Spring Rare tea

This Jiangxi Chun Ya, harvested during the Qingming period, offers a refreshingly bright and clean cup. Expect delicate floral aromas mingling with sweet, fresh grassy notes, culminating in a smooth, . It leans floral, grassy and sweet.

Water around 70–80 °C (158–176 °F). In a mug, steep 2–3 min. For gongfu, use 3–5 g per 100 ml, 15–30 s steeps. You'll get to see how the flavor changes across multiple rounds. The biggest mistake with green tea is using boiling water. Keep it well below that and you won't get bitterness.

Grown in Jiangxi, China. This batch is from the Spring 2025 harvest.