Product Overview
Our Yunnan Green Tea is grown in the mountains of Menghai. It is made from the Yunnan Broad Leaf variety, which gives it its distinctive aroma and taste. Consisting of sets of a bud and a single leaf, the tea is processed by baking.
There are two main green tea processing methods for Yunnan Green:
1. Steaming
Most Yunnan green tea use steam to briefly “sear” the green tea leaves and stop the enzymes that cause oxidation. This method comes from Japan. Depending on their duration, the resulting teas differ widely in terms of taste, from a marked grassy flavor to a very intense one.
2. Baking
Baking the leaves in this way produces an important chemical reaction that transforms the sugars and proteins and gives green tea its natural, aromatic qualities. It also preserves the tea’s natural polyphenols, which is why we say green teas contain more antioxidants and black teas more theine. They do not oxidize and therefore keep their green color.
Our selected Spring of Menhai buds and leaves are cultivated at 1700m above sea level, they are baked at a controlled temperature. It does not undergo any other process. The buds and the first leaves are covered with classic white tea fluff. Very rich in antioxidants! The result is an intensely fragrant tea, of a jade-colored liquor, that resembles the complexity of the best pu-erh Shengpu. These sweetly aromatic leaves infuse to produce a soft, smooth and mellow tasting tea with prominent apricot and plum-like notes with an added freshness and little trace of astringency.
