The history of Jing Shan Mao Feng Tea can date back to the Tang Dynasty and Song Dynasty. A Buddhist master named Fa Qin came to Jinshan to build a temple during the Tang Dynasty (742). He planted several tea trees and several years later, the whole valley became a plantation. The tea from this region has become famous for its history, unique fragrance and sweet flavor. Jing Shan tea is picked under very high standards. Only a bud and two leaves of about an inch are harvested or processing. One kg of dry tea can contain 62,000 fresh shoots. The production processes of Jing Shan tea includes: fixing, rolling, re-rolling, spreading, drying and other processes.
Gong Fu Brewing:
Tea
: 4 grams per 4 ounces of water Water temperature
: 180°F - 82°C Infusion length : 25 seconds per infusion. May be infused up to 4 times.
Western Brewing:
Tea
: 2 grams per 8 ounces of water Water temperature
: 180°F - 82°C Infusion length : 2 minutes per infusion. May be infused up to 3 times
