A blend of carefully-sourced quality Chinese teas, it offers the perfect balance between cleansing dried grass notes and soothing toasted flavours.
To create this blend, the Tea Masters source fine green teas from China’s Jiangxi, Anhui and Zhejiang provinces. Known as the ‘Golden Triangle’, this area is renowned for the quality of its teas. High quality Chun Mee is also included in the blend – both silvery tips and leaf fanning's. This tea is harvested in the early spring when it has a more delicate, sweet flavour. Chun Mee translates as ‘precious eyebrow’, a name inspired by the curled appearance of the dried tea leaves. With a slightly nuttier taste than many green teas, it brings a lovely rounded character to this blend. Infuse a bag of Green Tea in hot water and watch the colour turn a pretty golden-yellow, before breathing in the pure, energising bouquet.
For this blend, the leaves are ‘fixed’ by pan-frying in large woks, a traditional technique that seals in the flavours and natural antioxidants of the tea plant. Pan-frying imparts a delicate ‘toasted’ note which makes this style of Chinese tea uniquely satisfying.
We recommend brewing the teabags in hot water around at 80 to 85°C, so the natural goodness of the tea is preserved without any bitterness being drawn out. Simply pour freshly boiled water into your cup or pot and leave it for two to three minutes before adding the teabag, or use a kettle with variable temperature setting. Enjoy this tea without milk, as an early morning reviver, a mid-morning lift or a lunchtime refresher. Green tea has a calming, cleansing effect that revives the senses and refreshes the palate, so it’s particularly good after food. In warmer weather, you can even serve the Green Tea iced for a light, refreshing serve. Simply steep the teabag then dilute with iced water, and maybe a slice of lemon to bring out the fresh flavours.