“I brewed this tea Gong Fu style as I do with most teas. I’m honestly torn about this tea. The steamed leaves have a nice chestnut, toasty aroma that grows kelpy when washed and these excellent...” Read full tasting note
“[Spring 2019 harvest] I got a free sample of this tea, which I am glad because I haven’t had it yet. It’s nice to be able to try it even though any conclusions have to come with a qualification...” Read full tasting note
“I thought I smelled peach at first, so was a little surprised with the smooth savoury flavour. It is a very pleasant tea. Kind of reminds me of comfort food- satisfying, tasty and very drinkable,...” Read full tasting note
“Even with me going through black teas like General Sherman through Georgia this week, I managed to make the time for a green tea and a couple oolongs. I finished the last of a pouch of this tea...” Read full tasting note
This lovely tea is grown in Mengku County of Lincang in a village called “Dofu Zhai” (aka Tofu Village). It’s a local varietal, a hybrid of pure Assamica and Change Ye Bai Hao. The tea was picked and processed between March 8th and 11th. The tea is fried by and in a wok, rolled, wilted very very briefly and then dried by hand in a wok again. At this final stage the tea is pressed flat again to make is straight and pointy. The finished product is a silver and green needled tea that locals call “Song Zhen” (Pine Needles).
In addition to its beautiful appearance, the tea brews up a lovely bright green-yellow tea soup with hints of raw chestnut and umami. The tea is thick and lubricating to the mouth and throat (never drying or harsh). A fine Yunnan green tea that complex, delicate and satisfying to experience!
March 2017 Harvest and processing.
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