No time was wasted: harvested just as the first buds emerged and rushed to us by air, this tea delivers the immediacy of spring—alive with the scents and sensations of the mountain gardens.
A clear sky on a chilly spring morning, meadows glistening with dew—that’s what comes to mind when sipping this exceptionally fresh Ganlu. I’ve been drinking it regularly for over a decade, and it never ceases to delight.
The refreshing green brightness of the first short infusion is complemented by a savoury, nutty backbone reminiscent of pistachio cream. With stronger brews, it reveals deeper vegetal tones, evoking tender artichoke hearts.
From crisp dew to umami greens, this Ganlu follows your brewing like a dog on a leash—obedient, expressive, and full of character.
Written by Gabriele
For best results in gongfu cha, brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, resulting in bitter taste.
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