While the basic production method for green tea is essentially the same:
- kill green – apply heat to deactivate enzymes in freshly picked leaves so the tea doesn’t oxidise
- shape the leaves
- heat the leaves to remove remaining moisture and stabilize the tea
each tea producer will make decisions along the way that will influence the final taste, look and aroma of the tea.
This tea is a wonderful example of a top quality, completely handcrafted tea that has been made by experienced and highly skilled tea masters.
For this tea, after carrying out “kill green” in a hot wok, the tea masters use traditional methods of rolling to shape and then dry the tea. The rolling is carried out with two hands always moving in one direction, which form the leaves into balls.
During this rolling process, the cell walls within the leaves are broken down and fluid escapes, which is reattached to the leaf during further rolling and later drying. The whole process takes about 2 hours.
The result of this hard work is a tea with beautifully formed leaves, an almost clear liquor and a delicate aroma. Treat yourself or give it as gift, but do so fast, as we were only able to get three kilos and that will have to last us until the 2023 harvest arrives in the autumn of that year.
OriginQing Shan Mountain, Hunan Province, China
FlavoursLightly vegetal, steamed green asparagus/ fresh spring greens
Time2 - 3 Min
Infusions1 - 3
From controlled organic cultivation