3 LEAVES TEMPLE GREEN

Gentle astringency enlivens March China green tea. Slight jammy finish. Only plucked during spring when buds are most succulent.

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100 g	$21.42 / per cup $0.42
250 g	$41.65 / per cup $0.33
500 g	$63.07 / per cup $0.25
1 kg	$119.00 / per cup $0.23

Category: Green

Type: Tea

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Description
Product Information
Brewing Instructions

In the same way that Belgian monks are known for brewing unique varieties of beer, many of the monks who live in the monasteries of Anhui are known for their tea. The monasteries, which are scattered throughout Anhui's soaring mountain ranges, are often surrounded by acres of lush tea gardens, many of them centuries old. The recipes used to process their raw leaf are frequently just as ancient. Over the centuries, production methods have been handed down by generations of holy men who view hand tea production as a form of meditation. As in Belgium, the finished product is often remarkably different from monastery to monastery. Some teas are exceptionally large leafed, others cropped and twisted or hand sewn into miraculous shapes that celebrate the celestial bodies. Often, as each recipe was passed down creation legends were told that would serve to inspire the next generation of artisan. 3 Leaves Temple falls out of this rich tradition.

The story of 3 leaves temple is an old one. It is believed that the tea was named for the three kingdoms that ruled China from the years 184 -220 A.D. This era, aptly named the Three Kingdoms Period, is often compared to the Samurai period of Japan or the Medieval period of Europe. The ruling kingdoms were the Shu, Wu and Wei. For a time, what is now know as Anhui existed under the jurisdiction of a powerful warlord named Cao Cao, founder of the Kingdom of Wei. A venerable ruler, Cao Cao sought to unite the disparate kingdoms. Although his efforts failed, this tea was created and named 3 Leaves Temple in honor of his unifying vision. When brewed the leaves unite, as the three kingdoms never would.

3 Leaves Temple is a remarkable tea. Plucked only in March, then baked and sorted by hand, every effort is made to ensure only the finest leaves make it to market. The dry leaf is somewhat flaky, open and light to the touch. Infused the leaf remains whole and produces a fresh, slightly bold cup underscored by a touch of spring flowers that smoothly gives way to a jammy finish. This is truly a tribute to the monks of Anhui -a tea to be praised!
Tea Type: Green

Country: China

Region: Anhui Province

Grade: Tai Ping Hou Kui

Altitude: up to 4000' ft. above sea level

Manufacturer Type: Handmade orthodox

Ingredients: Luxury green tea

Cup Characteristics: Gentle astringency enlivens March China green tea. Slight jammy finish. Only plucked during spring when buds are most succulent.

Infusion: Tending pale with light yellow notes.
Brewing Hot

Traditional method (see note below): When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is to use water that is about 180'F/82'C. Place 1 slightly heaping teaspoon in your cup let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Adding milk and sugar is not recommended. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted. Look at the pattern of the leaves in the brew, not only do they foretell your fortune but you can see the bud and shoots presenting themselves, looking like they are about to be plucked.

Modern Method: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 single serve packet for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Adding milk or sugar is not recommended.

Note: Traditionally, the recommendation has been that green tea be brewed at 180'F/82'C. Regretfully, modern society makes it necessary to consider that water may not be free of harmful bacteria and other impurities. Therefore you need to boil water to kill bacteria. If you wish to use traditional brewing temperatures bring the water to a boil and allow it to cool to the desired brewing temperature -it's the food safe thing to do!

Brewing Cold

Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea, 6 tea bags or 6 Q3 single serve packets into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1 1/3 cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea or removing the tea bags. Add ice and top-up the pitcher with cold water. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)

Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon of loose tea, 1 tea bag or 1 Q3 single serve packet into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional 1/2 serving. A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)