Jingshan Aroma Tea

Jingshan Aroma Tea

　　　　Product origin: Yuhang Jingshan, Yuhang District, Hangzhou City, Zhejiang Province

　　Product features: Emerald green color, fragrant and refreshing taste, prominent tender buds, delicate and subtle aroma, bright and tender green liquor, delicious and mellow flavor, tender and evenly bright leaf base.

　　Product components: Mineral elements, proteins and amino acids, carbohydrates, vitamins, etc.

　　Product benefits: Refreshing and sobering, clears the mind and improves vision, removes greasiness and cleanses the intestines, anti-cancer and detoxifying, lowers blood pressure, aids in weight loss, and more.

　　Product introduction: Jingshan has two paths, east and west. The eastern path leads to Yuhang, while the western path leads to Tianmu Mountain in Lin’an, hence it is also known as the “Twin Paths.” Jingshan is home to five major peaks: Lingxiao, Duizhu, Pengbo, Yanzuo, and Yuai. Tea plantations are mostly found in areas such as Sibiwu and Heishanwu, with the finest quality tea produced at Lingxiao Peak. This area is surrounded by peaks, dense pine forests, thick shade that blocks out the sun, and clear streams — making it an ideal location for growing tea.

　　Product history: Jingshan tea is grown at an altitude of over 600 meters in Yuhang Jingshan. According to the *Yuhang County Annals*, Jingshan tea was first planted by the founding monk Fachun himself, specifically for offering to the Buddha. It gained fame during the Tang and Song dynasties, and from the Song Dynasty onward was listed as a “tribute tea.” It is said that the Su brothers (famed poets Su Shi and Su Zhe) and the calligrapher Cai Xiang all came to Jingshan to taste the new tea. In the first year of the Kaixing era, Japanese monk Nanpu Shaoming traveled to the Song Dynasty and later brought back Jingshan tea seeds and utensils to Japan, laying the foundation for the Japanese tea ceremony. Jingshan tea is characterized by its slender strips, emerald green color, and fragrant, refreshing taste, and was once praised as “Tianmu Dragon Well.” With the rise in tea culture research, Jingshan Aroma Tea has regained worldwide renown. Tea production in Jingshan began in the Tang Dynasty. According to the county annals, it was cultivated and nurtured by the founding monk Fachun for use in Buddhist offerings. Monk Fachun built a hermitage on Yanzuo Peak during the reign of Emperor Daizong of Tang. Legend has it that while searching for a site to build a temple, Fachun had a remarkable encounter. One day, while wandering through Jingshan, he met an old man dressed in white who led him to Yanzuo Peak and pointed out a suitable place for constructing the temple. Soon after, a violent storm broke out, and the old man transformed into a dragon, soaring into the sky and diving into a pool. When the rain stopped, the pool expanded into flat land, the dragon disappeared, and a deep hole appeared where spring water gushed forth — this was named the “Dragon Well.” This legendary tale reached the capital and was heard by the imperial court. Emperor Daizong summoned Fachun to the capital, bestowed upon him the title of “Guoyi Chan Master,” allocated funds to build a temple, which was called “Zhen’an Temple.” By the sixth year of the Dazhong Xiangfu era of the Song Dynasty (1013), it was renamed “Zhenguo Monastery,” and in the seventh year of the Zhenghe era (1117), it became “Jingshan Nengren Chan Temple.” Emperor Xiaozong of the Southern Song Dynasty, Zhao Shen, personally inscribed the name “Jingshan Xingsheng Wanshou Chan Temple.”