In fact, there are no hard and fast rules for the preparation of any tea, just suggestions for how to extract more, better or different flavors. Managing these variables is the task. This article is the first in a series which talks about China's premium teas. Taken together, the series will provide resources that I hope will give you the confidence to explore the world of specialty tea. China Greens Premium green tea comes from China, where it was discovered growing wild 2500 years ago.
Green tea is only lightly processed and tastes earthy and vegetative.
By some accounts, its name describes the way the leaves unfold and spiral down to the bottom of the cup as they steep. Grown in the countryside between two ancient capital cities, Yangzhou and Suzhou, the best grades of Biluo Chun are picked from the spring equinox to the rains in early April. A bud and a single, half-open leaf are plucked. To make a pound of dry tea, it takes sixty to seventy thousand of these bud-leaf sets. The brew is clear and golden colored and yields a clean, delicate, green' taste.