Spring Green

This tea is crafted through a detailed process: hand-plucking, overnight withering without air supply, followed by 1 hour of withering with cold air in the morning, slight hand rolling, enzyming, rolling, oven drying, hand sorting, final drying, and packing. Made from 2 leaves and a bud, it is harvested during the spring flush in April/May. Grown at an elevation of 6000-6500 ft from the T1, T378, and P312 cultivars, this tea boasts a unique flavor profile shaped by its high-altitude origin and precise processing.