Golden Pearls
Lush, naturally sweet flavors
An early-spring pick cultivar is withered then rolled into pearls. Slowly ripened through oxidization, the deep green leaves turn into a black tea. The result is a lush and sweet liquor with a complexity in flavor reflective of the strength of the cultivar.
Lot Notes. Golden Pearl is made with leaf and bud, a fine grade pluck standard. Note the leaf and bud are small exemplifying the early timing of the pluck.
Tea Facts. This cultivar, Mao Feng, is widely grown through out China and markets under many names. Arguably the finest and greatest variety of Mao Fengs are produced in Fujian Province. Traditionally processed primarily to green teas increasing consumer interest and the fact the cultivar offers delicious aromas and flavors, it is now often found in varieties of black teas. This lot is Pre-Qing Ming pick.
Tasting Notes. The pearls open to naturally sweet flavors. The finish taste is full-bodied and clean; a coppery quality comes to mind. There is a brief spicy note as well.
Brewing Suggestions. A round teaspoon of pearl for a 12 ounces tea pot or 3 grams for 8 ounces of water. Temperature of water is best at 195 F. Steep for 2 minutes as the teas full range of flavors are apparent. Multiple steeps are there to enjoy. This tea can take milk and sugar.
