Origin: Wudang Mountiain, Hubei Province
Harvest: 2016 spring tea, tender sprouts
– use purple-clay or porcelain teawares to brew 3-4 rounds at 90-95℃ for 1 mins, tea:water 1:18
– fresh and mellow tastes
– pure, high and long-lasting fragrances
Different from Wudang Daoist Hong, only fresh shoots are harvested before the Grain and Rain festival to produce Wudang Qian Lin Hong.