Several years ago, Mike and his wife, Brigitte, took a trip to the hills and waters of Thousand Island Lake in southern Zhejiang Province, China. The sun was shining, and the weather was invigorating as they drove around the curves that follow the scenic shores of this large reservoir. The hills rise from the lake’s edges. There are enough stone walls to melt a New Englander’s heart. Finally, after hours of driving, they arrived at a storybook tea village: Chun Lu, where the tea was exceptional. The tea was produced from organically grown tea plants in a new factory, which produces teas with special flavors and a rich mouthfeel.

So, we have a weak spot for Chun Lu and brought it back this year. As an early spring tea, Chun Lu is rich in amino acids, which contribute to its medium body. The color is unlike most other green teas. It is a much more vibrant green without any silvery tip. Additionally, the shape of the tea is unusual due to its thick curl. The special flavor reminds us of the light yet refreshing flavor of cucumber.