Have been tucking into the 2010 harvest of this tea lately. My perspective on green tea aging has changed a little bit. I don’t think every green can handle time, but some of them manage to keep much of their character and evolve a little in pleasant ways. This one is drinking fine after a year. I eventually burn out on the charcoal, toasted chestnut, and mineral-forward elements of almost any Chinese green, but in the meantime, this provides a light, crisp, refreshing spring brew.