In traditional tea circles, Golden Eyebrow is held as a very prestigious tea, one to be served proudly and enhance friendship. Made using buds and top two leaves, it is a fine pluck of the early spring harvest. The tender leaves are crafted and shaped long & thin like an eyebrow and fully oxidized. Steeped this tea offers sweet, fruity, and flowery flavors. Perhaps it is in these lasting & sweet 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 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. Aroma is strong honey. First steep will yield sweet, fruity, and flowery flavors. The second infusion opens more fruit flavors and notes of caramel. Note, the finish will bring hints of honeysuckle.
Brewing Suggestions. Given this tea's complexity, we advise keeping the water temperature lower using water at 185 - 195 F. Use 3-4 grams of leaf or a tablespoon for 8 ounces of water. Steep for 1.5 to two minutes and taste. As the leaves open, it offers multiple infusions. This is truly a tea that will steep multiple times to release a spectrum of flavors.