Meaning “green snail spring”, this pre-Qingming harvest was hand-picked and gently withered indoors for no longer than 75 minutes. On the nose, we get lots of vegetal notes. In the cup, we taste edamame, cucumber, and crisp pear with a creamy, floral finish.

This green tea, adorned with tippy white buds is a Taiwanese take on a Chinese classic made from the Qingxin cultivar.