Fuding Taimu Mountain in Fujian Province is famous for its unique natural conditions, located in the subtropical monsoon climate zone, abundant rainfall, fertile soil, very suitable for tea growth. This is the core producing area of Fuding White tea, especially known for its pekoe silver needles. Tea gardens are built along the mountain, forming a unique terraced landscape. Tea farmers follow traditional techniques and combine modern technology to produce tea with elegant aroma and sweet taste, which is favored by tea customers.
The top tone has the unique taste of Yinzhen, the middle tone has the fresh melon, and the end tone is white peony.
The bud head of the tea is fat, and the white fiber attached to it is densely covered like a silver needle.
Longquan celadon hats are famous for their unique shape and glaze. The open oblique wall design of the bamboo hat cup not only facilitates the observation of the color of the tea soup and the distribution of the tea dust, but also enables the tea fragrance to gather in the cup, enhancing the olfactory experience of tea tasting. At the same time, the glaze color of Longquan celadon is warm and moist like jade, especially the pink blue glaze and plum green glaze, which can set off the color of the tea, make the tea hao (the fine hair on the surface of the tea) more prominent, and enhance the visual beauty.
Add 5-8 tea leaves per 100-300 milliliters of water (80°C water temperature). Steep for 1-2 minutes. This tea is suitable for multiple infusions, with each steeping offering a new layer of aroma.
In China, it is common to brew tea in a glass cup. Simply place 3-5 tea leaves into the glass cup and pour in 80°C water to enjoy the refreshing aroma and taste. This method also allows you to observe the unfolding of the tea leaves.
For storing Lion’s Peak Longjing, it is best to use a tall, thick-walled porcelain or glass container to protect the tea leaves. In China, people also prefer to brew the tea in tall glass cups for an elegant experience. Another option is using a Gaiwan (盖碗) for brewing, where the leaves can be gently broken and placed in the Gaiwan for infusion.
