Every harvest, we seek teas that reflect the artistry and regional expression of China’s tea traditions. With warming weather and the emergence of the first buds and leaves, this lot was harvested on April 4th and presented for tasting on April 5th, 2026.
- A Mao Feng cultivar, this tea was crafted in a local style traditionally favored for spring green teas. Grown on the Tong An farm located in the mountains along the coast of Fujian that form the border with Zhejiang Province.
- A “seasonal green,” the pluck standard is first grade, consisting of a bud and top two leaves. We found the flavors and aromas were vibrant and clean.
- In the cup, the tea is lively yet refined, offering sweet green flavors reminiscent of fresh peas and asparagus tips. Its silky texture finishes clean and bright on the palate, with a sweetness that gently builds in the finish.
SKU: G-LGW-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.