Organic Wu Yang Chun Yu Chinese Green Tea

Wu Yang Chun Yu is a celebrated spring green tea originating from Wuyi County in Jinhua, Zhejiang Province. It is named “Spring Rain” because it is harvested around the Grain Rain season (mid to late April), when the tender buds and leaves resemble fine spring drizzle. The tea embodies the freshness and vitality of springtime, carrying the elegance of the Jiangnan landscape in every cup.

This tea is carefully crafted from early spring shoots, usually one bud with one newly opened leaf. The dry leaves are slender and straight, fine as raindrops, with a fresh green luster and a silvery down hidden among the leaves. Their delicate and tight appearance makes Wu Yang Chun Yu both visually appealing and refined.

When brewed, the liquor is bright and clear, glowing with a soft jade-green hue. The leaves unfurl gracefully in the cup, resembling spring rain nourishing the earth, offering a tranquil and poetic experience for the tea drinker.

The aroma is fresh and elegant, long-lasting yet subtle. At first, it reveals a refreshing vegetal fragrance, then unfolds into gentle floral and bean-like notes, sometimes carrying a light chestnut undertone. The fragrance is pure, layered, and soothing, lingering pleasantly in the senses.

In taste, Wu Yang Chun Yu is remarkably smooth, with a fresh and mellow flavor. It has a delicate sweetness that balances perfectly with its brisk freshness, leaving a lingering hui gan (pleasant returning sweetness) after each sip. It is neither overly bitter nor astringent, instead offering a clean, refreshing profile with a soft floral finish.

The infused leaves are tender, uniform, and bright green, showcasing the fine quality of the early spring harvest and the precision of traditional tea-making techniques. Altogether, Wu Yang Chun Yu is not only a tea to drink but also a tea to admire, combining elegance, freshness, and harmony.

Brewing Guide:

For the best experience, it is recommended to use a clear glass to appreciate the unfolding leaves, though a porcelain gaiwan or fairness cup will also work well.

Use about 3 grams of dry tea leaves for every 150 ml of water. The ideal water temperature is around 80°C (176°F). Too hot, and the tender leaves will lose their freshness; too cool, and the flavor will not fully develop.

Before brewing, warm the teaware with hot water. Pour a small amount of water over the leaves to awaken them, gently swirling the cup to release the fragrance. Then fill the vessel to about 70% full, and let the tea steep for 30 seconds to 1 minute before drinking. The first infusion is fragrant and brisk, while subsequent infusions bring out more sweetness and depth. The tea can be re-steeped 3 to 4 times, adjusting steeping time slightly longer with each infusion.

During tasting, enjoy not only the clear green liquor but also the sight of the leaves slowly unfolding, like spring rain refreshing the earth. Pairing this tea with light pastries or simple snacks can further highlight its refreshing and sweet character.