This beautiful tiny, slightly curled tea leaves covered with white down originates from the border area between Shanghai and Jiangsu province, China.
Picked in spring and liked by people in Shanghai as their own "backyard" tea, it brews a bright yellowish green liquor in color and mild fruity, flowery and yet nutty in taste.
Brewing: 1.5 tsp, 190 degrees, 3 minutes, 3 infusions.
Pour in the hot water first before putting in the tea leaves.
Brewing vessel: glass mug, gaiwan
Storage: Keep Shanghai Spring cool and dry away from direct from sun light and other spices.