A lush and floral paradise. Cucumber-like sweetness and a trail of silk in the aftertaste. Its raw vitality brings a strength to the mouthfeel that must be respected in the steep, but satisfies like no other. Translates flawlessly in the simple Western mug.

Harvested and produced April 8, 2026 by Mr Li in Pujian County, Sichuan Province. It’s a one bud, one leaf pick of a local cultivar growing at approximately 2,500 feet. It’s produced with a combination of steaming and pan-firing techniques. “Steaming” is the signature of Japanese green tea production and its employment here is unusual, but it brings a bit of that brothy, sencha character while retaining the Chinese floral attributes. This is an outstanding tea.

Ingredients: green tea

Steeping Instructions

3 grams | 10-12 oz water | 175°F | Steep 3 min.

Traditional Steeping: Use 4 grams of tea in a 150ml gaiwan and 175 degree water.

10 sec – rinse
1st steep – 20 sec
2nd steep – 10 sec
3rd steep – 20 sec
4th steep – 40 sec
5th steep – 90 sec
6th steep - 3 min

Number of Cups

2 oz makes 19 cups, 4 oz makes 38 cups, 1 lb makes 151 cups

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Sichuan Green Teas