After the moisture content is lowered in woks, these light grey green leaves with many white tips are hand rolled until half the white hairs on the leaves are broken off. Too much rubbing makes the teas too light and takes away some of the flavor. Too little rubbing leaves too many white hairs and makes the tea too strong. It is a delicate balance getting it just right. Bi Lo Chun means "green snail spring". It was harvested early when the leaves are tender.
Ingredients: China green tea
Some teas you drink over and over until they are a part of your very being. This Darjeeling and Keemun blend sneaks up on you. Maybe a few times a...
Orchard-fresh apricot flavoring, delicious hot or cold.Ingredients: Nilgiri black tea and apricot flavorBrewing Instructions Use 3/4 level teaspoon of tea per 6 ounces of water. Bring water to a boil....