incl. vat/tax
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Long Mei - Spring 2025
Picked in early spring from a high-altitude garden in Zhenyuan (Simao), this small-batch green tea is harvested during a narrow window, when the young buds and leaves are at their most delicate. The result is a tea that balances clarity with warmth — light, bright, and quietly savoury.
It opens with soft floral and fruit notes, dried apricot, orchid, sugar snap pea — before settling into something deeper and more textured: toasted rice, nori broth, and sesame paste. The liquor is clean and silky, with a brothy finish that lingers on the palate.
Tastes like
Dried apricot, orchid, sugar snap pea(Top);
Toasted rice, nori broth, sesame paste(Base);
Brewing
5g tea / 100ml water / 80–85°C
Steep for 30–45 sec. Re-steep several times. Adjust to taste.
In the cup
Unoxidised and high in catechins, Long Mei offers a clean, focused lift. The caffeine is present, balanced by naturally occurring L-theanine.
The effect is alert and precise, without heaviness.
Best earlier in the day, or alongside work that requires attention.
Size:
35g
How to brew
Our favourite way to brew tea. Use a gaiwan or small teapot and steep the leaves for around 30-45 seconds. Re-steep several times, adjusting the time as you go. Each infusion will bring out something slightly different from the leaves.
For a larger pot or a single longer brew, use around 1g of tea per 100ml of water. Steep for 3-5 minutes, then strain. Increase the leaf or brewing time if you prefer a stronger cup.
The simplest way to brew. Add the leaves directly to your mug, fill with hot water and start drinking once the leaves have opened and begun to settle. When you're around two-thirds of the way through, top up with more hot water and keep going.
