Luxury Ingredients: Green tea
Ingredients From: China
Region: Anhui Province
Shipping Port(s): Shanghai
Grade: Young Hyson
Growing Altitude(s): 1500 – 4900 feet above sea level
Manufacture Type(s): Steamed green tea
Infusion: Pale yellow green
Hyson translates to “Flourishing Spring” and this particular varietal imparts the fresh green character you would expect to be a part of any springtime tea experience. Traditionally hyson referred to old to medium leaves (leaves below the new growing shoots at the top of the bush) manufactured in a rolled long twisted and sometimes almost clam shaped. The term „young‟ was added to the nomenclature to distinguish that the tea was made from young leaves (new shoots) and therefore better quality and better tasting. This tea became so highly favored in the 1700‟s that the British Tea Tax was actually higher for this variety over other teas. Lucky Dragon is from a specific factory that further identified their tea because even though produced in the young hyson style it is much better than typical young hyson.
Right from the first sale of tea in England in the mid 1600‟s, the English took a shine to tea. The government quickly realized the possibilities and levied taxes on tea that remained until the late 1700‟s. With all the associated taxes on tea and „young hyson‟ being taxed even higher! there were all sorts of various schemes done to dodge the taxes. Servants in upper class homes would dry the used leaves and resell them. Other unscrupulous people would „cut‟ the tea with leaves from various trees such as beech or hawthorn. Smuggling China teas into England reached a feverish peak in the mid 1700‟s and the ports of France and Belgium were used as the „jump-off‟ points for night voyages to Cornwall and Wales. The Chancellor of the Exchequer and the East India Company were aware of the extent of their losses and realized that only a large tax cut would make legal imports competitive with contraband tea. This finally occurred in 1784 with the passing of the Commutation Act.
Hot tea brewing method:
Traditional method (see note below): When preparing by the cup, this tea can be used repeatedly – about 3 times. The secret is to use water that is about 180°F/82°C. Place 1 slightly heaping teaspoon in your cup let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment – do not remove the leaves from the cup. Adding milk and sugar is not recommended. Once the water level is low – add more water, and so on and so on – until the flavor of the tea is exhausted. Look at the pattern of the leaves in the brew, not only do they foretell your fortune but you can see the bud and shoots presenting themselves, looking like they are about to be plucked.
Modern Method: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 portion control pack for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Adding milk or sugar is not recommended.
Note: Traditionally, the recommendation has been that green tea be brewed at 180°F/82°C. Regretfully, modern society makes it necessary to consider that water may not be free of harmful bacteria and other impurities. Therefore you need to boil water to kill bacteria. If you wish to use traditional brewing temperatures bring the water to a boil and allow it to cool to the desired brewing temperature – it’s the food safe thing to do!
Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea, 6 tea bags or 6 Q3 portion packs into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the bags. Add ice and top-up the pitcher with cold water. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 portion control packinto a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
ANTIOXIDANT BENEFIT: More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed….and the more tea or rooibos that is used, the greater the antioxidant benefit.
Ideal Brewing Temperature: 100ºC/212ºF. Minimum Brewing Temperature: 90ºC/194ºF.
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