Chinese Name: Cui Jian

Profile

Leaf:	Smooth, glossy texture with few down covered buds
Infusion:	Highly transparent, bright light yellow liquor
Aroma:	Grassy yet sweet, aromatic and slightly nutty
Taste:	Smooth, with a slightly bittersweet grassy aftertaste

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

Description of Tea

Cultivated in Zhe Jiang Province this second grade Jade Sword offers a sweet floral aroma and sweet textured body similar to that of our first grade Jade Sword but falls slightly short in terms of processing and grading. There are two obvious differences between this and the first grade variety. One is the absence of absolute uniformity of color and shape of leaves. Two is the presence of downy fur on a few buds not entirely fired off during the cooking and shaping process. Nevertheless, the shortcomings in external appearance are more than made up for in aroma and flavor composition. On the whole this tea is still exceptional, and at that a great value in terms of taste and overall character.

 

Preferred Method:	Glass Teapot 200ml
Acceptable Method:	Gaiwan 200ml
If You Must:	Teapot
Quantity of Tea:	4 grams
Water Temp:	160-180°F, 70-80°C
Infusion Time:	1minute first brew; increase by 1minute 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 4 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 one minute for the first brew while increasing infusion times by one additional minute for each consecutive brew.