I have an unsteady relationship with this tea and I think it has to do with its’ delicate brewing nature. For starters, a good cup with this one requires a mountain of tea. Piling on the leaf, I get a good juicy cup with a brief steep at the traditional 180F mark. Straw, banana skin, apricot, and dry leafy greens come through. It gets a nip fishy in the back of the throat, but I like that in certain teas. Play nice with this one and you’ll get a decent soup.
Grown in the high-mountain air of the Tongyu mountains in the Northern Fujian by rustic woodland tea farmers, this tea embodies the ruggedness of its surroundings and the character of the people who make it. The beautiful, long leaves with silver tips are hand-picked and traditionally fired in bamboo baskets over charcoal. It exhibits a slightly fruity taste, with a light, natural sweetness. Listen carefully while it’s steeping… you might hear some of the laughter and cheerful mountain spirit imbued in this tea. Steep for 3-4 minutes at 170º to 180ºF. Experiment with even longer infusion times.