Grown and produced from Zhejiang, Xi Chang town, this is a high mountain tea, where the tea leaves are grown at 400 meters above sea level. Legend has it that there was an old lady who lived nearby Xi Chang Big Buddha temple, and that one night she visited the temple to pray to the Big Buddha. Afterwards, she went home to sleep and had a dream of the Big Buddha picking up these special tea leaves, which were very fresh and aromatic. When she woke up the following morning, she went to that same garden she saw in her dream and picked up those same tea leaves. She drank the tea leaves, and the flavor was remarkably aromatic with a long finish.
Tea production involves picking up the young tea leaves, and then it goes through withering, “killing the green”, which is basically wok drying the leaves on a wok. Afterwards, the tea leaves go through air drying and then a final roasting, which involves drying the tea leaves quickly.
The flavor of this tea is very nutty and savory, with a broth-like creaminess, and a full-bodied umami yet clean aftertaste.