Taishun is located in the mountainous area of southern Zhejiang and is a national-level ecological county. The county is characterized by its towering peaks shrouded in mist, providing an ideal environment for Tea cultivation. It is one of China's key tea-producing counties, known as a hometown of Chinese teas and a birthplace of renowned tea-themed dances. Taishun has been recognized as one of China's top 100 tea-producing counties and a beautiful tea-producing region with distinctive regional characteristics.
Taishun has a long history of tea production. As early as the sixth year of Chongzhen in the Ming Dynasty (1633), the Taishun County Annals recorded that “Tea grows abundantly near the mountains, with the best quality found in Sijisi, Liudou, and Nanqiao in Sandu.” During the Qing Dynasty, the local “Yellow Infusion” and “White Downy Silver Needle” teas were selected as tribute items. After 1949, Taishun stir-fried green tea became a staple ingredient for blending and export by the Shanghai Port Company and Zhejiang Tea Company, earning it the reputation as “the essence of Zhejiang green tea.” These products have been exported to more than 40 countries and regions around the world.
The Three-Cup Aroma Tea from Taishun is crafted from young leaves of local tea varieties and high-quality small-leafed tea plants. The unique ecological conditions, including high-altitude misty environments and soils rich in organic matter, contribute to a natural balance of polyphenols and amino acids in the tea leaves. This results in a tea with a slender, neat appearance, vibrant green color, rich flavor, and a sweet aftertaste. The tea retains its aroma even after multiple infusions, hence its name, “Three-Cup Aroma” Tea. The Three-Cup Aroma Tea has won numerous gold awards at events such as the “National Drink Cup” and “China Tea Cup,” and is a designated Geographical Indication product of China. It was among the first batch of products included in the mutual recognition list of geographical indications between China and the European Union. The “Three-Cup Aroma” trademark is a registered geographical indication and a well-known trademark in China, with a brand value of 2.377 billion yuan for the regional public brand of Three-Cup Aroma Tea.
Taishun County now has a total tea garden area of 91,000 mu, with a coverage rate of high-quality tea strains reaching 76%. The total annual tea production is 4,200 tons, generating a primary industry value of 503 million yuan, making it the leading pillar of the county's ecological agriculture.
Tasting Method
Choice of Teaware
The best choice for brewing Three-Cup Aroma Tea is a high-quality, clean, and transparent glass cup, which not only allows for the appreciation of the tea leaves' delicate and graceful appearance but also prevents the tender shoots from becoming overcooked, preserving their vivid green color and fresh, sweet taste. Alternatively, high-quality ceramic or purple clay teaware can be used to appreciate the tea's rich aroma and fresh flavor.
Preheating the Teaware
Before brewing, rinse the teaware with hot water to warm it up, which helps to release the tea's aroma.
Brewing
For brewing in a glass, use the mid-pour method: slowly pour hot water along the edge of the cup until the temperature reaches around 85°C. Then, add 3 grams of tea leaves to the cup and gently swirl to allow the leaves to fully unfold. Once the leaves are thoroughly soaked, pour 80°C water into the cup, filling it about seven-eighths full, and let it steep for 2 minutes before drinking. For gongfu brewing, place 5-8 grams of tea leaves in a lidded bowl or purple clay pot, pour 85-90°C water over them, and separate the tea liquor after 20-30 seconds for tasting.
Tasting
First, observe the tea's shape, then smell its aroma, and finally savor its flavor.