Bai Mao Tea from Yanzhishan

Bai Mao Tea from Yanzhishan

Bai Mao Tea is a type of green tea. It is known for the dense white fuzz on the back of its leaves, featuring a bright emerald color and tightly rolled, robust leaves. It helps quench thirst and refresh the mind. The tea undergoes processes such as picking, fixation, and rolling, and boasts a distinct fragrance often accompanied by the delicate scent of lotus blossoms.

　　    Bai Mao Tea is another major local specialty of Lechang. The mountainous regions of Dayuan and Yanzhishan Jiufeng in Lechang are covered in clouds and mist all year round with ample rainfall. The tea leaves grown here have fine white fuzz on the buds and leaf backs, which is how “Bai Mao Jian” got its name. Lechang Bai Mao Tea comes in three types: large-leaf Bai Mao, medium-leaf Bai Mao, and pointed-leaf Bai Mao, among which the large-leaf variety is of higher quality and more widely cultivated, covering a total planting area of 8,500 mu with an annual output of around 350 tons. About 80% of Lechang Bai Mao Tea is handmade to preserve its authentic flavor. Its most distinctive feature is the thick leaves and abundant fuzz. The resulting green tea has a slightly green, clear, and transparent infusion with a fragrant aroma. After drinking, it leaves a lasting sweet aftertaste and promotes saliva production at the base of the tongue, making it one of China’s famous teas. When brewed with water from Jiufeng Spring, it becomes an exceptional premium-quality beverage. During the Qing Dynasty, Bai Mao Tea from Yanzhishan was once listed as a tribute to the imperial court. Currently, the product is exported to countries and regions including the United States, Japan, the United Kingdom, France, Hong Kong, Macau, and Taiwan, enjoying international acclaim. (Shaoguan)