At traditional tea gatherings, Golden Eyebrow is held as a prestigious tea, one to be served proudly, knowing it will enhance friendship. A fine pluck, using buds and the top two leaves, our lot harvested early in spring 2021. The leaves are carefully crafted, shaped long & thin like an eyebrow and then fully oxidized. Steeped this tea offers sweet, fruity, and flowery flavors. Perhaps it is in these sweet and lasting after-tastes, these very moments, that contribute to its attribute of enhancing friendship.
Lot Notes. The lot was harvested and processed first week of April before the Qing Ming holiday. The most tender leaves of the season were used ensuring the quality of this tea. While fully oxidized, this lot offers a pale, translucent gold cup color. You will note these leaves yield a very high fragrance. Lot #1 was made April 2021.
Tea Facts. The pluck standard for this lot is fine; therefore, a bud and one or two leaves. The highest grades are plucked prior to April 5th, the Qing Ming holiday. Leaves are cut and rolled to thin strips, then fully oxidized. The producing farm is located at an elevation of approximately 800 meters in the Wuyi Mountains. It has long been held that drinking Golden Eyebrow will beautify one's face, strengthen the immune system, while calming the nerves.
Tasting Notes. Golden Eyebrow offers a very fragrant aroma, think oranges. First steep will yield sweet, fruity flavors with some notes of citrus flower. The second infusion opens these fruit flavors and moves to light notes of caramel & honeysuckle. Finish lingers wonderfully, with sweet notes.
Brewing Suggestions. Given this tea's complexity, we advise keeping the water temperature lower using water at 185 up to 195 F. Use 3-4 grams of leaf or a tablespoon for 6-8 ounces of water. Steep for 1.5 to two minutes and taste. This is truly a tea that will steep multiple times to release a range of flavors.