Tasting Notes
Soft hay with notes of apricots and an elegant and lingering buttery finish.
Quantity
Use 2g of tea per 150ml of water.
Temperature
For the optimum infusion use 70°C (158°F) water.
Time
Infuse for 1 - 2 minutes, tasting regularly.
Infusions
You can infuse this tea at least twice. With each careful infusion, different subtleties of flavour are revealed.
CHINA
Green Tea
It’s pan-fired in tiny batches to shape the gentle leaf rolls, which takes over seventeen hours of very gentle pressure at a relatively low heat of about 70°C.
Pale golden in colour this tea infuses to a remarkably sweet cup with a round mouth feel and a sensual richness - a far cry from bitter, harsh industrial greens.
Origin & Craft
Emerald Green has been famous since the Guangxu Emperor's reign during the Qing Dynasty. The best are picked in the early Spring before China's Qingming Festival. This is a time when Chinese families honour and celebrate their ancestors.
It is said in local legend that the area where it grows produces such wonderful tea because of thwarted love. A young woman, finding her lover killed by a jealous rival, cried so much she turned to rain and her lover to a tea bush. The clouds now softly cling to the mountains keeping them forever united.
