Origin: CHINA

These beautiful tea leaves are picked, and before they can wilt, wok heated to kill the enzyme responsible for oxidation. The leaves are then rolled briefly by hand and placed in a special dehydrator to stop the wilting process entirely. The final result is a very green and lovely aromatic dan cong. The tea offers a very sweet taste, with some vegetal notes.

Water: 85C / 185F        Time: 1 minute