And since green tea is the harvested before Oolong (because you want buds and not mature leaves), it's always one of the first plantations I visit every spring. This has enabled me to have a very close relationship with this farmer (and now his son who is taking over the work).
Wenshan Baozhong from spring 2016, because it's a tea that is grown in very similar conditions in the north of Taiwan.
using a bowl to brew this wood fired bowl by David Louveau, because it's the simplest brewing method. It's a good fit for green teas or fresh Baozhongs, because they don't mind the water cooling quickly. This underlines their light aromas.
light celadon cups.
|Spring is in my cup!|