Jingshan Tee Frühlingstee

Because grocery store green tea is picked by machine, on a schedule, for volume. This tea is picked by hand, on a morning, for flavor. The pre-Qingming harvest means the leaves are tiny, tender, and packed with the amino acids that create sweetness and umami. It takes tens of thousands of these buds to make a single kilogram. You're not paying for rarity; you're paying for the fact that someone stood in the mist at dawn, selected each leaf by eye, and trusted that you would taste the difference.

Not really. Matcha is ground, shaded, and intentionally bitter. Sencha is steamed, bright, and grass-forward. Jingshan Tea is closer to a high-end Chinese green—more roasted chestnut than ocean breeze, more savory than sharp. If you've had a good Longjing, you're in the neighborhood, but Jingshan has its own quiet personality: softer, more floral, with a finish that lingers like a thought you don't want to forget.

It contains caffeine, yes, but the L-theanine—the amino acid that thrives in shaded, high-altitude tea—creates a different experience. Drinkers often describe it as "calm alertness," the kind of focus that doesn't come with jitters. The monks didn't drink it to stay awake; they drank it to stay present. If you're caffeine-sensitive, just enjoy it earlier in the day and let the later infusions be weaker and later.

The leaves will tell you. If your tea is bitter, your water was too hot. If it's thin, you didn't steep long enough. The perfect cup is pale green, smells like spring, and tastes like nothing else you've had this year. Trust your senses. And if you're unsure, err on the side of cooler water and shorter steeps—you can always go longer next time, but you can't un-bitter a leaf.

Jingshan Tea Mao Feng is a historic and refined green tea, handcrafted from the first harvest before Qingming, with a delicate aroma and a flavor that evolves with each infusion, offering a unique tasting experience rooted in centuries of tradition.

Store Jingshan Tea in a sealed, moisture-proof container in the refrigerator, and avoid exposure to light to preserve its delicate aroma, flavor, and quality over time.

The optimal time to enjoy Jingshan Tea Mao Feng is in the morning, especially when the light is still low, allowing you to experience its calming, meditative qualities and appreciate its subtle flavors.

Jingshan Tea can be brewed up to three times. Use about 5g of tea in a 300ml glass cup with water at 80~85°C, pouring water slowly and steeping for 3-5 minutes for each infusion to fully enjoy its evolving flavors.

Expect a gentle vegetal sweetness reminiscent of snap peas, with a deeper umami flavor, and a warm, clean finish of roasted chestnut, all of which highlight the tea's subtle and refined profile.