Name: Zhu Ye Qing (Green Bamboo Leaves)
|
|||||||||||
Zhuyeqing (“Bamboo Leaves Green”), is flat-shaped green tea from Mountain Emei, Sichuan Province. It was invented by elderly monks in the Wannian Temple on the top of Mountain Emei. The tea was consumed personally and was given no name. Later Zhuyeqing was discovered occasionally and was named for its greenish appearance resembling bamboo leaves. Current Zhuyeqing is sorted into two types by shape of leaves: single-bud Zhuyeqing and squirrel-tongue Zhuyeqing. Both are special in taste and look. Our 2010 collection is squirrel-tongue Zhuyeqing. It is early harvested. The soup presents a wonderful combination of mellowness and impressive sweet aftertaste.
Appearance Leaf: One or two tender leaves holding bud in flat shape. Fresh in color and form.
Liquid: Limpid light green soup. The surface shines.
Taste: Abundant Vegetal freshness with slight milky texture. Sweet aftertaste follows quickly.
Harvest: Early harvest in February, 2010
Origin: Sichuan Province
To brew Zhu Ye Qing, first pour 80 degree boiled water to about one third of the gaiwan, porcelain or glass teapott, next put dry tea leaves in the glass and then again pour 85 degree hot water into the glass/cup/teapot till about 70%.This method is often used as a way to avoid the tender leaves to become damaged by the cooking hot water. Steeping time for first round can be up to 20 to 40 seconds. Steeping time can be prolonged with each subsequent brew. Zhu Ye Qing tea can be brewed for 3 rounds.
|
|||||||||||
.jpg){kind=small}
