Green Tea

How our Green tea is produced

Long Jing

Long Jing, or Dragon Well as it translates is probably the most famous of all the green tea in China.

We have two varieties of Long Jing, wild and organic.

Our wild Long Jing is picked from wild tea plants that grow randomly throughout mountains. They are self-germinating plants that either takes the form of a bush or a tree. If the seed grows under the canopy of the fur trees then the plant will be stunted due to the limited light it receives. If however the seed takes root out in the open it will grow into a 3m or higher tree. The interesting thing about these wild tea plants is the leaves don’t develop buds as such and they curl over and down to earth unlike controlled plants that curl outwards and seek heaven. For every four kilograms of ‘raw’ leaves, only one kilogram of dried tea is produced. Tea produced from wild plants is extremely rare and hard to come by. Like many famous varieties there are many fakes so it is important to have a tea merchant you can trust.

Our organic Long Jing is produced from tea plants that grow at high altitudes in a biodynamic organic environment.

The harvest date for Long Jing is important because the leaves and buds change everyday. Harvesting is during the spring months however there are three periods in which the tea is harvested. Fifteen days after the spring equinox is the Qing Ming (Clear and Bright) Festival (April 4-5) where people start to spend more time outside to enjoy the spring greenery. Tea harvested before this time is made with the youngest and freshest leaves and is the most expensive to buy. From Qing Ming to Gu Yu (the day when the Sun is exactly at the celestial longitude of 30°, April 20) the tea harvested is very fresh and highly sought after. The tea harvested after GuYu is considered not as precious as the first two periods but great quality non-the less. Pre Qing Ming (or Pre-Rain) and Qing Ming to Gu Yu is more subtle to the palate with a sweet aftertaste. People who like a fuller stronger flavoured tea may favour post rain tea.

Our Wild Dragon Well is picked during the Pre-Gu Yu period.

To halt the fermentation process, Long Jing Tea leaves (one bud and two side leaves) are put through a series of heat treatments using intensive pan-firing methods. The process is extremely labour intensive. Craftsmen flatten and fashion the leaves in various custom made devises using a small amount of tea and their hands. They use a wok like pan to complete the final stage of the Long Jing production process.

Long Jing is renowned for its smooth refined taste. It is delicate and highly refreshing with a sweet floral aftertaste.
When you are looking for something special our organic or Wild Long Jing is just the thing.

Tunlu

Tunlu, or Tunxi Green (Organic Jade Green) as it translates has been prized as ‘green gold’ for centuries. Tunxi (Xiuning, Yellow Mountain) is the name of the town where this famous tea is processed. Tunlu was first known to the world during the reign of Emperor Wanli, Ming Dynasty (1563 – 1620) and is now exclusively sold by High Mountain Tea Co. here in Australia.

Using biodynamic organic farming methods, the tea is picked (plucked is the correct term) in March and April (after winter) taking one bud and a few young leaves that surround it. The freshly plucked tea is taken immediately to the processing area close by and put through a series of heating procedures to eliminate the grassy smell of the tea and lock in the green integrity of the leaves so no oxidisation (fermentation) takes place. Oxidisation takes place when leaves are exposed to the elements for too long after picking. The final process is to tightly roll the leaves into a tight coil shape and prepare for storage.

Tunlu is renowned for its brilliant jade green coloured tea water, its mellow taste and long lasting aftertaste.

When your seeking a great organic green tea for everyday consumption our Tunlu (Jade Green) is just the thing.

Huang Shan Mao Feng

Mao Feng, or Yellow Mountain Fur Peak as it translates is one of the most famous tribute teas that China produces and has been rated in the top ten since its creation in the Qing Dynasty. There is some suggestion however that the tea was created earlier in the Ming Dynasty. It is named fur peak due to the tiny white hairs that cover the mountain peak shaped leaf tips.

This authentic tea has four stages of production starting with the tea buds being hand picked pre- Gu Yu (see Dragon Well Tea), sorted and left to wither briefly. Using their hands, craftsmen then agitate and toss the leaves in a hot wok like pan. It is a critical stage of the process making sure the leaves are cooked in a uniform manner, not too raw or burnt. The enzymes and oxidation is now halted and the rolling, also by hand, commences to shape the tea. The final stage is where the shaped tea is put into an oven to maintain the green tea colour and integrity. The whole process takes place within 24 hours (Tea is picked early morning and processed in the afternoon).

Huang Shan Mao Feng is renowned for its emerald green leaves with ivory-coloured tender buds coated in tiny white hairs. These hairs are more visible when in the tea water held to the light. The taste is mellow with a sweet aftertaste producing lightish green tea water.

When you are looking for something special our Mao Feng is just the thing.

How to brew our green tea’s

Jade Green (Tunlu)

• Bring filtered water to boil then let sit for a minute or two to reduce the water temperature to around 90°C - 95°C.
• Warm your pot or glass (highball) by adding hot water, swirling and then throwing.
• Add 3g of Jade Green directly to the pot or glass and pour 200ml of the hot water into it.
• Allow the tea to steep for 2 to 3 minutes.
• Second and third infusions with same leaves are the best flavour. Can be infused more times as desired.
• A Green tea for everyday use

Dragon Well (Long Jing)

• Bring filtered water to boil then let sit for a minute or two to reduce the water temperature to around 80°C - 90°C.
• Warm your pot or glass (highball) by adding hot water, swirling and then throwing.
• Add 3g of Dragon Well directly to the pot or glass and pour 200ml of the hot water into it.
• Allow the tea to steep for 3 to 4 minutes.
• Second and third infusions with same leaves are the best flavour. The flavour will start to diminish by the fourth infusion.
• A green tea to offer guests or for special occasions.
  

Yellow Mountain Fur Peak (Huang Shan Mao Feng)

• Bring filtered water to boil then let sit for a minute or two to reduce the water temperature to around 80°C - 85°C.
• Warm your pot or glass (highball) by adding hot water, swirling and then throwing.
• Add 3g of Fur Peak directly to the pot or glass and pour 200ml of the hot water into it.
• Allow the tea to steep for 2 to 3 minutes
• Second and third infusions with same leaves are the best flavour. The flavour will start to diminish by the fourth infusion.
• A green tea to offer guests or for special occasions.
  

Green tea and Seasonal Energetics
Green tea health and articles
Buy our Green Tea