Special features in location, cultivation and processing
The harvesting and processing of this tea are done entirely by hand, making it a labour-intensive, meticulous craft. The production of the raw tea follows these key steps:
1. Sun-drying the leaves for 2-4 days to reduce moisture content.
2. Traditional pan-roasting in a large wok by hand at 70-80°C for 15-20 minutes to halt oxidation (a process known as Sha Qing or "Kill Green").
3. Drying the leaves on a bamboo sieve for 30-50 minutes (Hui Chao).
4. Shaping and final drying in the wok for approximately 18-20 minutes at 220°C (Hui Guo), also done by hand. This step further reduces the leaves' moisture content and they take on a smooth, taut shape as well as a fresh, green to slightly yellowish colour. In the highest-quality grades, a delicate white fuzz remains on some of the buds.
Single Origin
This tea comes 100% from the above-mentioned tea fields in Zhejiang, sourced directly from the tea farm.