When the fresh tea leaves are grown and ready for harvest, the best two leaves and a bud are plucked by hand, spread out on stainless steel plates to wither for 12 hours, then roasted at 300°C for about 15 minutes. After being rolled at least 36 times, this special tea takes on its unique round leaf shape. Quite the journey!
Thailand Jing Shuan
1 teaspoon tea
8 oz water at 175 degrees
Steep for 3 minutes
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