(Sometimes called Jade Fire); C. sinensis, var. yongxi liuyezhong (Yongxi Willow-leaf varietal); Producer Hu Chuansi, Yongxi Village, Jing County, Xuancheng City, Anhui Province, 700m; Spring (April) 2021, bud and two leaves, pan fried, green tea process, ball rolled (pin head). #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

Dark green ball rolled leaves with pale yellowish highlights and smell of baked biscuits, pale malt. The wet leaves are sage-green with yellowish cast, and have a vegetal aroma like steamed green vegetables, or cooked green beans.

5.5g of dry leaves (1 tsp per person + 1 for the pot) was infused in 200ml of water for 30sec@85-95deg. C rendering a pale yellow brewed tea liquor, with a faint steamed snow pea, and honey aroma. In the mouth it has a creamy texture, mildly peppery, a light bitterness, and astringency, followed by a lingering mouthwatering sweetness, and mineral finish. It’s taste is sweet, malty, honeyish, and milky, with a long, lingering anise bitterness on the tip of the tongue.

I’m in my happy place… la, la-la, la-la…

The following video in Chinese (with English subtitles), explains where this tea comes from. It’s a fascinating watch – Uploaded to Youtube by “Tea Fairy Bao Lili.” (source from: Top Tea Life)