Chinese Green Tea Map

The earliest record of this green tea is the “Jing County Annals” from the beginning of 17th century when it was a tribute to the imperial court. Its production was resumed in 1956. After rewarded one of the best green tea in China in 1982 and selected in top-ten Chinese teas in following year, it began to be well-known again and was appointed the tea of national conference use.

This tea is a local broad leaf species and its main producing area is still around Yongxi district with limited output. The harvest starts from the end of March and lasts about ten days. The standard picking is one shoot with two young leaves about 3/4 inch long. There are eighteen stages involved in its making.

Jing County, rich in water resources and fertile soil, is praised “home of bamboo” for its 10,000 acres of bamboo forest.