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Brewing difficulty: General difficulty Best season to taste: Autumn Origin: Sukeng, Yudou and Guiyang etc. of Yongchun County in Fujian Province Shape: tight and twisted, full particles, solid and stout, green and mellow. Liquid: gold yellow and bright. Aroma: with obvious and long citron aroma. Taste: sweet and thick. Brewed tea leaves: yellow and green, wavy-shaped. Weight: 100 g (3.53 oz) Recognizing: The finished product of Yongchun Bergamot is tight, stout and curved with green, dark, water-wet color. It has thick aroma and sweet taste. It is resistant to infusion and the soup is yellow and clear. The tea aroma is fragrant as if there are bergamots, citron and other fruit around. Water temperature: boiling water. Amount of tea: usually 1/5 of the capacity of the tea set.
Yongchun bergamot, also known as citron species, is made of bergamot tea trees, It is famous with unique flavor among Fujian Oolong tea. It is named "gold bergamot" for its oval-shaped leaves and the citron-liked shape. Yongchun bergamot is divided into red bud bergamot and green bud bergamot, and the former is better.
The History of Yongchun Bergamot
Yongchun Bergamot is traced back in the Northern Song Dynasty. According to legend, the monk of Tiger-Riding Rock Temple in Anxi County grafted a tea tree’s branch to a bergamot. After careful cultivation, he imparted the method to his junior fellow apprentice of Lion and Tiger Rock in Yongchun County. From then on, the farmers nearby raced to plant the tea until now.