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100g Premium Hangzhou Jingshan Fur Peak Green Tea * Jing Shan Mao Feng

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Product details

Specification:
● Origin: Yuhang, Zhejiang, China
● Tea Type: Loose Green Tea
● Grade : Premium ★★★★☆
● Net Weight: 100g
● Expired Date: 18 Months
● Storage Conditions: Dry, Refrigerated, No odor, Well-Sealed, Sunshine Shielded, Low Temperature( Below -10C);
 

About Jing Shan Green Tea

Jingshan tea, also known as jingshan Mao Feng tea.Made in yuhang district, hangzhou city, zhejiang province in the northwest of temmoku north jingshan.named after the deep origin, belongs to the green tea.Jingshan, 1000 meters above sea level, the mountains towering, shenmu towering, planting soil fertile, humid climate, has a perfect growing environment.Jingshan tea in the tang and song dynasties is famous.Japanese buddhist nanpu brought to Jackson once in JingShanSi study Buddhism, then put the tea seeds back to Japan, is now a lot of Japanese tea tea kinds.The appearance of fine, tea on show, colour and lustre is green; the tea soup is bright green, the sweet taste fresh.Jingshan tea has won the Chinese tea culture, ten famous teas in zhejiang province, zhejiang province ten big geographical indications of regional brand, and many other titles.
Jingshan temperature was lower than those of plain, large temperature difference between day and night, winter slightly long, short, summer has a frost season about 150 days or so, so qing dynasty Jin Yu in jingshan tea plucking "have" a sleep mountain spring to late ".Most days all the year round average temperature (7 ~ 8 months) was 27.6 ℃, the lowest (1 ~ 2 months) to 3.73 ℃, annual average 15.85 ℃.Average annual rainfall of 130 days, rainfall of 1250 mm.And because the mountain foothills of fertile soil, vegetation, suitable for tea growth, make the jingshan tea is excellent quality, from song to qing as gong tea.
Jingshan tea most of the valley YuQianCha, perform a bud leaf or one bud two Ye Chu show tender harvest, superfine tea picking standard is a bud leaf or one bud two Ye Chu exhibition.Only commonly adopt fresh tea, mostly clone seeds germinated early as early as before the grain rain throttle, picking ends, this time the temperature is lower, humidity is big, in the village to cloud and mist, tea, even slow growth, bud leaves delicate, neat, high effective constituents content and made tea quality.Grain rain after the throttle is also part of the jingshan tea, but generally at the end of the May Day before, this time collect and process the tea, the quality is better also.At the same time, five months ago, especially before the grain rain, tea garden with less number of diseases and pests, without use of chemical pesticides, can ensure the security of the tea.The ventilation booth put article, filming for the high temperature, plastic, precision rolling, finally the charcoal fire drying.
 
 
Brewing
 
Scoop 1 spoon of Jing Shan green tea (About 3-6g) and threw into Glass Tea Cup (or Gai Wan) about 150-200ml. Pour water (80–85 °C (176–185 °F)) and brewing about 3-7 minutes then serve.
Normally pour away the 1st steep , and drinking from the 2nd steep. it's better to drink over all this tea in 30-60 minutes.
If you use glass tea-ware to brew this tea, you can see the tea leaves shown straight literally. And leaves will blooming along with water steeping. Also the tea leaves shown extremely green after brewing.
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The Tea Bridge

Chinese Tea Culture

Tea plays an important role in China. It is commonly consumed at social events, and many cultures have created intricate formal ceremonies for these events. Afternoon tea is a British custom with widespread appeal. Tea ceremonies, with their roots in the Chinese tea culture, differ among East Asian countries, such as the Japanese or Korean versions. Tea may differ widely in preparation, such as in Tibet, where the beverage is commonly brewed with salt and butter. Tea may be drunk in small private gatherings (tea parties) or in public (tea houses designed for social interaction).

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