Product Details

The Word for This Tea is...Astonishing...

Grown at 7-800 meters high in the mountains of Tai Ping County, Anhui China in select gardens of a remote village where this most unusual tea style was created, three to four leaves and a bud are selected then later "peeled" back by hand to two large leaves and a bud in order to become one of the most lovely of teas.

In this remote area of Huang Shan(Yellow Mountain)not only is the harvest season limited to two weeks, and the harvest area limited to that surrounding just three villages, but the micro-climate is one yielding limited direct light exposure which increases the amino acid content and savory quality of the tea.

The process was developed in the 19th century by Wong Kui Cheng who wanted to establish the tea growing area as one of high esteem. He selected long leaves instead of only buds, and developed a technique of pressing the leaves between a cloth and drying the leaves flat between screens. The result is not only intriguing to see, but delightful to enjoy.

The flatten leaves are referred to as "Jian-Cha" or sharp-shaped tea, is spoken of as "two knives and a pole" as the large leaves envelop the down-covered flattened bud, and have a further distinguishing character of red veins on the underside of some of the leaves further distinguishing it from other tea types. This is a result of being from the Shi Da Cha cultivar, native to the area.

The resulting tea broth yields delicate aroma of orchid that is light yet savory with very pleasant mouth feel, and a hallmark sweet aftertaste.

A true exceptional treat for those that understand and appreciate green tea