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Pu'er tea comes in raw and ripe varieties, with some people enjoying the distinct flavors of raw tea, its mingling sweetness and bitterness, while others prefer the subtlety and richness of ripe tea, which is neither bitter nor astringent. For ripe Pu'er, a good cup should not have any unpleasant or discomforting off-flavors, such as storage or pile fermentation odors. While it's true that ripe Pu'er may have some pile fermentation smell right after processing, this dissipates over time. If you taste a ripe tea several years old and it still has an unbearable pile fermentation odor, then the quality of this tea is significantly reduced. So what makes a ripe tea tasty, and how can we judge its quality? Generally, good ripe tea, whether loose or compressed, should have dry leaves that are tightly knitted, heavy, complete, with few broken pieces, showing downy tips, evenly colored, and having a certain degree of moisture and brightness. There should be no non-tea foreign matter, and the purity should be good. Poor-quality ripe tea, due to inadequate fermentation or processing, will have loosely bound, light, and more broken leaves. The color of the tea liquor is the result of water-soluble pigments dissolving…

According to weather forecasts, from February 1st to 6th, Hubei Province will experience the most powerful cold wave of the winter, with low temperatures, rain, snow, and ice. The average temperature across the province is expected to drop by 6°C to 10°C. This severe freezing weather will pose a significant threat to the normal growth of tea plants, particularly young ones. Precautionary measures should be taken to minimize the impact of extreme freezing conditions on tea fields and ensure the production of spring tea next year. Influence of Low-Temperature Freezing Weather on Tea Production Severe freezing weather poses a significant threat to the normal growth of tea plants, especially young ones, potentially leading to reduced yields, decreased quality, and even plant death. Measures to Prevent Frost Damage in Tea Plants 1. Covering for Frost Protection For mature tea plants in high-altitude areas, non-woven fabrics, ground films, or shade nets can be used to directly cover the canopy, with better results achieved by erecting a shelter 10cm to 20cm above the canopy. Covering with rice straw or crop stalks provides even better protection against extreme cold. Covering materials should be removed when temperatures rise. 2. Spraying Anti-Freeze Agents For mature tea…

Menghai, recognized internationally as the center of the world's original tea tree habitat and a main production area for Pu'er tea that enjoys worldwide fame, as well as being the only "Famous Brand Creation Demonstration Zone for the Pu'er Tea Industry" in the country, has given birth to numerous famous ancient tea mountains such as Laobanzhang, He Kai, Nannuoshan, Naka, and Zhanglang. These areas are renowned for their "Menghai flavor," characterized by rich taste and strong tea aroma. The Menghai County People's Procuratorate closely follows the work layout of the county Party committee and government aimed at strengthening and improving the tea industry. It carries out its duties according to law in protecting ancient tea trees and promoting the tea industry, continuously contributing procuratorial strength. Improving political orientation and defining directions around the overall situation. Focusing on the overall development of the county Party committee and government, we actively incorporate service and protection of ancient tea trees and the tea industry into the important content of procuratorial work. We have held multiple meetings to study this, proposing a working approach where public interest litigation prosecution is the lead and all four types of prosecution work together. Following the brand-building approach,…

In the generally arid weather of Yunnan, this year's Lincang tea region, particularly Mengku, was fortunate to be refreshed by spring rains around Qingming Festival. Although it was artificial precipitation, it caused hail in parts of Xiaohusai and Dahusai, fortunately, the damage was not severe. Compared to other production areas suffering from drought, the Lincang tea region is undoubtedly more fortunate. This is likely due to the effective organic management measures taken by Shuangjiang County in recent years for its ancient tea trees, which seems to have restored the overall climate environment to the forest ecology of earlier times. Currently, there are over 36,500 mu (approx. 2433 hectares) of cultivated ancient tea trees that are over a hundred years old in the county. A total of 59 patches covering 8,000 mu (approx. 533 hectares) have been designated as municipal-level ancient tea tree resource protection zones, and 13,600 Bingdao ancient tea trees have been protected under the "one tree, one code" system. The county is also applying for another 38 patches covering 28,900 mu (approx. 1927 hectares) to be designated as municipal-level ancient tea tree resource protection zones. The "Shuangjiang Autonomous County Ancient Tea Tree Protection and Management Regulations" has been…

