Gold Medal Huiming Tea

$16.98

Availability: In stock

Brewing difficulty: Easy
Best season to taste: Autumn
Original: Around HuiMing Temple and Village of Chimu maintain of Red Reclamation Area in Jingning - the ethnic minority group autonomous country.
Shape: sturdy with tight knot,smooth green, fuzzy.
Liquid: green and clear Aroma: kiyotaka.
Taste: heavy and mellow taste, concentrated, resistant to infusions.
Brewed tea leaves: delicate and bright.
Weight: 100 g (3.53 oz)
Recognizing: The shape is fat, tight and a little flat. The fresh leaves used to make tea are fat buds, tender leaves and one bud growing with one leaf. There is little white fuzz on the bud. The bud is ivory and slightly yellow. After being brewed, the liquid turns white, so it is also called "white tea."
Brewing method: Top-putting brewing method is appropriate.
Water temperature: 85℃ or so is better.
Tea sets: usually glass is used.

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Product Description

"The first infusion of Huiming tea is tasteless, the second is fresh, the third is sweet and mellow, and the fourth and fifth are left with lingering fragrance". It really deserves the fame of top grade in famous tea. It is produced in the Chimu Mountain at the altitude of 1,500 meters, endowed with verdant forests, clouds and moisture, fertile soil, and mild climate, abundant rainfall and moist air. The unique quality of the tea owns to all these conditions.

Unique quality of Gold Medal Huiming

It is green and smooth with grey fuzz. It tastes heavy and mellow with aroma of orchid and fruits. The liquid is green and clear. It is described vividly that "The first infusion is tasteless, the second is fresh, the third is sweet and mellow, and the fourth and fifth are left with lingering fragrance".

History of Huiming Tea

According to Jingning County Annals, during the period of Dazhong in Tang Dynasty (847-859), tea trees had already been planted in Jingning. In the second year of Xiantong (861), Monk Huiming established the Huiming Temple in Nanquan Mountain, and planted tea trees around the temple. The tea is of excellent quality and named after the monk Hui Ming. Its cultivation has been 1100 years. Now there is a Kocha tree in the temple. The tea buds are white with yellow, and it changes into white after being brewed. Its color, smell and taste are of fine quality, thus known as "white tea", "fairy tea", and "Orchid tea."

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