“All I could think of last evening was how good this tasted. I woke up at 4:00 thinking, I need more. So Here I sit at 4:45 re-steeping the leaves. Yeah, it is that good. It looks like sunshine and...” Read full tasting note
“I was saving this one for a special occasion since K S said it was one of his favorites. It is freeeeeezing cold out, hubby has worked a bit of overtime this week, and I thought we would do yoga...” Read full tasting note
“Backlog. Using my handy dandy variable temp kettle, I was able to steep this one at a nice low 175 F. I’ve had problems with bitterness with this tea in the past, but the low temp really seems to...” Read full tasting note
This delicate green tea, grown in the Chinese province of Hubei, is hand harvested in mid-April. This early picking brings a fresh green taste of seaweed and buttery spinach. Dark twisted green leaves that are steam dried in the Japanese style delivers a fresh, iridescent brew.
We strongly suggest using freshly boiled water that has cooled for a couple minutes. If the water temperature is around 175 degrees (or 80 Celsius), this will bring out a much sweeter flavor than if boiling water is used.
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