Harvested in March, this unique tea is taken from wild trees in Jing Gu County in Simao. It produces a lovely yellow broth with complex floral and fruit notes and a light sweetness.

Water: 195°F | Leaves: 3-5grams for 12 ounce cup | Infusion Time: 3-4 minutes

Basic Steeping Tips
- Use filtered or spring water, whenever possible
- Don’t overboil water 
- Remove leaves after recommended time (adjust to taste)
- If you want stronger tea, use more leaves instead of steeping for a longer time
Leaves can be resteeped 2-3 times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!