As many tea-heads know, there are a few traditional rules about green teas. 1. Green Teas need to be drunk fast. 2. Earlier picks of green teas are superior to later picks.
While we agree with this first tired and true assessment of drinking green teas fresh, this latter statement strikes us more as an inherited opinion rather than a hard and fast rule. In our experience, a lot of early Mingqian picks of high quality green teas simply aren't worth the dollar to gram ratio, while the later picks check all our boxes.
The Guyu Green Teas are rich, strong, long lasting, inexpensive, and still all come from beautiful gardens and produced by dedicated masters.
All the teas in this collection were picked and produced in Mid April (after April 5th and before April 20th). While the Mingqian teas are teas produced at the very beginning of green tea season, the Guyu greens represent green tea in its prime and power.
25g Mapo Green - watercress, black pepper, cedar wood, pine sap, seaweed.
All these teas are also available here in the new releases collection.
We recommend brewing all these teas Grandpa Style: simply add 3 grams of dry leaf to a tall glass and fill will 8oz of hot (85-90 degree) water, let steep for one to two minutes or until drinkable. Drink straight from the glass and refill with hot water when only 1/4th of the tea remains.