Description: Xu Fu Long Ya is designated in Diaoyutai State Guesthouse, is a Chinese high-grade tea products. The high-quality mountain tea is carefully made by a special process. A harvest from 60 acres farm land can only produce 500 grams of Xu Fu Long Ya! The name Long Ya literally translates to "Dragon Tooth", a name given due to the unique appearance of the leaf, which resembles the fang of a dragon. This tea is special not just for its exceptional quality, but also for its reputation as one of the earliest spring tea to hit the market every year.
This organic tea in particular has flattened leaves in a needle-like shape with a fresh aroma. High-mountain leaves become tender after surviving a cold winter, and are rich in endoplasmic substances and nutrients. The leaves of this Long Ya green tea must undergo a series of complicated process (Sha Qing, ordering, shaping, drying) in order to become a high-quality drinkable product. In order to preserve the taste of the tea, during the first Sha Qing step the leaves must not be excessively kneaded, and should do so under the supervision of professional tea makers.
They consist of carefully selected growth tips and look like tiny spears. This green can be quite expensive. The organic tea farms have been around for around 1600 years. These farms are located high in Xi Huang Shan (West Yellow Mountain) between 800 to 1200 meters. Only the leaves from such high elevation farms can have such vibrant emerald-green color.
Pre-Ming refers to tea leaves picked prior to Qing Ming Day, April 4. This tea has a rich texture and stronger freshness above a chill in the taste from the early spring; overall it is slightly cold and elegant, with an amazing surging aroma and a sweet, mellow, smooth taste.
Brewing Guide: Use between one and two teaspoons of leaves per cup of 75-85 degree water (167-185 fahrenheit) for up to one minute. Increase the steeping time for each subsequent brewing.