Xi Shan, Jiangsu Province, China
One of the 10 Famous Chinese teas. Meticulously hand-plucked during the first few days of Spring, then expertly hand-fried in a wok to transform the tea leaves into delicate curls with feathery pekoes.
Harvested & hand-fried April 5, 2015. Learn more about where this tea came from by clicking here to read about our Spring 2015 sourcing trip!