China's green teas are famous for their artistically shaped leaves, rich aromas and clean fresh flavors. Each spring as the weather warms, tender, newly emerging buds and leaves produce a class known as "before the rains" teas. These varieties are much anticipated and prized. Using techniques of processing developed long ago in the Qing Dynasty, these spring greens are simply delicious. Our sampler includes three of China's spring greens each grown and certified organic. Our collection includes:
- Dragon Well (Lung Ching) - famous Chinese green, organically grown in Zhejiang Province, wok-fired to a jade-green, feather-like appearance, flavor is nutty and sweet. (2 oz.)
- Heavenly Blue Peak (Tian Mu Qing Ding) - a mountain-grown, organic green, leaves are crafted to an elegant thin shape, very aromatic. Steeps to a vegetal sweet, silky taste. (2 oz.)
- Jasmine Silver Tip (Yinhao Jasmine) - early spring green organically grown, mix of silver buds and leaves, then scented with jasmine flower petals to naturally sweet, soothing floral flavor. (2 oz.)
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.