Purple Needle
The Refined Legacy of an Empire
From the gentle, shadowed slopes of Guzhu Mountain in Huzhou grows a tea once reserved solely for the emperor. Praised by the Sage of Tea, Lu Yu, during the Tang Dynasty, Purple Needle was historically crafted beneath fluttering royal banners. Each spring, artisans hand-pick a single bud and leaf, delicately violet-tipped like newborn bamboo, offering a taste of history reborn.
A Rare Character: Frosty Mornings and Firewood
As the leaves unfurl in water, they release the pure, complex breath of the mountain.
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The initial notes: Crisp pea pods and the ethereal scent of a frosty morning.
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The deep structure: Grounding notes of roasted nuts and clean firewood, finishing with the whisper of a distant flower.
Character & Occasion
This tea holds a cold, refined spiritual character, meant to elevate the mind and cool the body.
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Summer mornings: Awaken to its crisp, historic elegance.
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Contemplative afternoons: An intellectual brew best enjoyed when reading or seeking quiet focus.
Brewing Guide
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Tea-to-water ratio: 4g per 200ml
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Water temperature: 80–85°C.
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Steeps: 6–10, maintaining a steady, frosty floral presence throughout.
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Vessel options: A porcelain gaiwan to best capture its delicate, aristocratic aroma.
绿茶 Green Tea
Legend traces the very first green tea to the misty, ethereal slopes of Mengding Mountain in Sichuan. There, amidst Buddhist and Taoist temples, monks cultivated these leaves, relying on their crisp, clarifying energy to sustain their quiet meditations through the centuries. When awakened by water, the leaves yield a translucent, jade-tinted broth. It graces the palate with an inherent freshness, carrying the warm undertone of roasted chestnut and the delicate breath of a newly opened pea pod.
問余何意棲碧山
Why do I live in the green mountains?
笑而不答心自閒
I laugh and answer not, my soul sereneI
唐, 李白 Tang Dynasty, Li Bai
How to brew green tea:
Amount: 4g of tea leaves per 200ml vessel
Temperature: 90°C to 95°C water
Time: 3 to 5 seconds for the first 7 steeps, increasing the time gracefully for subsequent infusions
Technique: Pour the water gently in a slow circle, aiming for the inner wall of your teapot to avoid bruising the leaves
Vessel: Clay Teapots, Gaiwan, Glass Teapots, or a Gongbei