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Spring 1st Flush Green Tea is the first spring harvest of the year, carried out very early in March, after the plants’ winter rest. The young leaves are hand-picked and carefully processed, creating a tea with a fresh, velvety and aromatic profile. A green tea of particular interest to enthusiasts of spring harvests and artisanal Chinese 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. At over 1,400 metres above sea level, Camellia sinensis plants of the Yunkang 10# variety thrive in a humid and misty climate, ideal for developing complex and delicate aromas. The harvest is carried out by hand at the beginning of March, when the first tender shoots appear: meticulous work that gives the tea its elegance and intensity. Oxidation is completely absent (0%), while medium roasting helps develop warm aromatic notes without compromising the leaves’ original freshness. Tasting notes The infusion of Spring 1st Flush green tea stands out for an initial aroma of stir-fried beans, a toasted and vegetal note that is pleasantly surprising. On the palate, the liquor is smooth and enveloping, with a full but not heavy body. After a few sips, sweet and floral aromas emerge, like a spring bouquet slowly opening in the mouth. The final sweetness is persistent and natural, leaving a clean and fresh sensation that encourages another cup. This tea is perfect both for enthusiasts of the Gong Fu Cha method, who wish to explore its many evolutions from infusion to infusion, and for those who prefer a simpler Western-style preparation, in which its qualities emerge directly and harmoniously. Place of origin Puer, Yunnan Infusion method We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to fully appreciate these leaves. With this preparation, use 5 grams of leaves (about 3 teaspoons) in a gaiwan of approximately 150 ml to obtain several infusions with different flavours. With water heated to 80°C, proceed with a first infusion of 25 seconds; 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 lasts for approximately 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, infusing for 2 minutes. The tea can be filtered for greater ease during tasting, and the infusion times indicated above are purely indicative, so they may also be adjusted according to personal taste. Store in a cool, dry place away from direct sunlight.
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