China Rising Phoenix Green Tea

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Grown in the subtropical hills of Guizhou, the top bud sets are plucked “ming-chien,” or before the spring rains. After a quick withering, the leaves are fired and shaped, dried, and then a second stage of shaping occurs. This second shaping leaves the leaves resembling Gunpowder, although with much more selective plucking and more careful processing, the similarity is merely aesthetic.

Steep Time: 30 seconds - 2 min
Water Temp: 170°
TSP per 8 oz.: 1
Infusions: 1-4
 

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Tangerine Peel Shou Pu-er Tea

A gong ting shu pu-er, meaning an imperial grade, cooked pu-er, using the smaller, premium leaves. The leaves are packed into the empty tangerine rinds while still wet, and then brought into the sunshine to dry for a week. The tea is grown and initially processed in Yunnan, but then aged in the Guangdong province. To enhance the citrus flavor, try breaking a piece of the peel and infusing with your tea.

Steep Time: 1-4 min
Water Temp: 200°-212°
TSP per 8 oz.: 1
Infusions: 5-10
 
$7.95
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