Origin: Hong Ni Tang Village
Varietal: Camellia Assamica Dehongensis
Picking: 1 leaf to 1 bud
Know your tea: This tea is very unique, and so are its flavors- reminiscent of both Silver Needle and Bai Mu Dan, but somehow so much more complex! It's made from Wild Tree Purple varietal tea (Ye Sheng Cha) growing in the Jing Gu county of Simao, China. This tea grows wild and is only harvested in March. It is processed through brief wilting before being put into a wind tunnel, where the action of air movement gradually halts the leaves' oxidation.
Ingredients: 100% pure tea
Tasting Notes: Blueberries, Kyoho grapes, flowers.
Liqueur Body: Crisp, yellow, thick, soupy. Cooling mouthfeel followed by a very interesting, pleasant numbing. Very long-lasting finish.
We encourage you to experiment with the amount of leaves, amount and temperature of water, and infusion times to reach your preferred strength of tea, but here's a suggestion for this particular tea:
Pro Tip: Rinse your tea before the first infusion, to 'awaken' the leaves. You can do this by just submerging the leaves in warm water at the prescribed temperature for each particular tea, and then discarding that water. This will also preheat the vessel and prevent the water temperature from drastically falling during the infusion.
Most reinfusions require the same or higher temperatures than the first infusion because the leaves will already be moist, but the time for each reinfusion will first reduce till a certain number of reinfusions, and then it will need to be increased till you've maxed out the potential of the leaves.
Sommelier's suggestion: This tea is exceptional as an iced tea on a warm summer day!