Spring Laoshan Green

Tea type
Green Tea
Not available
Dry Grass, Green, Vegetal, Bitter, Broth, Vegetables, Green Beans, Mineral, Nutty, Pepper, Soybean, Spices, Umami, Asparagus, Chestnut, Corn Husk, Grass, Hay, Honey, Lime, Spinach, Creamy, Sweet, Vanilla, Beany, Fennel, Flowers, Honeydew, Pine, Garden Peas, Peas, Lima Beans, Roasted Nuts
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Loose Leaf
Fair Trade
Edit tea info Last updated by Cameron B.
Average preparation
175 °F / 79 °C 1 min, 15 sec 5 g 6 oz / 172 ml

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77 Tasting Notes View all

From Verdant Tea

Iconically Creamy

Shade-grown, hand-picked, cold-climate tea from the He Family with notes of tulsi, popcorn, passionfruit, and coriander spice.

Laoshan Green was the first tea produced at Taiqing temple by the Taoist monks of Laoshan. The plants were originally brought to the region from Dragonwell, and slowly allowed to adapt to the unique cold ocean climate of the area. The He Family’s Laoshan Green is fed by mountain spring water, picked by hand, and cultivated sustainably using traditional chemical-free farming techniques. The result is rich, fresh flavor full of Laoshan’s famous sweet vegetal-savory soy bean flavor aroma.

Crafted by the He Family
Pioneers and community leaders, the He Family is dedicated to making a name for their stunningly smooth, malty, rich teas cultivated in China’s coldest, northernmost growing region.

Grown using old-school organic farming techniques on the rocky foothills of Laoshan, protected by ocean mist and fed by sweet spring water.

About Verdant Tea View company

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77 Tasting Notes

6107 tasting notes

Shared with my parents this morning. Dad said it tasted like cat pee (I think he was half serious), but my mom enjoyed it. Tasty and vegetal for me, as always. 1min at 170F.

1 min, 30 sec

That’s funny, I gave my mom some Dragonwell from Teavivre and she said it “tasted like piss”. My dad said it tasted like warm water. I try so hard to convert people but they’re rarely actually open minded about it. : /


You should have stoically asked dad which cat?

Invader Zim

That’s hilarious Bonnie!


What I would want to ask these people is how often they’ve actually tasted pee so that they could make that kind of assessment.



Hesper June

Well, I worked as a veterinary assistant for 8 years, so…um, I guess I could offer myself a tie breaker in said discussions if it was seriously needed… :-)


My mom did ask my dad how he would know!!!! He conceded that he didn’t. Hahaha. I anticipate more interesting reactions in the future!


Hahahahahaaa!!! OMG, that’s hilarious! I guess he’s not a fan then, LOL!

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3294 tasting notes

I’ve had students since 3:00, which is when I started steeping this lovely green tea in my Gaiwan. I followed the instructions (3 sec for the first 3 steepings, 6 for the rest):
First off, the dry smell is like green beans (which for wierdos like me means it’s appealing…lol)

The first steeping of this was luscious! It was like creamed baby spinach, with butter melted on top. It really had the mouth feel of melted butter. I don’t mean that in an oily way, but it made the taste buds that would have tasted butter sing.

I combined the next 2 steepings in my small glass teapot (that looks like a miniature koolaid pitcher from the old commercials) & they were like spring peas & butter on a bed of oatmeal. Not as buttery of a mouth feel as the first one, but it’s still there. The color is a beautiful bright yellow green.

With steepings 4 & 5, it’s more of a green bean flavor, a hint of bitterness at the very back of my tongue, & a creaminess.

Steepings 6 & 7: Bitterness fading, a little astringent, but still has a bright green flavor!

This tea has a brightness to it, like a smile on a sunny day! At the end of steeping, I added a few drops each of toasted sesame oil & fish sauce to the leaves, & it was a tasty, mildly bitter but flavorful appetizer before dinner!


Sesame oil! Will wonders never cease - I will have to try that with a veggie-ish green tea.

Terri HarpLady

mathis, the sesame oil was suggested on the verdant page. I’ve never eaten tea leaves before (well, unless you count drinking matcha). The fish sauce was my idea!


