Spring 2018 crop.
Like many of China's famous greens, this tea also has a rich history. Known in China as Ding Gu Da Fang (Valley Peak Da Fang), it was named after the Buddhist monk who originally grew the plants on Huangshan (Yellow Mountain) centuries ago.
Da Fang cared for the plants and served its elixir to scholars who would visit the monastery. His tea became famous and people would come to the temple just to sip his tea.
He gave tea plants to local farmers and while the crops flourished, the farmers became prosperous and named the tea in homage to Da Fang and it's growing region.
It is said by many tea scholars that this tea is the ancestor to the now very famous Longjing (a.k.a. Dragonwell).
Grown not just organically in this pristine nature reserve, the farmers here use biodynamic growing methods - it is like homeopathy for the land and the growers pay very close attention to everything in the soil and environment to keep all of its life in balance.
If you enjoy Longjing green, you are sure to relish several steepings of this great tea! Mellow and delicate with a lovely sweet after taste and a slight hint of nuttiness. A treat for any lover of green tea. And if you're not a green tea lover to begin with, this one may very well make you a convert!
Basic Brewing Instructions:
- Loose green tea should be given a 10 second rinse with the same temperature water as used for brewing.
- 160˚-175˚ F water temperature.
- Use 1 Tablespoon per 8oz. of filtered water
- Recommended first steeping of 30 seconds. Add 15 seconds for each subsequent infusion up to 3 minutes.
- Tea brewing is meant to be a joyful exploration. There are no hard and fast rules. Experiment with the quantity of tea that you use, and steeping times. Enjoy discovering what your preferences are. They may change day to day.