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Should there ever be a Hall of Fame for the world’s best teas, this specialty certainly would belong. It was originally grown in Fujin at such high altitudes that monkeys were trained to pluck the leaves. Today, this is done by people during a period of several days. The rough, slightly fluffy leaf makes a light green infusion and a mild cup. Slight nuances of honey characterize this fascinating tea, making it a must for every lover of white tea.