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Que She Jasmine is harvested from Fuding County, Fujian for the base tea. Bird Tongue is a direct translation of this tea’s Chinese name: Que She. Its name references the tender leaf buds picked just after the young leaves begin to open. The leaves are small and dark, in the shape of birds’ tongues, frequently slightly curled. The tea is scented with jasmine blossoms over several days.
The tea is baked to deepen its flavor, while the jasmine scenting enriches its aroma. The result is a perfect balance of the deeper vegetal notes of green tea with the sweetness of jasmine blossoms. |
Region: Fuding County of northern Fujian Province, China
Dry Leaves: Small and dark with elegant slightly curled
Flavor: Medium body and the floral flavors of jasmine are very present.
Aroma: Persistent jasmine aroma over a base tea that is both sweet and smooth
Liquor: Clear golden liquor
Dry Leaves: Small and dark with elegant slightly curled
Flavor: Medium body and the floral flavors of jasmine are very present.
Aroma: Persistent jasmine aroma over a base tea that is both sweet and smooth
Liquor: Clear golden liquor
infuser cup: (14 oz. /414ML.)
Tea Leaves: 3.5 grams /1.5 Teaspoons
Water Temp: 185 ° F/85 °C
Steep Time: 1 min 30 sec.
Water Temp: 185 ° F/85 °C
Steep Time: 1 min 30 sec.
Teapot: (12 oz. /355ML.)
Tea Leaves: 5.5 grams /2 Teaspoons
Water Temp: 185 ° F/85 °C
Steep Time: 2 mins
Water Temp: 185 ° F/85 °C
Steep Time: 2 mins
gaiwan/ Teapot: (6 oz. /177ML.)
Tea Leaves: 3.5 grams /1.5 Teaspoons
Water Temp: 185 ° F/85 °C
Steep Time: 1 min 30 sec.
Water Temp: 185 ° F/85 °C
Steep Time: 1 min 30 sec.