Recipes & Guides

A guide to what's arrived -- and why it's worth your attention.

Spring is the most anticipated season in the world of tea. The first tender buds of the year -- grown slowly through winter, coaxed into leaf by warming air -- carry a freshness and complexity that no other harvest can match. This year's arrivals span four countries, a dozen cultivars, and producers whose families have been perfecting their craft for generations. Here's what's in, and what makes each one worth trying.

China

Dragon Well -- Shi Feng Long Jing

Harvested March 22, 2026 - West Lake, Hangzhou

This is Tea Dealers' first premium Long Jing sourced directly from Lion Peak (Shi Feng) -- the most prized growing area within the West Lake appellation. Authentic Shi Feng Long Jing is still shaped entirely by hand using age-old pan-firing techniques, a process that produces the tea's signature flat, jade-green leaf. The result is a clean, vegetal sweetness with a long finish. Available in a 25g sample and the traditional 250g paper wrapping.

Spring Snail -- Bi Luo Chun

Harvested March 17, 2026 - Ming Qian (pre-Qingming)

Handmade by the Hong family, third-generation tea farmers, Bi Luo Chun is one of China's most celebrated green teas. Its name -- "Green Snail Spring" -- refers to the tightly curled shape formed during rolling. The abundance of fine white trichomes on each leaf is a reliable signal of sweetness and quality. This is a green tea with no vegetal edge, instead offering floral, fruity, and honeyed notes in a light, elegant cup.

Super Fine Silver Needle -- Bai Hao Yin Zhen

Ming Qian harvest - Fuding, Fujian

Crafted by Professor Zhang Lixiong, a fourth-generation tea maker honored in 2024 as an Intangible Cultural Asset in Fuding White Tea production. Zhang is a national-level tea taster and Senior Engineer in Tea Manufacturing -- credentials that show in every batch. Silver Needle is made exclusively from single unopened buds, handcrafted and slowly sun-dried to lock in a delicate sweetness with subtle hay and melon notes. One of the most refined white teas in the world.

Fragrant Jasmine White -- Mo Li Yin Zhen

Spring 2026 harvest - Fuding, Fujian

Also from Professor Zhang's farm, this tea layers the same premium Silver Needle base with multiple rounds of traditional jasmine scenting. The result is a white tea with the softness and natural sweetness of Yin Zhen underneath a rich, heady jasmine fragrance -- more nuanced than a standard jasmine green, with greater depth and a cleaner finish.

Japan

Competition Yabukita Sencha

Picked and processed April 14, 2026 - Shizuoka

Competition-grade sencha from Yoshihiro Goto, an award-winning producer who built a dedicated "natural" plantation where all picking is done by hand -- increasingly rare in modern Japanese tea farming. This lot is hand-picked (tezumi), classically steamed (asamushi), and released in a limited 100g canister. Only 20 canisters are available this year. If you've been curious about what separates an everyday sencha from a competition tea, this is the most direct comparison possible.

Tezumi Shizuoka Sencha

Picked and processed April 20, 2026 - Shizuoka

The second offering from Goto's natural plantation, picked six days after the Competition lot. Hand-picking (tezumi) allows only the most suitable leaves to be selected, while the plantation's multi-purpose design supports long-term soil and plant health. Expect bright vegetal character, clean umami, and the kind of clarity that comes from unhurried, thoughtful production.

Korea

Organic Buddha's Woojeon

Picked April 25, 2026 - Wild bushes, steep mountain farm

This is one of the rarest teas we carry. Only about 2 kilograms -- 80 bags -- are produced each year, because the tea master picks by hand only what the wild bushes can spare. That restraint is intentional: it ensures the trees remain healthy and continue producing extraordinary tea for years to come. Woojeon represents the very first spring growth, and its subtlety and complexity reward slow, attentive brewing.

Organic Woojeon

Picked April 24, 2026 - Jiri Mountains

Woojeon is the pinnacle of Korean green tea -- a rare early-spring harvest known for its exceptional delicacy. This cup is less about bold flavor and more about presence: a soft sweetness, lingering finish, and a quality that invites you to slow down. Think of it as the Korean equivalent of a first-flush Darjeeling, prized as much for what it represents as for what it tastes like.

Organic Sejak

Picked May 5, 2026 - Jiri Mountains

Sejak is harvested from the third week of May, when the leaves are slightly more mature than Woojeon -- and that maturity shows. Expect a more robust cup with a strong aroma, pronounced bitterness, and a pleasant roasted finish. Picked as one bud and two leaves, it reflects decades of organic farming heritage in the Jiri mountains. A great choice if you prefer your green tea with backbone.

