"Emerald Spirals of Spring" from Jiangsu Province is one of ten most famous Chinese teas. History of tea from the Lake Taihu (the East peninsula of Dongting and the island of West Dongting) goes back two thousand years, When poets, officials and emperors had been admiring it. Tea and fruit orchards are traditionally located in the same area: apricots, peaches, persimmons and plums grow elbow to with tea-trees.
In the dry form it has tiny spirals of fluffy, silvery-green sprouts. The aroma of dry tea is subtle, fresh, grassy-floral. The brew has transparent, very light golden-green tone.
The bouquet of a brewed tea is light, fresh, airy, grassy, floral with notes of Mulberry, white grape and pumpkin seeds. Delightful floral aroma. The taste is very soft, silky, extensional, distinctly sweet, with a fine berry acidity. Long, juicy aftertaste.
Brew this tea with boiling water cooled down to 80-85 ° C. in a porcelain gaiwan or glassware. The proportion of tea to water: 2-3 g. to 100 ml. Drink it after a quick infusion slowly increasing the exposure. Holds up to 7-8 brews.
Excellent ceremonial tea for collectors and experienced lovers - fresh, slightly heady, sophisticated and romantic.
