2020 Huangjinye, Ancient Trees Old Leaves in Stone-pressed cake

A multitude of colors characterizes this special cake, that is made up of the third and fourth leaves of our ancient tea trees, located in Lunan mountain, Yunnan province.
They are the older leaves, that we normally don't use for stone-pressed cakes, as we only include the bud and the first youngest leaves. However, their value is no less remarkable: in Chinese, these leaves are also called 金玉叶 jinyuye, which literally means "leaves of gold and jade". Their most common name is 黄片 huangpian, literally yellow leaf, but we prefer to call them 黄金叶 huangjinye - gold leaves - for their precious aroma and their great value for aging.

When you first sip this tea, you will immediately feel a great freshness and a warm grassy aroma, embraced by hidden hues of tobacco and woody notes. Delicate yellow flowers, simpler and more humble than the precious bouquet that characterizes our Ancient Trees cake, bloom in the aftertaste, opening up a whole new world of aromas and fragrances. The inebriating scent can already be perceived by opening the decorated paper wrapping, and you can enjoy its lingering notes even after drinking the golden liquor.

Harvested in Spring 2020.

Plantation altitude: 1850 meters
Origin: Southwest Yunnan, Lunan Mountain
Flush: Spring 2020. Farmed, harvested and processed by Eastern Leaves.
Storage: the leaves can be stored in their original package or in ceramic vases. Avoid heat, light, and moisture.

Infusion Parameters

EASTERN BREWING
Quantity: 1 gr. of tea every 30 ml of water
Rinse: before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with boiling water and pour it after a few seconds.
Brewing time: Begin with a 10-15 second brew. Increase with each successive brew as needed. 
Water temperature: 100° C
Number of brews: 12

WESTERN BREWING
Quantity: 1 gr. of tea every 100 ml of water
Brewing time: 2-3 minutes
Water temperature: 100° C

COLD BREW
Quantity: 1 gr. of tea every 100 ml of water
Brewing: put the tea leaves in room temperature water and steep for 6-7 hours. Filter the liquor and drink within 24 hours.