Introduction: In the Jing Mai mountain area in Southern Yunnan, there remain old growth tea plants that have matured into fifty feet high tea trees. These 'wild' trees are more than seven hundred years old, and considered a national treasure. Their exact location and method of cultivation has been a closely guarded secret of the local population. The tea forest region of about 1200 acres is home to an abundant variety of herbs and plants. We are proud to be among the first group of tea companies being able to offer this tea. Sweet, honey texture with aftertaste similar to licorice.
Brewing Suggestions Large-leaf Chinese green teas are known for their full flavor and smoothness. To attain this balance and avoid too much bitterness or astringency, we recommend using slightly cooler water. If the water is too hot, the leaf will “stew”, creating a bitter, “spinachy” cup. Moderately hot water, 150 to 170 F, with two loose teaspoons of leaf per cup and a steeping of 2 to 3 minutes provides 2 to 3 satisfying infusions.
Another common method would be to enjoy the tea “Chinese style”. Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover. After a couple minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.
