Grown at a high elevation, the season is short for this style of tea. Leaf is dense, deep in coloration, its flavor is subtle yet lingering. Produced inland in Fujian Province. As this tea harvest early in the season, it offers yet another taste perspective on China's spring greens. Harvest date is April 2024.
Lot Notes. The harvest window is a few days in duration to maintain the correct appearance and size of the leaves. The result is a naturally sweet tea offering a delicate note of honey. On the farm, ample water flows provide strong moisture for the tea bushes nurturing the early bud and top leaf growth. Colder night temperatures matched with warm daytime temperatures serve to clarify the liquor.
Tea Facts. Tea is known as Xuě yá, and the cultivar is Da Bai Haoi. Traditionally processed as either white or green tea, our lot is processed as green.
Tasting Notes. As this cultivar grows at a high elevation, its taste is fresh, light. The leaf aroma is lightly vegetal; the taste is natural and light on the palate but grows in its finish and lingers long after tasting. Liquor is clear due to stress of hot & cold temperatures. A refreshing green, it is great as an afternoon beverage.
Brewing Suggestions. One tablespoon or 2.5-3 grams of leaf for 6-8 ounces of water. Use water temperature of 185 - 195 degrees F and steep for 2-2.5 minutes.
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.