Description ORIGIN & HARVEST TIME China, Sichuan Province, Meng Mountain, 2026 CHARACTER One of the year's earliest classic green teas, from a growing area with a history of over 1,000 years. Dry, it shows a gentle aroma of green pepper and asparagus, with glossy, olive-green needle-shaped leaves. Its first infusions are light in texture, brilliantly clear and luminous, yet surprisingly full-bodied. Visually, it is almost hard to believe how concentrated it is in both flavour and aroma; its slight toasty finish likely plays a part in this. In later infusions, it becomes more citrusy, spicier and more vegetal, while its sweetness remains throughout. A beautifully evolving, deeply satisfying tea with a fresh, invigorating character, it also works well as a cold brew. DOSAGE & BREWING GUIDELINE A) Traditional way in a gaiwan/clay teapot: 3-5 grams 150 ml water. According to the Gongfucha, it can be infused at 70-75°C, for 30 seconds, 8-10 times. B) Modern brewing in a jug: 5 grams 300-500 ml water. It can be infused at 75-80 C°, for 2 minutes, 2-3 times. BENEFITS Strong, Refreshing, Complex, Aromatic, Stimulating, Historical tea STRENGTH-CAFF: 9/10
