Description
Origin: Ying Shan (Nan Wudang Mountain) in the Hubei Province
Harvest: 2019 spring tea after the Qingming Festival, tender 1 sprout 1-2 leaves
Direction:
use 80℃ water and covered tea bowl or glass to brew 4 rounds, tea:water 1:80
- dry tea strip is tight and curly, dark green color, lustrous
- tea soup is apricot green, clear and brilliant
- the aroma is clean and pure, roasted chestnut flavor
- the taste is mellow, heavy and thick, sweet aftertaste
- the wet leaves are yellowish green, fat and thick
Introduction:
Nan Wudang – Yingshan green tea is a very famous tea in Hubei and the whole China with a long history, it has been called Yingshan Yunwu tea nowadays as one of ancient “Tuan Huang – 团黄 ” yellow tea and offered to the Tang and Song imperial court as a tribute. The Tang litterateur, Li Zhao’s <Collating Tang Nation History> listed Yingshan Tuan Huang as the third place of 14 tribute teas, the Song litterateur and calligrapher, Su Shi was used to work as an escort to pay Tuan Huang tea tribute to the capital city and regretted, it was such a pity that he hadn’t tasted it in his life.
The kind of teas could be called High Mountian 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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