Lucky Dragon Hyson
SKU:
$1.25
$1.25 - $26.25
per item
Description
Hyson translates to “Flourishing Spring” and this particular varietal imparts the fresh green character. Very light liquoring with exquisite fresh green tea character. In the cup the leaves virtually return to life. A tea to remember.
Tell Me MoreHyson translates to "Flourishing Spring" and this particular varietal imparts the fresh green character you would expect to be a part of any springtime tea experience. Traditionally hyson referred to old to medium leaves (leaves below the new growing shoots at the top of the bush) manufactured in a rolled long twisted and sometimes almost clam shaped. The term 'young' was added to the nomenclature to distinguish that the tea was made from young leaves (new shoots) and therefore better quality and better tasting. This tea became so highly favored in the 1700's that the British Tea Tax was actually higher for this variety over other teas. Lucky Dragon is from a specific factory that further identified their tea because even though produced in the young hyson style it is much better than typical young hyson.
Right from the first sale of tea in England in the mid 1600's, the English took a shine to tea. The government quickly realized the possibilities and levied taxes on tea that remained until the late 1700's. With all the associated taxes on tea and 'young hyson' being taxed even higher! there were all sorts of various schemes done to dodge the taxes. Servants in upper class homes would dry the used leaves and resell them. Other unscrupulous people would 'cut' the tea with leaves from various trees such as beech or hawthorn. Smuggling China teas into England reached a feverish peak in the mid 1700's and the ports of France and Belgium were used as the 'jump-off' points for night voyages to Cornwall and Wales. The Chancellor of the Exchequer and the East India Company were aware of the extent of their losses and realized that only a large tax cut would make legal imports competitive with contraband tea. This finally occurred in 1784 with the passing of the Commutation Act. |
Brewing for Best ResultsIdeal Brewing Temperature: 190°F/88°C.
Modern Method: Bring filtered or freshly drawn cold water to 190°F/ 88°C. With an infuser, use 1 slightly heaping teaspoon of loose tea per 8 oz of fluid water. Rinse the tea first by placing enough prepared water over the leaves and leave set for 10 seconds. Discard rinse water. Do not drink. Steep 3-5 minutes according to taste (the longer the steeping time the stronger the tea). Traditional Method: When preparing by the traditional method, this tea can be used repeatedly - about 3 - 4 times. Bring filtered or freshly drawn cold water to 190°F/ 88°C. Place 1 slightly heaping teaspoon of loose tea per 8 oz of fluid water. Rinse the tea first by placing enough prepared water over the leaves and leave set for 10 seconds. Discard rinse water. Do not drink. Pour the prepared water directly over the leaves after the rinse. Steep for about 2 minutes then remove leaves. Rinsing the leaves are not recommended when brewing the second or third time. |
origin
Tea(s) From: China Region(s): Anhui Province ingredients
Luxury Ingredients: Green tea iced tea instructions
Per Serving: Bring filtered or freshly drawn cold water to 180°F/ 88°C. Place 1 slightly heaping teaspoon of loose tea per 7-9 oz of fluid water. Steep 5 minutes. Add filtered hot tea to 16 oz glass filled with ice. Per Pitcher: Makes 1 Quart. Bring filtered or freshly drawn cold water to 180°F/ 88°C. Place 6 slightly heaping teaspoon of loose tea in a heat resistant container. Pour 1 ¼ cup of prepared water over the tea leaves. Steep 5-7 minutes. With a fine mesh sieve, filter the hot tea liquor to the serving pitcher filled with ice. Add cold filtered water to top off. (Some luxury teas will turn cloudy when poured over ice). brewing tips
Making an amazing cup of tea requires several things. High quality tea, filtered or freshly drawn cold water, correct water temperature, time of infusion, and filters/infusers. Unfiltered water or too hot of water can ruin the best of teas. Always use filtered or freshly drawn cold water. Any flavor from water treatments or heavy minerals such as lime or calcium can taint the water. Brew at the ideal temperature. Too hot of water can scorch the leaves and produce a bitter brew. If you find that the tea is still bitter following the recommended brewing temperature, try lowering the brew temperature another 5 to 10 degrees. Use infusers that allow the tea leaves to fully expand and has full contact with the water. Ditch the tea bags. Know the steeping time for your tea. Too long of steeping can make your tea bitter and undesirable. Too short of time will make a weak tea. Don’t make tea in the microwave. food safety
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illness. Cool the water to the ideal brewing temperature before brewing. |