Beautiful little leaves picked before and just around the Qing Ming festival (April 5, 2020) that have been specially processed. Small batches, about a kilo at a time, were de-enzymed at a temperature of 190 to 200 degrees C and then the leaves were shaped by kneading over a warm pan, at 70 to 80 degrees C. Sometimes the finished shape is referred to as "eagle claws". Brews a very elegant, chestnut-y, sweet full flavor. From near Shaoxing in Zhejiang. We found this very pleasant cold-brewed.
Ingredients: China green tea
Oh, my, this is a good tea! Half kilos of leaves (about a pound) are de-enzymed between 140-160 degrees C. Then the leaves are twisted three times while they are...
If you have been in a major city for the last several months, isolating in a small apartment and dreaming of taking a walk in the woods, this could be...