Touch of citrus on the palate | White Ying-Tang Tea Grade | Monkey Teas’ came first from the hidden valleys of Mount Ying-Tang in the Chekiang Province.
This hand-rolled Green Long Leaf Tea contains plenty of Silver Needles for a fresh bouquet, honey-colored infusion and exquisite flavor. A sought-after ‘White Tea’ quality.
Theine (caffeine) content: Very low | Gift Tin Packaging (Reusable & Recyclable)
Ingredients: Prime Whole Leaf Green Tea from the Chekiang Province China.
Suggested Water Temperature: 170 F – Suggested Infusion Time: 4 Minutes.
Preparation: Bring fresh water to the boil. Let it cool down for 2 minutes. Warm up your tea pot by rinsing it with hot water. Fill one teaspoon per 6 oz cup of this Green Tea tea into the preheated tea pot or preferred cup. Pour the hot water into the tea. Let infuse 4 Minutes and serve. Remove infuser or pour your tea into another tea-pot or thermos carafe. Using an infuser or ‘Permanent Tea Filter’ for your cup or pot makes it easy to separate the leaves from the beverage after steeping. Most customers like to prepare another infusion with the same leaves.
Culinary notes: Because of its fresh and lighter green tea character this Green Tea is offered as a choice with light foods, vegetarian, macrobiotic or vegetable recipes and special desserts including fruits and lighter French cheese selections. Suitable as High Tea selection.
Tea Station & Tea Fountain Custom Designer Blend. Mature Estate Quality.
We started creating client and custom blends like this one under our European TEA STATION label in 1975. Since 1997 our traditional tea blend designs and tisanes are also known and sold in the United States. For over 40 years the Top Quality and reasonable pricing of our special creations make them very popular selections for tea connoisseurs and clients in the Culinary Industry.
General Info: Leaves for green and black Teas are grown and harvested in 14 provinces of Central and Southern China. The Tea Estates are located in the mountain regions. Climate and elevation produce a wide variety of blends and flavors of the Thea sinensis that are lower in tannic acid than the Thea assamica species that is cultivated in India, Sri Lanka and Indonesia. The best known names are China Keemun, Szechwan, Yunnan, Fujian, Jasmine and Rose Tea. The best tea crop quality derives from leaves that are picked during the spring harvest and mostly air-dried.
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