Organic Balhyo

Harvested April 28, 2026 - Jiri Mountains

Balhyo is a uniquely Korean style that defies easy categorization -- not quite oolong, black tea, or puerh, though it shares qualities with each. Made from sejak-grade spring leaves that are intentionally oxidized and sun-withered before drying, each producer's version is distinct. This lot carries a high level of oxidation, producing a warm, rounded cup with dark fruit notes and a smooth, earthy depth.

Taiwan

Organic Four Seasons Oolong -- Sijichun

Spring 2026 - Naturally farmed

Sijichun -- "Four Seasons Spring" -- is a hybrid cultivar developed in the 1980s, known for producing fragrant, approachable oolong year-round. Low-temperature baking draws out its characteristic milky, creamy quality. This is an excellent introduction to fresh Taiwanese oolong: light, floral, and easy to brew well, with the added assurance of natural cultivation and no pesticides.

Wen Shan Bao Zhong Oolong

Spring 2026 - Wen Shan district

Bao Zhong is among the most lightly oxidized of all oolongs -- closer to a green tea in character, with exceptional freshness and a distinctly floral, almost orchid-like fragrance. Finding a Bao Zhong made using only natural cultivation is rare; the delicate leaves demand careful, skillful hand-picking to ensure only the most tender growth is selected. The result is a clean, bright cup that captures the best of what a spring harvest can offer.

Shop the Spring 2026 Harvest

Spring teas arrive weekly and many lots are extremely limited -- particularly the Competition Yabukita Sencha (20 canisters) and the Organic Buddha's Woojeon (80 bags). Browse the full collection HERE.

If you are enjoying a fresh batch of Long Jing in the months of March - June, you can add simmered water directly into your gaiwan first then float the tea leaves on top and steep them for about 60s.  This will bring the water temperature down quickly and naturally and delicately release the taste.  Successive steepings, the water should be tempered by pouring into a pitcher first, then adding to the gaiwan.  Steeping can be kept to 10-15s increments. 

Long Jing enjoyed in the summer that has slightly aged and lost some of that beautiful greeness but gained depth can be added to the middle of the water.  What I mean by that is fill your gaiwan only halfway with water from the kettle then float the tealeaves on top and top off with more hot water from the kettle.  Steeping times are the same for the first at 60s, then 10-15s for successive steepings. 

Long Jing enjoyed in the Fall and later, add the tea to the bottom of the gaiwan bring and add hot water directly on top and steep for 5-10s for the first and then increasing by 5s for successive steepings. 

Hope this will help you enjoy the many layers of taste to this magical tea!

The key to perfecting your matcha skills starts with sifting.  Matcha is a micro powder with 2-3% moisture and requires sifting for proper mixing.  Sifting will allow matcha to distribute evenly, significantly improving the consistency and froth.  The second most important point is using your matcha while it is fresh.  The best by date on your matcha corresponds to the unopened package only.  The moment you open it and allow oxygen in you have about 10-14 days for optimal freshness.  Soon after the aroma will start to disappear and the matcha will gradually go stale.  Matcha is alive with nutrients and should be consumed while at its freshest.  We strongly recommend buying individual smaller containers so every time you open a new one it is as fresh as the first.  Happy whisking!

Usucha

Warm the bowl with the boiled water and wipe dry.  Soften the tines of the chasen by dipping into the boiling water and quickly whisking. Using the chashaku, add two scoops (One heaping, the second half the size of the first) of matcha to the sifter and sift by pressing through with the chashaku into the warmed bowl. Add water and whisk for about 60-120 seconds making sure there is no tea accumulated on the walls of the bowl.  You can even out the foam at the surface with the tips of the chasen tines. 

Enjoy your matcha in 3-4 sips, while the tea is still hot!

Koicha 

Koicha preparation is the most formal method in the tea ceremony and it demonstrates the true quality of any matcha.  When you form matcha into a paste the aroma and taste should be deep and pronounced and there should be no excessive bitterness, the scent will fill the room, and each sip should be enjoyed slowly and thoughtfully.

