Tasting Notes
Soft hay with notes of apricots and an elegant and lingering buttery finish.
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.
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.
