Spring Green Tea 1st Flush 50gr

Spring 1st Flush green tea is a true celebration of nature awakening: harvested very early in March, immediately after the long winter rest, this tea represents the best of spring production. ANDthe first harvest of the year, rich in complex fragrances and flavours, capable of providing a full, velvety and fragrant infusion. Each leaf encapsulates the energy and purity of the new season, releasing a unique freshness and refined body. A must have for every lover of Chinese green teas.​ Origin and cultivation This fine tea comes from the mountain gardens of Yunpan Shan, in the Pu'er area, in the heart of the Chinese province of Yunnan. We are at over 1400 meters above sea level, where the Camellia sinensis plants of the Yunkang 10# variety thrive in a humid and foggy climate, ideal for the development of complex and delicate aromas. The harvest is done by hand at the beginning of March, when the first tender shoots appear: a meticulous job that gives the tea its elegance and intensity. Oxidation is completely absent (0%), while the medium roasting helps to develop warm aromatic notes, without compromising the original freshness of the leaves.​ Tasting Notes The infusion of Spring 1st Flush green tea is distinguished by an initial aroma of sautéed beans, a toasted and vegetal note that pleasantly surprises. On the palate, the liqueur is soft and enveloping, with a full but not heavy body. After a few sips, sweet and floral hints emerge, like a spring bouquet that slowly opens in the mouth. The final sweetness is persistent and natural, leaving a sensation of cleanliness and freshness that encourages a new cup. ​ This tea is perfect for both fans of the Gong Fu Cha method, who wish to explore its many evolutions infusion after infusion, and for those who love a simpler Western-style preparation, where its qualities emerge directly and harmoniously.​ Place of Origin Puer, Yunnan Infusion Method We highly recommend infusing this tea with the traditional Chinese method (gong fu cha) to enjoy these leaves at their best. Following this preparation, you can use 5 grams of leaves (about 3 teaspoons) in a gaiwan of about 150 ml to obtain several infusions with different flavors. With water heated to 80°C you can proceed with an initial infusion of 25 seconds and, after which, 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 Western-style preparation 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 greater ease when tasting it and the infusion times indicated above are also purely indicative so you can also adjust it based on your personal taste. ​ It is recommended to store in a cool, dry place away from direct sunlight.