Known as San Bei Xiang in China. San Bei means “three cups,” and Xiang refers to fragrance. Native drinkers of this tea steep the leaf three times to unveil the unique fragrance each time. Made from the small leaf varietal of the tea plant Camellia Sinensis, this green tea is grown in the northern part of the Zhejiang province - the world's largest producer of green tea. Made from the small leaf varietal of the tea plant Camellia Sinensis, this green tea is grown Ningde, Fujian.

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
180°F (82°C)	Best with Spring water	1	2-3	2-3

Smaller, twisted leaf Chinese green teas are known for their bright, vegetal flavor and smoothness. To bring out these desired qualities while avoiding too much bitterness or astringency, we recommend using slightly cooler water. If the water is too hot, the leaf will “stew�, creating a bitter, “spinachy� cup. Moderately hot water, 150 to 170 F, with one teaspoon of leaf per cup and a steeping of 2 to 3 minutes provides 2 to 3 satisfying infusions.

Another common method would be to enjoy the tea “Chinese style�. Merely place a few leaves at the bottom of a cup or glass, add hot water, and cover. After a couple minutes or so the leaf will unfurl and sink to the bottom of the vessel allowing you to drink from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.