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 Shennongjia‑Wuling mountain range, along the Yangtze River bank.
Taste
Dry Leaf: Tight fine strips, dark‑glossy with plenty golden fine buds
Aroma: Elegant floral & fruity fragrance with subtle mountain‑forest note
Liquor: Golden‑yellow, bright and transparent with golden halo
Taste: Smooth, mellow and sweet with lasting returning‑sweetness
Wet Leaf: Bright reddish‑brown, plump and even
Storage method: Sealed, store in cool, dry, odour‑free and dark place at room temperature.
Material
Net weight: 50g
Type: Black tea
Grade: Top Grade
Picking Standard: Single bud
Origin: Badong, Hubei Province
How to brew
Gaiwan is recommended for brewing.
- Warm up gaiwan, add 3g tea and inhale dry‑leaf aroma
- Pour 95-100℃ water for brewing
- 1‑3 infusions steep 3‑5s, then extend steeping time by 5‑10s for later rounds, maximum no more than 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 mineral soil belts. Tea bushes absorb selenium naturally from local soil during growth.
Tea is ordinary food, not a health supplement and has no medical or therapeutic effects. Tea gardens are located at High altitude with large day‑night temperature difference and abundant diffused mountain cloud light. Besides natural selenium from soil, such conditions help tea plants build up rich amino acids and aromatic compounds, creating its smooth‑tasting profile with prominent floral‑fruit aroma and minimal bitterness.
What is special about it?
Hand‑picked 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 golden fine hairs.
It is produced with standardized Junmei‑style 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. Dry Leaf shows tight, dark‑glossy strips with golden tips. Brewed liquor is golden‑transparent with a noticeable golden halo, offering smooth, full‑bodied taste and lasting returning‑sweetness.
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