Hand-plucked first flush (early Spring before Ching Ming Festival) young leaf buds of cross-pruned matured local tea plants. Approximately seventy thousand plucks to each kilo of dry leaves. 8-10 hours shaded withered. Two times hand-pressed low temperature wok fried.
Green Spring Classic
National reserves in various Yantze provinces in China.
Hand-plucked Spring leaf buds. Basket withered. Drum-fried. Multiple twisted. Drum-baked.
Green Spring Spires (Bi Luo Chun)
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