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Chinese Original Green Tea Premium Grade
This premium-grade green tea is produced exclusively from the first spring flush of tea plants grown at elevations between 800 and 1,100 meters in the Jianou region of Fujian. The leaves are hand-plucked at dawn, selecting only the bud with two adjacent young leaves. Within two hours of harvest, the leaves undergo a gentle pan-firing process at controlled temperatures to deactivate oxidative enzymes while preserving the natural chlorophyll and amino acid content. The finished leaves exhibit a uniform, slender shape with a silvery-green sheen. When brewed, the liquor presents a clear, pale-yellow color with a distinctive chestnut and orchid aroma. The infusion delivers a balanced umami-forward taste with a clean, refreshing finish that persists through multiple steeps.
Core Advantages
- Single-origin leaf material from certified organic tea gardens with full traceability from bush to bag.
- Hand-plucking ensures only the most tender and uniform leaves are selected, reducing stem and broken-leaf content to below 1.5%.
- Low-temperature fixation (220–240°C) retains higher levels of L-theanine and catechins compared to standard processing.
- Multi-stage drying with precise humidity control results in a stable product with extended shelf life under normal storage conditions.
- Direct farm-to-packaging operation eliminates intermediary blending, guaranteeing batch-to-batch consistency.
Product Characteristics
- Shape Straight, slender, 2.5–3.5 cm
- Color Jade-green with silver tips
- Liquor Pale yellow, clear
- Aroma Chestnut, orchid, light grass
- Taste Umami, sweet, low astringency
- Aftertaste Lingering, clean
- Steeps 4–5 infusions
Application Scenarios
- Gongfu cha sessions – The leaf structure and flavor complexity make it suitable for multiple short infusions in small clay or porcelain vessels.
- Daily drinking – Brewed in a glass mug or ceramic pot at 80–85°C for 2–3 minutes, yielding a consistent and approachable cup.
- Corporate gifting – Packaged in premium tins or wooden boxes, this grade is often selected for business presents and international trade samples.
- Tea blending – Used as a base for high-end flavored teas or combined with jasmine flowers for scented products.
- Cold brew – Steeped in cold water for 6–8 hours, producing a smooth, low-bitter iced tea suitable for summer beverage lines.
Quality Assurance
- Each batch is tested for heavy metals (lead, cadmium, arsenic) and pesticide residues, meeting EU and US FDA import standards.
- Microbiological testing for aerobic plate count, coliforms, and yeast/mold is performed on every production lot.
- Sensory evaluation by certified tasters ensures flavor profile consistency across harvest seasons.
- Packaging materials are food-grade, BPA-free, and include a one-way degassing valve for freshness retention.
Frequently Asked Questions & Solutions
| Tea tastes too grassy or raw | This is characteristic of first-flush green tea. To reduce grassy notes, increase water temperature to 85°C and extend steeping time to 3 minutes. Alternatively, allow the leaves to rest for 2–3 weeks after opening to mellow the flavor. |
|---|---|
| Liquor turns yellowish-brown | Over-steeping or water that is too hot (above 90°C) can cause rapid oxidation. Use water at 80°C and limit first steep to 2 minutes. Store leaves away from direct light. |
| Packaging appears vacuum-sealed but has slight air | Our nitrogen-flushed pouches are not fully vacuum-sealed; some air is present to protect leaves from crushing. This does not affect quality. |
| Inconsistent leaf size in same batch | Natural variations occur due to garden microclimates. Our sorting process uses 1.2mm and 2.0mm mesh sieves; leaves between these sizes are classified as Premium Grade. |
| Best before date guidance | Consume within 18 months of production date for optimal flavor. After opening, use within 3 months. Store in a cool, dry place away from strong odors. |
Processing Flow & Control Points
| Plucking | Hand-plucked one bud with two leaves, 6:00–8:00 AM, only on clear mornings |
|---|---|
| Withering | Thin-layer spreading for 3–5 hours at 22–24°C, 58–62% RH until leaf moisture drops to 68–70% |
| Fixation | Rotary pan-firing at 220–240°C for 4–5 minutes, achieving moisture reduction to 45–50% |
| Rolling | Gentle rolling for 12–15 minutes without applying heavy pressure to preserve whole leaf integrity |
| Drying (stage 1) | Hot air drying at 95°C for 18 minutes, moisture reduced to 18–20% |
| Drying (stage 2) | Low-temperature finishing at 65°C for 35 minutes until final moisture ≤ 5.8% |
| Sorting | Mechanical sifting (1.2mm / 2.0mm) followed by manual removal of discolored or broken leaves |
Storage recommendation: For optimal preservation, keep tea in its original nitrogen-flushed pouch or transfer to an airtight tin. Store at 15–20°C, away from sunlight, strong odors, and humidity above 65%. Refrigeration (not freezing) is suitable for storage exceeding 6 months; allow the package to come to room temperature before opening to prevent condensation.
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