Black tea is a fully fermented tea and is the most consumed type of tea worldwide. Its mild nature makes it suitable for general consumption and is a popular recommendation among merchants. To fully appreciate the unique flavor of high-quality teas like ancient tree black tea, it must be brewed correctly. So how should one brew ancient tree black tea? Awakening the Tea: Use water at approximately 85°C for 10 seconds to awaken the tea. The resulting infusion will have a light apricot color that appears somewhat dull. When cooled, the tea has a rich, burnt aroma and a thin yet sweet taste with noticeable aftertaste. First Sipping (Third Infusion): Brew for about 5 seconds using water at around 85°C. The infusion turns a deep brownish red and emits a reddish glow in the cup. It tastes sweet right away, is rich and smooth, and leaves a lasting fragrance in the mouth. The sweetness remains in the mouth, encouraging continuous sipping. The lid of the cup has a faint burnt and sweet aroma mixed with a hint of milkiness. The bottom of the cup has a more pronounced milky aroma mixed with honey notes that linger. Fourth Infusion: The texture…

Bohetang is located in the Yiwu Mansa tea region, hidden deep within the mountains at an altitude of around 1,400 to 1,620 meters, with coordinates at 101°32' East and 22°5' North. It is a small mountain hollow nestled deep within the primeval forest. The vegetation here is very well preserved. This mysterious tea garden was discovered when planting "herbal spices" in the depths of the forest. It was named Bohetang because of a naturally occurring patch of mint leaves found there. What types of tea trees are there in Bohetang? The tea area is not large, with very old trees that vary in height, scattered here and there, most of which are 5 to 8-meter-old trees. Bohetang is divided into two tea plots: Upper Tea Plot and Lower Tea Plot. All the famous ancient tea trees are in the Lower Tea Plot, while the Upper Tea Plot was planted by local farmers after 1982. Bohetang Categories One, Two, and Three Category One: Primarily refers to the tall ancient trees in Bohetang, with about 50 trees marked, one has died, leaving 49 remaining. Category Two: Estimated to be over a hundred years old, some have been pruned. Category Three: These are…

First article: Representative Varieties and Three Aromatic Zones in the Yiwu Tea Area (click to read); Second article: Dongguan Warehouse, Kunming Warehouse, Hong Kong Warehouse, Flavors, White Frost, "Warehouse Manipulation" Issues (click to read); Third article: Storage Cycle Issues for Yiwu Green Bud Tea (click to read); Fourth article: Storing Puer, Pursue Famous Mountain Origins or Quality? Fifth article: Differences in Small Heap Fermentation, Large Heap Fermentation, and Tea Evolution Ripe Tea Techniques? The following is Part Four, focusing on storing Puer, pursuing famous mountain origins or quality? Shi Yun: I would like to express great appreciation for Teacher Li Yang's sharing. A young lady just now wanted to ask President Zheng and Teacher Li Yang about a conversion issue. Zhou Xin: Teacher, regarding storage, for example, Tianmen Mountain, does it mean that as long as its glycoside content is high, and the catechin and caffeine content is low, it suggests that it requires higher humidity? And Menghai tea, with higher catechin and caffeine content, has lower humidity requirements, only forming white frost when humidity exceeds 14%. This is the first time I've heard this, so I want to confirm if my understanding is correct. Zheng Shaohong: Indeed. For instance,…

Tea enthusiasts are eagerly awaiting the arrival of the spring tea season. As a lover of Pu'er tea, how can you discern and select your favorite teas amidst the many offerings during this season? Characteristics of Spring Tea Spring tea is best able to effectively balance a rich array of intrinsic substances. The primary intrinsic substances in buds include water-soluble tannins, polyphenols, and amino acids. When tasting, a harmonious abundance of these intrinsic substances results in a more fragrant, sweet, and refreshing flavor. How to Determine if it's Spring Tea 1. Observe the Appearance: Spring tea leaves are generally tightly wrapped, plump, thick, and some have a lot of downy hair. They have a fresh and lustrous color and a strong, fresh aroma. Summer and autumn teas have loose leaves with a dull color and a mild aroma, which are significantly different from spring tea. 2. Observe the Liquor Color: During storage, some substances that contribute to the tea's color undergo slow decomposition or oxidation, causing green tea to lose its luster and become dull. The increase in tea-brown pigments in aged tea makes the green tea liquor yellowish-brown, losing its original fresh color. When brewing, spring tea leaves sink…

