As the weather warms along the coast of southeastern China, the first teas to reach the tea market are the Mao Feng cultivars. These early-pick greens come in a variety of locally-known styles – light and dark green leaves, short and long, curled and wiry, thick and thin, often with white and silver buds - varieties that offer a range of spring aromas and flavors. This cultivar, depending where it is grown – north, south, east or west slope – combined with years of cultivation and method of processing - has developed into perhaps the most widely consumed everyday green. One of our favorites for aroma and taste is Spring Blossom. A visual treat of wiry light-green, curled leaves splashed with white buds. Its aromas compel one to have a taste. Softly vegetal, Spring Blossom is an excellent value tea, drinkable most any time.
Lot Notes. Spring Blossom has a very distinct “toasty” aroma developed in the firing of its leaves. Lot offers a consistent & large leaf shape. Deft processing has brought forth the cultivar's nutty side.
Tea Facts. Grown at an elevation of about 700 meters, small farm, this tea was harvested in the first week of April 2026. Lot was grown in Fujian Province and crafted to local customs. It is basket fired at higher temperatures.
Tasting Notes. Offers very pleasing toasted, nutty and vegetal notes to the palate, with hints of chestnut. The higher fire processing pushes this tea to a clean, toasted flavor with a sweet finish. This tea is an excellent choice as an everyday green and it goes well with food.
Brewing Suggestions. Use 3 grams or a tablespoon of leaf for 6-8 ounces. Water temperature is best at 195 degrees F. Steep for 2-2.5 minutes to yield a flavorful cup with its range of spring notes. This tea can be steeped for a longer period if more body is desired. Will offer multiple steeps.
SKU: G-SBP-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.