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Origin: Qimen County, Anhui Province, China
To create this stellar lot, tea leaves were picked right at the beginning of spring, during the traditional season Chun Fen (“Spring Equinox”). After rigorously selecting the best leaves, tea artisans crafted the leaves by hand in the traditional gong fu process, a skill that takes years to master. The leaves were withered, hand-rolled and pressed, oxidized, and finally slow fired several times. Revealing a sweet, malty flavor, its complex character makes this a prized tea. Follow the advice of Keemun connoisseurs, and brew with spring water.
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