Mr. and Mrs. He's fresh autumn harvest flat pressed Laoshan green has just arrived! Experience this incredible tea at the very peak of freshness. . . .
Pictured above, Mrs. He and David Duckler holding fresh-picked Laoshan tea
It is exciting to offer this freshly-picked autumn harvest of Mr and Mrs He’s flat-pressed Laoshan Green. Last year’s picking had a unique taste that could only be described as bananas foster or butter rum Lifesavers. If you have enjoyed any other Laoshan teas, this one is worth picking up. The flat-pressing dramatically changes the flavor of Laoshan green, bringing out more juicy sweetness, and mineral notes.
Steeped up, the beautiful fresh leaves dance in the cup, and release a rich, potent citrus sweetness. The texture is crisp like the mineral note sof Dragonwell, but moves quickly into grassy green bean flavor and mouth watering texture. This innovative tea from the He family is absolutely worth picking up to compare to traditional Shi Feng Dragonwell.
The He family tea fields in Laoshan Village, autumn 2012
We work to get our fresh green teas and Tieguanyins on a plane as soon after picking as we can and spare no expense in our rush air shipping so that you can experience teas like this one at the peak of their potency.
Date of Picking:Mid-Autumn 2012
Location of Picking:Ocean-facing slope of Laoshan Mountain in Laoshan Village, Shandong Province He Family Farm 15-20 acre plot fed by the mountain spring running down from the rock face of Laoshan.
What Was Picked:Young leaf material with buds wilted in bamboo baskets, dried over a carefully trended wood fire and pressed flat.
Quantity Acquired:We only acquired twelve pounds of this harvest
Sourcing Agent(s):David Duckler, after spending months in Laoshan Village on a tea research grant.
Brewing Dragonwell Style Laoshan Green
Western Brewing: Use one teaspoon of leaves per cup of water. If possible, use a glass tea pot or brewing pitcher to enjoy the performance of the leaves as they unfurl and begin to dance around. Steep for 1.5 minutes with 175 degree water, or until most of the leaves have sunk to the bottom of the vessel. If you don’t have a thermometer, just wait for the smallest bubbles to start coming up, and the water will be ready. Enjoy at least 3 infusions
Gongfu Brewing: Do not heat your gaiwan. Add 3 grams of leaves for a medium gaiwan. Use 175 degree water. No need for a rinse. Steep for 4 seconds. Increase steep time after the third steeping by 3 seconds or to taste. Enjoy at least 6 infusions. Try to leave a bit of water in the gaiwan to cover the leaves between each steeping.
Laoshan Style: Cover the bottom of a tempered glass tumbler with leaves. Pour 175 degree water along the edge of the glass so that it does not splash over the leaves, but slowly submerges them. Drink as soon as you can handle the hot cup. Refill with boiling water throughout the day.
Jingshan Style: Boil water to 175 degrees, or until the smallest bubbles start rising to the surface. Fill a tempered glass cup or teapot 2/3 full with the water. Sprinkle 1TB of leaves per 8oz of water used in the vessel. Swirl lightly and watch the leaves slowly unfurl and sink. Drink right out of the cup, blowing the leaves to the side, and experience the tea first very light, and then stronger as it continues to steep.
For green tea, filtered water is preferred. Being lighter, and also more grassy, the tea has a tendency to get overwhelmed by hard water taste, or have bitter notes brought out.
An Afternoon in Laoshan Village
"Those who approach high quality tea from a business perspective first will forever have doors closed to them. Those whose relationships are based on an equal cultural exchange are welcomed...Notes from the Tea Fields
"Tea is first and foremost a humbling experience in China. Even the particularities of the tea ceremony itself are meant to preserve not obscure this humble quality...Ayi Style Tea Brewing
"I love preparing any green tea this way as it shows off the beauty of the leaves by keeping them in motion throughout the steeping process...