The undergrowth of a dense forest is the first thing that comes to mind when encountering these leaves: deep green, shrivelled, and wafting the spiciness of ginger, they have been made with fully-opened leaves, as opposed to the buds included in many green teas. Briefly wok-roasted, then baked, the result is as rich and cool a flavour as one might expect, with a note of banana leaf and the umami of kale. Counted among the ten famous Chinese teas, it's one for lovers of green smoothies, bitter greens, and sticky rice.
For best results brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, and the tea would taste bitter and sour.
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