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Huangtian’s Fire Green Pearl Tea-Hand Picked April 2011 (石井坑火青)

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Green Tea
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Edit tea info Last updated by abbiez
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From Project VillageLink

Huangtian’s Fire Green Pearl Tea is a fragrant green tea, which is known for its long slender green leaves. This tea is one of the most famous teas in Anhui, and has an unforgettable embracing taste, reminiscent of a sweet mountain mist. The traditional process of drying the leaves into pearl-like balls makes them beautifully unfurl when brewed as if just plucked from a tea tree. Through a collaboration with Huangtian’s newly formed tea-growing cooperative, we have obtained the tea directly from the growing, guaranteeing its quality. The tea makes one slightly alert, but its effects are far more subtle than other varieties of tea or coffee.

The tea is grown in Shijingkeng river valley adjacent to Huangtian village. The dominant regional brand of Yongxi Huoqing is largely a mixture of tea which comes from these mountains and from the lowland fields surrounding Huangtian. Unlike Shijingkeng Huoqing (Huangtian’s Fire Green Pearl Tea), tea from the lowlands are cultivated in mass, and lack the flavor or hillside crops. Tea is ideally suited for a slope, which allows for ideal irrigation and transpiration. See projectvillagelink.org for more information and purchasing, this is the first time Huoqing (火青) tea has been on market (December 2011) in the U.S., and supplied are limited as this is a test run. Sells and ships from New York.

The tea is grown in ShiJinkeng river valley adjacent to Huangtian village. Most Huoqing on the market, such as Yongxi Huoqing is largely a mixture of tea which comes from these mountains and from the lowland fields surrounding Huangtian. Unlike Huangtian’s Fire Green Pearl Tea, tea from the lowlands are cultivated in mass, and lack the flavor or hillside crops. Tea is ideally suited for a slope, which allows for ideal irrigation and transpiration.

According to local folklore, the tea has been cultivated in the surrounding mountain range ever since a monk 500 years ago ventured to the village, and daily spent six hours hungover from drinking two bottles of liquor. One day after imbibing, he drank the dew which fell from a leaf in the mountains, the water from which instantly cleared the effect of the alcohol.

The tea’s leaves are dried and consolidated into small pearl-like balls when processed. To drink, three to four grams of the tea are placed in a cup. One fourth of the cup is then filled with water which is slightly below the boiling point (about 90 degrees Celsius). After about 3 minutes, the cup is filled with water, and the tea leaves will unfurl and blossom. The tea is unusual for its efficacy. One serving of tea can use to brew 2-4 additional new cups of tea after first use.

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