Lu'an Gua Pian

The undergrowth of a dense forest is the first thing that comes to mind when encountering these leaves: deep green, shrivelled, and wafting the spiciness of ginger, they have been made with fully-opened leaves, as opposed to the buds included in many green teas. Briefly wok-roasted, then baked, the result is as rich and cool a flavour as one might expect, with a note of banana leaf and the umami of kale. Counted among the ten famous Chinese teas, it's one for lovers of green smoothies, bitter greens, and sticky rice.