An obscure green tea from the east of China, the thin curls of these dark leaves open to expose a distinctly savoury character. With a slight grassiness and juicy mouthfeel, it begins to resemble a sencha before a walnut note confirms its roasting, exploding in a wave of spinach and bouillon umami. This is a tea that could not only accompany but even replace your favourite hearty soup. Its relatively affordable price tag means that's a flavourful bang for the proverbial buck.
For best results brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, and the tea would taste bitter and sour.
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