More well-known in the West as Pan Long Yin Hao, this green tea from Zhejiang is produced with a cultivar most commonly used for white tea, and seems to somehow share some of the starchy sweetness often found in that processing. The rolled little curls of fuzzy white and green buds exhale the scent of fresh foliage, and unroll in hot water to neat points, yielding a very pale infusion that tickles the tongue with the astringency of fuzzy, raw haricots verts. A touch of sweetness suggests a ripe, thick-skinned pear, and the barest hint of smoke may be just detectable, making for a complex and evolving brew that tantalizes as it refreshes. Difficult to find in Nannuoshan quality standards, we are more than satisfied with this small batch—but take advantage of it while supplies last!
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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