Situated in a secluded spot at an elevation of 600 to 700 metres on Mount Taimu, the tea farm is surrounded by forest and shrouded in mist throughout the year. This combined with a mild mountain climate, ample rainfall, high humidity, significant temperature fluctuations between day and night, as well as the gravely yellow and red soil rich in minerals and organic matter, all contribute to creating the optimal conditions for cultivating top quality tea plants.
The hand-plucked silver needles are from the first harvest of the year, which takes places between the end of March and beginning of April. Due to the unpredictable, rainy weather, the tea leaves are withered alternately indoors and outdoors, in a process known as mixed withering (複式萎凋). On the first night after harvest, the buds are usually withered indoors for better protection, then transferred outside into the fresh air the following day on stacked bamboo troughs to avoid overexposure to sunlight and ensure even withering. This process extends over several days until the tea has reached the desired level of maturity. Finally, any remaining moisture is removed through gentle oven drying.
Single Origin
This tea is sourced directly from one tea farm in Fuding.
