The leaves of this green tea are pan-fired by hand in large woks one small batch at a time. This technique yields a tea with leaves shaped like the blade of a sword. The tea is mellow and smooth with a fresh bittersweet finish and roasted chestnut aroma.
Preparation guidelines: Allow 1 teaspoon of tea for each 1.5 dl of water and one more for the teapot. Bring the water to the boil and then let it cool down to 70-80°C. Pour and leave it to infuse for 2-3 minutes. Sieve and serve. Suitable for 3 infusions.
