A multitude of colors characterizes this special cake, that is made up of the third and fourth leaves of our ancient tea trees, located in Lunan mountain, Yunnan province.
They are the older leaves, that we normally don't use for stone-pressed cakes, as we only include the bud and the youngest leaves. However, their value is no less remarkable: in Chinese, these leaves are also called 金玉叶 jinyuye, which literally means "leaves of gold and jade". Their most common name is 黄片 huangpian, literally yellow leaf, or 老叶子 laoyezi, old leaves; but they are also known as 黄金叶 huangjinye - gold leaves. This name has doubtless been suggested by the brilliant color of the leaves, their precious aroma, and their great value for aging.
This highly curious tea is one of the most indicated to understand the true meaning of Shengjin 生津, the physical salivation that comes when tasting more mature leaves, which makes the palate crave for more infusions. The pressed cake flowers in the teapot after the recommended rinse, that helps awaken the dormant leaves, and release their full fragrance. Despite being extremely young, the new harvest doesn't lack in fragrance, and succeeds in reaching the high quality of its predecessor.
Farmed, Harvested, and Processed by Eastern Leaves.
Plantation altitude: 1850 meters
Origin: Southwest Yunnan, Lunan Mountain
Flush: Spring 2021. Farmed, harvested and processed by Eastern Leaves.
Storage: the leaves can be stored in their original package or in ceramic vases. Avoid heat, light, and moisture.
Infusion Parameters
EASTERN BREWING
Quantity: 1 gr. of tea every 30 ml of water
Rinse: before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with boiling water and pour it after a few seconds.
Brewing time: Begin with a 10-15 second brew. Increase with each successive brew as needed.
Water temperature: 100° C
Number of brews: 12
WESTERN BREWING
Quantity: 1 gr. of tea every 100 ml of water
Brewing time: 2-3 minutes
Water temperature: 100° C
COLD BREW
Quantity: 1 gr. of tea every 100 ml of water
Brewing: put the tea leaves in room temperature water and steep for 6-7 hours. Filter the liquor and drink within 24 hours.
