Harvested late March 2010 from Fuding County, Fujian Province. In a season of devastating frost and endless rain that saw drastic declines in the availability of green and white teas, it’s remarkable that we found a tea as wonderful as this.

Each leaf is hand-picked, then roasted with a drum roaster – a more traditional method of green tea crafting that predates the pan firing methods commonly used today. The dry leaves are dark green, each wiry twisted strand only about 2.5 centimeters long. The aroma is slightly floral with an underlying note of roasted macadamia. In water, those strands unwind and turn a creamy green, revealing tender leaves and buds. The infused tea is surprisingly sweet and bright, with a hint of butter and grass.

We were able to get a surprising 5 brews using only 2.5 grams of tea leaves in our gaiwan – though we’ve also enjoyed Cloud and Mist free-steeped in a tea bowl or cup.

Water Temperature: 175°, or when very small bubbles appear on the water’s edge.

Brewing Instructions: Use 1 tablespoon (double for a medium sized pot). Rinse tea for 1 second. Discard rinse water. Steep for 1 minute. May be infused multiple times.

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