Dry tea: first-class spring tea with one bud and two leaves as the tea-picking standard, the cord is firm and fat, in line with the public’s aesthetics for good tea; Aroma: layered richness from timely tea making after picking, resulting in tender aroma. Soup colour: emerald green, clear and bright; Taste: Unique taste, chestnut fragrance, feeling of spring breeze. The characteristics of sweet and long aftertaste have the effect of relieving heat, moisturizing the throat and quenching thirst. Best for midsummer cooling.