The robust leaves are flat and golden-green in color with a lovely shine that comes from the traditional method of pan-frying the freshly picked buds in large steel woks. Pan-frying stops the tea from oxidizing, and also contributes to it its nutty, nourishing taste--a taste as sweet and clean as the bright water of the spring. As the savory fragrance rises from the cup and the undulating pleasure spreads through the mouth, all wishes are granted.
Did you know? The tea plant (Camellia sinensis) is a fluorine concentrating plant. Fluorine is good for humans, especially for preventing dental cavities and tooth decay.