This is one of the best teas in the world! So delicate, and delicious with fragrant Jasmine tones. Real treat for the tea connoisseur!
Region(s): China, Fujian Province
Grade(s): Artisan Handcrafted
Growing Altitudes: 1500 – 4900 feet above sea level
Manufacture Type(s): Non fermented, Traditional process, Small batch crafted, Hand formed.
Cup Characteristics: Hint of toastiness. Almost a pleasant jammy-like character.
Infusion: Tending yellow pale fullness
Luxury Ingredients: Green tea, Jasmine petals.
The method of manufacture of this tea is quite interesting. The first and second leaf of new shoots are painstakingly plucked
during the end of March and the first two weeks of April, (the bud is used to make special needle teas). These leaves are
allowed to wither ever so slightly steamed, and then hand rolled (lengthwise, where a few of the leaf cells are broken allowing
some of the green tea flavor to develop). Following the rolling, the best leaves are selected and curled around a ‘beauty stick’,
pressed flat and then dried in a special oven to lock-in the flavor and preserve the unique shape. Note that the bottom of the new
leaf is covered with a ‘new down’. This signifies new, fresh and pure - characteristics that were held in high regard by those
striving for ultimate beauty. There are only two villages in the Mount Meng region, which make these teas. These two villages
are the holders of the ‘beauty sticks’; sticks that the favorite consort of a 13th century Emperor blessed with her beauty.
Green tea, above all others has a very delicate flavor, which is easily marred by the impurities in the water used for brewing it.
In the Tang and Ching dynasties water filters were not available and teas were often as expensive as gold. In those days the
wealthy tea drinker would bring water from afar (sometimes up to 1000 miles away). Lu Yu, ((Lu Yu 733–804) was a Chinese tea master and writer. He is respected as the Sage of Tea for his contribution to Chinese tea culture. He is best known for his monumental book The Classic of Tea, the first definitive work on cultivating, making and drinking tea.)’, declared: Mountain
spring water is best, river water is next best, well water is the poorest.
Hot tea brewing method:
Traditional method (see note below): When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is
to use water that is about 180°F/82°C. Place 1 slightly heaping teaspoon in your cup let the tea steep for about 3 minutes and
then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Adding milk and sugar is not
recommended. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted. Look
at the pattern of the leaves in the brew, not only do they foretell your fortune but you can see the bud and shoots presenting
themselves, looking like they are about to be plucked.
Modern Method: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the
teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Adding milk or
sugar is not recommended.