Made from only newely sprouted leaf tips. Only certain tea plant varietals can produce the golden colored tipped leaves. The golden color emerges during processing and after accurate withering (moisture drying) of the leaves. Few areas in Yunnan contain these type of plants. Other areas known to have high quality golden tipped varietals are Hunan and Fujian provinces in China and Assam in Northeast India.

Size: 5" diameter
Weight: 150 Grams
Cup Servings per Cake: 80

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
190°F (88°C)	Best with Spring water	1-2	4	2

A water temperature of 180 to 200 F is sufficient to bring out the character of this leaf. Some recommend water at a full, rolling boil, but in our opinion boiling reduces the oxygen content in good water and gives the tea a flatter taste as opposed to a 'livelier' one from slightly cooler water. We suggest steeping one teaspoon per 8 ounce cup of water for 3 to 4 minutes. Bing Cha leaf can be broken off into single serving pieces which in turn separate into individual leaves during infusion.