Production Year: 2013
Production Season: Spring, Harvested on April 1st
Production Region: Anhui Province, Jing County. Single estate. 1150m (3450 ft.) above sea level.
Style: Chao Qing (pan fry to kill green)

The following description is modified from a 2010 Life In Teacup blog post about this tea:

It’s a historically famous green tea with a a spherical-shaped “gunpowder” kind of appearance.

The dry tea leaves are shiny and curled from the earliest harvest of spring. Each curled tea “ball” turned out to be two leaves and a bud.

It’s a wonderful tea, with a sweet floral taste and yields more infusions than average green tea.

In China, this tea is both famous and under-noticed. It was invented in the 17th century or earlier and indeed one of the oldest tea varieties. There are other teas with deeper historical roots, but many historically famous tea changed throughout time. Today, not many teas are made in the same way as they were 400 years ago, but Yong Xi Huo Qing is. The tea is not commonly seen even in Chinese markets, partially due to its small annual production.

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