Chinese Green Tea
Explore Chinese green tea from Zhejiang, including West Lake Longjing and Anji Bai Cha, selected for fresh aromas, clean sweetness, refined leaf character and a bright, balanced cup.
Pan-fired fixing
Green tea is the least oxidized of all tea types.
Immediately after plucking, the fresh leaves are heated — pan-fired or steamed —
to halt oxidation.
This step, called fixing, locks in the fresh character of the leaves.
Harvest
At Yunsho, we use pre-Qingming tea buds and tender leaves,
harvested before the Qingming Festival in early April.
This is the year's first flush. The buds and tender leaves are small and soft, with a fresh, aromatic character.
Teas made from these early leaves are prized for their smooth texture, gentle sweetness, and spring fragrance.
The picking window is brief and yields are limited.
FAQs
What makes green tea distinctive?
Green tea is minimally oxidized, helping preserve its fresh aroma and naturally occurring tea compounds. Its cup is typically clean and refreshing, with profiles that can range from chestnut and sweet grass to soft floral notes. Caffeine levels vary by leaf style, growing conditions, and brewing method.
Can I add milk, sugar, or lemon to green tea?
Our whole-leaf green tea has a delicate, clean flavor. We recommend enjoying it pure to fully appreciate its fresh, sweet character. You can also try cold brewing or adding a touch of honey or lemon. To avoid masking its subtle aroma, we do not recommend adding milk.
What kind of teaware is best for brewing green tea?
We recommend a glass cup or a white porcelain gaiwan. A glass cup lets you watch the leaves gracefully unfurl, while white porcelain preserves the tea's delicate aroma. We do not recommend a Yixing clay pot for green tea — its heat retention can make it easier to over-steep tender leaves.
What should I keep in mind when brewing and storing green tea?
Green tea contains caffeine, so if you are caffeine-sensitive, consider a smaller serving or an earlier drinking time. We recommend water around 80–85°C (176–185°F); excessively hot water can make the tea more bitter. Store the leaves in an airtight container away from heat, moisture, light, and strong odors, and enjoy them while their fresh aroma is at its best.
