Grown at elevations of 2500-5000 feet in the Wu Yi Mountains in the Fujian Province of China, White Monkey Paw
is a delicate green tea, hand made from the first two leaves and the bud of new season growth. Plucked in the morning and within the first two weeks of the new season, the leaves retain their downy white hair, a sign of delicate sweetness. The leaves are gently steamed and then dried, so the end result is a very pale green tea (tending white) with a sweet, smooth, intense flavor. The dry appearance of the leaf is said to resemble a monkey's paw. Infuse 7-10 leaves per cup in water that is 180 degrees for about 3 minutes. Do not remove the leaves from the cup. Add more water as needed for 3 or more infusions.
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