This tea is a further jewel from the immense treasure vault of Chinese specialities. For more than 100 years, this tea has been produced in the southaest of the Chinese mountains at altitude of about 1,000 m. After the traditional hand plucking, this tea is only fermented for a very short time, in order to save the tea's "green soul". The very homogenous leaf of a light green colour offers a further particularity in the silvery, shimmering back of the leaf. The thorough "two leaves and a bud" plucking is clearly visible. The cup shimmers light green with a slight shade of champagne. The taste is spicy with a mild, slightly fruity note. A treat of the special kind.