Origin Advantages
As a paragon of northern Chinese teas, Shandong Imperial Laoshan Green Tea is renowned for its unique mountain-sea endowments and exquisite craftsmanship. Its core producing area lies in the crevices of granite rocks at 300-800 meters above sea level within Qingdao’s Laoshan Scenic Area. Here, the annual average temperature is 12.4℃, with a 233-day frost-free period, and sea fog from the Yellow Sea shrouds the area for over 50 days annually, forming a micro-ecosystem of “rock-bone and fog charm.” The soil, acidic brown soil developed from granite parent material (pH 4.5-6.5), is rich in trace elements like selenium and zinc. Nourished by Laoshan’s water systems, it fosters tea leaves that are plump and rich in intrinsic substances.
Traditional Craftsmanship and Quality Characteristics
Imperial-grade tea strictly adheres to the “Three No-Picking Principles”: only single buds or newly unfurled one-bud-one-leaf shoots are picked from the Spring Equinox to 3 days before the Qingming Festival. 60,000-80,000 buds are needed for every 500 grams of dried tea, picked by experienced farmers who climb cliffs at dawn and preserved in bamboo baskets lined with pine needles. Processing involves 18 steps, including spreading, enzyme inactivation, rolling, and charcoal re-roasting. A key step, “two stir-fries and two rollings,” requires master tea makers to quickly inactivate enzymes in 220℃ iron woks, then slowly stir-fry in 180℃ warm woks to lock in sweetness, resulting in a complex aroma of “pea fragrance wrapped in rock rhythm.”
Standard Brewing Steps: 4 Steps to Perfect Tea
Tea Placement and Awakening: Use a 1:50 ratio (3g tea to 150ml water); for imperial-grade Laoshan Green Tea (with tender buds), reduce to 2.5g. First, pour in 1/3 hot water, gently swirl the cup/bowl, and discard the awakening water after 3 seconds to rouse the tea’s vitality (this is not “washing” but activating aroma precursors).
Water Pouring Technique: Adopt the “Phoenix Three Nods” method—pour water slowly along the wall of the cup/bowl, adding in 3 batches until full (avoid direct pouring on tea to prevent bud breakage or frothing). The water level should just cover the tea by 1-2cm, leaving space for the tea soup to interact with air.
Brewing Time: Adjust based on infusion times to release layered flavors:
1st-3rd infusions: Steep for 30 seconds—this yields the freshest soup with a distinct pea aroma.
4th-6th infusions: Extend to 45-60 seconds—rock rhythm and lingering sweetness gradually emerge.
7th-9th infusions: Can be extended to 2 minutes, still maintaining a rich taste (Laoshan Green Tea is highly durable, far exceeding ordinary green teas).
Serving and Tasting: Drain the tea soup completely (avoid leaving residue to prevent over-concentration in the next infusion). After serving into tasting cups, first observe the soup color (bright emerald green is optimal), then smell the aroma (top note of pea fragrance, middle note of rock rhythm, base note of clean sweetness), and finally sip slowly to savor the “mineral-like sweetness” and lingering sweetness on the tongue.
