Spring Green Tea 1st Flush 50gr

Spring 1st Flush green tea is a true celebration of nature awakening: harvested very early in March, right after the long winter rest, this tea represents the best of spring production. It is the first harvest of the year, rich in complex fragrances and flavors, capable of delivering a full, velvety and fragrant brew. Each leaf encapsulates the energy and purity of the new season, releasing a unique freshness and refined body. A must have for every Chinese green tea lover.

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 over 1,400 meters above sea level, where Camellia sinensis plants of the Yunkang 10# variety thrive in a humid, misty climate that is ideal for the development of complex and delicate aromas. Harvesting is done by hand in early March, when the first tender buds peep out-a meticulous job that gives the tea its elegance and intensity. Oxidation is completely absent (0%), while medium roasting helps develop warm aromatic notes without compromising the original freshness of the leaves.

Tasting Notes

Spring 1st Flush green tea infusion is distinguished by an initial scent of sautéed beans, a roasted, vegetal note that is pleasantly surprising. On the palate, the liquor is smooth and enveloping, with a full body but not heavy. After a few sips, sweet and floral scents emerge, like a spring bouquet that slowly opens in the mouth. The final sweetness is persistent and natural, leaving a clean and fresh feeling that stimulates a new cup.

This tea is perfect both for enthusiasts of the Gong Fu Cha method, who wish to explore its many evolutions infusion after infusion, and for those who enjoy a simpler Western-style preparation, where its qualities emerge directly and harmoniously.

Place of origin

Puer, Yunnan

Infusion method

We strongly recommend infusing this tea by the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, 5 grams of leaves (about 3 teaspoons) can be used in a gaiwan of about 150 ml to obtain multiple infusions with different tastes. With water heated to 80°C, one can proceed with an initial infusion of 25 seconds, and after that, keeping the water at the same temperature, proceed 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 according to 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 ease when tasting, and also the infusion times given here above are meant to be purely indicative so one can also adjust according to one’s personal taste.

It is recommended to store in a cool, dry place away from direct sunlight.