Hairy Tips
Crisp Vitality from the Misty Peaks
Harvested from the cool, mountainous terrain of Xinyang, Hairy Tips is a pinnacle of Chinese green tea craftsmanship. The young, tender leaves are veiled in fine white down, carrying the exact climatic memory of the solar term (jieqi) in which they were plucked. Whether gathered "Before Rain" or "Before Qingming," each harvest offers a unique narrative of the earth.
A Rare Character: Wet Bamboo and Spring Meadows
This brew is an awakening experience, brisk and subtly sweet, glowing with a bright yellow-green hue.
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The aroma: Carries the crisp, cold-spirit fragrance of freshly trimmed grass and wet bamboo.
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The finish: A distant, nostalgic hint of a farmer's kitchen woodsmoke that grounds the bright grassy notes.
Character & Occasion
True to its high-altitude origins, this tea carries a cold spiritual character that instantly refreshes.
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Summer mornings: A brisk, awakening brew to start the day with clarity.
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Quiet afternoons: Perfect for lazy, sunlit hours when you crave something crisp and vital.
Brewing Guide
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Tea-to-water ratio: 4g per 200ml
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Water temperature: 80–85°C.
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Steeps: 6–10, starting with bright grassiness and mellowing into soft sweetness.
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Vessel options: Tall glass vessel to appreciate the downy leaves suspending and sinking in the water.
绿茶 Green Tea
Legend traces the very first green tea to the misty, ethereal slopes of Mengding Mountain in Sichuan. There, amidst Buddhist and Taoist temples, monks cultivated these leaves, relying on their crisp, clarifying energy to sustain their quiet meditations through the centuries. When awakened by water, the leaves yield a translucent, jade-tinted broth. It graces the palate with an inherent freshness, carrying the warm undertone of roasted chestnut and the delicate breath of a newly opened pea pod.
問余何意棲碧山
Why do I live in the green mountains?
笑而不答心自閒
I laugh and answer not, my soul sereneI
唐, 李白 Tang Dynasty, Li Bai
How to brew 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