Description
The raw leaves for making this tea were grown in the original birthplace of Keemun tea, at an elevation of 800m above sea level. The one bud, one leaf (which has just started to open up, called ‘Chu zhan’ (初展)) for making this tea were hand-plucked around the Chinese season of Qing Ming during the early spring. These fresh first-plucking leaves are loaded with nutrients: consequently the finished tea leaves are neat and bold with a lot of tiny golden tips.
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