Actually, green beans are kind of perfume-y, so can see in a way how that would be appealing. Of course, as I was reading down through your post I started thinking though that the taste of green beans might be better with sesame seeds and soy sauce. Looks like we turned out to be on a similar wave length :o)

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1113 tasting notes

Another green tea sip down today! Finished the spring harvest- will open my package of summer harvest now that the spring is gone :)

My favorite is still the Autumn though!

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1353 tasting notes

So I was just sitting here quietly, recuperating after a weekend with my parents and little to no choice when it comes to tea. Two kinds, Steepsterites. TWO KINDS! That’s like… nothing! At least it’s good stuff, because it’s AC Perch’s own bags with real leaf inside that I bought for my Mum for Christmas once (and now seem to be drinking for her, because she sticks to her cheap stuff and saves these for me. headdesk ) So anyway, I was sitting here, minding my own business when suddenly,


I was hit by an unusual, but strong craving for green tea. A craving that meant serious business!

Nothing for it but to comply, then. I remembered that Autumn_Hearth sent me a number of green teas that I never finished sampling, so I thought dipping into those would be an excellent thing to do under these circumstances. I chose this one because I made a pot to share with Husband and the amount of leaf was Just Right for this purpose.

Bear in mind now, though, that my nose appears to be wanting to close up again so my sense of smell and taste may be ever so slightly off. Also the fact that I just ate a Fisherman’s Friend… Yeah. Ultra-good circumstances to try something new in, yes?!

I don’t usually bother much with the description of the colour of the tea, because tea is tea-coloured and I wind up repeating myself a lot if I do. So for me, that’s a fairly irrelevant bit of information unless something really strikes me about it, like it’s unusually dark for the type, or if it reminds me of something or if it’s, I don’t know, blue or something. Okay, maybe not blue, but you get my point. Unusualness.

This one struck me as being exactly the same colour as a gooseberry when I first poured the water on. I have to admit that I’m disappointed that it didn’t retain this colour all the way through, but I wasn’t really expecting it either.

What little I’m capable of smelling is totally floral. I’m not one of those people who can really tell the scent of different flowers apart, so either stuff is floral or it isn’t. This particular one, however, reminds me of lavender just off the top of my head, so I’m going to call it a lavender note.

That’s all I can find in my present state, though. I’m sure there must be more to it, but my nasal mucus membranes are not currently interested in participating in the experience.

Based on this, I fully expected something with a strong floral flavour, and what I actually got was a surprise. It doesn’t taste floral at all. Not even slightly.

There’s something vegetal going on here, which strikes me as borderline spinach-y, and then there’s something behind it that seems kind of salty.

Salty? O.o How absurd. I know other people have consistently found salty notes before, but I’ve never in my life really been able to pick that particular one out. It has always struck me as a pretty bizarre note to have in green tea, but I’m definitely getting it here. And I say again, O.o

I sincerely doubt I’m getting the full picture here, my health situation being what it is (I really thought I was finished having a cold! Why is it coming back?), but what little aspects I am able to taste here are very pleasant and definitely hitting that green craving spot.

I think Husband is enjoying it as well. He finished his off before me and accepted seconds. This wouldn’t happen if he didn’t like it.


Oh, Fishermans are on demand today :-)


They are my favourite throat pastil now that I can’t have my absolute favourite (kur-a-kof) anymore. I used to prefer those but they’ve disappeared from the shelves some years ago. I expect they weren’t selling well enough.

I could live without people automatically assuming I’m talking about the booze though! O.O

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30 tasting notes

When spring comes, my family is thinking about flip-flops, patio furniture, fresh produce, and walks around the lake. I am thinking of Laoshan, of Mr. and Mrs. He and the wafting aroma of piles of fresh spring buds drying and being curled. I am thinking of the cool morning mist that requires you to wear a jacket in the village, and of the crystal clear spring where the kids play on the weekends.

I asked Weiwei, who maintains our relationship with the farmers while I am away, to bring gifts to the He family and see how the new harvest was going. The news I got was a bit nerve-wracking. This year was an extremely cold spring, which delayed the harvest significantly. I was told that very little tea was being picked early on. Weiwei suggested that we offer the He family far more than usual for the crop since they got so little in the first weeks of spring. Of course, we were happy to do so.

