The taste of spring — fresh, alive, and fleeting

Green tea captures the first flush of spring, when buds are tender and packed with sweet, vegetal energy. Unoxidised and lightly pan-fired, it preserves the leaf’s living character — think steamed edamame, chestnut, and a meadow breeze. These teas are meant to be savoured soon after harvest, so each sip is a direct line to a mountain garden in the April light.

The living leaf — why green tea is a season, not just a category

Green tea is China’s oldest and most direct expression of the tea plant. Unlike oolong or black tea, it undergoes no oxidation: the moment the leaf is picked, the clock starts ticking toward wilting. To halt this, artisans apply heat — traditionally pan-firing in a wok or steaming — in a step called ‘kill-green’. This locks in the bright, grassy notes and the deep verdant colour that define the category.

Most celebrated green teas hail from the early spring harvest, often before the Qingming Festival (4th–5th April). Teas labelled míng qián (明前) are made from these first buds, which are richer in amino acids and sweeter on the palate. Lóngjǐng (Dragon Well) from Zhejiang, with its flat, emerald blades and chestnut warmth, is arguably the most famous. Huángshān Máofēng from Anhui, by contrast, is a twisted leaf covered in silver down that yields a lighter, more floral liquor. Then there is Bì Luó Chūn from Jiangsu, rolled into tiny spirals with a fruit-laden intensity. Each region’s terroir — soil, mist, altitude — shapes the leaf’s personality, a story we explore in detail on thetea.app.

Processing is minimal but masterful. After killing-green, leaves are shaped — either by pressing into the flat sword shape of Lóngjǐng, rolling, or twisting — then dried. The entire process from plucking to finished tea can take less than a day. This brevity is a promise: the tea tastes of the fleeting moment it was made. With age, green tea fades. Its vibrant chlorophyll dims, and the fresh, sappy notes turn papery. That’s why we ship our greens within weeks of processing, and why they’re best consumed within a year. As you’ll learn in tea.school’s course on seasonal teas, respecting that timeline is the key to unlocking green tea’s full spectrum.

Two pinnacles of spring — our 2025–2026 selection

This year we travel from the terraced gardens of Hangzhou’s Longjing village to the cloud-wreathed peaks of Huangshan, bringing back two of China’s most iconic green teas. Each is a single-origin, early-harvest lot, hand-picked and traditionally finished.

This season's offer

Tài Píng Hóu Kuí · 太平猴魁

A buyer's note

What to look for — and how to keep it fresh

Look for early spring harvest

Green teas picked before Qingming (*míng qián*) are sweeter and more complex. The first buds are packed with amino acids after winter dormancy, giving a savoury umami and a soft, round mouthfeel.

Store cool and airtight

Green tea is a magnet for moisture, light, and odours. Keep it in an opaque, airtight container, away from heat. The refrigerator (sealed, with no condensation) can extend its life — but bring it to room temperature before opening to avoid dampness.

Use lower temperature water

Brew at 75–80°C (170–175°F) to avoid drawing out bitter tannins. Allow boiled water to cool for a few minutes before pouring — or watch the bubbles: tiny ‘fish-eye’ bubbles are your sign.

Short steep, multiple infusions

Start with 30–60 seconds, then add 10–15 seconds per subsequent infusion. Quality green leaves can yield 3–5 distinct brews, each revealing a different layer — from floral to nutty to sweet.

Seek whole, intact leaves

Broken leaves or excessive dust indicate rough handling and cause quicker staling. Look for whole shapes — flat swords, twisted downy tips — and a uniform, vibrant colour. That’s your signal of careful craft.

Common questions

Asked, answered.

What makes green tea different from other teas?

Green tea is unoxidised. Immediately after plucking, it’s heated to deactivate the enzymes that would otherwise turn the leaf brown, preserving its fresh, grassy character.

When should I buy green tea?

Spring is the ideal moment — especially the early harvests. Green tea is meant to be enjoyed fresh, so buying soon after the season yields the brightest, most vibrant flavours.

How do I brew green tea without bitterness?

Use water at 75–80°C and steep for 30–60 seconds. Overheating or oversteeping extracts bitter tannins. A glass teapot helps you watch the leaves dance and gauge colour.

How long does green tea stay fresh?

At its peak for 6–12 months if stored well. After that, it gradually loses aroma and becomes papery. Keep it airtight, cool, and dark to slow the decline.

What does ‘ming qian’ mean?

‘Ming qian’ refers to tea harvested before the Qingming Festival (early April). These first buds are prized for their sweetness, tenderness, and delicate complexity.

Can I re-steep the leaves?

Absolutely. High-quality green leaves yield multiple infusions. Adjust steeping time upward by 10–15 seconds each round, and you’ll taste new notes — nutty, floral, even melon.