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Orchid Jade Green Tea is an artisanal tea combining the floral delicacy typical of certain Taiwanese processes with the freshness of Chinese green tea. Made according to Yunnan artisanal methods, it has an elegant profile with floral, sweet and vegetal notes. Its leaves produce a bright green-yellow cup with an intense orchid fragrance and delicate sugary nuances. The cultivar originally comes from Taiwan, where it is also traditionally used to produce Oolong. Yunnan artisans process it using green-tea methods, introducing techniques inspired by Oolong production. This tea is produced exclusively in spring. During withering, fresh leaves are shaken for approximately 20 minutes, heat-treated at about 220 °C, lightly shaken again, and finally cooked at 90 °C for about 30 minutes. Tasting notes The liquor is clear, with pale green-yellow reflections. The aroma of the wet leaves recalls an orchid garden in spring, with a sweet base suggesting candied fruit and fresh vegetables. On the palate it is soft and velvety: floral notes merge with natural sweetness, while the finish has a light herbal persistence, never bitter or astringent. The clean, refined sensation invites a second cup. Place of origin: Pu’er, Yunnan. Infusion method We strongly recommend the traditional Chinese method (gong fu cha). Use 5 grams of leaves (about 3 teaspoons) in a 150 ml gaiwan. With water at 85 °C, infuse first for 25 seconds, then increase each infusion by 10 seconds (25–35–45…). This tea lasts for approximately 5 infusions. For a Western preparation, use 3 grams in a 200 ml cup with water at 85 °C for 2 minutes. Store in a cool, dry place away from direct sunlight.
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Orchid Jade Green Tea is an artisanal tea combining the floral delicacy typical of certain Taiwanese processes with the freshness of Chinese green tea. Made according to Yunnan artisanal methods, it has an elegant profile with floral, sweet and vegetal notes. Its leaves produce a bright green-yellow cup with an intense orchid fragrance and delicate sugary nuances. The cultivar originally comes from Taiwan, where it is also traditionally used to produce Oolong. Yunnan artisans process it using green-tea methods, introducing techniques inspired by Oolong production. This tea is produced exclusively in spring. During withering, fresh leaves are shaken for approximately 20 minutes, heat-treated at about 220 °C, lightly shaken again, and finally cooked at 90 °C for about 30 minutes. Tasting notes The liquor is clear, with pale green-yellow reflections. The aroma of the wet leaves recalls an orchid garden in spring, with a sweet base suggesting candied fruit and fresh vegetables. On the palate it is soft and velvety: floral notes merge with natural sweetness, while the finish has a light herbal persistence, never bitter or astringent. The clean, refined sensation invites a second cup. Place of origin: Pu’er, Yunnan. Infusion method We strongly recommend the traditional Chinese method (gong fu cha). Use 5 grams of leaves (about 3 teaspoons) in a 150 ml gaiwan. With water at 85 °C, infuse first for 25 seconds, then increase each infusion by 10 seconds (25–35–45…). This tea lasts for approximately 5 infusions. For a Western preparation, use 3 grams in a 200 ml cup with water at 85 °C for 2 minutes. Store in a cool, dry place away from direct sunlight.
