Origin: Huangshan, China

  • Varietal: Huangshan Indigenous Cultivar
  • Harvest: End of March
  • Farming: Biodynamic Organic Farming


  • 2 grams of tea leaves
  • 4 oz. water at 175°F
  • Brew for 1-2 minutes
  • Up to 3 steepings

Mellow, delicate with sweet aftertaste with a lusterous green liquor.

More about Green Monk tea:

Da Fang Tea is named after its creator – Da Fang – a Buddhist monk who lived in a temple at the top of Lao Zhu Feng Mountain during the late Song Dynasty. It is believed that Da Fang personally grew, harvested and processed the tea leaves, and the tea was originally served to visiting scholars. Such a great tea it was that it quickly grew in reputation and soon people would visit the temple just to have a sip of the tea. It was later shared with the local farmers who prospered from the sales, and in appreciation, they named the tea – Ding Gu (Valley Peak) Da Fang. It became a Tribute tea during the Qing Dynasty and was, at one time, one of China’s Top Ten Tea. Like Longjing tea, Da Fang Tea has sharp flat shapes for similar production process. In fact some chinese tea experts thought it was the ancestor of Longjing tea.