The classic flat-leaf style from China. Not as astringent as a Japanese sencha but still pleasantly vegetal. Can withstand multiple steepings and best enjoyed with a short infusion.

Use 1 tsp. leaf per 8 oz. cup.
Let boiling water cool slightly before pouring over leaves.
Steep 2 mins.
Can be re-infused.
Milk not recommended.

For more information on steeping tea, click here.

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