The tightly-rolled, downy ‘green spring snail’ is one of China’s most famous green teas, and this exemplar ticks every box: a deep, verdant flavor, a stimulating bitterness that doesn’t overwhelm, and a subtle fruitiness. The crisp vegetality of cucumber is enhanced by a touch of nutty toasted nori and mango acidity for a liquor that may evoke the most refreshing of summertime apéritifs. Washing through the mouth with an almost milky mouthfeel, its signature astringency lands on the tongue for a stimulating finish—and to encourage that next sip!
For best results brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, and the tea would taste bitter and sour.
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