tea art
Every churning of tea leaves is a deep tribute to tradition
Every piece of tea is not only a gift from nature, but also an artistic crystallization in the hands of craftsmen. From tea gardens to tea cups, we use time as a pen and craftsmanship as ink to outline the richness and fragrance of tea, just to let you taste the purest natural flavor.
Tea making
Green tea
fresh leaves → withering → rolling → drying. Qingqing is a key process, which destroys the activity of enzymes in fresh leaves at high temperatures of 280 ℃ -300 ℃, prevents the oxidation of tea polyphenols, maintains the green and refreshing taste of tea leaves, then rolls and shapes them, and finally dries them to reduce the moisture content of tea leaves to around 5%.
Black tea
fresh leaves → withering → rolling → fermentation → drying. Withering causes tea leaves to lose water and become soft, while rolling and twisting damage leaf cells, promoting fermentation. Fermentation is the key to determining the quality of black tea. Under appropriate temperature and humidity, tea polyphenols oxidize and turn red, forming the characteristics of red soup and leaves, and finally drying and shaping.
Oolong tea
fresh leaves → sun dried → shaking → cooling → withering → initial kneading → initial roasting → wrapping → re roasting → drying. Sunbathing and shaking are the characteristic techniques of oolong tea. By alternating shaking and standing, the tea leaves' edge cells are damaged and turn red, forming a "green leaf red border". Then, through processes such as withering, rolling, and drying, it shapes its unique aroma and taste.
White tea
fresh leaves ->sun dried (or dried over low heat) ->white tea. White tea is not stir fried or kneaded, but is made by natural withering and drying. During the withering process, the tea leaves slowly lose water in the natural environment, which stimulates internal material transformation and forms its quality characteristics of fragrant and honey like flavor.
dark tea
fresh leaves → withering → initial kneading → piling → re kneading → drying. Wodui is a key process for black tea. The rolled tea leaves are stacked to a certain height, sprinkled with water and covered with hemp cloth. Fermentation is carried out under high temperature, high humidity, and the action of microorganisms to turn the tea black in color, produce a unique aged aroma and mellow taste, and finally dry and shape it.
Yellow tea
fresh leaves → withering → rolling → piling → drying. Mounding is a unique technique of yellow tea, in which rolled tea leaves are piled up while hot, gradually turning yellow under the influence of humidity and heat, forming the characteristics of yellow soup and yellow leaves, and then dried.
ABOUT US
Tea from Mount Fanjing
Fanjing Mountain Organic Tea: Fresh and mellow from the pure land in the clouds
At the foot of Mount Fanjing, a UNESCO Biosphere Reserve, lies our organic tea garden. Here, clouds and mist surround, mountain springs nourish, humus soil is fertile, coexists with nature, and there is no industrial pollution.
We adhere to the "three no's principle": no chemical fertilizers, no pesticides, and no herbicides. Returning tea branches to the field to nourish the soil, using biological pest control to protect the garden, and manually harvesting "one bud, one leaf/two leaves" tender heads to preserve the true essence of each tea leaf.
The fresh leaves are prepared within 2 hours, following the traditional process and modern standards, without adding essence and pigment. Green tea is refreshing, black tea is sweet and honey, and white tea is warm and moist. Each one has authoritative organic certification, making it traceable and more reassuring.
A cup of Fanjing tea, you can taste the sweetness of mountain springs and the warmth of clouds and mist, and also hide our commitment to ecology.
Tea from Mount Fanjing
In the ecological sanctuary at 27 ° N latitude, at the foot of the United Nations Biosphere Reserve - Mount Fanjing, we guard an organic tea garden that is free from dust. There is no hustle and bustle of the city here, no industrial pollution, only misty mountains, clear flowing mountain springs, and every inch of tea fields coexisting with nature.
ABOUT US
Fanjing Mountain has an altitude of 2572 meters and is shrouded in clouds and mist all year round. The average annual temperature is 15 ℃, and the frost free period lasts for 280 days. Its unique subtropical monsoon climate provides an excellent "natural greenhouse" for tea tree growth. The humus soil rich in minerals in the mountains has good breathability and abundant fertility. Every tea tree root can breathe freely here and absorb nutrients from the earth; The morning dew and the clear springs in the mountains turn into the sweet rain of tea trees, giving them a sweet mountain charm.
The benefits of drinking tea
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Adress：No. 2220, Building 2, Huaguoqiao International Center, Nanming District, Guiyang City, Guizhou Province, China
Hot Line：+86 18302620876
E-mail：yangjianglin@jh-web.cn
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