Gao Shan Lu Feng (High Mountain Green Phoenix) was first made during the 18th century in southern Anhui province, near the border of Zhejiang and Jiangxi province. This area is known as the Tea Golden Triangle, as it has a long history of green tea production. The area is filled with mountains and forests, with a four-season climate and plenty of moisture. It is known to be an excellent region for growing tea, with its rich, dark yellow soil and high humidity. Most of the tea is grown at altitudes around 400-800 meters (1300-2600 feet), where there is very little chance of frost damaging the tea bushes. Anhui province has a wide variety of tea bushes, and each year the tea growers choose which tea bushes are best to continue growing. The main tea bushes used in Green Phoenix are Yang Shu Ling Zhong, Min Zhou Zhong, Jin Shin Zhong, and Song Luo Zhong. These are extremely hardy tea bushes, and they can survive both very hot and very cold weather. Green Phoenix belongs to a family of teas descended from a tea called Song Luo Cha, which is no longer available. The technique that was used to make Song Luo Cha is currently used for gunpowder, hyson, and meecha, all popular export teas. While the Chinese generally do not drink gunpowder or hyson, the various types of meecha (mei cha, eyebrow tea) are very popular with the people of China. Green Phoenix is a variety of eyebrow tea, which is named for its resemblance to the shape of an elderly monk’s eyebrow. The leaves for this tea are picked from the middle of April to the middle of May, when the tea bushes have clusters of three to five leaves. The leaves are then packed 20 cm high to wither in the factory for a few hours, after which they are sent through a hot rolling machine for a few minutes to stop the oxidation and preserve the green color of the leaves. At this point the leaves are soft enough to knead without breaking, which shapes them and removes some of the moisture. After 30 minutes of kneading, about 80% of the leaves should be shaped and they are ready to be roasted. The tea is roasted twice, with a short period of cooling in between. Other eyebrow teas have three roasts before sorting, but with Green Phoenix the moisture is removed more quickly to preserve the green color. The name of this fine, everyday tea is derived from the color and shape of the tea leaves. The dry leaves are a dark jade green, and when they are infused the leaves open up into the shape of a phoenix’s tail. The color of the tea liquid is bright spring green, and a flavor that is complex, with a light sweetness.
Brewing Guidelines |