Guipa Tea is a specialty product of Xiangzhou County, Laibin City, Guangxi Zhuang Autonomous Region, and is a Chinese National Geographical Indication product. The name “Guipa Tea” comes from Guipa Village nearby, where it is produced, and it is renowned for its sweet taste, beautiful shape, and fresh color. Name: Guipa Tea Year of Registration: 2020 Place of Origin: Xiangzhou County, Laibin City, Guangxi Zhuang Autonomous Region Quality Characteristics: tight and twisted with green color and downy appearance, strong aroma with floral notes, bright yellow-green infusion, sweet and mellow flavor, and light green leaf base. Product Introduction Guipa Tea has tight and twisted leaves with a green color and downy appearance, a strong aroma with floral notes, a bright yellow-green infusion, a sweet and mellow flavor, and a light green leaf base. Sensory Characteristics Guipa Tea has tight and twisted leaves with a green color and downy appearance, a strong aroma with floral notes, a bright yellow-green infusion, a sweet and mellow flavor, and a light green leaf base. Intrinsic Quality Indicators The main quality indicators of Guipa Tea are controlled within the following ranges: caffeine ≥2%, tea polyphenols ≥20%, water-soluble extracts ≥40%, total free amino acids ≥4%. Safety Requirements:…

There is a saying in the Pu'er tea world: “If you don’t understand Bulang Mountain, you don’t understand Pu'er tea.” Many newcomers to the world of tea may wonder: Why does one need to understand Bulang Mountain to truly understand Pu'er tea? Bulang Mountain has become renowned worldwide for its tea. This ancient tea mountain, located within Menghai County, Xishuangbanna, is situated in the southwestern border region of China, closer to the Myanmar border than other famous mountains. It is a well-known Pu'er tea production area and one of the regions with the most preserved ancient tea gardens. The existence of Bulang Mountain and the age-old tea trees upon it are shrouded in mystery. Whether the mountain predates the ancient tea trees or vice versa remains unknown; however, the teas from Bulang Mountain have certainly gained global recognition. Bulang Mountain is named after the ethnic minority that resides there. The Bulang people have lived in the mountain and cultivated tea for over a thousand years. They are among the earliest known cultivators, processors, and consumers of tea in the world. The absolute elevation of Bulang Mountain ranges from 1,000 to 2,200 meters, with relative height differences of 500 to 1,000…

Planting is a critical link in the tea industry chain, providing a guarantee for high-quality tea but also accounting for a significant portion of current tea production costs. Complex planting conditions and labor shortages continue to drive up the cost of tea cultivation, making intelligent planting an inevitable path for transforming tea production from traditional to modern modes. I. Framework of Intelligent Tea Tree Planting Intelligent planting is a comprehensive management system supported by advanced technologies such as the Internet of Things (IoT), big data, and cloud computing, encompassing agricultural monitoring, optimized decision-making, and automated equipment scheduling. 1. Monitoring and Sensing Layer The monitoring and sensing layer acts as the "eyes" and "ears" of the intelligent system, serving as the foundation for information processing. This layer relies on various sensors mounted on carrier platforms to collect real-time data about the environment around the tea trees and the trees themselves, such as temperature, humidity, radiation, and nutrient levels. The intelligent system requires that this information be acquired in situ, in real-time, with precision, speed, and intelligence, necessitating massive data storage compared to traditional observations. 2. Transmission and Storage Layer The transmission and storage layer serves as the "nervous system" and "warehouse"…

As a post-fermented tea, Puer tea's rich internal components change over time. Many Puer tea enthusiasts store substantial quantities at home. How long Puer tea can be stored depends on its storage conditions; it could be as little as a few years or as much as several decades. When storing Puer tea, it is essential to note: 1. Avoid direct sunlight exposure, as it can impart an unpleasant sour taste. 2. Prevent any external water intrusion, as this can lead to too rapid maturation and possibly microbial fermentation, causing undesirable changes in quality. 3. Keep the tea away from any foreign odors that might taint its flavor. 4. Store single varieties together to avoid complicating the monitoring of their condition. 5. When removing tea for use, take enough for your needs to minimize disturbance and make it easier to monitor the tea's condition. Puer tea is a post-fermented tea that becomes more fragrant with age when stored under suitable conditions. However, those who have stored loose Puer tea for a while may notice that the originally enjoyable flavor changes over time, becoming bland or even acquiring off-flavors, failing to develop the characteristic of improving with age. This is because loose…

