2021 Tian Mu QingDing Tea [ShanLi Renjia Farm]
A light green tea with a crisp, fresh, pure taste & long lasting fragrance
In more Depth...
Tea Maker : Mr Lang Qi [the owner of the farm] guided by Master Lang Li Fang, an old tea maker of the Lang family.
Origin / Garden name and location : ShanLi Renjia Farm [meaning farm among the deep mountains] DongKeng village, Linan, zhejiang, China. The tea trees are planted in the Tianmu mountains in the naturally fine hollows between 600 and 1200 meters in altitude
Size of garden : 50 Mu（abt 3.5ha)
Harvest Time : Only every spring
Cultivar : Jiou Kang Qing Ti Zhong [meaning it originated from Jiou Kang mountain/valliage, which is the most widely planted tea cultivar in zhejiang province]
Grade : 2nd grade
Plucking standard : Hand plucking. One bud with one or three small leaves
Processing : 100% hand made, pan dried
Appearance : Tight knots slightly flat, shaped like a sparrow’s tongue. The leaf has distinct silvery hair, dark green colour and a slight sheen
Experience : A light green tea with a crisp, fresh, pure taste & long lasting fragrance
Taste: Crisp fresh and pure taste, long lasting fragrance
How to make Tian Mu QingDing Tea
Amount of tea per serving (200 ml): 2g (half tea caddy spoon / 1 teaspoon)
Temperature of water: 80℃ / 176℉ (boil kettle, cool for 2 minutes)
Infusion time: 1 - 1.5 minutes as desired
Number of infusions: 3
How to enjoy: No milk, no sugar
The People...Mr Lang, the owner of this small family garden is 32 years old and lives with his family, including his parents, his wife and son. The family lives on the farm, where they farm tea but also other local agricultural specialities, like Linan Pecan, local dried bambo shoots, as some poultry. The majority of their income comes from tea.
Mr Lang inherited the farm from his father after he married and learned garden management and processing of tea not only from his father, but also from another tea proccessing expert, Mr Lang Li Fang, a well known tea maker in their village.
The Land..The farm is in an village, where the local goverment has been guiding all local farms to organic agriculture, especially on tea, because of the good environment.
The farm used to sell their leaf into a much larger organic operation and experts from IMO, BCS, ETC guided them on the conversion from conventional management up to organic for the vegetation, tea plantation, tea processing etc. Although they no longer receive guidance Mr Lang keeps the natural organic approach to management and processing tea. They never use pesticides or chemical fertilizer. To rid the plot of pests they raise poultry(chickens), and cut all tea trees as early immediately at the end of April,once they finish plucking because the local temperature becomes higher and insects/pests would come if they didn't carry out the heavy cutting. They use some seed cakes during the winter.
With regards to soil management the vegetation and the tea trees are not 'over cultivated' so the original ecology of the area is preserved. This is why the tea trees appear almost 'wild' - perhaps not looking as beautiful as other gardens but producing wonderful flavourful tea. The Long Jing is plucked by hand and not machine.
Certification : Mr Lang has high hopes for his tea but like many other small farmers in China cannot afford the heavy certification costs for the small volumes that they sell. So he keeps organic management and organic processing and calls his farm 'natural organic'