Experts don’t drink Biluochun, but they regard these three “cheap teas” as their favorites

Characteristics: The dry tea leaves are tightly rolled and slightly curved, neat and clean, with a d[...]

Characteristics:

The dry tea leaves are tightly rolled and slightly curved, neat and clean, with a dark luster and golden tips. When brewed, the soup is orange-yellow and bright, looking smooth like jade and very appealing. It has a rich fragrance, reminiscent of sweet orange candy.

One sip reveals a fresh and rich flavor, with a smoothness that doesn’t become cloying. The complex and delicate mouthfeel lingers long after sipping, leaving a delightful tea fragrance, making it a wonderful experience to savor!

Taihu Cuizhu

This tea is a specialty from Wuxi, Jiangsu, originating from the Xishan area. The region has a long history of tea production, dating back to the Kangxi era of the Qing Dynasty, and the tea produced here is distinctive for its rich aroma and smooth taste.

The natural conditions in this area are quite favorable, with many mountainous and hilly regions adjacent to Taihu Lake, ensuring abundant water resources and a suitable climate that benefits tea tree growth.

Even Emperor Qianlong praised this tea, writing, “Wherever the bamboo stove is, there is a mountain room; the tea in this cup has a lingering flavor,” indicating its exceptional quality.

Characteristics:

Its leaves are emerald green, flat, and straight, resembling bamboo, which is why it is called Taihu Cuizhu. When brewed, the tea soup is clear and transparent, with a fresh, lasting fragrance and a delicious, refreshing taste. The leaves are vibrant, smooth, and have a shiny green appearance.