Origin: Hu Gong Temple, Shi Feng Mountain, Longjin Village, Hangzhou, Zhejiang, China
Production: Pre-Chingming harvest, hand-picked “1 bud 2 leaves” from old bush variety, 8-10 hours withering , wok-fried by bare hands for 3 rounds.
Character: Warm and malty aroma. Nutty taste. Smooth and lingering aftertaste.
Origin: Donting Mountain, Jiangsu, China
Production: Hand-picked first flush (early Spring before Ching Ming Festival) of Green Spring Spires tea plant with one bud and one or two leaves. Hand-fried for 3 rounds: 1st to stop oxidation; 2nd to shape the stripe form of the leaves; 3rd to fry and rub the tea leaves into snail shape until pekoes appear.
Character: Curly with white pekoe. Malty aroma, delicate and smooth texture with sweet aftertaste.