De Hua “Jade Porcelain” (玉瓷) is a special process that involves very high firing temperatures to create a semi-translucent porcelain that is very uniform and able to transmit light and color with a wonderful effect.

Volume is 95ml (+/- 10ml)

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De Hua “Jade Porcelain” (玉瓷) is a special process that involves very high firing temperatures to create a semi-translucent porcelain that is very uniform and able to transmit light and color with a wonderful effect.

Volume is 95ml (+/- 10ml)

Spend $325 or more and get an FREE! Click on link for code and full details!

The post Ice Jade Porcelain “Dragon Egg” Teapot appeared first on Pure China Tea – Premium Chinese Loose-Leaf Tea.

De Hua “Jade Porcelain” (玉瓷) is a special process that involves very high firing temperatures to create a semi-translucent porcelain that is very uniform and able to transmit light and color with a wonderful effect.

Volume is 110ml (+/- 10ml)

Spend $325 or more and get an FREE! Click on link for code and full details!

The post Ice Jade Porcelain “Xi Shi” Teapot appeared first on Pure China Tea – Premium Chinese Loose-Leaf Tea.

First flush of spring 2021 tea leaves picked from established plantation bushes was processed into something akin to Yue Guang Bai (moonlight white) or Shou Mei by a process of frying (kill green) at a temperature of 120-140c for a few minutes, then rolling in a hot wok at a temperature of about 70c, then allowed to wither for an hour or so and then finally dried in a lower temperature wok at about 50c.  Finally the tea is air-dried using fans to slowly “blow-dry” the tea.  During this final phase the tea withers again slightly bringing some slight “red tea” taste to the tea.

The brewed tea is sweet, with thick body and lubricating mouth-feel.  The sweetness is honey-like some slight floral notes.  It brews a deep golden tea soup and slides happily through the mouth and throat bringing a kind of soothing fullness with it.  It can be infused 7 or 8 times gong fu style (maybe more depending on your brewing style and leaf quantity).

This something that will age and develop with the coming years and can be stored like pu-erh alongside other raw cakes.

Spring 2021 harvested tea

Gelanghe Mountain, Menghai County of Xishuangbanna

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The processing is very simple and involves brief withering and hot dry air exposure to halt the oxidation. The resulting tea is incredibly unique and is like a floral bouquet drenched in watermelon juice. The floral character is something like rose both in taste and smell. This tea is totally unlike any other tea I have ever tried, and not only is it unique but it’s very complex and goes many many steeps.

Harvested in Jinggu County of Simao

Mid-February to Early March harvest

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April 2019 harvested Gong Mei pluck white tea was aged in loose leaf form for almost 2 years in Fuding before being pressed into this cake in 2021.

This tea has a really unique fruit aroma “Guo Xiang” (果香), and thick long lasting and smooth mouth feel.  Tea soup is a deep orange color and the brewed leaves are light brown in color.  The qi is very balanced and the tea leaves have excellent stamina.  You can feel the relatively high altitude growing conditions when drinking this tea! 

357 Grams per cake

Region:  Guan Yang, Fuding, Fujian.

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A high quality Fujian Wu Yi Shan Da Hong Pao!

April Harvest

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This tea was picked in April at an elevation of about 900 meters!

About Jin Jun Mei: 

Jin Jun Mei was created in 2005 and is a type of premium Zheng Shan Xiao Zhong black tea. It is made from the single buds of high mountain tea trees within the 565 square kilometers of the Wuyishan National Nature Reserve, centered around Tong Mu Village in Xingcun Town, Wuyishan City. The tea is produced using a unique process involving withering, rolling, fermentation, pan-firing, and drying, and is characterized by its “golden yellow color, sweetness in the liquor, and fragrance within the sweetness.” The “Jun Mei” series of black teas is a typical example of innovation in tea-making techniques by the enterprise, with Jin Jun Mei and Yin Jun Mei both representing high-end, premium black teas. As soon as they were introduced to the market, they were enthusiastically received by tea enthusiasts, sparking a trend of Jin Jun Mei and Yin Jun Mei in the Zheng Shan Xiao Zhong tea market. Jin Jun Mei has high requirements for raw materials, and is entirely handmade.

About Tong Mu Village:

Tong Mu Village, which is under the jurisdiction of Xingcun Town, Wuyishan City, Nanping, Fujian Province, is located within the Wuyishan National Nature Reserve. It is the source of the Nine-Bend Stream, a scenic spot in the Wuyishan Scenic Area. The village is situated at the border between Fujian and Jiangxi provinces, about 65 kilometers from the city center. The village has a total forest area of 315,000 acres and a population of 1,578 people. There are 12 village groups and 33 natural villages, scattered across the Tong Mu Grand Canyon fault zone, which is 35 kilometers long from north to south and 25 kilometers wide from east to west. The average elevation is 800 meters.

Tong Mu is considered to be the source for the best black teas produced in Fujian and is also the birthplace of the Zheng Shan Xiao Zhong varietal of tea! Other tea varietals are grown in Tong Mu include Jin Jun Mei, Mei Zhan, and several oolong varietals that are processed into black teas.

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Spring & Autumn Harvest can differ a bit.  Spring is a little less tippy gold, but taste is more robust.  Autumn is more tippy gold and a bit more easy-going and sweet in taste.  With age (Spring 2019) it develops a bit more honey mellowness.  If in doubt about which one you’d like, try a small amount of each!

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or…

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The tea is grown at almost 2000 meters making it one of the highest black teas we offer. Mr. Guo was born and raised in central Taiwan and his father had a black tea factory there. Mr. Guo traveled to Thailand and eventually decided on Yunnan. He was always a big Pu-erh tea fan and decided to spend time learning about Ai Lao area pu-erh since it’s one of the remotest and untouched places in all Yunnan. He met many local pu-erh growers and worked with one in particular (Mr. Feng) to introduce a Taiwanese style processing which marries black tea and oolong in a sweet and fruity style!

Early March Harvest!

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