Glisten and glimmer with this healing tea, sourced from the Buddhist holy mountains of Song Luo, Xiuning; it was first produced by a monk named Dafang. Tea leaves covered with subtle white downs are hand-rolled into fine, narrow needle-like shapes with curved ends. One of the oldest green teas with a history of over 600 years, this tea is most revered for its medicinal properties.
What makes it great An extraordinary tea excelling in taste, colour and fragrance, it is traditionally known as "Precious Green Gold" in lieu of its deep, greenish-yellow coloured infusion. It is pan-roasted over moderated heat before curving its leaves that gives out an alluring and long-lasting mellow taste, it is then cured to drive out excess moisture to create a robust yet rich tang.
Taste and Aroma Notes
Distinct mellow notes envelope the palate with refreshing hints of olive. Towards the end, one notices a sweet lingering flavour. If you have tried Sencha or Gyokuro before, you will fall in love with this tea too.
Don't throw away your tea after steeping it! One of the greatest advantage of drinking whole leaf tea is that each serving of leaves can be re-steeped many times.
This tea can be re-steeped 3 times. We recommend using 2 grams of this whole leaf tea for 150ml of water
100 gms= 100 cups of tea.
We recommend returning to any used tea leaves within the day.