Emerald Green offers a smooth and bright spring green with buttery undertones and little astringency. Leaves are fine pluck standard of two leaves and a bud rolled into a needle-like shape. Our lot grew in the mountains above Fuding. Long a tea we have procured in Anhui, this year we have found a strikingly similar leaf and flavor grown in Fujian Province.
Lot Notes. The pluck standard is two leaves and a bud worked to a long, elegant shape we find reminiscent of the Anhui cultivar. Leaf is vibrant green.
Tea Facts. Cultivar is Mao Feng. Lot was harvested in Pre-Qing Ming, late March 2026. The tea was grown at an elevation of eight hundred meters; farm is located above the MamYan village. Tea was hot air fired.
Tasting Notes. Leaves yield a bright, crisp cup color with flavors of tender greens, hints of sweet corn and subtle toasted and buttery undertones. Finishes with lingering warm notes.
Brewing Suggestions. We suggest one tablespoon or 2-2.5 grams of leaf for 6-8 ounces of water at a temperature of 185-195 degrees F. Steep for 2 minutes.
SKU: G-MFG-6
Green Tea
Add 30 seconds for each successive steep — flavors evolve.
Full-leaf green teas will open to layered, delicate flavors. The freshly picked leaves are dehydrated to prevent oxidization and preserve their natural green color. Japanese green teas are steamed to preserve their fresh aromas and flavor notes. It is best if green tea is not brewed with boiling water.
Lower temperature water allows the leaves to steep slowly, preserving their natural sweetness. Green teas and yellow teas offer a gentle vegetal aroma. In the mouth, flavors range from spring asparagus and delicate notes of sorrel and raw vegetables to herbaceous and nutty.