Sourcing the best spring new harvest has always been the most exciting event at TeeMaa. In China, tea harvest started in the mid-March, and we've selected 12 of the top grade green tea made by skilful artisans. With this tasting, we'd like to share with you our discoveries of the most prized Chinese greens.

Our first stop in this series is Chinese greens and the first flush greens are simply "BEAUTIFUL", they look, smell and taste beautifully. We will taste at least five Chinese first flush from different regions and explore them from these aspects: craft of processing, cultivar and ways of enjoying.

1. The making of the No.1 famous tea in China: legend and myth

Longjing Group Cultivar (seed propagated), from Zhejiang

Longjing No. 108, from Zhejiang

Longjing No. 43, from Zhejiang

2. Umami in Chinese tea?

Gold tea, from Xiangxi

3. Different ways to enjoy: Cold brew, grandpa style, vs. Gongfu brewing

Xinyang Maojian, from Henan /Yinbi silver coin, from Hunan

4. How teas are graded in China - a comprehensive system

Biluochun, from Jiansu

5. Leicha porridge culture

We'll enjoy some delicious green tea porriage made by Peng, which is a local delicacy in spring and explain about the Leicha culture. 

Welcome to taste the freshest of the fresh greens this spring/summer!

Time: Sunday 11th May 2025, 13:00
Location: Muyō, tea & culture space, Uudenmaankatu 15, Helsinki
Duration: ca. 2,5 h
Language: English