شاي أخضر تايجر روك وو لو

The cloud-and-mist origin from the Zhejiang province really comes through in the cup—it’s got that soft, fresh mountain character I look for in a green tea. Brewed it a touch cooler than boiling and got a clean, slightly sweet finish without any harsh bitterness.

Steeped this morning and the broth is remarkably smooth, with that gentle, sweet finish you only get from high-mountain leaves. The misty Zhejiang terroir really comes through in every sip, and the leaves hold up nicely for three infusions.

The misty-mountain origin of this one really comes through in the cup — it brews up soft and vegetal, exactly the kind of clean green tea I hoped for. Steeped it twice this morning and the second infusion was just as smooth as the first.