Tea produced from the leaves of wild tea trees. Wild plants usually do not belong to a particular variety of tea bush, so the flavor profile of a drink made from such leaves can be surprisingly rich.
The green tea from Fujian province owes its name to the tiny, fresh leaves from the spring harvest, twisted into delicate whiskers. In chahe, one can savor all shades of green with an emerald matte luster and inhale the aroma of fresh herbs, pumpkin seeds, young peas and sunflowers.
The infusion is light green with a pistachio tint. The taste is soft and delicate with refreshing and intriguing acidity. You can feel the sweetness of bamboo, hops, peas, spinach, fresh-cut grass, broccoli and a hint of jasmine. Sour tones are expressed by basil, mint, rose and black currant. A fleeting sweet and sour, slightly astringent aftertaste.
A state of gentle tone, fresh thoughts and harmony of mind. It perfectly leads to a sense of awareness of what is going on around you, like taking a cold shower after a nap.
How to brew:
4 grams of dry tea pour 100 ml of water at a temperature not exceeding 75°C. It is most convenient to use a gaiwan to quickly strain the infusion.