This is a green tea, and because it has no flowers, the Sichuan people like to call it vegetarian tea. The first reason for its name is that it is picked in early spring each year, around the Chinese festival of rain; the second reason is that it has a refreshing taste that makes the taste buds feel as fresh as spring rain after a dull winter.
It has a rich green tea aroma that lingers for a long time, and the tea broth is light green and clear, just like new buds in spring.
The Sichuan basin, surrounded by clouds all year round and humid air, is the best growing environment for high quality small leaf green tea.
It is best to brew tea in a cup or teapot without a lid, once stewed, the fresh taste of green tea is lost.