Pu'er spring tea is favored by many tea enthusiasts and is priced higher compared to summer tea. As a result, some may attempt to pass off tea from other seasons as spring tea to fetch a better price. What should tea lovers do when faced with such situations to distinguish between them? 1. Picking Time: Ancient tree teas tend to sprout later, with the main harvest in the Yiwu region usually starting around early March. Moving northward to the Lincang tea area, the typical picking time is generally from early April to around April 10th. Teas that are available or picked too early are unlikely to be genuine ancient tree first flushes. 2. The Fresh Leaves of Ancient Tree Teas: are typically tender yellow or yellow-green. Cultivated tea buds have abundant downy hairs on their backs, with prominent veins, similar to the veins on an elderly person's hand. Depending on the specific tree species, the leaves can vary in thickness. The serrated edges are clearly visible, and the leaf shapes differ across various mountain regions. 3. First Flush Teas Often Contain Small Yellow Leaves: Typically, the picking standard ranges from one bud and two leaves to one bud and four…

Wan Gong was a famous village along the ancient Tea Horse Road and one of the two most illustrious villages in Yi Wu tea mountain during its heyday. During the reign of Emperor Qianlong, Yi Wu tea mountain and Man Sa tea mountain, both under the governance of Yi Wu’s local ruler, entered their most prosperous periods. At that time, Wan Gong was at the heart of the ancient six major tea mountains and also the site of imperial tribute tea gardens. Since the Qing Dynasty’s Xianfeng period, Wan Gong has been known as Thousand Family Village, with over 400 households and a large population, making it the most prosperous village in Yi Wu tea mountain. Later, due to the prevalence of malaria and other reasons, Wan Gong village gradually declined and faded from the sight of tea enthusiasts. The ancient tea gardens of Wan Gong have been severely damaged; there are no longer contiguous groves of ancient trees but rather scattered tea trees within the virgin forest. Wan Gong holds a significant place among the ancient tree teas of Yi Wu, being an area where ancient tea trees are well-preserved. These ancient tea trees grow at altitudes above 1,800…

1. Minbei Narcissus The original name of Narcissus was "Zhuxian," originating from the "Zhuxian Cave" on Yanyi Mountain in Dahan Village, Xiaohu Town, Ouning County (now Dahan Village, Shuigil Township, Jianyang City). It started during the Daoguang period of the Qing Dynasty (1821 AD), and due to the local pronunciation where "Zhu" sounds like "Shui," it gradually became known as "Narcissus" or "Minbei Narcissus." According to "Records of Unusual Fujian Products," "In Ouning County's Liuda Lake, there is a type of tea with coarse, long leaves named Narcissus because its flavor resembles that of the Narcissus flower..." The new chronicles of Chong'an County record: "The mother tree of Narcissus is located beneath the Zhuxian Cave in Taotzigang, Dahan, Shuigil County (now part of Jianyang City). During the Daoguang period, a farmer surnamed Su discovered it and propagated it widely." Additionally, according to the Daoguang "Ouning County Annals," "Narcissus tea comes from Dayi Village (today Xiaohu Town), Dahan. There is a mountain called Yan Cha Shan, with the Zhuxian Cave on top. A man surnamed Xi Gan from Xiqian Factory, who worked in the tea business, occasionally went to the cave and found a tree that resembled tea but had an…

With the drop in temperature, the growth of the above-ground parts of tea trees slows down gradually while that of the underground parts remains relatively active. Applying base fertilizer in autumn can improve the efficiency of fertilizer use by the tea trees and contribute to enhancing the quality and yield of spring tea the following year. Therefore, it is essential to apply base fertilizers scientifically to tea trees in autumn. I. Principles of Fertilization 1. Organic and chemical fertilizers should be used in combination, with organic fertilizers replacing part of the chemical fertilizers, and base fertilizers should be applied deeply; 2. Maintain a suitable nutrient ratio. Based on soil fertility conditions and tea yield, determine the nitrogen fertilizer amount and enhance the combined application of phosphorus, potassium, and magnesium fertilizers, paying attention to the supplementation of sulfur, boron, and other nutrients; 3. For tea gardens with severely acidified soils (soil pH < 4), measures such as applying lime, soil conditioners, or increasing the application of mature livestock manure can be taken to gradually improve the soil; 4. Combine scientific fertilization with green cultivation techniques that increase yield and efficiency. II. Methods of Fertilization 1. Timing of base fertilizer application: It…

