Origin Advantages:
The core producing areas are located in mountainous regions of Kuntong, Xilong and other towns in Anji County, at an altitude of 300-800 meters above sea level. With a bamboo forest coverage rate of over 70%, this area has formed a unique “bamboo-tea symbiosis” micro-ecosystem:
Climate: The average annual temperature is 16.1℃, with a frost-free period of 226 days and annual precipitation of 1400mm. The day-night temperature difference exceeds 12℃, which slows down the tea growth cycle and promotes nutrient accumulation.
Soil: The yellow-red soil is rich in trace elements such as potassium, magnesium and zinc, with a pH value of 4.5-5.5, making it particularly suitable for albino tea trees to absorb nutrients.
Light: The proportion of scattered light from bamboo forests exceeds 60%, which reduces the damage of direct light to chlorophyll and stimulates the activity of β-glucosidase, forming a complex aroma that combines orchid fragrance and milk fragrance.
Traditional Craftsmanship and Innovative Technology:
The production involves 12 processing steps, integrating traditional manual techniques with modern technology:
Picking: Adheres to the “Three No-Picking Principles” (no picking on rainy days, no picking when there is heavy dew, and no picking when buds exceed 2.5 cm in length). 36,000 buds are manually picked to produce 500 grams of finished tea, taking more than 8 hours.
Spreading: Fresh leaves undergo natural withering indoors for 6-12 hours, with the moisture loss rate controlled at 15-20%, which softens the fresh leaves and activates aroma precursor substances.
Fixation and Shaping: Alternating fixation is carried out using an 180℃ drum and a 240℃ electromagnetic pan. This inactivates enzyme activity while retaining aromatic substances such as geraniol and benzyl alcohol, and shapes the tea into a straight “phoenix feather-like” appearance.
Graded Drying: Initial drying is done at 100℃ for quick shaping, followed by re-drying at 80℃ with low temperature for a long time. Finally, low-temperature roasting over a gentle fire at 60℃ enhances the aroma, fully converting theanine and soluble sugars to form a layered fragrance—”chestnut aroma at first smell, orchid charm on careful tasting”.
Preservation Technology: Uses aerospace-grade nitrogen-filled packaging combined with refrigeration at -5℃, which can extend the shelf life to 18 months, 50% longer than traditional iron can storage.
Brewing Recommendations
Utensils: Glassware is preferred to facilitate observing the unfolding of tea buds and leaves.
Water Temperature: 80-85℃, to avoid high temperatures that damage amino acids.
Tea-to-Water Ratio: 1:50 (3g tea + 150ml water). The first infusion should be poured out after 30 seconds, with each subsequent infusion extended by 10 seconds.
Cold Brewing Method: Use a tea-to-water ratio of 1:100, refrigerate for 6-8 hours. The taste is sweeter, making it suitable for relieving summer heat.
