Longjing First Green Cha
SKU: 700.954.29
AEDㅤ
70
AEDㅤ
This tea grows slower and requires more attention, but it's more flavorful. Fresh fruits are shaded, briefly roasted at 85-95°C, then dehydrated for about an hour. They're repeatedly roasted at 70°C, pressed against a wok to flatten, emitting a warm, buttery aroma with toasted nut and pea notes. Complemented by sea salt and light woody spice, it bears a floral aroma of a blossoming orchard with floral notes.
Weight: 50 g
Weight: 50 g
Take any teapot. Use 2 g of tea per 100 ml of water. Pour a small amount of hot water over the tea and strain it immediately. Pour water again and infuse the tea for 1−2 minutes. You can re-brew the tea leaves 2−3 times, increasing the steeping time by 2−3 minutes each time. The longer you brew the tea, the more intense the flavour will be.
Water temperature
AMOUNT PER 100ml
STEEPING TIME
75-80°C
2g
1-2min
COLOUR
AROMA
PALE YELLOW TO GREEN
WOODY-GRASSY
RE-BREW
2-3 times
Brewing GREEN Chinese Tea with a TEAPOT
Water temperature
AMOUNT PER 800ml
STEEPING TIME
75-80°C
5-7g
10-20s
COLOUR
AROMA
PALE YELLOW TO GREEN
STEEPING TIME INCREASE
5-10s
Gongfu Style: Brewing GREEN Chinese Tea with a Gaiwan
Choose any gaiwan and preheat it. Use 5−7 grams of tea. Make sure the water is between 75−80°C. Pour water over the tea leaves. Allow the tea to infuse briefly, 10−20 seconds. Increase the steeping time by 5−10 seconds with each subsequent infusion. You can brew the tea up to 5−7 times, enjoying the evolving flavours with each infusion.
WOODY-GRASSY
More to explore:
More to read:
The history of tea in China
Tea in China is an integral part of the country's cultural traditions. With the development of Chinese society, tea production has also contributed to the economic growth of the Middle Kingdom, while tea drinking remains a daily habit for most of the Chinese population.
