Plucking Season: Spring
Although simple in appearance, this lovely Chinese Emerald Green tea will reveal layers of aroma and flavor if steeped multiple times – three, according to its traditional name, San Bei Xiang.
San Bei means “three cups,” and Xiang refers to fragrance. A perfect everyday green tea from Ningde, Fujian.
Water Temp: 160-170°F
Quality of Water: Spring Water/Filtered Water
Quantity of Leaf (tsp/8 oz water): 1
Steep Time: 2-3 minutes
Number of Infusions: 3
Large-leaf Chinese green teas are known for their full flavor and smoothness. To attain this balance and avoid too much bitterness or astringency, we recommend using slightly cooler water.
If the water is too hot, the leaf will stew, creating a bitter, spinachy cup. Moderately hot water, 150 to 170 F, with two loose teaspoons of leaf per cup and a steeping of 2 to 3 minutes provides 2 to 3 satisfying infusions.
Another common method would be to enjoy the tea Chinese style. Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover.
After a couple minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.