Nestled in the mist-shrouded slopes of Jingting Mountain in Anhui Province, 敬亭绿雪 (Jingting Green Snow) has captivated tea enthusiasts for centuries with its ethereal beauty and crisp flavor. This historic烘青绿茶(pan-fried green tea), once a tribute to imperial courts, embodies the harmony of nature and craftsmanship.
Origins & Legacy
Jingting Green Snow’s story begins in the Ming Dynasty, when monks and scholars frequenting Jingting Mountain—a cultural sanctuary near Xuancheng City—noticed the exceptional quality of wild tea bushes thriving in the region’s cloud forests. By the Qing Dynasty, it became an official tribute tea, praised for its “jade-like hue and snowy down.” Though it nearly vanished during the late Qing, a 1978 revival project by Anhui’s tea researchers restored this gem to its former glory. Today, it stands alongside Huangshan Maofeng and Lu’an Guapian as one of Anhui’s “Three Legendary Greens.”
Terroir: Where Mist Meets Mineral-Rich Soil
The tea grows in a microclimate shaped by Jingting Mountain’s 800-meter elevation, where:
- Climate: Annual rainfall exceeds 1,350mm, with fog enveloping the slopes 180 days a year. Spring temperatures hover between 10–20°C, ideal for slow bud development.
- Soil: Reddish-brown, acidic loam enriched by decaying vegetation and granite particles, imbuing the tea with a mineral undertone.
- Cultivars: The local “Xuancheng Dajianye” variety, prized for its thick, downy buds, forms the tea’s backbone.
Craftsmanship: From Leaf to Legend
Plucked from mid-March to early April, only the youngest bud and one adjacent leaf are harvested. The three-step processing includes:
- Pan-Frying (杀青): Leaves are tossed in iron woks at 130–140°C to halt oxidation, preserving their emerald freshness.
- Shaping (做形): Artisans use finger pressure to roll the leaves into needle-like strips, resembling sparrow tongues (雀舌).
- Baking (烘干): A two-stage drying process—first at 110°C to fix shape, then at 60°C to enhance fragrance—yields a moisture content below 5%.
Aesthetic & Sensory Journey
- Dry Leaf: Silvery-white down coats jade-green leaves, tightly curled into slender strips.
- Infusion: Brewed at 80°C, the liquor transforms into a pale jade, with white hairs swirling like snowflakes.
- Aroma: Initial notes of chestnut and fresh bamboo give way to a lingering orchid-like sweetness.
- Mouthfeel: Light-bodied yet brisk, with a refreshing astringency that mellows into a honeyed aftertaste.
Grading & Value
Jingting Green Snow is classified into four grades:
- Special Grade (特级): Buds only, uniform size, priced at ¥1,200–¥2,000/500g.
- Grades 1–3: Include one or two leaves, with prices ranging from ¥500–¥1,000/500g.
Spring harvests command premiums, while autumn batches offer budget-friendly options.
Brewing Rituals
To honor its complexity:
- Teaware: Use glass or white porcelain to admire the “snowflake” effect.
- Ratio: 3g tea to 150ml water (1:50 ratio).
- Infusions:
- First steep: 1 minute (awakens the leaves).
- Subsequent steeps: Add 30 seconds per infusion (up to 4 times).
Authenticity & Health
Counterfeits often lack the tea’s signature “snowy down” and orchid aroma. Genuine Jingting Green Snow:
- Visual Check: Leaves should be uniformly green with silver tips.
- Cold Brew Test: Steep 1g in 50ml cold water; authentic leaves sink gradually, releasing a sweet aroma.
Beyond its cultural cachet, the tea offers:
- Antioxidant Power: 30% more catechins than average green teas.
- Mental Clarity: A balanced caffeine-L-theanine profile for sustained focus.
- Digestive Aid: Traditionally used to alleviate bloating after heavy meals.
Legacy & Modernity
Jingting Green Snow’s revival in the 1970s merged ancient wisdom with modern hygiene standards. Today, artisans experiment with floral infusions—jasmine or osmanthus—while preserving the classic “green snow” aesthetic. As a UNESCO-recognized cultural heritage product, it remains a bridge between China’s past and its dynamic tea scene.
From imperial courts to contemporary teacups, 敬亭绿雪 endures as a testament to Anhui’s terroir—a living poem written in jade and snow.
