Green tea is where every tea begins: fresh leaves, heated soon after picking to stop oxidation and lock in their color, aroma, and sweetness. How that heat is applied is what separates one tradition from another. This set takes you through the mountain gardens of China, Korea, and Japan to taste the difference.
In China, the youngest buds are fired in hot pans and shaped by hand, drawing out bright, fruity aromas. In Korea, tea grows in the shaded, misty valleys of Hadong and is gently pan-fired, giving a style that sits between China and Japan. In Japan, leaves are shaded before harvest to build umami, then steamed and slowly rolled for a clean, refined finish.
Brewed side by side, these three show how processing, terroir, and cultivar shape each region's green tea.
Spring Snail Bi Luo Chun 碧螺春
Taihu, China · Pan-fired · 2026
Picked before Qingming and hand-rolled by the Hong family into tight curls that look like tiny green snails, covered in fine down. Tropical fruit, green almond, sugar cane. Shop →
Organic Woojeon 우전
Hadong, Korea · Organic · First flush
Korea's most prized green tea, from the first tender leaves of spring. Delicate and sweet with savory umami. Stone fruit, golden flowers, a refreshing bitter finish. Shop →
Shaded Yabukita Kabuse 被せ茶
Nara, Japan · Shaded · Steamed
Shaded for fifteen days on 60-year-old trees, lightly steamed in the classic asamushi style, and rolled into deep green pine needles. Green apple, sugar cane, delicate florals. Shop →
Servings:
27 total (6 Bi Luo Chun, 5 Woojeon, 16 Kabuse)
Net weight:
130g (25g, 25g, 80g)
