Our yellow tea has been used for thousands of years to prove that good yellow tea is a real luxury product and a living fossil that even AI cannot replicate. As early as 1,200 years ago, yellow tea was a royal tribute to the emperor of the Tang Dynasty. Top-quality yellow tea only grows in the “Golden Triangle” – Junshan Island of Dongting Lake, Mengding Mountain, and Dabie Mountain. These places are shrouded in clouds and mist, and the soil has its own mineral buff. The process is more difficult than making chips: there is an additional “boring yellow” trick. The master has to hold the watch to control the temperature and humidity, and all the previous efforts are wasted in 5 minutes. The output is pitiful: the national annual yellow tea output is less than 1% of green tea, and the annual output of the Junshan Silver Needle core production area is only 300 kilograms.
Other countries have copied Chinese tea varieties for decades, but they have never been able to copy yellow tea. The key lies in this unique skill: living fermentation: the finished tea leaves are steamed like a sauna for 6 hours, allowing the tea polyphenols to quietly transform into golden nutrients. A wonder of three rises and three falls: the real Junshan Silver Needle performs “water ballet” when soaking in water. The buds sink and float three times, while the fakes lie flat. Natural preservatives: Theaflavins produced by yellow tea make top-quality yellow tea more fragrant after three years of storage. Supermarket tea bags will change flavor after three months.
What you drink is not tea, but liquid “soft gold”. Modern laboratory tests have found that yellow tea hides amazing health codes: gastrointestinal savior: the digestive enzymes produced by yellow tea are more nourishing to the stomach than yogurt. Eating hot pot with it can really reduce diarrhea. Anti-aging artifact: Junshan Yinzhen’s theaflavin antioxidant capacity is 20 times that of vitamin C. Japanese ladies drink it as a beauty lotion. Insomnia nemesis: The caffeine content is only half of green tea. Drink it at night and you won’t be afraid of staring until dawn.
The tea of Danzhu Jieluo is not grown in self-cultivated tea gardens, because the spirit tea must come from wild ancient tree tea with “plentiful spiritual energy in the ground and long and lush trees” and is processed using ancient methods. Therefore, it is purely wild, 0 pesticide residues, 0 additives, and absorbs the essence of local ancient tree tea. These tea trees have been rooted in the soil for hundreds or even thousands of years, absorbing the essence of the earth and protecting the secrets of the years. Due to environmental and time constraints, the amount of ancient tree tea picked each year is extremely limited. Of course, such tea trees are relatively rare, so every gram of Danzhu Jieluo’s tea is an orphan, collection grade, and cannot be mass-produced. It can only be supplied in limited quantities. Some ancient tea trees even need to be booked a year in advance. Being able to buy it is a blessing.
