The Spring 1st Flush green tea is a true celebration of nature waking up: harvested very early in March, right after the long winter rest, this tea represents the best of the spring production. It is the first harvest of the year, rich in fragrances and complex flavors, capable of delivering a full-bodied, velvety and fragrant infusion. Each leaf holds the energy and purity of the new season, releasing unique freshness and a refined body. A must-have for every lover of Chinese green teas. Origin and cultivation This fine tea comes from the mountain gardens of Yunpan Shan, in the Pu'er area, in the heart of China's Yunnan province. We are at over 1400 meters above sea level, where the Camellia sinensis plants of the Yunkang 10# variety thrive in a humid and misty climate, ideal for the development of complex and delicate aromas. The harvest is carried out by hand at the beginning of March, when the first tender buds appear: a meticulous job that gives the tea its elegance and intensity. Oxidation is completely absent (0%), while medium roasting contributes to developing warm aromatic notes, without compromising the original freshness of the leaves. Tasting notes The infusion of Spring 1st Flush green tea stands out for an initial aroma of pan-fried beans, a toasted and vegetal note that is pleasantly surprising. On the palate, the liquor is soft and enveloping, with a full body but not heavy. After a few sips, sweet and floral hints emerge, like a spring bouquet slowly opening in the mouth. The final sweetness is persistent and natural, leaving a feeling of cleanliness and freshness that invites another cup. Place of origin Puer, Yunnan Brewing method We highly recommend brewing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. For a classic Western-style preparation, we recommend 3 grams of leaves in a 200 ml cup with water at 80°C for an infusion time of 2 minutes. Store in a cool, dry place away from direct sunlight.
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The Spring 1st Flush green tea is a true celebration of nature waking up: harvested very early in March, right after the long winter rest, this tea represents the best of the spring production. It is the first harvest of the year, rich in fragrances and complex flavors, capable of delivering a full-bodied, velvety and fragrant infusion. Each leaf holds the energy and purity of the new season, releasing unique freshness and a refined body. A must-have for every lover of Chinese green teas. Origin and cultivation This fine tea comes from the mountain gardens of Yunpan Shan, in the Pu'er area, in the heart of China's Yunnan province. We are at over 1400 meters above sea level, where the Camellia sinensis plants of the Yunkang 10# variety thrive in a humid and misty climate, ideal for the development of complex and delicate aromas. The harvest is carried out by hand at the beginning of March, when the first tender buds appear: a meticulous job that gives the tea its elegance and intensity. Oxidation is completely absent (0%), while medium roasting contributes to developing warm aromatic notes, without compromising the original freshness of the leaves. Tasting notes The infusion of Spring 1st Flush green tea stands out for an initial aroma of pan-fried beans, a toasted and vegetal note that is pleasantly surprising. On the palate, the liquor is soft and enveloping, with a full body but not heavy. After a few sips, sweet and floral hints emerge, like a spring bouquet slowly opening in the mouth. The final sweetness is persistent and natural, leaving a feeling of cleanliness and freshness that invites another cup. Place of origin Puer, Yunnan Brewing method We highly recommend brewing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. For a classic Western-style preparation, we recommend 3 grams of leaves in a 200 ml cup with water at 80°C for an infusion time of 2 minutes. Store in a cool, dry place away from direct sunlight.
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