Origin: Fujian Province, China
Description: An early spring harvest of fine grade leaf and bud coupled with generations of skillful craftsmanship results in this sublimely aromatic tea. Grown in gardens greater than 300 years old, the way this tea is hand-processed transforms the spring plucked leaves into the long, delicate and prominent needle shapes that this tea is named for. Once steeped, the aroma is seductively sweet and has a complexity that high-quality Chinese black teas are known for.
Tasting Notes: A mild green woodsy scent first meets the nose, reminiscent of a handful of combined pine, fir and cedar needles collected from different forest trees. The steep is lush and crisp with a pleasant gently layered astringency and ever so slight hint of dry sour. A flavour of earthy depth with a light linger of roasted stone-fruit is smooth on the tongue. This tea is full-bodied to the last sip, a reflection of the early harvest window.
Brewing Instructions: 2g per cup. 90-100ºC water. Steep 2-3 minutes. This tea lends well to Gong Fu style brewing. Leaves will offer 2-3 steeps.
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