Spring teas embody tradition, terroir, and skill. In FuAn, traditions in farming and processing of cultivars run deep. Their cultivars are world famous, their flavors in high demand. Each year, we look for these early spring green teas that taste wonderful and well-represent local farming practices & craftmanship. Golden Green well fits this standard of excellence in aromas and flavor.
Lot Notes. This lot is grown on a farm near the town of Nan Yan, in an area known as South Mountain. Tea garden is about 800 meters. Harvested April 2026.
Tea Facts. Cultivar is Da Hao, generally known as Big White. Widely grown in the FuAn area, and usually processed to white tea, in this case it is processed as a green. Its delicate and small curved shape is key to its smooth and sweet flavors. Made to local customs of taste and aroma. It is not typically exported.
Tasting Notes. As the leaf is small it is compact and full of flavor. It offers a soft and smooth vegetal, lightly sweet taste. Note - it is a vigorous tea, we recommend a short steep and not too much leaf. Taste is fresh spring asparagus with a bit of nuttiness. Flavors linger in the finish with a pleasant pucker.
Brewing Suggestions. Use a flat tablespoon of leaf (2.5-3 grams) for 6-8 ounces of water at a temperature of 185 - 195 F. Steep for 1.5 to two minutes.
SKU: G-GG-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.