First, a word on what distinguishes green tea from its more common sister, black tea...
Tea, or the product that is plucked as leaves from the tea plant, or camellia sinensis (think of Meryl Streep in the role of Karen Blixen, the Danish-cum-Kenyan tea plantation owner during the first quarter of the 20th century in the Hollywood film, Out of Africa), is the same whether it forms the basis of green tea or black tea. The difference lies in how the product is processed. Black tea is allowed to ferment, then dried. It yields a denser flavor which, in some varieties, can please the palate of even diehard coffee drinkers, i.e., can serve as a substitute for coffee for some.
Green tea, on the other hand, is not fermented. Hence, its flavor is lighter and more delicate, and therefore green tea more easily allows the nuances of the local flavor of camellia sinesis to shine through, since tea grown in one clime will differ from tea grown in another, just as grapes grown on one mountainside will differ from those grown on another, the main determinants for growing good tea being a humid and warm climate as well as a slightly acidic soil type. Since green tea is not fermented, it it claimed that green tea retains more of its beneficial chemicals, including anti-oxidizing agents which are believed to help delay if not prevent the degeneration of cells, which process of degeneration - in some individuals - may lead to cancer.
Tunlu is the abbreviation of Green Tea of Tunxi, growing mainly in Xiuning, She county, Jingde, Jixi, Tunxi, Ningguo. The tea is named Tunlu for they were processed mainly in Tunxi in history.
Praised 'green gold', This tea is one of top ten Chinese teas. First known around since 7th century and became one of the trades between China and Europe from the 16th century, it has been celebrated for its four beauties - green in color, clear in brew, mellow in taste, and strong in aftertaste. Its producing area includes four neighboring counties around Tunxi. Because teas from other counties were packed and shipped for export from here, they are collectively called 'Tunxi Green Tea'.
The standard picking is one shoot with one, two, or three young leaves depending on the grade. There are six varieties in this tea and each of them has three grades. This tea looks different in appearance by its varieties, but its mellowness is always the same.
Precious Eyebrow Tribute Needle First Rain Eyebrow Green Flake Surrounded by range upon range of mountains, Tun-xi County, or 'the river where the army stationed', is the first stop to Mt. Yellow, a scenery resort listed The World Nature and Culture Heritage by UNESCO in 1990. Teas are distributed on hillside from 300 to 2000 ft in elevation. Its fertile yellow earth, plenty of rainfall, and warm temperature provide favorable growing environment for tea.
The most distinguishing feature of the Tunxi Green tea is the sturdy, tightly kinked twigs with bright color and luster. After the tea is made, its broth assumes bright green, and exudes refreshing and delicate scent, a rich and mellow fragrance like that of Chinese chestnuts .
Most of the Tunxi Green tea gardens are located near the bend of the confluence of rivers, where deep and rich soil has layers containing organic matters, and surrounded with deep valley and many clouds. Here, has better tea-leaves than other places. Besides, one of the highlights of the Tunxi green tea is that the tea has a special fragrance of some flowers, for the area of tea gardens is also the gardens of natural flowers. The time picking the tea-leaves is also the time of blooming of flowers.
With excellent flavor and taste among the same kinds of green tea, Tunxi Green Tea became worldwide known around 7th century and has been exported abroad in a large scale since the beginning of 16th century. Nowadays they are best sellers around the world.