Spring Green is a Mao Feng varietal made to a medium leaf size, rich green coloration and white buds. The telling characteristic of this lot - nuanced flavors of early spring come through in its taste. Clean and freshly vegetal, thus the name and the pleasure of the cup. It was grown in Fujian Province. This is one of the first teas to be harvested in the spring as the weather warms. Lot is Pre-Qing Ming, harvest date April 2019. Lot #9.
This lot captures the richness and creativity of a local farm. Spring teas such as this are popular within China as an everyday, "go to" teas to enjoy during leisure, with friends and at the office. We selected this lot given its fresh appearance and taste. It is delicious - excellent for everyday drinking pleasure.
Lot is Pre-Qing Ming. There are numerous varieties of this traditional green to be found in the southeastern region of China. Arguably this lot brings something special to the palate. The handling and processing of the leaves has been skillfully done preserving the wonderful early spring notes greens harvested "before the rains" offer. This tea was grown in the coastal mountains near Fuzhou.
Long leaves open to robust spring flavors with plenty of cup aroma. Sweet with soft notes of asparagus. Vegetal yet clean, it will invigorate! For the lover of green tea, this is an excellent everyday tea offering a depth of taste that will satisfy.
3 grams (a tablepoon) per 8-12 ounces of water at temperature of 185 to 195 degrees F should be optimum. A hotter water temperature will bring its flavors up quicker. Steep for 2 minutes and taste. The shorter the steep, the sweeter the flavor. It can be steeped longer, any astringency should be slow to rise. For 12-16 ounces of water, use about 5 grams. Leaves will provide multiple steeps.