Emerald shoots caught in the spring mist, unfolding in the cup like a forest reborn in the steam.
Fresh Spring Mist
Minimally processed to preserve the "spirit of cold." Fresh leaves are pan-fired or steamed immediately after harvest to halt oxidation, locking in the vibrant color and vegetal freshness.
Primarily cultivated across Sichuan, Henan, and Zhejiang, where misty mountain valleys and high-altitude mists define the flavor.
Chestnut and the delicate breath of a newly opened pea pod. Awaken your senses with our vibrant collection of spring green teas.
Brewing Green Tea
Amount: 4g of tea leaves per 200ml vessel
Temperature: 90°C to 95°C water
Time: 3 to 5 seconds for the first 7 steeps, increasing the time gracefully for subsequent infusions
Technique: Pour the water gently in a slow circle, aiming for the inner wall of your teapot to avoid bruising the leaves
Vessel: Clay Teapots, Gaiwan, Glass Teapots, or a Gongbei
The mountain buds are plucked while yet the dew remains, emerald-green, unfurling in the bowl like a forest reborn in the steam.
