Zimantang Slow White Slow Cloud Longzhu

According to the "Man Shu" by Fan Chao of the Tang Dynasty, Wuliang Mountain has a long history of ancient tree tea cultivation dating back to the Great Tang era. The ancestors of the Yi ethnic group lived and thrived here, planting a large number of tea trees. Consequently, Wuliang Mountain's old tree tea gardens are relatively large in scale compared to other producing areas, with rich cultivation experience and skilled traditional tea-making craftsmanship. The tea trees for Zimantang's Slow White Tea are 70 years old. Their roots are deeply embedded in a tea garden with a good natural ecosystem, absorbing ample nutrients. This results in a richer internal substance, giving the tea its naturally superior aroma. Most importantly, Wuliang Mountain white tea is cultivated from seedlings grown from seed. These tea trees develop deeper root systems, absorbing nutrients from deeper soil layers and exhibiting greater resistance to drought. Because seedling cultivation is a form of sexual reproduction, the resulting diversity in varieties leads to a richer layering of flavors in the tea liquor. This differs significantly from the asexual propagation methods used for Fuding white tea, thus better preserving the innate flavors of the tea tree. "High mountains and misty clouds produce fine tea." With a maximum altitude of 3306 meters and a minimum above 1000 meters, the area is sparsely populated, maintaining a pristine natural environment. This allows the tea trees to absorb more essence from heaven and earth. Apart from regular management, there is almost no human interference negatively impacting the tea trees' growth. The region is affected by the seasonal alternation of the southwest monsoon from the Indian Ocean and the southern branch of the westerly jet stream. Its general climatic characteristics include abundant sunshine and ample heat, providing favorable conditions for the growth and processing of white tea. The resulting white tea has a comparatively richer and mellower taste. While Fuding white tea is well-known for its long processing history and craftsmanship, characterized by a prominent "hao xiang" (downy aroma) and a sweet, clear taste, Wuliang Mountain's white tea is by no means inferior. Zimantang's Slow White Tea grows at higher altitudes, from ancient tea trees, resulting in abundant internal substances and thick, substantial leaves that lose moisture more slowly. The prolonged oxidation of polyphenols leads to a higher concentration of effective soluble substances compared to teas of the same grade, resulting in a fuller-bodied liquor and a richer, mellower taste. Furthermore, Slow White primarily uses sun-withered and -dried processing. This method maximizes the activity of tea enzymes, preserves more amino acids and soluble sugars, and reduces oxidized polyphenols. Consequently, the taste retains the tea's original fresh, sweet aroma. The white tea produced possesses a unique flavor profile with rich, lingering floral and honey notes, and a long-lasting throat sensation. If you are seeking such sweetness amidst the coolness of late autumn, Zimantang's Slow White will not disappoint. You can brew a cup of Slow White in your leisure time to experience the profound humanistic essence of Wuliang Mountain and the finest gifts bestowed by nature's rain and dew. ---------.-------.-------.------.--------.--------- - Tea Type: Slow White Longzhu Weight: 6g (pearls) x 24 (pearls) (box) Origin: Wuliang Mountain, Yunnan, China Flavor Profile: Selected from spring's first flush fresh leaves, specifically one bud and one leaf to one bud and two leaves, meticulously crafted using traditional white tea processing standards to preserve the tea's original natural flavor. The dried leaves exhibit a green hue mixed with shades of brown and white. The leaves are slender and elegant. The liquor is a clear, lustrous yellow-green. The steeped leaves are thick, uniform, tender, and vibrant. The aroma is a sweet blend of floral and honey notes, leaving a lingering fragrance on the lips and teeth after drinking, with a comfortable sensation in the throat. The taste is free of bitterness and astringency, with a pleasant sweetness that endures through multiple infusions. It boasts a sun-like fragrance and the essence of the wild, blooming with clarity. - [Brewing Volume] Gaiwan: 120cc Tea Leaves: 6g Water Temperature: 100°C [Steeping Time Recommendation] First Infusion: 50 seconds Subsequent Infusions: 30 seconds (Adjustable according to personal preference) ---------.-------.-------.------.--------.--------- Tea Type: Slow Cloud Longzhu Weight: 6g (pearls) * 20 (boxes) Origin: Wuliang Mountain, Yunnan, China Flavor Profile: This product is made from ancient tree spring tea raw materials from Jingdong Wuliang Mountain. Hand-fired "killing the green" is employed, and the deep mountain origins create its exceptional structure. Wuliang Mountain Pu'er tea is primarily produced within the jurisdiction of Jingdong County in the Pu'er region of Yunnan. The liquor is a clear, bright yellow, crystalline and transparent. The high mountain environment, dense with forests, contributes to a mellow and delicate mouthfeel. The "qi" (energy) of the tea is robust, and the taste is rich and deeply sweet. [Brewing Volume] Teapot or Gaiwan: 100cc Tea Leaves: 6g Water Temperature: 100°C [Steeping Time Recommendation] First Infusion: 50 seconds Subsequent Infusions: 30 seconds (Adjustable according to personal preference) - -- Thank you for your interest in our products. We look forward to serving you.