Every harvest, we look for teas that reflect the artistry and regional expression of China’s tea traditions. For the third year now, a supplier, Mr. Wen, has presented his version of Cultivar 43 made to local custom for a spring green. (Note Cultivar 43 is typically made to a flat Dragon Well leaf style.) With warm weather, we visited Wen and he presented this year's version of Spring Dragon.
Lot Notes. A Mao Feng cultivar, this tea was crafted in a local style traditionally favored for spring green teas. Wen's farm is approximately 30 kilometers from Fuzhou in the surrounding mountain range. Wen practices traditional farming methods but does not certify for organic.
Tea Facts. Lot was harvested on April 4th and presented for tasting on April 5th, 2026. A “seasonal green,” the pluck standard is first grade. We found the flavors and aromas are vibrant and clean.
Taste Profile. 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.
Brewing Suggestions. We recommend two grams for six ounces of water at a temperature of 185-195 F. Steep for two minutes and taste. Tea can be steeped longer for deeper flavor.
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.