A bold-leaf Yunnan varietal with smooth cocoa notes and hints of plum and spice. The dry leaves are tightly rolled into a spiral snail shape, dark in color, with golden tip accents. Named for the twisted shape of the finished leaves - fancifully reminiscent of snail shells. The brew is moderately hearty in a longer infusion or can be reinfused about three times with briefer steeps.
It is believed throughout the tea world that the Chinese province of Yunnan, which borders Laos, Vietnam, Burma, and Tibet, is the birthplace of the world's first tea plantations. However, in direct contrast to the soothing qualities of a cup of freshly brewed tea, the Yunnan tea plantations, if legend is to be believed, were the byproduct of a terrible war.
Bring filtered or spring water to 212°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 4 minutes.