Comes from mount Dongting of Wu county in Suzhou, Jiangsu province. It’s very special feature of having luscious fragrance, at one point the locals once called it “Frightening Fragrance”. Its leaves are silvery green in color which gives bright yellowish green tea water. Bi Luo Chun leaves look verdant and like a trumpet shell, with fine and dense flosses around the circumference. Once the leaves are soaked in the water they sink and unfold after absorbing the water. Leaves’ white hairs can be vividly observed like snow flying in the wind. It is said that, due to its resemblance to Luo (snail) and its Bi (green) color, the tea was named Bi Luo Chun by emperor Kangxi in the Qing dynasty when he came to drink the tea during an imperial inspection tour of the south. Another important characteristic of this tea that should be noted is that it contains very little caffeine, which is not common for the green tea family. It is even lower in caffeine for over ten percent then the coffee and therefore lately has been very popular and in demand.
One of the most appreciated and well known teas Huangshan Maofeng comes from the mountain Huangshan as it is named for. Huangshan mountain and its seventy-seven peaks and ridges high over thousand meters are situated in Anhui province, offers stunning magnificent scenery for tea pickers. This is one of teas that can be found in the book of China’s famous teas. Tea leaves of Maofeng have glossy green color which reflects in clear apricot yellow tea water color. Its lasting strong fresh fragrance endeavors fresh, full and mellow flavor with aftertaste of sweetness. The tea leaf is covered with white hairs and shape of a mountain peak after being processed. Due to its resemblance with a mountain peak and yellowish in color it was named Huangshan which means “Yellow Mountain”.
Jasmine pearl flower tea is a fragrant, refreshing tea made by combining jasmine flower blooms with different types of tea leaves. The primary ingredient in jasmine pearl tea is green tea, although it is not unusual to be made wit black or white tea. Jasmine flower is believed to be introduced in China from east-southern Asia via India during the Han dynasty (206BC– 220AD). However, it did not become widespread until the Qing dynasty (1644 – 1912) when tea started to be exported in large quantities to the west. Origins of Jasmine tea are in Fujian province where its production started. The long green tea buds are hand-picked from the young green tea plants, and heated soon after picking to arrest oxidation of the leaves. They are then carefully stored for several weeks until the Jasmine flowers blossom. The tea buds are very skilfully hand rolled into perfect spheres and layered over several nights with the fresh Jasmine blossoms. Although Jasmine tea is not a herbal tea it has great health benefits. Perhaps the most praised aspect of jasmine tea is the high level of antioxidants. The most notable antioxidants found in jasmine tea are catechins. Catechins are antioxidants that tend to be integral in preventing certain serious diseases such as diabetes, cancer, stress relief, intestinal discomfort etc., However, due to its strong odours and being lightly acid, Jasmine tea can also have adverse effects and cause intestinal discomfort if drunk during a treatment for weight loss, or in pregnancy due to its strong fragrance. In addition, Jasmine tea is a great source of caffeine which may have effects on a great scale.
Longjing tea comes from the West Lake in Hangzhou, Zhejiang province. Longjing name or “Dragon Well “derives from old Longhong name what was changed when the local people while digging a well found an unusual Dragon shaped rock and started using Longjing name instead. Longjing tea leave is well known for its typical features, green in color, strong in fragrance, are sweet in taste and beautiful in shape. Longjing tea earned a title of a Royal tea yet during Qing dynasty, by the emperor Qianlong who ordered to plant eighteen tea trees in front of Longjing temple. This honored order ensued after Longjing tea cleared the Queen’s Mather ailments of chest infection. While the emperor was visiting West Lake district, his mother back in Beijing fall ill. He received the news about the mother’s health problems while learning and picking tea leaves. He accidentally put newly fresh tea leaves into his sleeves and rushed back to Beijing to see his mother. When he returned to his mother she asked him, what was that fragrance on him. He just then realized that he still had some Longjing tea leaves in his sleeve, and offered his mother fresh Longjing tea. She had some of the fresh Longjing tea and very soon all ailments of the chest infection were fading and the Queen was recovering quickly. Picking Longjing tea leaves requires very profound skills and knowledge. Tea picking is closely related to seasons. Tea leaves are picked twenty-two times per year. Spring tea leaves are picked in the late March while the second pick is in the summer when the leaves are no longer then two centimeters. Picking decides the grades of the leaves, while frying decides their color, shape, and taste. The procedure of frying Longjing tea is very complex, including shaking, stripping, swinging, tossing, pressing, squeezing, etc. Longjing frying is divided into two parts, primary and finishing. The primary part is a process of putting the tea leaves into a rough shape. The temperature is first high and then reduced to low, kept between 240°C and 300°C. Since the process of processing tea leaves is still manual the labor is very arduous work, therefore, a skilled expert can only fry one kilogram in one operation.