Double-Horned Dragon Tea

Double-Horned Dragon Tea

　　The production and processing of Double-Horned Dragon Tea are extremely strict and professional. Since ancient times, no chemical fertilizers have been used in tea cultivation, and tung bran is uniformly applied to enrich the soil. Tea leaves are picked only before Pure Brightness Festival (Qingming) and after Late Autumn Harvest (Mangqiu). Only the top bud and one leaf are harvested, and the leaves must be processed within three hours of picking after being aired to remove dew. The tea undergoes machine-controlled fixation, meticulous rolling, and limited roasting to produce pollution-free green tea. There are two types of premium tea: Weiming Tea is known for its fresh aroma and sweet taste, while Bailu Tea boasts a rich fragrance and mellow flavor. Double-Horned Dragon Tea has been cultivated for 1,800 years and was hand-pan-fried in family workshops until just over a decade ago. It has now been replaced by standardized, fully integrated production.