In the sixth and seventh centuries, tea drinking became increasingly popular with Buddhist monks as they realized the green leaf they so enjoyed was also a means of clearing the mind and providing stimulation for longer sessions of meditation. Cultivation followed and, in time, the monks crafted a cultivar rich in flavors and aroma. Our Buddhist Tea is a classic vegetal-tasting green made of early-spring leaves grown on one of the Zhoushan Islands off the coast of Hangzhou. This lot was harvested in April 2024.
Lot Notes. The leaves are a pleasing light green coloration mixed with white buds. The lot is carefully crafted to form tight, consistently sized curls. Centuries of cultivation have developed a leaf with a grassy-sweet aroma and fresh, vegetal flavors. The tea is smooth with only hint of astringency. For those that enjoy a well-rounded, rich tasting green tea, this is a great choice.
Tea Facts. Tea farm is located on China Sea side of the island. Bathed in sunlight and ocean breeze, it is an ideal location for cultivating a rich green tea flavor. This lot is basket roasted giving the tea an extra sweetness. This cultivar is noted to be high in amino acids, alkaloids and polyphenols which contribute to its wonderful aroma, fresh flavors and healthy aspects.
Tasting Notes. Offers a distinctive vegetal, grassy flavor, with a light note of early spring asparagus; soft and sweet on the palate with a lingering finish. The taste is mellow and smooth. The cup color is a rich yellow-green the result of the flavanols in the leaves.
Brewing Suggestions. Use 2.5-3 grams of leaf (level teaspoon) for 6-8 ounces of water at a temperature of 185-195 degrees F. We recommend an initial steeping of 2 to 2.5 minutes to enjoy the subtle qualities of the leaf. For greater body & 2nd infusion, steep for 3 minutes. This tea is slow to turn astringent. The leaves will yield 3 steeps.
GREEN TEA
3 grams/1 teaspoon per 6 ounces of water
170° - 195° F
2 Minutes
Full-leaf green teas will open to layered, delicate flavors. The freshly picked leaves are dehydrated to prevent oxidization and preserve their natural green color. Japanese green teas are steamed to preserve their fresh aromas and flavor notes. It is best if green tea is not brewed with boiling water.
Lower temperature water allows the leaves to steep slowly, preserving their natural sweetness. Green teas and yellow teas offer a gentle vegetal aroma. In the mouth, flavors range from spring asparagus and delicate notes of sorrel and raw vegetables to herbaceous and nutty.