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One of Hunan Province’s historical green teas, tiny thin, twisted leaves covered in early spring down, with the potent scent of fresh bamboo. In the cup this tea brews a mild yellow infusion with a creamy texture and malty flavor thanks to the abundant fur. A delightful and well balanced tea full of the fresh flavor of spring.
Preparation: Fill the gaiwan with enough leaves to cover the bottom of the gaiwan plus one third. Infuse with moderately hot water; try a temperature around 170 degrees F to start. Pour water into an unheated gaiwan and brew with the lid off to facilitate cooling. Note that due to the thin leaves, this tea infuses quickly. Approximately one minute of brewing time should be sufficient for fresh leaves. The tea may become astringent if steeped too long.
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