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Golden Mountain Needle
GREEN TEA 50g
GRADE – Special Handmade Needle Tea
CAFFEINE/ANTIOXIDANT LEVEL: Low/Very High
Cup characteristics: Slightly piquant with an almost sweet honey-like full green tea flavour.
Luxury ingredients: Green tea.
£ 25.50
In stock
PRODUCT ID: 494
Description
Golden Mountain Needle
The best Sichuan teas come from the central mountain peak of Mount Meng. This tea is grown on the southern and eastern slopes of this mountain. The heavy mists that surround Mount Meng. Volcanic soil provide ideal growing conditions for the special tea. A Ching dynasty record states that on one of the peaks in this mountain area there were 7 tea trees where a monk named Sweet Dew managed to gather only ninety leaves per year and made the most delicious tea.
Though this is hard to believe, special tea from this mountain peak has always been scarce and is highly prized by connoisseurs everywhere. The method of manufacture of this tea is quite interesting. The tea leaves are only plucked during the last 2 weeks of March and must be plucked before the rising sun dries the misty dew on the early morning leaves. The leaves are plucked every day and only new leaves that are less than 20 mm long are used. These leaves are lightly rolled to break the cells ever so slightly, immediately steamed to stop any possibility of fermentation and then painstakingly hand formed and pressed before final drying.
The result is an early morning fresh green tea with wonderful flavour and extremely pale liquor – Golden Mountain Needle – Good to know, better to Try and Enjoy the Golden Mountain moment!
HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Milk and sugar are not recommended. Ideal Brewing Temperature: 85ºC/185ºF. For Food Safety reasons bring water to 100ºC/212ºF and let it cool down to 85ºC/185ºF.
ICED TEA BREWING METHOD
(Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher, straining the tea. Add ice and top-up the pitcher with cold water. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
(Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea. Not all of the tea will fit, allowing for approximately an additional ½ serving. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