Chawan Matcha Bowl

Chasen

Chashaku

Sifter

Matcha (approx 6g)

Purified/bottled water (25ml) brought up to a boil then heat turned off

Warm the bowl with the boiled water and wipe dry.  Soften the tines of the chasen by dipping into the boiling water and quickly whisking. Using the chashaku, add three scoops of matcha to the sifter and sift by pressing through with the chashaku into the warmed bowl. Add water and slowly knead the powder until it turns into a paste without any lumps and make sure there is no tea accumulated on the walls of the bowl. If the mixture is too thick, add a splash of hot water to improve the texture. You should not aim to create foam but smooth consistency. 

 

On-The-Go (with minimal tools)

Sift the desired amount of matcha by pushing through the sifter with the teaspoon directly into the thermos and then add liquid.  Close tightly, shake for 60 seconds, and drink out of the thermos or pour into your favorite mug!  If you take your matcha on the go and decide to drink it later, try not to add the liquid until you are ready to drink it since the matcha will oxidize if left in the liquid for more than 15 minutes. 

Our favorite Matcha recipes to cool things down

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Matcha Fizz

This concoction made with matcha and carbonated water is incredibly convenient and refreshing. A reduced amount of matcha results in a lowered caffeine level and a lovely pale green hue that subtly flavors the beverage.

1/2 teaspoon or 1/2g of Shouraku Matcha

10oz of carbonated water or mineral water with strong carbonation

spouted bowl for mixing

10-12oz glass

Chasen or any type of whisk

Sift the matcha into the mixing vessel and incorporate roughly 1oz of carbonated liquid to it. Then, delicately stir the mixture to keep some of the bubbles from the water, attaining a desirable consistency but not producing foam. Pour the carbonated water in the glass initially, and then gradually add the matcha mix on top and savor the reaction. Proceed cautiously to prevent the mixture from overflowing with foam. Enjoy!

Summer Iced Matcha

Our Summer Iced Matcha is formulated to refresh and restore vigor with a gentle burst of green energy: it's heavenly after basking in the sun. To achieve the ultimate flavor, use the highest quality of water and ice cubes. Together, they heighten the perfect taste of your matcha.

1 liter cold bottled or filtered water

2 teaspoon (5-6g) of sifted matcha

1 liter pitcher

1 tablespoon fresh lemon/lime juice (optional)

Mix some of the water with the matcha in a bowl until it achieves an ideal consistency, then pour the concoction into the pitcher. Add ice and top it off with the remaining water, then sit back and enjoy at your leisure. For the best experience, consume within 30-60 minutes after making, as the matcha will oxidize and turn brown soon after it comes into contact with the water.  Adding fresh lemon juice will allow the mixture to sit longer without oxidation and adds a refreshing citrus flavor.  

Tea Dealers Matcha

One of the questions we often get after guests taste our tea is why they can't reproduce the same flavor at home. One of the most important ingredients in brewing any tea well is just a little patience. Allowing things to unfold and adjusting your methods can make a big difference with both new and favorite selections. Green teas typically have the least wiggle room because of their delicate, fresh nature and how quickly they release flavor. Still, patience is key—letting the water cool to the right temperature helps prevent burning the tea and enhances its natural sweetness.  

Black tea has the most consistent brewing parameters and relies heavily on the vessel used for steeping and high water temperatures. With a traditional teapot, you can expect a flavorful taste that ranges from medium to full-bodied. Since tannin is the primary component of the flavor, you'll want to use water just off of boiling to extract tannins effectively. Limiting the steeping time to 1-2 minutes will allow for a couple of additional re-steeps and produce a brew that is balanced and not too bitter, especially when using higher-quality tea leaves.

Oolong and Puerh teas are much more versatile, and having 5-10 multiple steepings allows you to learn from each brewing. When I first encounter an oolong or puerh, I fill the teapot with just enough water (off the boil) to cover the tea leaves and quickly pour it out. I lift the lid to let the steep escape and leave it slightly ajar. This is when 2-3 minutes of patience become essential. While waiting, the leaves gently rehydrate and expand. The core of the leaves comes back to life, as oxygen and water work their magic. When you lift the lid to add water for the first brew, you'll see the leaves have stretched and are ready to start releasing flavor and aroma.  

This initial waiting period will set the tone for the entire session and help you explore the flavors of your leaves, especially for older teas. Old caked Puerh can be particularly stubborn and greatly benefits from being gently awakened from its slumber. Be patient, don't force it, and let it develop! You'll gain a deeper understanding of how to brew each tea. We hope this knowledge helps improve your daily tea experience, especially for beginners hesitant to try certain teas.  

Boil the water, take a deep breath, and allow your tea to brew.

Shin & Stefen