       Discerning a tea's aging potential isn't something that can be accurately determined in a short period of time. It requires not only foundational knowledge but also experience gained through tasting, discussions, and perhaps even a bit of luck. You need to find a Pu'er tea that suits your taste and use it as a benchmark for assessing the aging potential of other teas, making it easier to judge their maturation capabilities. How to Assess the Aging Potential of Pu'er Tea 1. Quality of the Tea Product The three main factors that influence the quality of Pu'er tea are: raw materials, processing techniques, and storage conditions. The inherent differences in the raw materials (in terms of their intrinsic substances) largely determine the differences in the tea's quality over time. Processing techniques and storage conditions determine the tea's ability to age well. Often, tea enthusiasts debate whether ancient tree teas or younger tree teas age better. As mentioned in previous articles, everyone has different standards for what constitutes good taste in Pu'er tea, so direct comparisons are difficult. 2. Timeframe Many people overlook the importance of the timeframe when assessing a Pu'er tea's aging potential. This often leads them…

Since February 20, a new round of cold wave has arrived, with freezing rain covering a wide area and the lowest temperature dropping below zero degrees Celsius. To ensure that this year's spring tea sales are not affected, agricultural experts from the Agricultural Science Institute of Xiangyang City, Hubei Province, have actively carried out publicity, mobilization, technical guidance, and service work to ensure effective cold protection in tea gardens and minimize the impact of damage to tea gardens as much as possible. Covering tea trees (photo provided by correspondent) It is understood that Xiangyang currently has a tea garden area of 467,000 mu, with a newly built tea garden area of 70,000 mu. According to the current growth trend of tea trees, most of the old tea gardens can withstand low temperatures. However, high-altitude tea areas, early budding varieties, and clonal tea tree varieties still need special attention, especially as the altitude increases, the frost damage to tea trees will become more evident. In response to this cooling, agricultural experts recommend that tea growers take timely measures such as covering tea trees with shade nets and ground cloths; spraying freeze-resistant agents on tea leaves, such as brassinosteroids and foliar fertilizers,…

Yunnan Mei Zhan black tea is made from the fresh leaves of the Mei Zhan tea tree in Yunnan, which are fermented to produce a black tea. Genuine Yunnan Mei Zhan black tea has a relatively low yield; its appearance is robust and substantial, with a dark, lustrous color, visible tea tips, and a fragrant, rich flavor that is smooth, delicate, and full-bodied, with a high level of sweetness and good steepability. Brewing Yunnan Mei Zhan black tea can be done by following these steps. Brewing Steps for Yunnan Mei Zhan Black Tea 1. Boil Water Fill a kettle with fresh cold water and bring it to a boil. Fresh water that meets drinking standards contains air, which helps to fully release the aroma of black tea. Overnight water, re-boiled water, or hot water from a thermos should not be used for brewing black tea. 2. Warm the Utensils Pour boiling water into the teapot and teacups to raise their temperature, which aids in releasing the aroma when you brew the tea later. Pour the water in a gradual, intermittent manner to avoid significant changes in temperature. 3. Add the Tea To make a strong tea, use 1 teaspoon (about…

What is good Hubei tea? A seemingly simple question, but it's hard to sum up in a single phrase. Is expensive tea necessarily good tea? Is scarce tea necessarily good tea? Is tea that boasts ancient trees or master craftsmanship necessarily good tea? The answer to all these is “not necessarily.” Image | Hubei tea mountains shrouded in mist and clouds 01 Hubei’s Good Tea: The Three Essential Elements at the Source Must Not Be Missing For truly good tea, the three essential elements at the source must be right. What are the three essential elements at the source of tea? They are: region, variety, and processing method. Region More than a thousand years ago, Lu Yu, the Sage of Tea, wrote in Chapter One of "The Classic of Tea," about "the origin of tea"; then, in another chapter titled "where tea comes from," he detailed the various sources of tea production in the Tang Empire that he had researched and that were recorded in historical documents. This shows the importance of the origin of tea, that is, "region." Image | "The Classic of Tea" by Lu Yu Currently, 21 provinces, municipalities, and autonomous regions in our country produce tea,…

