This delicate green tea, grown in the Chinese province of Hubei, is hand harvested in mid-April. This early picking brings a fresh green taste of seaweed and buttery spinach. Dark twisted green leaves that are steam dried in the Japanese style delivers a fresh, iridescent brew.
We strongly suggest using freshly boiled water that has cooled for a couple minutes. If the water temperature is around 175 degrees (or 80 Celsius), this will bring out a much sweeter flavor than if boiling water is used.