“Mengding sweet dew” – the first spring harvest of exceptional and famous green tea from Meng Ding mountain. The tea consists only of small twisted buds and leaves with rich hairiness.
Infusion of light yellow color full and refreshing taste with a distinctly sweet and long-lasting aftertaste.
Gan Lu is a very famous and sought-after tea in China. Legend has it that the variety of tea tree for its production was first cultivated by a Buddhist monk known as Wu Li Zen. After the monk reached nirvana, the locals gave this tea the nickname Xian Cha, or tea of the immortals. Only tea from the leaves collected on the misty peaks of Meng Ding Mountain can be considered real.
Termín Ming Qian Cha – 明前茶 Before Qing Ming, i.e., harvested in early spring when the leaves are supposedly of the highest quality, assuming e.g. the cultivar has not been solely developed for an early pluck. It literally means teas harvested before the spring festival of Qing Ming-清明 (early April).
| Weight | N/A |
|---|---|
| Origin | |
| Place | |
| Harvest | |
| Designation | |
| Character |
Fresh, only lightly dried Lycium chinense (goji, wolfberries), which has been used throughout China for centuries.
The shape is a bit like raisins, the taste of the fruit is sweet with a slightly sour aftertaste.
In traditional Chinese medicine (TCM) and among ordinary Chinese, goji is considered an indispensable food supplement. It is known for its benefits to the human body, both in young and old age. No negative side effects are known.
No account yet?
Create an Account