Infusing black tea 3-5 times is generally best, as continued infusions will result in a very light flavor. However, high-quality black teas can be infused over 10 times, such as Jin Junmei and Yunnan ancient tree black teas. When infusing high-grade black teas, you can use water at 100 degrees Celsius. The techniques for infusing black tea, so you don’t waste it. Tea enthusiasts know that black tea is delicious, but the taste can vary when brewed by different people. For example, if the tea is steeped for too long or too much tea is used, the flavor changes. Knowing some infusion techniques can help bring out the aroma and taste of the tea. Today, I’d like to share some techniques for infusing black tea, [Black Tea Infusion Techniques] Choice of teaware: glassware, ceramic covered bowls, purple clay pots Amount of tea: 5-8g Water temperature: 85-90°C Steeping time: For the first three infusions of black tea, the tea can generally be poured out immediately, with subsequent infusions allowing for slightly longer steeping times. Number of infusions: 5-6 is optimal 1. During the first infusion, about 50% to 55% of the soluble substances in the tea are extracted; 2. The second…

 Banuo Village is a representative of the eastern mountains of Mengku and is also one of the settlements with the most existing ancient tea trees. Historically, Banuo thrived along the ancient trade routes and due to the outstanding quality of its tea, it developed into the wealthiest village in the Shuangjiang area during the Republican era, despite the turmoil in central China at the time. It became a hub for prominent figures and was unparalleled in its prosperity. Just before the founding of the People's Republic of China, many wealthy families from Banuo left their homeland, migrating to Hong Kong, Taiwan, or even overseas, which led to a decline in the village’s prominence for nearly half a century.  The ancient tea trees in Banuo grow differently from those in other villages, with strong, coiled branches resembling vines, hence they are called Tengtiao tea, or "Banuo Tengtiao tea." Historically, "Banuo Tengtiao tea" was reserved for tribal leaders, local lords, and nobility and was often selected as tribute tea. Although it has a unique appearance, Tengtiao tea still belongs to the large-leaf species of Mengku. Its development is the result of tea farmers' long-term experience in cultivation and management, adapting the characteristics…

When I shout with all my might, It echoes throughout the mountains, And it is you who awakens, In the world of grasses and trees. —From "Grasses and Trees Amongst Us" As spring deepens, tea regions are bustling with activity. The release of "Grasses and Trees Amongst Us" during the tea season seems to have received mixed reviews. However, for tea enthusiasts, there are many commendable aspects. This film, set against the backdrop of Hangzhou's Longjing tea landscape, is filled with tea elements in its plot and details. Tea lovers would have noticed this. Moreover, the names of characters, scenes, and the storyline are all poetic. Behind the poetic tea ambiance lies a harsh and cruel social reality—the terrifying pyramid scheme scams and countless family tragedies! Every Tea Element is an "Inside Joke" It cannot be denied that director Gu Xiaogang understands tea, or at least has done his homework thoroughly. Each tea element in the film is an "inside joke." 01 Grasses and Trees Amongst Us: The character for "tea" split apart means "person among grasses and trees" The title "Grasses and Trees Amongst Us" itself refers to tea. "Tea is a fine tree from the south." "The character…

## Abstract: China's Douyun Maojian tea is a high-quality green tea from Douyun City, Guizhou Province, with a widespread origin story. This article analyzes the historical background, cultural connotations, production techniques, taste characteristics, value and benefits, and market development of Douyun Maojian tea to illustrate its history, culture, and modern value. Please bear with any limitations or errors (personal views; April 2024). **Keywords:** China; Tea culture; Douyun Maojian; Historical and cultural aspects; Modern value  *Image source: Network* ### I. Historical Background of Douyun Maojian Tea #### 1.1 Origin and Legends China's Douyun Maojian tea is a high-quality green tea from Douyun City, Guizhou Province, with widely circulated origins and legends. It is said that the legend of Douyun Maojian tea can be traced back to the Tang Dynasty. According to legend, there was a master of tea studies named Lu Yu who discovered a type of tea tree in the Douyun area during his travels in Guizhou. This tea tree grew at higher altitudes, with thick, tender buds that were fine, uniform, and covered in prominent downy hairs. Lu Yu praised this tea highly, considering it of excellent quality. He made tea from these leaves, finding the taste exceptional.…