Mr. He’s daughter Qingqing, co-owner of Verdant Tea, pioneered this finishing style with her father. She loves the long delicate twisting technique for the way the leaves dance in a glass pitcher as they unfold yielding a delicate nuanced brew that lasts over multiple steepings. The hand pulled and twisted finish on this early reserve harvest shows off the delicate deep-green buds that the family picks with so much care, cultivating with sustainable chemical free farming, and fed by sweet mountain spring water.

Mr. He’s daughter Qingqing, co-owner of Verdant Tea, pioneered this finishing style with her father. She loves the long delicate twisting technique for the way the leaves dance in a glass pitcher as they unfold yielding a delicate nuanced brew that lasts over multiple steepings. The hand pulled and twisted finish on this early reserve harvest shows off the delicate deep-green buds that the family picks with so much care, cultivating with sustainable chemical free farming, and fed by sweet mountain spring water.

Mr. He personally hand twists and finished each leaf in this labor-intensive early-spring biluochun style. Laoshan spring comes much later than southern China. At this time of year, before Qing Ming festival, the He Family's Laoshan tea is fully shade-grown, protected by greenhouse coverings to keep back the cold northern air. The nuance of the bilochun processing style brings out the subtle minerality of the Laoshan microclimate. Delicate slow-growing green tea is very limited until the coverings come off in late April - this year's 2023 harvest is limited to less than 5kg