The Spring Green Tea 1st Flush is a true celebration of nature awakening. Harvested very early in March, just after the long winter rest, this tea represents the best of spring production. It is the first harvest of the year, rich in fragrances and complex flavors, capable of delivering a full, velvety, and aromatic infusion. Each leaf encapsulates the energy and purity of the new season, releasing a unique freshness and a refined body. A must-have for every green tea lover. This precious tea comes from the mountain gardens of Yunpan Shan, in the Pu'er area, in the heart of China's Yunnan province. We are over 1400 meters above sea level, where the Camellia sinensis plants of the Yunkang 10# variety thrive in a humid and foggy climate, ideal for developing complex and delicate aromas. Harvesting is done by hand at the beginning of March, when the first tender buds peek out. This meticulous work gives the tea its elegance and intensity. The oxidation is completely absent (0%), while the medium roasting helps develop warm aromatic notes without compromising the original freshness of the leaves. The infusion of the Spring Green Tea 1st Flush stands out for its initial aroma of sautéed beans, a pleasantly surprising toasted and vegetal note. On the palate, the liquor is soft and enveloping, with a full but not heavy body. After a few sips, sweet and floral notes emerge, like a spring bouquet that slowly opens in the mouth. The final sweetness is persistent and natural, leaving a sensation of cleanliness and freshness that stimulates another cup. This tea is perfect for both aficionados of the Gong Fu Cha method, who wish to explore its many evolutions infusion after infusion, and for those who prefer a simpler preparation in the Western style, where its qualities emerge directly and harmoniously. Puer, Yunnan. We highly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 150 ml to obtain multiple infusions with different flavors. With water heated to 80°C, you can proceed with a first infusion of 25 seconds and then, keeping the water at the same temperature, continue with multiple infusions increasing the time by 10 seconds each time (25-35-45…). This tea has a longevity of about 5 infusions. For a classic preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 80°C for an infusion time of 2 minutes. The tea can be filtered for easier tasting, and the indicated infusion times are purely suggestive, so you can adjust according to your personal taste. It is recommended to store in a cool, dry place away from direct sunlight.
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The Spring Green Tea 1st Flush is a true celebration of nature awakening. Harvested very early in March, just after the long winter rest, this tea represents the best of spring production. It is the first harvest of the year, rich in fragrances and complex flavors, capable of delivering a full, velvety, and aromatic infusion. Each leaf encapsulates the energy and purity of the new season, releasing a unique freshness and a refined body. A must-have for every green tea lover. This precious tea comes from the mountain gardens of Yunpan Shan, in the Pu'er area, in the heart of China's Yunnan province. We are over 1400 meters above sea level, where the Camellia sinensis plants of the Yunkang 10# variety thrive in a humid and foggy climate, ideal for developing complex and delicate aromas. Harvesting is done by hand at the beginning of March, when the first tender buds peek out. This meticulous work gives the tea its elegance and intensity. The oxidation is completely absent (0%), while the medium roasting helps develop warm aromatic notes without compromising the original freshness of the leaves. The infusion of the Spring Green Tea 1st Flush stands out for its initial aroma of sautéed beans, a pleasantly surprising toasted and vegetal note. On the palate, the liquor is soft and enveloping, with a full but not heavy body. After a few sips, sweet and floral notes emerge, like a spring bouquet that slowly opens in the mouth. The final sweetness is persistent and natural, leaving a sensation of cleanliness and freshness that stimulates another cup. This tea is perfect for both aficionados of the Gong Fu Cha method, who wish to explore its many evolutions infusion after infusion, and for those who prefer a simpler preparation in the Western style, where its qualities emerge directly and harmoniously. Puer, Yunnan. We highly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 150 ml to obtain multiple infusions with different flavors. With water heated to 80°C, you can proceed with a first infusion of 25 seconds and then, keeping the water at the same temperature, continue with multiple infusions increasing the time by 10 seconds each time (25-35-45…). This tea has a longevity of about 5 infusions. For a classic preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 80°C for an infusion time of 2 minutes. The tea can be filtered for easier tasting, and the indicated infusion times are purely suggestive, so you can adjust according to your personal taste. It is recommended to store in a cool, dry place away from direct sunlight.
