Like all tea rarities, the Palace or Ocean Green Needle is produced with utmost caution and care. Harvested in the Province of Hubei in mid-April, only the fi nest leaves and the buds are plucked, steamed, dried, sieved and re-selected again before packaging. Of particular importance are the differing temperatures used: as opposed to hot steam, the subsequent drying is rather moderate in temperature so as to conserve the nice colour and taste of the tea.
This tea is one of the prettiest treasures from the world of tea. It grows in the mountains of southeast China. For more than 100 years, only the finest and youngest leaves of the best green tea qualities have formed the basis for this rarity. The still not quite dry leaves are mixed up to six times with fresh, delicately smelling jasmine blossoms, then sieved and rolled by hand to small pearls. The leaf encloses the fine jasmine aroma and only sets it free during brewing. The fact that "two leaves and a bud" were taken shows in the infusion. The cup has an elegant champagne color.
Sencha is one of the best known green tea types. Originally consumed by Buddhist monks as a remedy and for spiritual composure, it is today considered a source of inspiration and vitality. Sencha means boiled tea: Sen = boil, Cha = tea. Firstly the tea leaves are folded lengthwise while drying on warm trays, then they are heated in wood-fueled pans in order to stop the fermentation. You will immediately recognise the long, well-worked, grass green leaves in this quality tea. After the infusion, the full leaf structure can be seen, and the cup has a bright yellow color. The fresh, grasslike flavor with a fine sweetness is a pleasure for each Sencha enthusiast!
Should there ever be an official hall of fame for the world's top teas, this specialty certainly would belong in the upper category. It was originally grown in Fujin at such high altitudes that monkeys were trained to pluck the leaves. Today, this is done by people during a period of several days. The rough, slightly fluffy leaf makes a light green infusion and amild cup. Slight nuances of honey characterize this fascinating tea. A must for every lover of green tea.
Indonesia not only offers the classic black teas on Sumatra and Java, but also excellently produced green teas. In the mid 19th century the green tea production was commenced around the city of Bandung. In Kiwidey, a little to the south of Bandung, the "Sunda Purwa" is harvested and produced almost year-round. This coarse Pekoe-type is made from medium leaves and is a very down-to-earth variety with an excellent value for money. It impresses with an expressive body and intensive flavour even after having been infused a couple of times.
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