The drawback of the cold spring meant a pricier green, along with a tiny shipment of only eight pounds of this precious leaf until later in the month. However, the benefit became clear as soon as I cut open the first vacuum-sealed bag. The fragrance was thick, heady and overwhelmingly fresh. It truly smelled like being on the farm in Laoshan village.

Steeped up, this Laoshan early spring harvest is unlike ones I have tasted before. I expected an exquisitely sweet flavor, but I couldn’t have anticipated the thick creamy body, or the nuance of the sugar snap pea flavor. It actually makes perfect sense when you think about it. Colder spring and slower harvest means smaller leaf that has spent less energy growing. Less energy to put out big leaves early on means more sugar and nutrients stored in the leaf contributing to the rich flavor.

I am so honored that the He family is willing to part with this crop and trusts us to represent it well. Mr. and Mrs. He pass on their thanks for all the support and kind words that I translate from comments left here on Steepster. Indeed, the enthusiasm here is one part of what drives their commitment to innovating, improving their Laoshan green and Laoshan Black every season.

May everyone enjoy this tea. I hope the fresh smell, the tender leaf, and rich flavor evoke for others even a small part of this village that I miss so dearly.


What a beautiful vision!


Is this the same family who produces the fab Laoshan Black too?


Just ordered some last week! I’m looking forward to having the opportunity of trying it while I still have a few steeps of Autumn Green left to compare it to – and the part about it being so sweet that you can eat the leaves after teasing the drink from them sounds like I may be trying to squeeze in another order before this one is all gone!


sounds amazing and this is just the kind of relationships we need to have with our farmers


The owner at Seven Cups had the same issue with her farmers. It was a rainy spring, which meant a later harvest and a shorter picking window. As much as I hope for good prices, I hope more for the equitable retribution to our producers, and I will happily pay a premium for the just livelihood of anyone who creates a quality product that I enjoy. Thank you Verdant for working directly with the farmers and ensuring a high quality, sustainably produced tea.

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4843 tasting notes

AMAZINGLY good. So incredibly good. OH my!

The dry leaf is incredibly aromatic, with strong “green” notes – green as in fresh grass clippings and dark, leafy green vegetables. Sweet and fresh and vibrantly green. The brewed tea maintains that strong green scent, although it is softer than that of the dry leaf.

The flavor is sweet. It has a thick (think velvety thick … and soft!) mouthfeel, with a delicious creamy note that melds beautifully with the sweetness. Easily one of the creamiest, sweetest “pure” (aka unflavored) green teas I’ve ever tasted. Smooth and rich and silky, with a mild vegetal tone. There is some astringency to this, but I find that most of it is softened by the creaminess, making the sip from start to finish remarkably smooth and well-rounded.

This may sound weird, but, this reminds me of fresh milk. Not fresh from the grocery store milk, but fresh from the farm milk … not a dairy farm, but, a small, family farm that allows its cows to graze on meadows of grass. Milk that hasn’t been processed or pasteurized or homogenized or any other such thing – just pure, fresh, unadulterated milk where you can still taste hints of the grass. I haven’t had milk like that in many more years than I care to admit to, but, the flavor of this tea brought those delicious memories of visiting my childhood friend’s farm back to me.


I can imagine the flavor of that grassy fresh milk in a bottle! What a beautiful memory! This is a fine tea!


Sensory memories are funny, aren’t they? After reading yours, I am smelling my uncle’s dairy farm :)


@gmathis – they are indeed funny. I mean, this tea isn’t nearly as rich or creamy as a glass of fresh milk, but, there is just something about how the sweet, creamy flavor brought my mind back to something I hadn’t thought about in years.


After reading all the reviews on this, I guess I’m just gonna HAVE to buy it. It’s gonna hurt me to spend that much money on tea, but I’m told it’s worth it so I gotta give it a shot. :)


I couldn’t quite put my finger on what this was reminding me of, but as soon as I saw you mention “milk” I shouted out “That’s it!”. It’s got that same finish as a good glass of milk.

