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Home»Teas »China »Ningde
100% Organic
Famous Chinese Green Teas
Ningde, Fujian Province, China
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Flavor Profile:Flavor Profile
Deep, roasted chestnut aroma. Buttery, herbaceous flavor with hints of rose hip and toasted rice.
Ingredients:100% Organic Green Tea LeavesCertified Organic by:Quality Assurance International (QAI)
A famous coastal province, Fujian is the place of origin for several of China’s most important teas. The mist covered mountains just inland from the province’s broad coast are ideally suited for green, white and oolong tea varietals.

Shared Traditions
Each tea growing region in China has its own varietals and tea making traditions which are then gradually shared and adapted to neighboring regions.

Fujian Flavor
Fu Jing uses a varietal and pan roasting technique originally from Zhejiang province. Adapting through the years to the climate and characteristics of Fujian terroir, the tea has its own uniquely delicious flavor and aroma.

Hand Roasted
Fu Jing’s distinctive shape and flavor are a result of an intricate, small batch pan roasting involving many carefully learned hand movements. The tea maker must apprentice for many years to learn this technique and develop the ability to discern when each step is complete by the aroma, appearance and feel of the leaf.
Water Temp
°F (°C)
Quality of WaterQuantity of Leaf
(tsp / 8oz water)
Steep Time
170°F (77°C)Best with Spring water233
Steep two teaspoons in eight ounces of pure spring or filtered water at 170F for three minutes. Can be re-infused at least two times.

Large-leaf Chinese green teas are known for their full flavor and smoothness. To attain this balance and avoid too much bitterness or astringency, we recommend using slightly cooler water. If the water is too hot, the leaf will “stew”, creating a bitter, “spinachy” cup. Moderately hot water, 160 to 180 F, with two loose teaspoons of leaf per cup and a steeping of 2 to 3 minutes provides 2 to 3 satisfying infusions.

Another common method would be to enjoy the tea “Chinese style”. Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover. After a couple minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.