Meticulously hand-curled spring Laoshan green tea yields a refined, long lasting brew with green bean sweetness. . . .
This small-batch green tea is a labor of love, with Mr. He carefully twisting the tea by hand into tighter bilochun-like curls. The deeper more savory flavors that come out in bilochun twisting bring out the best in Laoshan green, and after three seasons, it’s no secret that this is Mr He’s favorite to tea share with friends and family. We wholeheartedly agree, and are excited to share the new 2014 Spring harvest of this innovative green tea with you.
Mr. He speaks about his commitment to organic farming
This tea is made from fresh-picked first picking young spring leaves and buds for a sweet grassy flavor. The hand rolling gives the tea a much longer steeping life than traditional Laoshan Green, and an extremely thick intense mouthfeel. The Spring harvest captures the creamy oat and soy milk notes of traditional Laoshan Green, while intensifying the sweet, green snap pea notes with a long, lingering aftertaste and tingling mouth-feel.
We love the way the flavor starts out quietly on the first sip and then grows stronger with citrus, florals and sweetgrass. The whole tasting experience is very refined and elegant.
It is exciting to be able to support projects in innovation like this one that not only benefit tea drinkers and the He family, but advance the state of tea in general and keep challenging producers to bring out the best in their specific terroir.
Date of Picking:May 10-11, Spring 2014
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 leaves and buds from the fresh spring flush.
Sourcing Agent(s):David Duckler, after spending months in Laoshan Village on a tea research grant. Direct-sourced from the He Family in Laoshan
If possible, use filtered or spring water, freshly boiled.
Western Brewing: Use 4g of tea (1T) in 6-8oz of fresh-boiled (175°F) filtered or spring water. Steep for 30 seconds in a brew basket or equivalent. Enjoy many infusions. Add 10-15 seconds with each steeping, or to taste.
Preferred Brewing Methods:
Gongfu Brewing: Do not heat your gaiwan. Add 4 grams of leaves for a medium gaiwan. Use 175 degree water. No need for a rinse. Steep for 3 seconds. Increase steep time after the third steeping by 3 seconds or to taste. Enjoy at least 6 infusions.
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 2 tsp 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.
Iced Tea (Cold Brewing)
Use about 4 grams of tea for every 12oz of water. Combine with room temperature water in a covered vessel and refrigerate for 8-12 hours. Enjoy!
Iced Tea (Flash Chilled)
Use 1TB (5 grams) of tea in a 6-8oz vessel. Steep for 30 seconds with filtered water at 175 degrees. Fill a martini shaker (or equivalent) with ice, then add brewed tea and shake until well-chilled (usually 10-30 seconds). Pour out through martini-shaker top over fresh ice in a new glass and serve.