Spring Rare tea

This fragrant green tea from Yunnan offers a pungent aroma and a robust body, characteristic of the Assamica varietal. Expect delightful notes of florals, beans, and fresh grass, rounded out by a ling. 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 Yunnan, China from the Camellia Sinensis var. Assamica cultivar. This batch is from the Spring 2018 harvest.