This product selects the national-level fine tea cultivar, the Zhuye Zhong. The plucking standard is rigorous and early, primarily consisting of one bud and one leaf. The raw material is fine and tender, featuring a distinct sweet tea aroma and a smoother, more delicate mouthfeel.
Xiangyuan Tea possesses the authentic Keemun lineage and the inheritance of its Intangible Cultural Heritage techniques. In 2010, Xiangyuan Tea acquired the former state-run factory, the Anhui Keemun Black Tea Factory, and retained a team of experienced tea masters, including former directors Min Xuanwen and Lu Guofu. The production process is strictly controlled by 12 Intangible Cultural Heritage inheritors, ensuring the high quality of every tea leaf.
Seventeen traditional processes guarantee that the tea meets the standards, resulting in a beautiful appearance and rich internal quality. Key steps include: proper fermentation to form the perfect color, aroma, and taste; two drying cycles—first high-temperature coarse drying, then full-fire, slow, low-temperature baking; and manual sorting to remove light and broken leaves. The traditional cutting and screening process is complex, giving the dry tea a "broken" appearance.
The dry leaves are tightly rolled strips, with prominent golden tips (Jin Hao), a glossy dark color, and a fine, delicate, and upright look. In terms of aroma, it is concentrated with sweet and honey notes. The liquor exhibits a high degree of fresh, tender, and sweet aroma, with a bright and clear red color. The taste is mellow and thick, fresh and sweet, delivering a fresh, mellow, tender, and sweet mouthfeel. The brewed leaves (Ye Di) are bright and even red, fine, delicate, and full of buds.
This tea originates from a core small production area. Xiangyuan Tea has constructed over 10,000 acres of high-standard self-managed and cooperative tea gardens. To guarantee raw material quality, Xiangyuan Tea maintains strict control across all stages—from garden planning, planting, and management to plucking. Quality and safety are ensured from the source through unified prevention/control and the implementation of a systematic traceable management system.
STEEPING GUIDELINES
Easy Mug Brew
Use a tea-to-water ratio of 1:150. Put the leaves directly into a mug, add boiling water (100°C), and steep for 5 to 7 minutes. When about one-third of the tea remains, refill with boiling water to continue brewing.
Traditional Gongfu Style
Pre-warm the gaiwan or Yixing teapot. Use a tea-to-water ratio of 1:50. Brew with water at 95°C. For the first infusion, steep for about 4 seconds. Gradually increase the steeping time by about 3 seconds with each additional infusion, for up to five infusions. Pour the tea liquor completely out after each brew.
