Zhu Ye Qing offers a uniquely savoury bouquet that is both tart and vegetal. Sourced from the same cultivar as its Sichuan sibling, Ganlu, its deep green leaves undergo a distinctive process: pressed against the side of a wok during the roasting process, they become flattened and take on a glossier appearance with a slight browning. This treatment defines the tea's character, imparting an aroma reminiscent of water chestnut and bean sprouts, with the sweetness and crisp dryness of white grapes in the finish.
Written by Sigi
For best results in gongfu cha, brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, resulting in bitter taste.
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