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Jade Chip
Jade Chip Tea is one of few Chinese teas that still use traditional steaming method to stop fermentation of newly cropped fresh leaves. (This method was introduced to Japan in the 9th century and is continued in today's Japanese green tea production.) The tools used in its making are still primitive, very much like the ones described by Lu Yu in his 'The Book of Tea'. In year of 1661, a tea-grower in En-shi formulated a new tea by his own method and named it 'Jade Green' for its color. In 1936, a local tea-shop improved its making and renamed it 'Jade Chip'. It soon gained its popularity in China and its market reached as far as Japan.  The main producing area of this green tea is Wu-feng Mountain, or Five Peak Mountain, which is located in the eastern suburbs of En-shi City. Surrounded by Qing River, its lingering mist, warm climate, abundant rainfall, and sandy soil ensures a robust tea.Chinese green tea map Home | Contact | Green Tea |
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