Green Tea Yunnan Que She

The Que She is a Chinese green tea produced in the Sichuan region. Instead of other unoxidized tea this one has its origins a long time ago and it was even nominated in the “canon of tea” written by Lu Yu during the Tang Dynasty period (618-907). From its origin, the most distinctive characteristic of this product is the curved form of green buds obtained by making quite an early spring harvest and a skillful processing. The Chinese people named this tea Que She, which stands for sparrow tongue, just because of its shape that has some similarity with the tongue of the birds.

The taste of this green tea in the cup is particularly intense and characterized by a well structured body. During the tasting session you can notice a predominant green pees flavor. Besides the vegetal tone of this legume in the tea you can also feel the sapid effect of it which leave a sense of protein sweetness on the palate. Always in the “green” field of flavors in this infuse you can sense a taste of artichoke while, in the aftertaste, there is another intense sweetness given by the baking processing. Out of these intense flavors the tea leaves a sense of freshness in the mouth with a controlled astringency.

Place of origin

Sichuan, China

Production

This green tea has a kind of classic processing so, after a brief withering phase outdoor, the tea leaves are backed in big woks which were heated up at about 180°C in order to stop the enzymes activity and so prevent the oxidation. After these processes the leaves are shaped in their final form and then they could rest until they lost all its left humidity.

Preparation

We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 4.5 grams of leaves (about 3 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 75°C water you can go with a first infusion of 10 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (10 – 15 – 20…)

This leaves could be steep about 6 times.

To prepare the tea in the western style we suggest 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with 75°C water for a steeping time of one minute and an half.

The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.

We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.