An absolute green tea speciality
which derives from the first plucking period. Each year only about 50
kg are produced (i.e. 2-3 invoices). The harvest and processing are
done solely by hand and without any kind of machinery. Between 9 and 10
pluckers are needed to yield 1 kg compared to only one plucker for
conventional tea. Plucking takes place exclusively between 5:00 a.m.
and 5:30 a.m. when there is still enough humidity (dew) on the leaves.
Afterwards, the leaves are spread out thinly and dried in the sun for 4
hours. Hereby approximately 60% of their water content evaporates (a
fresh leaf is made up of approximately 75-78% of water). Sets of 8-10
leaves are then gently rolled in fine silk cloths for 8-10 minutes.
This facilitates the exit of enzymes from the leaves (the desired
'fermentation') without damaging the leaf structure. Finally, the
finished product is, again, lain out in the sun for 1-2 hours in order
to reach a final water content of 5-6%.
The entire
production process takes 6-7 hours (the common production method takes
20-24 hours). Only the quick and precise work of the selected workers
as well as the adequate sunlight and mild heat make it possible for
this tea to exist (too high or too low temperatures would damage the
leaf structure and aroma).