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In China, this tea is very popular and its tradition is very old. This tea has influenced the European tea lover‘s idea of green tea. Chun Mee means “valuable brow”, for the leaf reminds one of the eyebrow form of classical Chinese beauties. The tea has a very typical taste with a tangy aroma accompanied by a slight sweetness. It is grown in south-eastern China near the Yangtze river. If you find this tea too strong, you may pour away the first brew and enjoy the second, milder brew.
Also known as “Zucha” or “Pearl Tea”, this Gunpowder is much finer than its predecessor. Just like the classic Gunpowder, this tea is dried in rolling drums. The constant rotation gives the tea its spherical form. “Temple of Heaven” tea features a very tightly rolled ball, which is also a sign of quality. The aroma is softer than that of the standard quality and less bitter. This tea may be enjoyed at any time of the day. If you still find the brew too tangy,try pouring away the first brew and taste the second, which will eliminate much of the caffeine should you so desire.
The eastern province of Zhejiang is famous for Lung Ching tea, which has been grown at the western lake Xihu near the city of Lonjing ever since the time of the Tang dynasty. Also known as the “Dragon Fountain Tea”, following a legend about a rain-bringing dragon, it was awarded the highest possible title of “Tea of the Emperor”, and the taste gives you an idea why. Light, a little sweet and fruity without losing the classic green tea character, with a really royal temper. This organic quality is carefully dried by hand in pans after wilting and thus receives a flat, emerald-green leaf. Enjoy this wonderful organic version!
Originally consumed by Buddhist monks as a remedy and for spiritual composure, Sencha is today considered a source of inspiration and vitality. It means steamed tea: Sen = steam, Cha = tea. Firstly, the tea leaves are folded lengthwise while drying on warm trays, and then they are heated in wood-fuelled dryers in order to stop the fermentation. You will immediately recognize the long, well-worked, grass-green leaves in this quality tea. After theinfusion, the full leaf structure can be seen, and the cup has a bright yellow color. The fresh, grass-like flavor with a fine sweetness is a pleasure for every Sencha enthusiast!
Should there ever be a Hall of Fame for the world’s best teas, this specialty certainly would belong. It was originally grown in Fujin at such high altitudes that monkeys were trained to pluck the leaves. Today, this is done by people during a period of several days. The rough, slightly fluffy leaf makes a light green infusion and a mild cup. Slight nuances of honey characterize this fascinating tea, making it a must for every lover of white tea.