Product Overview
Type: Green
Packaging: Bag
Origin: China
Description: Huiming tea in ancient China, is a traditional famous tea from Zhejiang Province, which is also called Jingning Huiming. According to documents Hui Ming tea was first planted in Jingning during 847 to 859 A.D. In 861, monk Huiming built a temple on Nanquan Mountain and planted tea plants surrounding it. Named after the monk, the tea produced there was of superb quality and has had a history of over 1100 years.
It first came to international attention in 1915 when it won a gold medal at the Panama Pacific International Exhibition, San Francisco .Cultivation of the tea ceased during WWII, and production of the tea was resumed in 1979. To this day there are still some of the ancient tea trees surrounding the Hui Ming Temple.
Huiming tea produced in the Huiming Temple and around the village of Jingning Country of Zhejiang. Jingning County towering peaks, abundant natural resources, the climate mild and humid, moist soil, is a good environment for growing tea. Huiming tea is roasted green tea, fresh leaves picking standard: a bud and two leaves, main processing include: fixing, rolling, re-rolling, drying four processes. Huiming tea has orchid aroma, rich durable, very popular, called “Gold Huiming.”
Only the first flush of spring green tea leaves and buds are hand-picked to make this tea. The tea bushes used to produce Hui Ming Spring are of the Bai Cha which is also the cultivar used to produce Anji Bai Cha.
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 tastes fresh, sweet and mellow, with hints of orchid and fruits in the aroma.
Brewing Guide: Use between one and two teaspoons of leaves per cup of 75-85 degree water (167-185 fahrenheit) for up to one minute. Increase the steeping time for each subsequent brewing.
