谷雨 [gǔ yǔ] Festival. For example, in a 5 “亩 [mǔ] a unit of area (=0.0667 hectares)” tea field, 11 people could pick around 150- 200kg fresh tea leaves up in a period 5:00 to 18-19:00 per day. After a day time harvest, tea leaves need to be processed immediately at night time of the same day by another group of experts, 6-700g fresh leaves: 100g dry tea.
After the Qingming Festival, it’s time to harvest the Universal Tea of 1 shoot 2-3 leaves in 15 days till the Grain Rain 谷雨 [gǔ yǔ] Festival. For example, in a 5 “亩 [mǔ] a unit of area (=0.0667 hectares)” tea field, 11 people could pick around 150- 200kg fresh tea leaves up in a period 5:00 to 18-19:00 per day. After a day time harvest, tea leaves need to be processed immediately at night time of the same day by another group of experts, 6-700g fresh leaves: 100g dry tea.
The kind of teas could be called High Mountain Tea 高山茶, the tea fields’ height above sea level must be higher than 800 meters. Comparing with other teas growing at lower see levels, high mountian teas are much more special: first, high mountian tea’s tastes are more clear and sweet, because of strong root systems, high mountain tea plants could absorb more mineral substances and nutrients; Second, high mountian tea’s textures are more smooth and soft, since high mountains surround all the year round with cloud and mist, high humidities, rich diffusion lights and big differences in temperature between the day and the night are optimal for tea plants to produce some desirable compounds; Third, high mountian tea’s liquid is more clear and bright, because lights on high mountains are mainly blue-purple lights, which could restrain undesirable compounds to produce; Fourth, high mountian green tea‘s fragrances are much higher, longer daylight hours and relative lower temperatures are good for fresh leaves to produce aromatic compounds.
