GREEN TEA - LU CHA
Ai Lao Shan Spring Buds - 2 ozHand picked, first flush Spring buds from high elevation Jing Dong, Yunnan, China. Dry leaf presents aromatic notes of olive, pea flower and oats. Brews up a rich, aromatic soup with umami, sweet fruit and light floral notes, with a refreshing hui gan (throat feel). a pleasure to drink and full of chi! High elevation teas are aromatic and flavorful as they grow slower, concentrating the sugars and nutrients in the leaf. For best results, brew at 170 F.. Simao Prefecture,Yunnan, China. Spring First Flush 2020 
Shandong Jade Green - 2ozA customer favorite! Dry leaf presents aromas of toasted nori, popcorn and virgin olive oil. The soup is thick and robust with roasty, umami and vegetal (arugula, snap peas) notes. Rich in selenium and antioxidants. A delightful, refreshing tea for everyday drinking. Brew at 170F for best results. Shandong, China. Spring First Flush 2020 
This traditional-style Yunnan green tea is full and rich with strong cha qi (tea energy) and luscious, fragrant aroma. This Camellia Sinensis Assamica varietal is hardy and potent and can be brewed several times in short steepings with 170-175F water. Simao Prefecture, Yunnan Province, China. Spring Flush 2020 
"Lincang Xiang" Dian Lu - 2 ozOne of our favorite green teas of Spring enjoyed for its delicate yet complex chestnut and umami notes. This Assamica varietal yields an aromatic, pectin-rich broth and creamy mouthfeel. Very comforting and familiar experience. Brew at 175F for best results. Lincang Prefecture, Yunnan Province, China Spring First Flush 2019 
Lu Shan Yunwu Cloud and Mist - 2ozPremium, tender, jade-colored leaves from the cloud and mist-shrouded Lu Shan in Jiangxi are picked in Spring. Refreshing, fragrant, and vegetal, with hint of fruit and a thick, soupy mouthfeel and a pleasant lingering aftertaste.Brew at 165-175 degrees for 1-3 minutes. Jiangxi, China Spring First Flush 2019 
Georgian Kalymyck Green Tea Brick - 3 ozTechnically a green tea but not at all a typical green tea. Read on: These enormous tea bricks are made from tea leaves and stems processed in Kobuleti, Adjara, in the country of Georgia. Back in the ol' USSR, the climate and latitude of Georgia was ground zero for their troubled - and only marginally successful - attempt at sate-run tea production. When the Soviet Union fell, so did most of the big tea factories and much of the tea went wild or was replaced by other agriculture. Kalmyck tea, however, is still made today and is a favorite of the Kalmyck people of the Cauacasus, Southern Russia, Mongolia and Kyrgyzstan. it is most traditionally simmered with salt, butter, spices (bay, pepper, nutmeg, cloves and dash of wild oregano) and serves in large bowls alongside yeasted donuts and cheese.Similar to the Fu Zhuan, Ya'an and other hei cha bricks made for nomads and village folks in remote regions, it is high in vital nutrients for areas where vegetables are rare in their diets. This tea is a piece of living history, pretty hard to come by, and featured in our Russian/Georgian tea bundle. Contact us for the recipe. |
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