In the sixth and seventh centuries, tea drinking became increasingly popular with Buddhist monks as they recognized the green leaf as a means of clearing the mind and providing stimulation to allow for longer sessions of meditation. The monks realized they gained mental sharpness while also noting the enjoyable aspects of drinking this tasty tea. Cultivation followed and, in time, the monks developed a cultivar rich in flavors and aroma. Our Buddhist Tea is a classic vegetal-tasting green made of early-spring leaves grown and harvested in Zhejiang Province. This lot was harvested in mid-April 2020.
The leaves are a pleasing light green coloration mixed with ample white buds. The lot is carefully crafted to form tight, consistently sized curls. Centuries of cultivation have developed a leaf with a grassy-sweet aroma and fresh, vegetal flavors. The tea is smooth with only hint of astringency. For those that enjoy a well-rounded, rich tasting green tea, this is a great choice.
This lot is basket roasted which gives the tea an extra sweetness. The basket firing technique demands attentiveness and quick movements as the leaves can easily be over-fired. This cultivar should be high in amino acids, alkaloids and polyphenols all of which contribute to the wonderful aroma and fresh flavors of this tea. Further, these compounds contribute to create a tea that is vegetable sweet ande clean. Given the pluck date and standard of the pick, this lot should be high in minerals and healthy compounds.
Offers a distinctive vegetal, grassy flavor, with a light note of early spring asparagus; soft and sweet on the palate with a lingering finish. The taste is mellow and smooth. The cup color is a rich yellow-green the result of the flavanols in the leaves.
Use 3 grams of leaf (about a teaspoon) for 8 ounces of water at a temperature of 185-195 degrees F. The hotter the water the quicker the taste of the leaves will release. We recommend a brief steeping of 2 to 2.5 minutes, to enjoy the subtle qualities of the leaf. For greater body, steep for 3+ minutes. This tea is slow to turn astringent. The leaves will yield 3 steeps.