FREE DOMESTIC SHIPPING ON ORDERS OVER $49
Ancient Handcrafted Shaiqing Micro-lot #3 Ancient Handcrafted Shaiqing Micro-lot #3

Ancient Handcrafted Shaiqing Micro-lot #3Garden Direct Organic Green Tea

$28.50
makes 30 cups
50g
Notify when back in stock

Free domestic shipping on orders over $49
USDA Organic

Description

Cultivar: Menghai Broad Leaf 
Elevation: 1,400 - 1,850m Harvest Date: March 24 - 28, 2017

Shaiqing is a rustic sun-dried green tea from Yunnan. It is the base tea for both Sheng (raw, green) and Shu (ripe, dark) styles of Pu-erh tea. Sheng Pu-erh is made by blending and compressing Shaiqing loose leaf teas into cakes or other forms. Shu Pu-erh is made by pile-fermenting Shaiqing teas for 85-120 days. 

Our Shaiqing is made from ancient tea trees that are hundreds of years old. Each tree is grown from seed and therefore totally unique. Like old vine wine, Shaiqing made from old trees has a rare depth and complexity. It is best enjoyed using the Gongfu Cha brewing method to yield numerous infusions. 

Origin

Yunnan, China

Tasting Notes

This micro-lot has a robust Chaqi tea energy, with a bittersweet earthiness that transforms into succulent fruity notes in later infusions. 

Ingredients

Organic green tea.

Traditional Preparation

Guywan Brewing Guidelines:
Water Temperature: 200°F
Leaf to Water Ratio: Fill 25% of a porcelain guywan with tea
Briefly rinse leaves with hot water. Discard water.
Repeat with a second rinse. Discard.
Steep Times: 1st infusion 10 seconds, 2nd infusion 20 seconds, 3rd infusion 30 seconds, subsequent infusions about 40 seconds

Guywan Brewing from Rishi Tea on YouTube.


Standard Brewing Guidelines:
Water Temperature: 200°F
Leaf to Water Ratio: 1 tablespoon per 8 ounces
Steep Times: 3 minutes (1st infusion), 4 minutes (2nd infusion), 5 minutes (3rd infusion)

We encourage you to experiment with the quantity of tea leaves and the length of the steep time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.
Close