Tea is named for the 3 wonderful infusions the leaves traditionally offer. Using a pan-firing method called "San Bei Xiang", it results in leaves in various shades of dark green and, at times, almost a silver-gray appearance. A traditional green made in both Fujian and Zhejiang Provinces, it offers a nuanced taste that is both sweet and strong. The tea maker works the leaves in the wok to sharpen the naturally sweet and pungent notes of the cultivar. Tea is "GuYu" harvest, plucked in the second week of April, 2021.
Lot Notes. Brisk green tea flavor to the cup as this lot was harvested early in the season. In this early harvest date, we found compact leaves and higher levels of green tea flavors and aromas.
Tea Facts. Our lot was made in Fujian Priovince along the border with Zhejiang Province. Control and skill in the firing process is critical to appearance and flavors of this cultivar. Leaf size and uniformity is important as this creates a smoother taste. The San Bei Xiang style of pan firing is traditional and used to heighten the leaves' natural taste and aroma attributes.
Tasting Notes. Note, it has been fired at a high temperature further accentuating the tea's natural flavor. A strong green, it is best steeped on the brief side. Strong, fresh herbaceous notes with some puckering on the palate. It cups clean with a refreshing aftertaste.
Brewing Suggestions. A rounded teaspoon or 3 grams of leaf for 8 ounces of water will steep to a full-bodied cup. Use water at 185-195 degrees F. We recommend a short steep of 1.5 - 2 minutes and taste. Leaves will yield multiple steeps.