Thousand Miles of Rivers and Mountains: Six Famous Tea Gift Boxes【370g】

This "A Thousand Miles of Rivers and Mountains" gift box is inspired by the famous Chinese painting "A Thousand Miles of Rivers and Mountains," combining Eastern aesthetics with six classic teas. It's a high-end tea gift suitable for appreciation, gifting, and collection. The box includes six tea categories: Jin Jun Mei, Zheng Shan Xiao Zhong, Da Hong Pao, Tie Guan Yin, Pu'er Tuocha, and Jasmine Tea, all individually packaged in small canisters/tuochas. No additional weighing is required; simply take out what you need and brew it immediately. It's also suitable for various drinking occasions.

I. Detailed Explanation of the Flavors of the Six Classic Teas

1. Jin Jun Mei (Wuyi Black Tea)

Raw Materials and Processing: Harvested from single buds of high-mountain tea trees in the core production area of Wuyi Mountain, processed using traditional handcrafting techniques, it is a precious black tea.

Dry Tea and Aroma: The dry tea leaves are tightly rolled and uniform, with visible golden tips, and possess a rich honey and orchid aroma.

1. **Tea Liquor and Taste:** The brewed tea liquor is golden and clear, smooth and mellow on the palate, with a long-lasting honey flavor and a distinct sweet aftertaste, without any bitterness or astringency.

2. **Lapsang Souchong (Wuyi Black Tea)**

Raw Materials and Processing: Produced in Tongmu Village, Wuyi Mountain, using the traditional pine smoke smoking process, it is the ancestor of all black teas in the world.

Dry Tea and Aroma: The dry tea leaves are tightly rolled and dark, with a glossy black color and a subtle pine smoke aroma combined with a natural honey sweetness.

Tea Liquor and Taste: The brewed tea liquor is bright red, mellow and smooth on the palate, with a blend of pine smoke and honey sweetness, and a sweet aftertaste.

3. **Da Hong Pao (Wuyi Rock Tea/Oolong Tea)**

Raw Materials and Processing: A classic representative of Wuyi Rock Tea, made using the traditional charcoal roasting process, highlighting its rocky character.

Dry Tea and Aroma: The dry tea leaves are robust and twisted, with a dark brown and oily sheen, and a rich and high-pitched aroma, with a natural orchid and roasted fragrance.

Tea Liquor and Taste: After brewing, the tea liquor is bright orange-yellow, with a mellow and full-bodied taste, a pronounced rocky and floral aroma, and a long-lasting sweet aftertaste.

4. Tieguanyin (Anxi Oolong Tea)

Raw Materials and Processing: Produced in the core production area of Anxi, it is made using a semi-fermentation process and is a classic category of oolong tea.

Dry Tea and Aroma: The dry tea leaves are tightly rolled and curled, with a sandy green and oily sheen, and a naturally elegant and high-pitched orchid fragrance.

Tea Liquor and Taste: After brewing, the tea liquor is golden and clear, with a fresh and smooth taste, a pronounced sweet aftertaste, and a long-lasting orchid flavor.

5. Pu'er Mini Tuocha (Yunnan Pu'er Ripe Tea)

Raw Materials and Processing: Made from high-quality Pu'er ripe tea leaves from Menghai, Yunnan, using a pile fermentation process, and pressed into mini tuocha for easy storage and brewing.

Dry Tea and Aroma: The dry tea tuocha is tightly rolled, with a brownish-red and oily sheen, and a naturally aged and glutinous rice aroma.

Tea Liquor and Taste: After brewing, the tea liquor is a bright, deep red, smooth and mellow on the palate, with a rich, sweet aftertaste and no musty or bitter flavor; a distinct aged aroma is present.

6. Jasmine Tea (Reprocessed Tea)

Raw Materials and Processing: Made with high-quality green tea leaves and jasmine flowers harvested during the hottest days of summer, this tea undergoes a multiple scenting process, allowing the tea to absorb the floral aroma and the floral aroma to enhance the tea's flavor.

Dry Tea and Aroma: The dry tea leaves are tightly rolled and uniform, with a vibrant green color and a naturally fresh and rich jasmine fragrance.

Tea Liquor and Taste: After brewing, the tea liquor is clear and bright green, with a fresh, sweet taste on the palate, a high and lasting jasmine aroma, and a refreshing, non-greasy taste.

II. Brewing Guidelines by Tea Type

Jin Jun Mei / Zheng Shan Xiao Zhong (Black Tea): 90-95℃ purified water, 2-3 minutes, 5-6 infusions. Avoid direct pouring of boiling water to prevent scalding and bitterness of the tender buds.

Da Hong Pao / Tie Guan Yin (Oolong Tea): 95-100℃ boiling water, Gongfu brewing, 10-30 seconds/cup, 3 minutes, 7-8 infusions. Recommended to use white porcelain or purple clay teaware to bring out the rocky aroma/orchid fragrance.

Pu Er Xiao Tuo Cha (Ripe Tea): 1 piece (approx. 5-7g), 95-100℃ boiling water, 3-5 minutes, 8-10 infusions. The first infusion can be a quick 10-second rinse to awaken the aged aroma.

Jasmine Tea: 85-90℃ warm water, 1-2 minutes, 3-4 infusions. Water temperature should not be too high to prevent the loss of floral aroma.

III. Precautions
Storage Method: Unopened tea should be stored in a cool, dry, and odorless place, avoiding direct sunlight and humid environments.

Pu-erh ripe tea can be stored for a long time. In a well-ventilated, dry, and odorless environment, its flavor will become increasingly mellow during aging. Other teas are recommended to be consumed within 1-3 months after opening to prevent flavor loss.

Different teas should be stored separately to avoid flavor mixing, especially jasmine tea, whose floral aroma is easily absorbed by other teas.

Brewing Suggestions: It is recommended to drink it plain, without adding sugar, milk, or other additives, to better appreciate the tea's natural aroma and flavor profile. Pu-erh ripe tea can be enhanced with dried tangerine peel according to personal preference.

Avoid drinking strong tea before bed, especially black tea and oolong tea, as it may affect sleep. Pu-erh ripe tea is mild and can be consumed in moderation.