Longjing (Dragon Well) Green Tea
Longjing, also known as Dragon Well, is one of China's most celebrated green teas. Hailing from Hangzhou in Zhejiang Province, it has been a favorite among tea connoisseurs for centuries. The tea leaves are pan-fried to prevent fermentation and then dried in sunlight or with machines that mimic sunlight to preserve their natural flavor and aroma.
The unique shape of the leaves resembles a dragon claw or a well, thus its name. It is said that the best Longjing tea is grown under shade, which enhances its delicate taste and prevents bitterness. This high-quality tea is often served at special occasions due to its refined taste and health benefits.
Keemun Black Tea
Keemun black tea originates from Qimen County in Anhui Province. Known for its smooth yet fruity flavor profile, it combines the richness of black tea with hints of fruitiness reminiscent of ripe fruit.
The production process involves multiple steps including withering, rolling, oxidation (which gives it its distinct color), drying, and sorting before packaging. Keemun black teas are often enjoyed during breakfast time as they provide an energizing start without being too bitter.
Yunnan Gold Pu-erh Tea
Yunnan Gold Pu-erh hails from Yunnan Province in southwestern China where ancient trees grow naturally on steep hillsides amidst misty forests.
This fermented dark leaf pu-erh offers a complex mix of earthy notes along with floral undertones when brewed properly over hot water or gongfu brewing techniques like yixing teapots.
Jasmine Green Tea
Jasmine green tea comes from Fujian province where jasmine flowers bloom during springtime creating this fragrant beverage by combining jasmine petals with green-tea leaves through careful layering techniques while allowing them to absorb each other’s essence overnight until they reach optimal fragrance levels desired by consumers.
Menghai Ancient Tree Sheng Pu-erh
Menghai Ancient Tree Sheng Pu-Erh originates from Xishuangbanna Dai Autonomous Prefecture located deep within Yunnan Province’s tropical rainforests near Laos border; home to hundreds years old ancient tree varieties such as Camellia sinensis var assamica.
These rare sheng pu'erhs undergo natural fermentation process involving microbial breakdowns without any human intervention after harvesting raw material followed by repeated piling periods called 'fermentation' stages which take several months up-to few years depending on desired aging level resulting diverse flavors ranging from earthy moss-like aromas towards more aged complex rich woody scents reflecting tree bark & woodsmoke aspects commonly found throughout these regions' local forest ecosystems.
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