Chinese Name: Zheng Qing Lu Cha

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Leaf:	Long, slender and flat pine-needle shape
Infusion:	Deep, thick pale yellow liquor
Aroma:	Grassy almost fresh mint aroma
Taste:	Refreshing grassy texture and a tad bittersweet

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

Description of Tea

Produced according to the traditional processing craft of the Japanese green tea Sencha, this Chinese produced variety, is composed of slender, flat leaves all ranging from one to two centimeters in length.  This tea offers a pine-needle shape similar to its Japanese counterpart as well as a tender green color and a pure refreshing sweet grassy texture. The dry leaf emits a beautiful grassy aroma accompanied by delicate, refreshing fragrances similar to fresh mint. This tea is slightly bittersweet, a tad astringent but offers a long, refreshing aftertaste.

 

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 brew while increasing infusion times by 30 seconds for each consecutive brew.