Historically, the Tea produced in Putuo was sun-dried and referred to as “Buddhist Tea,” also known as “Putuo Mountain Cloud and Mist Tea.” The history of Putuo Buddhist Tea dates back approximately 1,000 years to the Tang Dynasty, a period when Buddhism was flourishing in China. Temples encouraged monks to grow and process tea, which they used for offerings to Buddha. Monks would sit around Drinking Tea while discussing Buddhist scriptures, serve tea to guests, and offer tea in gratitude to benefactors.

According to the “Dinghai County Annals,” “The tea of Dinghai is mostly wild-grown in mountain valleys. … The tea from Putuo Mountain can cure pulmonary abscesses and bloody dysentery, but it is not very abundant.” During the Qing Dynasty, under the reigns of Emperors Kangxi and Yongzheng, a small amount began to be supplied to pilgrims visiting the mountain. By the end of the Qing Dynasty, with the introduction of ferry services, the number of pilgrims and visitors increased significantly, promoting the development of Buddhist Tea.

Origin:

Putuo Mountain, Zhoushan, Zhejiang Province, China

Cause:

Putuo Mountain is one of the four famous Buddhist mountains in China, located in the Zhoushan Archipelago, also known as “Putuo Island.” The peak of Putuo Mountain, Foding Mountain, has a temperate maritime climate. Here, the weather is mild in winter and cool in summer, with high humidity all year round. The soil is fertile, and the forest is lush, with mist swirling before dawn and dewdrops moistening everything. Additionally, most tea plants are situated on sunny slopes and sheltered hollows, providing an exceptionally favorable natural environment for their growth.

Characteristics:

After processing, Buddhist Tea has a unique appearance, being tightly rolled into a spiral shape with a green and lustrous color that shows silvery tips; when brewed, the liquor is bright yellow-green, and the leaves form distinct buds. Upon tasting, the tea reveals a delicate and elegant fragrance along with a fresh and rich flavor.

Processing Method:

The harvesting of Putuo Buddhist Tea typically begins three to five days after the “Qingming Festival.” The standards for picking are extremely strict, with the fresh leaves being only the first bud and leaf or the first bud and two leaves when they have just unfurled, and they must be uniform, whole, clean, and fresh. After picking, the fresh leaves are thinly spread out on trays. The processing involves several steps, including fixation, rolling, shaping, balling, and drying. Care must be taken to ensure the woks are clean during the pan-firing process, and each batch requires the Wok to be washed and scrubbed.

Preparation and Enjoyment of Putuo Buddhist Tea:

1. Choice of Utensils

The best choice for brewing Putuo Buddhist Tea is a transparent glass Cup, which allows you to observe the sinking and floating of the leaves and also appreciate the fresh aroma of the tea.

2. Water Temperature

The water temperature for brewing Putuo Buddhist Tea should not be too high. Allow boiling water to cool for about three minutes (to a temperature of 80°C). Due to the tender nature and thin leaves of the tea, the water temperature should generally be controlled between 80-85°C.

3. Warming the Utensils

To cleanse the utensils and remove any coldness while warming them up, rinse them with hot water before adding the tea.

4. Tea-to-Water Ratio

The general ratio for brewing Putuo Buddhist Tea is 1:50, meaning 5g of Putuo Buddhist Tea requires 250ml of water. Using too much water will result in a weak taste, while using too much tea will make it bitter.

5. Awaken and Moisturize the Tea

First, fill the glass cup with one-quarter of the water and swirl it clockwise to allow the tea leaves to absorb moisture and begin to unfurl. This step is called awakening the tea, as if waking up the sleeping tea leaves.

6. Brewing and Pouring Water

When brewing, use a circular pouring method to watch the tea leaves spin up and down in the cup. The amount of water should be controlled to fill about two-thirds of the cup. Allow the tea to rest for two minutes after pouring.

7. Smell and Savor

When enjoying Putuo Buddhist Tea, start by smelling the aroma, then observe the bright greenish-yellow liquor and the jade-white, transparent leaves resembling orchids floating up and down in the cup, and finally take small sips to taste the freshness and sweetness, leaving a lingering fragrance in the mouth.

Refill the cup when it is one-third empty.

After brewing, the liquor of Putuo Buddhist Tea is tenderly green and bright, with the unfurled leaves distinctly visible, making for a highly pleasing sight.