Chinese Alpine Green Tea JianDe Bao Green Tea Spring Tea

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Jiande Bucha, also known as Yanzhou Bucha, is an orchid-shaped tender half-roasted green tea. Produced in the mountains and gorges of Meicheng and Sandu, Jiande City (anciently known as Yanzhou), Hangzhou City, Zhejiang Province. Jiande Bao Tea was developed in 1870, and its production method originated from Sichuan Mengding tea and Anhui Huangya tea, originally belonged to Huangtu


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Jiande Bud Tea Origin

Jiande Bucha, also known as Yanzhou Bucha, is an orchid-shaped tender half-roasted green tea. Produced in the mountains and gorges of Meicheng and Sandu, Jiande City (anciently known as Yanzhou), Hangzhou City, Zhejiang Province. Jiande Bao Tea was first developed in 1870, and its production method originated from Sichuan Mengding tea and Anhui Huangya tea, which originally belonged to Huangtu.

Jiande Bao Tea Production Process

The craftsmanship of Jiande Bud Tea is unique, divided into five processes: finishing, rolling, arranging, shaping, and fragrant.
The purpose of this step is to destroy the oxidase activity in the tea, so that the aroma of Jiande tea leaves is formed. The temperature of the pot is controlled between 120 and 140 degrees Celsius.
The three steps of rolling, arranging and shaping are to set the shape of the finished tea. The kneading temperature is between 90 and 100 degrees Celsius, the stripping temperature is controlled between 80 and 100 degrees Celsius, and the temperature of the pot during shaping is controlled between 50 and 65 degrees Celsius.
When it comes to the step of incense, increase the temperature of the pot to 80 degrees Celsius. When the tea leaves are evenly heated, increase the temperature of the pot to 110 degrees Celsius, so that the aroma of tea overflows, and the tea is made when the aroma is overflowing.


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