Description

Yin Hao Jasmine

Yin Hao translates to “silver tips.” These tea leaves were sourced from the budding tips of the tea plant as they begin to grow and unfurl in spring. Silver tip tea is silver due to the lack of chlorophyll development in the leaf tip. The result is a more delicate tea, higher in antioxidants with a less grassy, vegetal flavor than more developed tea leaves.

The silver tip teas are dried in the spring and then aged in a cool, dry environment until the jasmine grown in the same region reaches full bloom. The freshly harvested jasmine is then massaged into the tea leaves and dried, thereby imparting the incredible, sweet, ethereal essence of jasmine into the tea.

Kyoto Sencha

This tea is grown in the southern portion of Japan’s Kyoto Prefecture. The region is regarded as the region that produces the highest quality green teas. The freshly picked tea is very briefly steamed to halt the oxidation process, which produces yellow and black teas. The leaves are then rolled into the cylinders which unfurl when steeped.

Kyoto Sencha Green is a combination of leaves harvested with the first flush and leaves harvested at the peak of summer. The first flush leaves contribute delicate, ethereal, fresh notes while the summer leaves feature the rich, warm, more intense notes.

Origins
Fujian Province, China
Kyoto Prefecture - Japan

Brew Notes - Yin Hao Jasmine
We recommend steeping three to four grams of tea (one to two tbsp) per 8 to 10 oz cup. It is paramount that water is much cooler than boiling. We recommend starting with 185℉ water and a 1:45 steep. To increase or decrease the intensity of the cup use a slightly more or less steep time. Astringency will increase with higher water temperatures and longer steep times.

This tea also makes absolutely incredible, enormously refreshing cups of iced tea. For an iced version of this tea, simply use the same brewing times and amount of tea, use only half the amount of brew water (4-5 oz), and pour the brewed tea directly over the same amount of ice (4-5 oz).

Brew Notes - Kyoto Sencha

We recommend steeping three to four grams of tea (one to two tablespoons) per 8 to 10 oz cup. It is paramount that water is much cooler than boiling. We recommend starting with 175℉ water and a 1 minute steep. To increase the intensity of the cup use slightly hotter water ~180-185℉ and/or slightly more steep time ~1:15-1:30. To decrease the intensity, do the opposite and use ~165-170℉ water and 30-45 second parameters.

Sizes

Kyoto Sencha - Net Wt - 100g (3.52oz)
Yin Hao Jasmine - Net Wt - 80g (2.82oz)