A delicate, green tea hand-fired to ensure the two leaves and bud keep their natural shape. The leaves are so tender you can even eat them after brewing. Picked in late summer 2020. Notes of fresh-cut grass, buttered corn and spinach.
Mount Emei is a UNESCO World Heritage site and the highest of China’s four sacred Buddhist mountains. On its slopes, Qin Wang and her daughter, Jia Siyao, have been making stunning organic green and black teas for 20 years. Mount Emei is also home to rare Tibetan macaques, the Emei moustache toad and a giant earthworm that grows up to half a metre long.