Yellow Tips from the Meng Ding Mountain
Covered. Harvested leaves are quickly steamed to denature their enzymes, then covered to allow the aromas of the heated leaves to be re-absorbed into the leaves themselves.
Put 5-7g (1 tea scoop) of the tea – three finger’s worth – into the Chinese pot with a lid (Gai Wan), from which this high quality tea is traditionally drunk to set off its aroma, the beauty of the tea leaves and last but not least its flavor. Pour in water no hotter than 75-80°C (165-175 F), left to cool slightly after boiling. After one minute it is ready to drink. We serve this tea with extra hot water in a ceramic pot on a burner for further infusions.