Description

The spring tea raw material from ecological ta garden of Jingju Temple is carefully selected, the steaming technology that combined traditional tea manufacturing and modernized technical method is utilized, on the continuous production line controlled by computer in the whole course, it is made through *4 processes, much contents including chlorophyll, protein, amino acid and aromatic components are reserved in the new technology for steamed green tea, the quality feature of three greens and one brisk is formed, its color is viridity, its liquor color is tender green and its infused leaf is bluish green; the liquor is clear and, transparent and bright, and its taste is fresh, brisk, sweet and mellow.