Photo Gallery of
Jing Shan Green Tea
Brief Introduction to
Jing Shan Green Tea
Jing Shan Tea, also known as Jing Shan Mao Feng, has a long and close relationship with Buddhism. JingShan Tea is produced in Jingshan which sits in Yuhang County of China’s Zhejiang Province. Jingshan mountain is located at the north foot of Tianmu Mountain, bordering with Yuhang and Lin’an Counties. The tea production area is a tropical monsoon climate, mild and humid, average annual temperature is 16°C, average annual rainfall is about 1837 mm, 1970 hours of sunshine, frost-free period 244 days, which is very suitable for tea growing. Jingshan tea has strict picking standards, one bud with two tender leaves are picked, about 3 cm in length, neat uniform. About 62,000 fresh shoots can only produce 1 kg dry tea leaves. The production processes of Jingshan tea include: fixing, rolling, re-rolling, spreading, drying and other processes.
Jinag Shan tea has a long history which dates back to the Tang and Song Dynasties. A Buddhist master named Fa Qin came here to build a temple during the Tianbao period in the Tang Dynasty (742). He planted several tea trees and picked the tealeaves to offer to Buddha. Several years later, the whole valley was full of tea trees. Its flavor was very fragrant and different from others. (Jiaqing County Record) According to the “Da Guan Cha Lun” (literally as Everything about tea) of Lu Yu and the “Tang Guo Shi Bu” (literally as Supplemental History of the Tang Dynasty) of Li Zhao, there are over 50 famous teas in the Tang Dynasty and Jingshan Tea was one of them. A tea scholar from the royal academy named Ye Qingchen did researches of many famous teas in Zhejiang during Baoyuan period (1039-1940) and then wrote in his article “About tea and spring water”: Qiantang and Jingshan have nice teas. The famous scholar, calligrapher and tea master of the Song Dynasty praised Jingshan Tea as “a drink with striking fragrance”. Famous official and scholar Ouyang Xiu said that Jingshan Tea was unique and precious for its color, fragrance and taste, and that it tasted like good wine in the fairyland.
“Hangzhou Record” of yr 4th of Xianchun in the Southern Song Dynasty (1268) said: Jingshan Tea was sent to the emperor each year. “Old Record” wrote: Baoyun Tea, Xianglin Tea, Baiyun Tea from Hangzhou and Jingshan Tea picked before Guyu and made by the monks were stored in small jars and sent to the emperor. These records show that Jingshan Tea became the tribute to the emperor in the Southern Song Dynasty. Tian Rucheng of the Ming Dynasty wrote in his “West Last touring Guide”: There were teas in all the mountains around West Lake, but the most famous teas were Dragon Well Tea and Jingshan Tea. Zhang Jingyuan of the Ming Dynasty wrote after drinking Jingshan Tea: Spring is clear and tea is fragrant. I am reenergized by drinking the tea.
“Hangzhou Record” of Jiaqing period of the Song Dynasty wrote: The tea production areas include Jingshan, Sibiwu Valley and Lishanwu Valley. All of the teas are very nice, and the best tea is from Lingxiao Peak (the highest peak of Jingshan). Jingshan Tea was as famous as Dragon Well Tea and Tian Mu Qing Ding Tea in the Song Dynasty and Yuan Dynasty, and it was listed as one of the top six and sent to the emperor as tribute from the Song Dynasty to Qing Dynasty. A Qing Dynasty scholar wrote a song named “Tea-picking Song at Jingshan” to praise the Jingshan Tea.
make the perfect cup of
Jing Shan Green Tea
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- Teaware
- 12 OZ. Tall Glass Teacup, Gaiwan (Bowl)
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- Leaves
- 1 ½ TBS
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- Water
- Filtered (Spring) Water
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- Fire
- 85°C | 185°F
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- Time
- 2 Min for 1st Infusion
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- Infusion
- 4-5 infusions
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Jing Shan Green Tea
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