The Tao of Tea, Pure Leaf, Organic, Teaware, Herbs, Yixing

Wanfu
Famous Chinese Green Teas

Native Name: Wanfu Panhao

Origin: Wanfu, Zhejiang, China

Plucking Season: Spring

Introduction: Zhejiang produces more green tea than any other province in China. Zhejiang teas have been exported to North Africa and the former USSR for many years contributing to those region's unique tea cultures. It the home of China's famous Dragonwell and Gunpowder green teas.

Pan Hao
Pan Hao is a famous style of Zhejiang green tea similar to gunpowder, but with more white tip and somewhat less roasting. This Panhao is from Wanfu village. It's deep green spirals unfurl to reveal delicate young leaf and bright, slender tips.

Art of Pan Firing
After plucking, the leaves are gently withered to reduce moisture and then pan-fired in heated woks using a turning motion to achieve Wanfu’s special rolled shape. The process is repeated several times until the correct shape, aroma and residual moisture are reached.

Tea Pairing
Wanfu pairs well with a wide variety of foods. Its strong aroma and flavor are especially suited to more heavy, savory dishes as well as seafood and roasted vegetables.

Flavor Profile: Toasty, vegetal aroma and a smooth, brothy, full-bodied taste.

Ingredients: 100% Organic Green Tea Leaves

Brewing Suggestions

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
160°F-180°F (71°C-82°C)	Best with Spring water	1	2-3	3

To learn about Water Quality click here

Tightly rolled Chinese green teas are known for their full, toasty flavor and smoothness. To attain a balanced flavor while avoiding too much bitterness or astringency, we recommend using slightly cooler water. If the water is too hot, the leaf will “stew”, creating a bitter, “spinachy” cup. Medium hot water, 160 to 180 F, with two loose teaspoons of leaf per cup and a steeping of 2 to 3 minutes provides 2 to 3 satisfying infusions.

Another common method would be to enjoy the tea “Chinese style”. Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover. After a couple minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.


Purchase Options
By the Ounce - $ 2.25
Classic Size Tin (3 oz.)- $ 11.00

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