Qingcheng Mountain Tea

Qingcheng Mountain Tea

　　   Qingcheng Mountain enjoys a mild climate, and both tea tree cultivation and tea production have a history of over a thousand years. Tribute tea is usually harvested around the Qingming Festival and undergoes more than ten processing steps. The finished tea is shaped like eyebrows, with clear and bright liquor and a rich, lasting aroma. Its main components include amino acids, tea polyphenols, caffeine, and trace elements. When brewed with high-mountain mineral water from Qingcheng, it offers an even more distinctive flavor.

　　   Qingcheng Mountain has a long history of tea production, with a rich variety of tea types. According to the *Tea Manual* by Mao Wenshi of the Five Dynasties period: “Qingcheng produces Hengyuan, Que’she, Niaozui, and Maiké teas, all made from tender buds.” Qingcheng Snow Sprout is a recently revived ancient famous tea, created by drawing on traditional tea-making techniques and the unique characteristics of Qingcheng tea. It is priced between 80 and 300 yuan.

　　   Qingcheng Kuding Tea is carefully crafted from high-quality fresh leaves of large-fruit holly and other plants of the Aquifoliaceae family that grow on Qingcheng Mountain, using a combination of traditional techniques and modern processing methods. It contains beneficial health components such as kuding tea extract, glucuronic acid, plant sterols, vitamin B, amino acids, and various inorganic salts. To brew, place 3 to 5 grams of tea leaves in a cup and steep with boiling water for five minutes. It features clear and pure liquor, a sweet and refreshing aftertaste, and offers benefits such as dispersing wind-heat, clearing the head and eyes, relieving thirst and irritability, cutting through greasiness, and treating headaches, toothaches, and dysentery.