Originating from the mid – late Qing Dynasty, this classic black tea emerged as a transformation of Fujian Wuyi Oolong. It found its new home in the mist – wreathed mountains of Hangzhou’s Shuangpu Town, where the unique terroir of the Qiantang River Basin breathed new life into its character. The region’s fertile, well – drained soil, fed by the moisture of the nearby river and softened by the gentle East China Sea breeze, provides the perfect cradle for the tea bushes. The elevation, ranging from 100 to 300 meters, ensures a cool, humid micro – climate that nurtures the leaves’ delicate texture and rich flavor compounds.

Exceptional Flavor Profile

Savor the tea’s elegant, sweet – floral essence: a rich, malt – like base with notes of ripe red berries and warm honey, balanced by a delicate, plum – like acidity that adds a refreshing zing. The first sip delivers a smooth, velvety taste—reminiscent of a warm summer afternoon—with a hint of toasty oak that rounds out the sweetness. A “mei hua xiang” (plum blossom – like fragrance) wafts from the cup, part sweet floral and part earthy undertone, while the finish leaves a long – lasting, satisfying sweetness that lingers on the palate. The liquor shimmers with a deep, ruby – red hue, its texture full – bodied yet refined, carrying the grace of its centuries – old heritage in every drop.

Artisanal Craftsmanship

Harvested in late spring, when the tender shoots of the Longjing Qunti variety are at their peak, local tea pickers rise before dawn. They carefully pluck only the finest one – bud – two – leaf shoots, ensuring each is of the highest quality. The fresh leaves are then gently carried down the mountain in bamboo baskets to the small, family – run workshops. Here, they first undergo a withering process in a well – ventilated, shaded area for 4 – 6 hours, reducing their moisture content slightly. Next, they are pan – fried at a precise temperature of around 120 – 140°C for about 2 – 3 minutes to halt enzymatic activity and fix the green color. After that, a gentle rolling and shaping process follows, which helps to release the tea’s natural oils and form its characteristic shape. The leaves then enter a fermentation chamber, where they are carefully monitored for 2 – 3 hours at a controlled temperature and humidity, allowing the magic of oxidation to transform their flavor and color. Finally, the tea is dried at a low temperature of 80 – 90°C until it reaches the perfect dryness, locking in its sweet, floral aroma. This meticulous process, passed down through generations, results in a tea that is both refined and full of character.

Perfect for Every Occasion

Ideal for crisp autumn evenings when you seek a warm, comforting beverage, or as a luxurious afternoon pick – me – up to enjoy with a slice of buttery shortbread. Its sweet, floral flavor pairs beautifully with rich, chocolate – based desserts, the bitterness of the cocoa enhancing the tea’s natural sweetness. It also shines as a beverage for special occasions, served in fine porcelain cups to celebrate life’s moments. Whether enjoyed by black tea enthusiasts or those new to the world of tea, it brings the elegance of old – world Hangzhou to every cup.

Brewing Guidelines

Packaged in a sealed, air – tight tin to preserve its freshness and aroma, this tea retains the essence of its Hangzhou origins. Let each sip transport you to the misty tea gardens of Shuangpu—where this exceptional tea captures the first rays of spring sunlight and the care of traditional artisanal tea – making.