The raw materials are hand‑picked single‑bud fresh tea leaves from high‑mountain ecological tea gardens in Badong, Hubei, located on the selenium‑rich soil belt near the Shennongjia‑Wuling mountain range, along the Yangtze River bank.
Tasting Notes
Dry Leaf: Tight fine strips, dark bloom with plenty golden pekoes
Aroma: Elegant floral and fruity fragrance with subtle mountain‑forest note
Liquor:Clear golden-yellow color with a golden ring along the rim.
Taste: Smooth, mellow and sweet with lasting returning‑sweetness
Wet Leaf: Bright reddish‑brown, plump and even
Storage: Keep sealed; store at room temperature in a cool, dry, odour-free and dark place.
Material
Net weight: 50g/ Tin
Type: Black tea
Grade: Top Grade
Plucking Standard: Single bud
Origin: Badong, Hubei Province
How to brew
Brewing with a gaiwan is recommended.
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After warming the gaiwan, add 4 g of dry tea, gently swirl, and enjoy the aroma.
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Pour in hot water at 95-100 °C for brewing.
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Steep 3-5s for infusions 1-3. For subsequent infusions, gradually increase the steeping time by 3–10s. Do not exceed 15s per infusion.Gradually extend steeping time by 3-10s for subsequent infusions; maximum steeping time should not exceed 15s.
What does “Selenium‑enriched” mean for Badong Tribute Black Tea?
Badong lies within the core zone known as “World Selenium Capital”. Tea gardens sit on naturally selenium-rich soil belts. Tea bushes naturally absorb selenium from the local soil during growth.
Tea is a food product, not a dietary supplement, and is not intended to have any medical or therapeutic effects. Tea gardens are located at high altitudes, with large day-night temperature differences and abundant diffused sunlight through mountain clouds. In addition to thenatural selenium from the soil, these conditions help tea plants accumulatep rich amino acids and aromatic compounds, resulting in a smooth-tasting cup with a prominent floral and fruity aroma and minimal bitterness.
What is special about it?
Hand-plucked intact single-bud fresh flush from high-mountain Badong tea gardens. Tens of thousands of fine buds are required to produce one jin of finished tea, resulting in bud-rich dry leaf with plenty of golden pekoes.
It is produced with standardized Junmei-processing black tea craftsmanship from Zheng Shan Tang. The proven processing system originally developed for Jin Junmei has been adapted to suit local tea leaves. It preserves the distinct mountain-forest character of Badong tea while delivering the typical Junmei profile: clean, aromatic, mellow and full-bodied. The dry leaf shows tight, dark bloom strips with golden pekoes. The liquor is golden and clear with a distinct golden ring, offering smooth, full-bodied taste and a long-lasting sweet aftertaste.
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