Description
Origin: the middle of Wudang Mountain in the Hubei Province 1000”
Harvest time: 2023 spring before the Qingming Festival (Ming Qian)
Material: first leaf buds is fired by hand, dry tea shape is tight and slender, sharp and flat, fat and straight, dry tea color is silvery green.
Direction:
use 80-95℃ water and covered tea bowl or glass to brew 4 rounds, tea:water 1:80
- dry tea strip is flat and straight, silvery green color, densely covered white hairy and lustrous
- tea soup is apricot green, clear and brilliant
- the aroma is clean and high, flowery flavour and tender
- the taste is sweet, mellow and fresh, brisk, sweet aftertaste
- the wet buds are tender green, fat and tender, even
Introduction:
“Big White Hair 大白毫” is considered to be the best quality of Wudang Tea, also known as ” silver sword 银剑 “. It must be harvested in 7-8 days before the Qingming Festival (4.4.2017) from a big leaf variety of tea tree at an elevation of about 800m above sea level. This kind of tea tree varity in the Mont. Wudang is only used to produce “Big White Hair”.
“Big White Hair 大白毫” is considered to be the best quality of Wudang Tea, also known as ” silver sword 银剑 “. It must be harvested in 7-8 days before the Qingming Festival (4.4.2017) from a big leaf variety of tea tree at an elevation of about 800m above sea level. This kind of tea tree varity in the Mont. Wudang is only used to produce “Big White Hair”.
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.
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