With only one harvest a year this incredibly fresh green tea is smooth with an intoxicating aroma.
The strong umami notes are expertly balanced with a stone fruit sweetness, this year an exceptional umami experience awaits you.
In subsequent infusions the fruity peach or apricot notes intensifies. The balance between sweet and savoury moves subtly towards sweet.
Sweet apricot aftertaste lingers with you, with a spark of umami.
Astonishing to get such a well rounded aftertaste, this is well worth savouring.
Check out the story behind this green tea.
Grown in Zhenghe County, in the misty Fozi Mountians, Fujian province.
How do I prepare this green tea?
For Western style brewing
Use 2g of leaf to 300ml of water (china tea cup size).
Bring the water to boil, then leave for a minute, this gives the water a chance to cool to about 80°C.
Then pour over the leaves. Infuse for approx 90 seconds.
Leaves used this way can be reused up to 4 times!
For Gong Fu or Chinese style brewing
Use 5g of leaf to 150ml of water (general gaiwan size).
Bring the water to 80°C.
Then pour over the leaves, wait 10 seconds and decant your tea.
Leaves use this way can be reused at least 10 times, add 5 seconds on for each subsequent infusion.
Also makes the best cold brewed tea.
Try it yourself with 10g leaf; hot brew these once to help the leaves start to unravel
Then add 1 litre of cold water to the leaves and seal the bottle.
Refrigerate overnight, and enjoy the next day.
These are intended as a guideline only, everyone is different.
I encourage you to play with different water temperatures and infusion times.
Store in a cool dry place away from sunlight.
Ingredients: Camellia Sinensis