Yunnan Hand-Rolled Green Curls green tea
Yunnan Hand-Rolled Green Curls green tea

Yunnan Hand-Rolled Green Curls

 

 

Green Tea

 

Origin: Yunnan Province, China

 

Appearance: a single green leaf & white bud curled into a ‘snail’ shape. Pan-fired, hand-rolled & basket-fire finished
Flavor: soft, crisp, chestnut-like, smooth flavor
Aroma: pleasant aroma characteristic of fresh Yunnan leaf
Liquor: clear straw liquor rimmed with silver

 

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We were excited to receive samples of the 2021 edition of one of early Spring’s huge hits: our Yunnan Hand-Rolled Green Curls. We are thrilled to have this tea again for 2021, especially because it is expected to arrive at its normal time: one of the first of the greens to arrive from East Asia.  It is one of the spring teas that keeps very well all through the drinking year; so we will be able to enjoy it right through until the 2022 harvest is ready.

Our Yunnan Hand-Rolled Green Curls is a bud and leaf tea, normally plucked in early March (this year it was  both early & late March) when the weather warms quickly in Yunnan Province. Because these leaf materials were picked and manufactured when they were so young, the tea is a lovely greenish-white color.

In the cup this tea is fresh and delicious – light, airy, and rich – a lovely combination of flavor and aroma that satisfies and soothes at the same time. The tea has a unique core flavor – soft, chestnut-y, with a little Asian pear -that  is a result of the special nature of the indigenous tea bushes that grow in this region. While this tea has some early spring sweetness in the dry leaf and in the cup, it is more earthy in style and less ‘showy’ than eastern China spring green teas.

The flavor of this tea is nuanced, sweet and subtle – a hallmark of Yunnan green teas. So, this tea is perfect for those who do not want a lingering aftertaste, but rather enjoy fleeting moments of flavor that are revealed with each sip. The green curls are smooth and full-bodied without a hint of astringency. This tea was made from sturdy leaf, and should steep successfully several times.

After the 1st steeping, take a peek inside your gaiwan or teapot to admire the appearance of the re-hydrated curls. They will have returned to the natural appearance they had as just-plucked fresh bud leaf: thin and perfectly shaped. This tea is a wonderful example of the tea artist’s craft and the care given to premium, artisan tea during leaf manufacture. The liquor has changed during the year and is now a clear straw color rimmed with silver.

Harvesting Season:

Pre-Qing Ming
1st Harvesting Season
(middle of March in Yunnan Province)

 

China Spring Green Tea: The spring season in China is divided up into 4 periods of time. The harvest dates of the most anticipated Chinese spring green teas, such as Longjing, are associated with certain dates on the agricultural calendar. The earliest plucked teas are the most desirable for sweetness and and delicacy, and these teas sell out quickly because production quantities are small.

 

This is the breakdown of production times. Teas plucked during these times are made just once a year.

 

  • Pre-Qing Ming or Ming Qian tea (leaf plucked before April 5th)
  • Before the Rains or Yu Qian tea (leaf plucked before April 20th)
  • Spring tea or Gu Yu tea (leaf pucked before May 6th)
  • Late spring or Li Xia (leaf plucked before May 21st)


Chinese spring green teas are sold by these seasonal designations indicating the time in the spring that the tea was plucked. The earlier the tea is plucked the morein demand and expensive it will be.

 

March: weather permitting, the arrival of early spring in mid-March begins the plucking season for some premium green and yellow teas in Western China. In Sichuan Province: Mengding Mt. Gan Lu; Mengding Mt. Huang Ya and Zhu Ye Qing are plucked in mid-March.

The earliest plucks of Xi Hu Region Longjing tea (Zhejiang Province) and tiny Bi Lo Chun (Jiangsu Province) begin to appear at this time as well.

In Yunnan Province leafy green and tender bud green teas by mid-March.

 

April: the month of April is the busiest time in eastern China for the production of premium green teas from all of the important green tea producing Provinces. First-pluckings of tea such as Anji Bai Cha; En Shi Lu Yu; Huang Shan Mao Feng; Long Ding; Lu Shan arrive before April 5th to receive the coveted Pre-Qing Ming designation. Yu Qian pluckings of these teas follow throughout the month of April.

 

img-more_seasonal Seasonal Teas Explained

Steeping Instructions:

Use 2 teaspoons (2-3 grams) per 6 oz water
Steep 2-3 infusions at 2 minutes each
Water temperature should be 170°F-180°F

 

Steeping Notes:

 

We steeped this tea for 3 minutes and it was quite delicious.

Map: