- dry tea strips are tight and slender, fine and small with golden hair, lustrous pitch-balck color
- brilliant red tea soup
- high and sharp, fresh and sweet, and long-lasting honey or sweet potato fragrances
- fresh and mellow, heavy and honey sweet tastes
- wet tea is bright red, tender and even
Wudang Daoist Hong/Black 武当道红 [wǔ dāng dào hóng] is one kind of Hubei black tea, as well as Wudang Immortal Hong and Yi Hong, its fresh 1 shoot 2 leaf are harvested from the organic tea fields at an altitude of above 800 metres in the Wudang mountain (Hubei Province) after the Grain Rain Festival. Different from Wudang Daoist Hong, Wudang Immortal Hong 武当仙红 [wǔ dāng xiān hóng] use fresh shoots, which are harvested before the Grain and Rain festival.and then processed: wither, roll, fermente and dry.Yi Hong (Wudang Black Tea) started in the middle of the nineteenth century, Yi Chang in the Hubei Province is one of the oldest tea producing areas, Lu Yu (the saint of tea)’s <The Classic Of Tea> of the Tang Dynasty had classified it as the top of Shannan tea field. Dry tea is tight and thin with golden hair, tea liquid has high and long- lasting fragrances, fresh and mellow tastes, a bright reddish color and a phenomenon of turbidity after getting cold.