This unique tea is made from naturally grown wild tea trees in the misty mountains of Nanjing, Fujian Province, China. Harvested by hand during the Qingming season (late March to early April), it continues a tradition that dates back to the Ming Dynasty, when local “Qingming Tea” was recorded as an imperial tribute.

Grown at altitudes between 500 and 800 meters near the Tulou region — a UNESCO World Heritage site — this tea reflects the pure terroir of the region. The fresh leaves are skillfully processed using ten traditional steps, including sun-withering, manual shaking, pan-firing, hand-rolling, and finally charcoal baking over lychee wood for three days and nights to balance the tea’s nature.

Its appearance is vibrant green with tightly rolled leaves. The liquor is bright and clear with a unique character: mildly bitter at first, but quickly transforming into a deep, lasting sweetness. The aroma is forest-like with elegant notes of orchid, camphor, and a subtle wild herbal undertone, reminiscent of houttuynia cordata (鱼腥草). The taste is pure, full-bodied, and lingers long after drinking.

This tea is produced exclusively from 1 bud and 3 leaves of natural wild tea plants and contains rich polyphenols, catechins, and amino acids.