Chinese Original Green Tea Loose Leaf

This loose-leaf green tea is sourced from high-altitude tea gardens in Zhejiang and Anhui provinces, where the plants are harvested during the early spring flush. The leaves undergo a gentle pan-firing process to halt oxidation, preserving a chlorophyll-rich appearance and a vegetal, slightly nutty aroma. Each batch is sorted by leaf size and grade, ensuring uniformity in brewing. The dry leaves present a twisted, emerald-green shape, and upon infusion, they unfurl to release a clear, pale-jade liquor with a clean, astringent finish. This tea is offered in its natural, unflavored state, allowing the terroir to express through every steep. The production follows traditional methods, with moisture content controlled below 6% to maintain stability during storage.

Core Advantages

Single-origin leaf material from misty mountain plantations, hand-plucked in early spring.
Pan-fired within 4 hours of harvest to lock in enzyme activity and fresh character.
Graded by mechanical sifting and manual selection, ensuring consistent leaf size and minimal dust.
Low moisture content (<6%) and nitrogen-flushed packaging for extended shelf life.
Direct supply chain from cooperative farms to end users, reducing intermediary handling.

Product Characteristics

Leaf appearance Twisted, slender strips with a glossy, dark-green surface and silver tips.

Infusion color Clear, bright greenish-yellow liquor, free from cloudiness.

Aroma profile Fresh-cut grass, chestnut, and a faint seaweed note from the coastal mist.

Taste structure Mild astringency in the front, followed by a sweet, lingering aftertaste.

Brewing resilience Maintains flavor through 3–4 steeps with gradually softening notes.

Physical form Whole-leaf grade, with less than 2% broken particles or fannings.

Application Scenarios

Daily & Office

Morning or afternoon breaks, brewed in a porcelain gaiwan or glass tumbler.
Resealable foil bags for convenient portioning in workplace pantries.

Ceremony & Hospitality

Gongfu-style sessions where leaf unfolding and aroma development are appreciated.
Hotel minibars and corporate gifting in traditional canisters or kraft-paper boxes.

Culinary Pairing

Steamed fish, vegetable dumplings, mild cheeses, and light pastries.
Used as a base for iced tea or cold-brew preparations.

Frequently Asked Questions & Handling

Bitter or overly astringent brew	Reduce water temperature to 75–80°C and shorten steeping time to 1–2 minutes. Use 3g leaf per 150ml water.
Leaf color turns dull or yellow after storage	Store in an airtight container away from light, heat, and moisture. Refrigeration (not freezing) is recommended for long-term storage.
Inconsistent flavor between batches	Each harvest season yields slight variations. We provide lot numbers and harvest dates on each package for traceability.
Tea liquor becomes cloudy	Cloudiness may occur due to hard water or over-steeping. Use filtered water and avoid agitating leaves excessively.
Packaging damage during transit	All orders are shipped in double-walled cartons with bubble wrap. Contact our support with photos for replacement.

Handling & Storage Notes

Keep away from strong odors (spices, coffee, herbs)
Use dry utensils when scooping leaves
Consume within 6 months after opening
Recommended ratio: 3–4g per 150ml water
For iced tea: double leaf amount, hot brew, pour over ice

Origin & Processing Summary

Harvest region	Mountains of Zhejiang (elev. 600–800m) & Anhui (elev. 500–700m)
Plucking standard	One bud with two or three young leaves, hand-plucked in early April
Fixation method	Pan-firing at 280–320°C for 3–5 minutes, followed by rolling and drying
Drying process	Hot-air drying at 90°C until moisture ≤ 5.8%, then slow cooling
Grading system	Grade A (whole leaf), Grade B (semi-whole), and Grade C (broken leaf for tea bags)

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