Chinese Green Tea Map |
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Jing Mountain Tea
The name of the tea derived from Jing Mountain Temple, once home of about 2,000 Buddhist monks during its golden age in the 10th century. In 1259, a Japanese monk brought 'tea banquet' ceremony from the temple back to Japan and turned it into Japanese tea ceremony. After the loss of many hundred years, its production was resumed in 1978. The crop starts from early April. The standard picking is one shoot with one or two young leaves. It needs 64 - 70 thousand tender leaves for one kilo of high-grade green tea. Carefully picked, hand-rolled, and toasted in a bamboo steamer, Jing Mountain Tea has won awards times again for its unique making and lasting chestnut fragrance.  Jing Mountain has a temperate subtropical climate of 16 ºC average temperature and 1,800 mm annual rainfall. The delay of sprout by its prolonged winter season preserves more nutrition facts in tea.Chinese green tea map Home | Contact | Green Tea |
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