Combined with a climate that’s ideal for tea cultivation, the conditions here are perfect for producing top-quality teas. The average annual temperature is around 16°C with an average humidity of 70–80%, and the region enjoys approximately 240 frost-free days per year. With around 1,370 hours of sunshine and 1,500 mm of rainfall annually, the area has a humid subtropical climate. This stimulating environment, with its large temperature differences between day and night, abundant sunshine, and frequent mist, encourages the development of a high nutrient content in the leaves.
Tea harvesting is carried out carefully by hand, exclusively on sunny days and often only well after sunrise to avoid any lingering morning dew on the leaves. After picking, the leaves are withered for 6 to 10 hours in well-ventilated bamboo baskets. This is followed by a brief steaming, lasting around 60 seconds, to halt oxidation. The leaves are then rapidly cooled to prevent overheating during the next stage. A gentle first tossing under hot air makes the leaves more pliable, after which they are carefully hand-rolled. A final rolling process gives the fine tea needles their even shape. Finally, the leaves are dried to around 5% residual moisture and then sorted according to quality.
Single Origin
This tea is exclusively sourced from the above mentioned tea farm in Enshi. Sourced directly from the tea farmer.
