- Tea Knowledge
Fine green leaves tightly rolled, this tea bursts open to release an incredibly smooth liquor resembling nothing so much as a cold-pressed, floral and gently spicy canola oil. Gliding over the tongue, it leaves in its wake a prickling astringency as aromas waft into the nose. Usually a mildly-oxidized oolong, a particularly light treatment has focused its flavors on the green and fruity: the acidity of green pear pairs with an undertone of papaya to quench thirst, while the aroma is smoothened with a pinch of piquant cinnamon. Enjoy mid-morning for a dose of invigoration, or cold-brewed on a sweltering afternoon for relief.
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.