Roasted Green-Chaoqing
Roasted green tea accounts for the maximum portion of green tea in China. Techniques of processing roasted green tea were gradually optimized since Ming Dynasty(AD.1368) and famous tea varieties emerged, such as, Long Jing(Dragon-well) in Hanzhou, Zhejiang Province and Gua Pian(Melon Seed) in Anhui Province. After picking, the tea leaves are roasted early in processing to stop the natural oxidation process. Desiccation of this tea can be either on manually operated pans or in roasters. According to the appearance of the dried leaves, roasted green tea can be classified into three sub varieties: long, round, and Jing Xi (fine, tender).
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Wu Yuan Mao Jian(Wu Yuan Downy Tip)-#1
Starting at $7.00This tea made from full buds before Qingming. Plucked from high mountain area. Learn More -
An Ji Bai Cha(An Ji White Tea)- #1
Starting at $14.50Anji Bai Cha is one of Zhejiang’s “Ten Famous Teas”! Its amino acid content higher than ordinary green tea for more than 2-3 times! Learn More -
Lu Shan Yun Wu(Mt.Lu Cloud and Mist)-Nonpareil
Starting at $13.25One of China's traditionally famous teas, tender, slim, high fragrance. Learn More -
Meng Ding Gan Lu(Mt.Meng Sweet Dew)-#1
Starting at $11.25Full buds tea covered with white downy. Tender and sweet. Learn More -
Tian Mu Qing Ding-Mt. Tianmu Cloud and Mist Green Tea-#1
Starting at $9.75One of Zhejiang's most famous classic greens. Learn More