Fresh-picked autumn harvest Laoshan Green is always a treat, where crisp woody texture balances with malty cereal and cream. The soy bean aroma is assertive, intoxicating and enveloping. The wet leaf has a savory roundness like fall leaves and toasted pumpkin seeds.
Once steeping, the tea shows off it’s warm and cozy nature. The vegetal green bean notes of this year’s early spring harvests are more toned down, allowing the malty cereal aromas to shine. The tea is creamy, almost buttery, and really evokes soymilk or the frothed cream on the top of a cup of steamed milk. Sweet and easy to love, late steepings remind us of our Laoshan Green Tea and vanilla bean ice cream, made in collaboration this summer with local Minnesota artisan ice cream maker, Sweet Science Ice Cream.
The stunning experience of the autumn harvest is how rich, creamy and sweet the aftertaste is. Notes of macadamia come through and linger on the palate.
This exquisite autumn harvest was sealed at the source and air shipped to us directly for the most potent fresh flavor. Enjoy!
The He family tea fields in Laoshan Village, autumn 2012
Date of Picking:September 6th, 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 leaf material with buds, wilted in bamboo baskets, dried over a carefully trended wood fire and curled.
Quantity Acquired:We acquired 15lbs pounds of the first autumn picking.
Sourcing Agent(s):David Duckler drank this tea with the He family after spending months in Laoshan Village on a tea research grant.
Verdant Tea Founder, David Duckler, Brewing Summer Harvest Laoshan Green
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
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 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.
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...Tea and Hospitality
"Through the ritual of preparing the tea, the farmers could achieve the hospitality and beauty of offering the cup without the aid of the leaf...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...