Also known as “Zhucha” or “Pearl Tea”, this Gunpowder is much finer than its predecessor. Just like the classic Gunpowder, this tea is dried in rolling drums. The constant rotation gives the tea its spherical form. “Temple of Heaven” tea features a very tightly rolled ball, which is also a sign of quality. The aroma is softer than that of the standard quality and less bitter. This tea may be enjoyed at any time of the day. If you still find the brew too tangy, try pouring away the first brew and taste the second. Most of the caffeine will also be eliminated in this way.
With this tea we are offering a popular and frequently consumed standard quality, which is drunk a lot in China. It can be consumed at any time of the day and on every occasion. The large-leafed tea is slightly brittle and wiry. The dark, olive-green infusion clearly shows that the middle leaf shoots, which contain less caffeine, have been processed. The cup shimmers in a strong green-yellow tone. The taste is extremely soft and mild with a sweet note. It is ideally suited for green tea beginners and those who prefer mild qualities..
The eastern province of Zhejiang is famous for Lung Ching tea, which has been grown at the western lake Xihu near the city of Lonjing ever since the time of the Tang dynasty. Also known as the “Dragon Fountain Tea” following a legend about a rain-bringing dragon, it was awarded the highest possible title: “Tea of the Emperor”. Its taste gives you an idea why. It is light, a little sweet and fruity without losing the classical green tea character, with a really royal temper. The top quality is carefully dried by hand in pans after wilting and thus receives a flat, emerald-green leaf..
Like all tea rarities, the Palace or Ocean Green Needle is produced with utmost caution and care. Harvested in the Province of Hubei in mid-April, only the finest leaves and the buds are plucked, steamed, dried, sieved and re-selected again before packaging. Of particular importance are the differing temperatures used: as opposed to hot steam, the subsequent drying is rather moderate in temperature so as to conserve the nice colour and finely aromatic taste of this subtle tea.
High humidity and prevailing ground fogs gave the tea its name. These teas are nurtured and cared for following controlled organic cultivation in the western part of Zhejiang, at altitudes of 800 m where there are lots of sunny days with not too hot temperatures. The finished leaf is a sight for sore eyes: rich, dark green colour, evenly worked and slightly curly. The infusion is shiny and scented as well as smooth and grassy. The flavour surprises with fresh and spinach-like aromas and hints of algae, which could also stem from a Japanese “Tea Maker”. For sure a tea which you should get to know a little bit closer!.
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