Shu Cheng Small Orchid is a green tea produced in south eastern interior Anhui province of China. It is a historically famous green tea from Anhui. This tea is called "Small Orchid" partially because of its "orchid aroma" and partially because its open leaves in water look like small orchid flowers.
The standard picking grade for Orchid tea is one bud and two leaves. After the fresh leaves are harvested, they are spread out on bamboo trays to stay cool and to allow the surface moisture to evaporate. After a few hours, starting in the early evening, the leaves are stir-fried in small batches over high temperature to kill the enzymes in the leaves.
Unlike most of China’s traditional teas that have a shape-making step during the making process, Orchid green tea is “free style”. After Sha Qing, the cooked but still moist leaves are transferred to a bamboo tray to be baked dry over a dim charcoal bowl, usually overnight. This unique step qualifies Orchid green tea as a bake-dry green tea, which gives it a milder and more savory taste than a stir fry-dry green tea, like Bi Luo Chun.
Shu Cheng Orcid tea is savory. The dried tealeaves are yellowish green with a slight upturn, and covered with silvery hair. It is one of the mildest green teas, with an almost unusual tenderness for its category. This tea tastes great in high concentration, without any bitterness. It is noted for its amazing orchid fragrance and fresh, the liquor is grassy, sweet, bright, light, and slightly floral.
Brewing Guide: We recommend using glass-based or porcelain tea ware. Rinse tea cup and teapot with hot water. Use about 2 grams of tea leaves (1-2 teaspoons) for every 150ml of water. Steep tea leaves in hot water at 70°c (158°F) to 80°c (176°F) for 1 minute for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing.