The perfect quenching tea to stimulate the senses. This classic green tea is derived from a 'white' cultivar with reduced chlorophyll, resulting in bright, yellowy leaves. Dried to twig-like needles, the application of hot water lets them swell and release a characteristic cucumber taste. This vintage complements it with the sweet and vegetal aroma of young bamboo shoots and the stimulating acidity of lemon verbena, refreshing but leaving a ghost of its aroma in the aftertaste.
For best results in gongfu cha, brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, resulting in bitter taste.
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