A distinctive organic green tea reflecting the tea cultures of two countries. The story of this tea started six years ago when a Japanese tea cultivar was planted in China. This tea is the first harvest from the garden and combines Chinese and Japanese tea processing techniques. The result? A complex, multi-cultural cup with notes of edamame, watercress, and chestnut. 

• How to Steep
• Product Details
• Fun Facts
• Pairing Suggestions
• Ingredients

• 2 tsp per 8 oz of water, 175°F, 3 min.

  The same tea leaves can be steeped multiple times in a Gaiwan or Yixing teapot. Use twice as much tea and steep same tea leaves 1-2 minutes multiple times until the flavor fades.

• • This Japanese tea plant cultivar provides notes of edamame and the light steaming accentuates the vegetal flavor profile
  • The tea is shaped into a semi-ball, which is characteristic of Chinese tea processing
• • The Chinese associated the orchid with Spring Festivals, which emphasized renewal and procreation.  Dew symbolizes immortality
  • Popular too in ancient Japan, the orchid was considered a symbol of wealth by royalty, who kept the flowers in their temples, and had them painted in their commissioned scrolls
• • Fresh or lightly steamed greens
  • Scallops, shrimp, lobster or any fresh fish
  • Gruyere, gouda, Havarti or cheddar cheese
  • Rice pudding

• China green tea: 100%

• Sencha Asanoka, Gyokuro, Kukicha