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Orchid Snow Buds


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 

Brewing Instructions
  1. Use 1 teaspoon of tea per 6 ounces of water.
  2. Bring water to 185° F.
  3. Pour over leaves; steep for 2 minutes.
  4. Remove leaves from tea.
  5. Enjoy!
  6. Reinfuse 3-4 times, increasing time by 50% each infusion.

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