An impressive quality from the province of Zhejian for demanding green tea beginners. This tea is harvested in early April from bushes growing at an altitude of about 500-600 m. The plantation is close to the mountain “Jiu Long Shan” – Mountain of the Nine Dragons. Due to its “wild” leaf structure, it is also called “Criss Cross”. The dark-green, curled Sinensis leaf releases a fine bouquet. The colour reminds of a shiny lemon. It is tender and soft in taste, yet very aromatic..
Our tea comes from the mountains south of Yunnan, whose mostly rainy and foggy climate supports the growth of very aromatic and fine teas, which differ clearly from the qualities coming from other parts of China. They are considered stronger and have more “body”. The Assamica leaves are more voluminous, but, at the same time, softer and tender in their flesh. Only the youngest leaves are plucked and processed according to tradition, but using the latest technologies. The ideal conditions provide the basis for this tender, very aromatic taste, which combines the earthy characters of Yunnan and green tea..
If there were ever an official hall of fame for the world's finest teas, this speciality would undoubtedly belong in the upper echelon. It was originally grown in Fujan at such high altitudes that monkeys were trained to pluck the leaves. Today, professionals do this during a period of several days. The rough, slightly fluffy leaf makes a light green infusion and a mild cup. Slight hints of honey characterize this fascinating tea, making it a must-have for every green tea enthusiast.
This fragrant speciality from the province of Guangxi in the south of China is a classic. The traditional history of its production, which has hardly undergone any changes, is based on a small-leaved green tea, which is mixed with still damp Osmanthus blossoms. Unlike jasmine tea, it is not sieved in order to remove the blossoms, so that the many remaining blossoms take on the colour of honey during the drying process. Accordingly, the infusion has a mild and fruity bouquet. The honey-yellow cup attracts temptingly with a mellow, slightly fruity taste and a spicy note of honey.
In China, this speciality is as popular as its partner, Jasmine Dragon Pearls. Its fine leaves are rolled to a tight ball. After brewing, the infusion impressingly discloses the secret around the “two leaves and a bud” plucking rule. The cup impresses with an elegant champagne colour. The taste keeps the promise that the leaf and bouquet of the cup hint at: a unique, very light and mild note. A sweetish character rounds off the soft and mild taste. For green tea novices, this tea has the perfect taste to enter this new world of flavour.
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