High Mountain Tuanshan Handmade Green Tea

Tuanshan (团山) is a high-quality tea-growing area in Guizhou, China known for producing some of the region’s most refined green teas.

This tea comes from 1,200m elevation, where constant mist, diffused sunlight, and large day–night temperature swings slow the growth of the leaves. That slower growth translates directly into the cup—more amino acids, a thicker texture, and a clean, naturally sweet profile.

It’s also Tou Cai (头采)—the very first harvest of the season. Only the youngest buds are picked, making it extremely limited and often kept local. I was able to source this batch in person right at the start of harvest.

From there, everything is done by hand—careful picking, pan-firing, shaping, and drying. This level of craftsmanship gives the tea a cleaner finish, more refined aroma, and a noticeably better texture compared to machine-made teas. This level of labor is typically only reserved for top-grade Tou Cai material

In the cup, it opens with a fresh, inviting aroma of sweet peas and muscat grapes. The taste leans soft and balanced—red bean-like nuttiness with a touch of snap pea freshness, followed by a gentle finish of honeysuckle and white grape.

The texture is silky, smooth, and thick, coating the tongue and leaving a clean, lingering afterfeel, similar to premium white tea. 

Brewing Guide (Gongfu Style)

• Use 3g of leaves and 90–100ml gaiwan or glass teapot
• Water temperature: 200°F (93°C)
• First infusion: 20 sec
• Second infusion: 10 sec
• Add 1–2 sec for each following steep
• Enjoy up to 6–7 steeps.
• Even over-brewed it doesnt become bitter, which is a testament to its qualiy. However, it does become dry, so quick infusions are recommended when brewing this tea.