Beautiful little leaves picked before and just around the Qing Ming festival, very early April, 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
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....