The history of Song Luo tea dates back over 500 years. It is renowned for its medicinal properties, which earned it the name “Medicine Tea,” yet it nearly fell into obscurity even within China itself. It comes from the fertile, ecologically clean, and tea-friendly area of Song Luo Mountain, located near the village of Fu Si (Wang An County, Xiu Ning Prefecture) in Anhui Province. According to many historical sources, it was first cultivated and produced at the beginning of the Hongwu era (Ming dynasty) by monks from the local "Temple of Heaven-Sent Fortune."
The art of harvesting and processing Song Luo tea follows fairly strict rules. Harvesting usually begins during the 'Rain on the Fields' period (Gu Yu – 6th solar term, around April 20). Only tender fresh leaves are picked – either the bud with two to three leaves or the bud with three to four leaves. Fresh leaves must be carefully inspected, and overly large leaves, old leaves, tea fruits, seeds, and stems removed. Harvesting and processing are carried out in the same way as for all pan-fired green teas.
How to Prepare?
| Temperature |
Ratio |
1. |
2. |
3. |
4. |
5. |
6. |
| 80°C |
1g / 50ml |
45-60s |
20s |
25s |
35s |
50s |
70s |
