Tea farmer & Tea Maker Direct Wholesale Service
(the 3rd-party wholesale providers)
 
Name: 
Tea Farm: Xian Hen Tea Farm
Catagory:  Green Tea
Region: Shuan Ling Village, Xi Hu District, Hangzhou City Zhejiang Province.
 
 
Wholesale Prices:
 
GT76-A1: 160USD/KG
***WuNiuZao Long Jing Tea/MingQian Spring Tea/Picking Time-Feb 28***
 
GT76-A2: 105USD/0.5KG
***WuNiuZao Long Jing Tea/MingQian Spring Tea/Picking Time-Feb 20***
 
GT76-A3: 135USD/0.5KG
***WuNiuZao Long Jing Tea/MingQian Spring Tea-First Picking/Tender Sprouts***
 
GT76-A4: 150USD/0.5KG
***WuNiuZao Long Jing Tea/MingQian Spring Tea-First Picking/"Que She"（birds tongue）***
 
GT76-A5: 160USD/0.5KG
***WuNiuZao Long Jing Tea/MingQian Spring Tea-First Picking/"Mi Ya"（Rice Sprouts）***
 
GT76-A6: 185USD/0.5KG
***WuNiuZao Long Jing Tea/MingQian Spring Tea-Gardon opening Tea/Fully Rice Sprout***
 
 
 
 
 
明前茶 MingQian tea :refers to green tea produced before Pure Brightness (Apr.4,5 or 6);
雨前茶 Yu Qian tea: refers to green tea produced before Grain Rain (Apr.19,20 or 21)

The “common tea”and “Yu Qian Tea” are consumed by China People in daily life.
“Ming Qian Tea” are looked as treasure tea or gift tea which are more expensive with relatively small amount.
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Wu Niu Zao (乌牛早;) is a green tea originally from just north of Wenzhou city in the far South of Zhejiang province. “Wu Niu Zao” is used as the name of the finished tea as well as a particular cultivar/varietal of Camellia Sinensis (the tea plant). 
 
Wu Niu Zao is usually processed very much like Long Jing. It is hand picked and then withered in the sun or in a controlled indoor environment to drive some moisture out of the leaves and make them more pliable. The leaves are then put through a unique wok firing process that involves repeatedly pressing the leaves against the surface of a moderately heated wok and tossing them in the air to cool them and prevent burning. This repeated pressing and tossing results in the distinctive flat shape of the finished leaves and contributes to the nutty/toasty flavor of the finished tea. After the wok firing, the tea leaves are baked to finish drying the leaves completely and to enhance and/or balance the nutty flavors & aromas created during the wok firing.