A delicate Zhejiang green tea from unusually pale spring leaves; despite its name, this is green tea, treasured for soft umami and sweetness.
Steep 3 g of leaves in 200 ml water at 75–80°C for 2–3 minutes. Decant gently and re-steep if desired.
Umami, Sweet, Vegetal, Smooth
Anji County, Zhejiang, China; its spring-flush pale-leaf cultivar is heat-processed as green tea, not white tea.
Clear tea glass
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