Every tea region grows some variation of cai cha. The name refers to any number of unnamed native tea cultivars whose leaves are typically fashioned into a simple, everyday tea at origin. It’s customary for these plants to be harvested in late spring when the leaves are fullest, maximizing yields. But relegating cai cha to merely a quotidian tea undermines its potential.

This garden is home to centuries-old trees, and this, coupled with Hunan’s heat and humidity, gives the fresh leaves a weight and richness rare in green teas. Contrary to tradition, we harvested these leaves early on in the season, as the plants had just begun to bud, capturing the vibrancy of a young green tea alongside the leaves’ more mature qualities.

In turn this cai cha reflects the best of both growing conditions, harvest date, and craftsmanship, elevating a humble tea to new heights.