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Lucky Dragon Hyson
GREEN TEA 50g
GRADE – YH(Young Hyson)
CAFFEINE/ANTIOXIDANT LEVEL: Low/ Very High
Cup characteristics: Very light liquoring with exquisite fresh green tea character. In the cup the leaves virtually return to life. A tea to remember!
Luxury ingredients: Green tea.
£ 5.20
In stock
PRODUCT ID: 512
Description
Lucky Dragon Hyson
Lucky Dragon Hyson translates to “Flourishing Spring” and embodies the fresh green character you’d expect from any springtime tea experience. Traditionally, hyson referred to old to medium leaves—those located below the new shoots at the top of the bush—manufactured in a long, twisted, and sometimes almost clam-shaped form.
The addition of the term “young” distinguished this tea made from fresh shoots, signaling better quality and taste. In the 1700s, this variety became so popular that the British Tea Tax was higher for young hyson than for other teas. Lucky Dragon comes from a specific factory that elevates this tea further; although produced in the young hyson style, it surpasses the typical offerings.
The Impact of Taxation
The government quickly recognized the tea’s potential and imposed taxes that remained until the late 1700s. Young hyson faced even higher taxes, leading to various schemes to dodge these costs. Servants in upper-class homes often dried used leaves to resell them. Unscrupulous individuals would “cut” the tea with leaves from trees like beech or hawthorn. Smuggling Chinese tea into England reached a peak in the mid-1700s, with ports in France and Belgium serving as “jump-off” points for clandestine voyages to Cornwall and Wales.
The Chancellor of the Exchequer and the East India Company soon realized the extent of their losses. They understood that only a significant tax cut could make legal imports competitive with contraband tea. This change finally occurred in 1784 with the passing of the Commutation Act, reshaping the tea trade in England.
Enjoy the delightful experience of Lucky Dragon Hyson, a tea steeped in history and flavour!
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.
