Chinese Name: Tai Shan Fo Mei

Profile

Leaf:	Thick and tightly curled
Infusion:	Bright, transparent yellow liquor
Aroma:	Deep and robust roasted green tea fragrance
Taste:	Full-bodied, sweet textured composition

Harvest Season:	Spring 2007
Origin:	Zhe Jiang Province
Processing Method:	Pan Fired
Leaf Form:	Leaves and broken leaves
Organic Cert:	NOP, EU 2092/91

Description of Tea

Buddha’s Eyebrow, a variety of the well known Chinese green tea Chun Mei, offers a tightly curled dark green leaf, an attractive full-bodied, robust aroma and a smooth, sweet textured composition. This relatively inexpensive organic green tea is bold, yet well balanced. Both signs of deep grassy notes and high, sweet aromas can all be equally appreciated. With a strong, yet relatively smooth bittersweet aftertaste Buddha’s Eyebrow offers a great composition enjoyed best by true green tea lovers.

 

Preferred Method:	Glass Teapot 200ml
Acceptable Method:	Gaiwan 200ml
If You Must:	Teapot
Quantity of Tea:	3-5 grams
Water Temp:	160-180°F, 70- 80°C
Infusion Time:	30 seconds first and second brew; increase by 30 seconds each consecutive brew

How to Brew?

The preferred method of brewing is a small glass teapot or a gaiwan.  Glass in particular makes for a wonderful presentation and greater enjoyment of these spectacular tea leaves. Boil water to 160-180° F or 70-80° C and rinse the gaiwan or teapot once.  By rinsing we ensure the teaware is free of any unwanted matter as well as create optimal heat conditions for brewing.  After a thorough rinsing add tea leaves to the vessel.  We suggest 3-5 grams of tea per 200 ml of water. However, these parameters have more to do with personal tastes than any sort of scientific groundings.  The lengths of the infusions are also dependent upon personal preference for either a weaker or stronger infusion.  We suggest starting with shorter infusion times of up to 30 seconds for the first and seconds brews while increasing infusion times by 30 seconds for each consecutive brew.