Eight teas, three countries, one season. The Spring Harvest Set gathers our defining first-flush and early-spring picks from China, Korea, and Japan into a single 6g-per-tea sampler — enough for a full pot of each, side by side, so the differences between regions and processing styles show up in the cup rather than on the label. Net weight: 48g (8 x 6g) Included in the set: Long Jing — Dragon Well Shi Feng 2026 明前狮峰龙井 From the protected Shi Feng terroir in West Lake, Hangzhou — a core ecological zone so small that one pesticide-free farm there covers just 4,000 square meters. Picked "one bud with one or two tender leaves" before Ming Qian, then hand-pan roasted at 70–80°C and shaped flat in a 220°C wok. Buttery, with roasted almond, chocolate, and green bamboo. Origin: Xi Hu, Hangzhou, Zhejiang, China · Cultivar #43 Shop Long Jing → Bi Luo Chun — Spring Snail 2026 明前碧螺春 Hand-rolled by the Hong family, third-generation tea farmers on Taihu, into the tight curled shape that gives the tea its name — in spring, each leaf looks like a tiny green snail. The downy trichomes coating the leaves are a sweetness marker. Tropical fruit and green almond, with a clean, vegetal-free finish. Origin: Taihu, Jiaxing, China · Cultivar: Dong Ting Shop Bi Luo Chun → Sejak 세작 Third-grade leaves — one bud, two leaves — picked the third week of May from an organic farm in the Jiri mountains, where the tradition runs decades deep. Sejak trades the delicacy of an earlier picking for more body: a bolder taste, a stronger aroma, and a roasted finish. Honeydew, toasted almond, kale. Origin: Hadong, Korea · KAS Korean Organic Certified Shop Sejak → Organic Woojeon 우전 Picked around April 20th from semi-wild tea trees roughly 60 years old, before the first rains of the season — "woojeon" literally means "before the rain." It's the earliest and most delicate harvest in the Korean calendar, prized for sweetness and umami over strength. Stone fruit, golden flowers, savory, a refreshing bitterness underneath. Origin: Hadong, Korea · KAS Korean Organic Certified Shop Organic Woojeon → Karigane 雁ヶ音 The "farmer's tea": stems and coarse leaf stalks sorted out from pure kabuse sencha by a six-generation tea family in Nara, then shaded 15 days to soften astringency and baked before shipping to deepen the aroma. Lighter and twiggier than a leaf tea, with a clear liquor and a green, almost foggy aftertaste. Origin: Nara, Japan · Cultivar: 100% Yabukita Shop Karigane → Kabuse Sencha かぶせ茶 From the same Nara family's 60-year-old Yabukita trees, shaded 15 days and given a full year's rest between harvests. Steamed asamushi-style — a lighter steam than standard sencha — and hand-rolled into a pine-needle shape by a sixth-generation temomi tea-maker. Green apple, sugar cane, and a delicate floral note. Origin: Nara, Japan · Cultivar: Yabukita Shop Kabuse Sencha → Super Fine Silver Needle — Bai Hao Yin Zhen 2026 特级白毫银针 Single downy buds, picked before Qingming and processed by Zhang Lixiong — fourth-generation tea master, named an Intangible Cultural Asset for Fuding white tea in 2024. The eight-step method (72-hour compound withering, gentle piling, slow re-baking) dates to 1929. Dried almond, sugar cane, green bamboo, white flowers. Origin: Fuding, China · Cultivar: Da Bai and Da Hao Shop Silver Needle → Fragrant Jasmine White 高香茉莉白茶 The same Zhang Lixiong Da Bai/Da Hao base, scented with fresh jasmine blossoms over six full cycles — each one a 10–12 hour overnight layering of tea and flower, followed by a gentle redry. Six passes is what gives this jasmine its depth: not a top note sprayed on, but worked all the way through the leaf. Origin: Fuding, China · Cultivar: Da Bai and Da Hao Shop Fragrant Jasmine →