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294 tasting notes

I have to confess when I smelled the dry leaves I will swear I smelled chocolate. A mild chocolate. Weird? I noticed another taster got this same aroma but I think it was from the liquor. Anyway, this tea is so very nice. I just found out my GFs roommate is from Laoshan. Her sister gave me a tin of a very similar tea that to this day is one of the best teas I have ever had. This one is right there with it. The flavor and aroma are nothing short of superb. There must be something in the air or soil or the water or a combination of all three that make a tea such as this. It was just tonight that I told my GF that it’s from Laoshan. Her response was “Ali city”. I only had a sample of this unfortunately and my gift from Alis sister is long gone. If you are new to green tea this is a great place to start. If you are a connoisseur, you will appreciate this to say the least. This is a gorgeous tea….


That’s cool! I’m told that the Laoshan environment is very good for tea. The area is famed for its water quality. Apparently Laoshan water is bottled and sold elsewhere in China. Cheers, Charles!

Charles Thomas Draper

Cheers Geoffrey!

Charles Thomas Draper

Forgive me for not mentioning the human hands that made the tea….


I was waiting for someone to say chocolate. :) Yes, I got the same thing… a distinct cocoa powder smell to the dry leaves. Didn’t get much of it in the cup, but couldn’t miss it in the leaves.

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172 tasting notes

I’ve enjoyed the other teas from Verdant so far very much, but I’m gonna refrain from rating this one as I feel like I HAVE to be brewing it wrong. Don’t get me wrong, I like this tea and I think it’s quite a good one, but I’ve been trying hard to see why everyone seems to be blown away by it and why I paid so much for it, but I can’t. To me it tastes very similar to the dragonwell that I have in my cupboard. I’m really not trying to be critical, I just want to figure out if it’s my fault before I waste the rest brewing it incorrectly. Any suggestions?

Invader Zim

I haven’t tried this one myself yet (just got it in the mail today), but according to Verdants’ site the preferred method of brewing this tea is with a gaiwan. If you’re brewing it western style the site says to use 1 teaspoon of tea per cup of water with 175F water and to let it steep for no more than 1 minute.


I’m not sure I was totally blown away by this one either, although it was good. I seem to favour the Jingshan Green and Dragonwell from Verdant. Do try it with short infusions though (even if not with a gaiwan), because by far the best flavours come out then :)


I haven’t had this year’s, but last years First Picking was (and still is) pretty tasty. I will say that to get Verdant Tea’s Early Summer Laoshan Green to have reasonable flavor I had to fiddle with the brewing parameters some (with some suggestions from David and a fellow blogger); I still have some of it, and although I normally start my Chinese greens at 170F for 1 minute, I found that going up to 180F for 2 minutes helped considerably with the flavor. As others have mentioned, I bet a smaller brewing vessel helps, but I don’t imagine it’s necessary to yield reasonably good flavor from the leaves. You can always shoot David an e-mail (as I have) and tell him what you’re doing, and what you’re looking for, and he should at least be able to offer some pointers.

Sometimes the flavors in green teas are delicate enough that their better characteristics may be hard to ferret out (at least they are for me, sometimes).

Good luck!


Thanks everyone.

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412 tasting notes

This is the 2012 Spring Harvest.

Tiny, gently curled dark green leaves. The first steep smells lightly green, and sweet. Sugar snap peas is not a bad way of describing it – it’s a fresh garden green, but not the rich heaviness you get in summer. I’m not getting creaminess or milk, exactly, but it does seem to fill my mouth in the rich way of fresh milk. The second steep has a richer flavor and color, and makes my mouth water.

Finishing the first two steeps while eating some leftover homemade pasta alfredo seems almost blasphemous… but they go really well together :D The heavy cream sauce is making all of the light green tea flavors more distinct in comparison.

2.5g leaf (about 1 heaping tsp) in my 3.5oz glass teapot, gongfu style

This lasted well through six infusions, adding a couple seconds for each, and started getting weak around the seventh. I think I’ll steep one more time – longer, a minute or two – then see if the leaves are indeed a tasty snack!

ETA: the last steep was still quite mild, but the leaves were tender and sweet, not the least bit bitter (as I expected). I’m not normally a leaf chewer, but if you are I’d expect these to be a tasty treat!

165 °F / 73 °C 0 min, 15 sec

Homemade alfredo…yum!

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2816 tasting notes

I’m not a huge green tea lover but this is definitely one of the nicer ones I have tried lately. I need to write my review since I just finished the sample! It has a wonderful fresh and nutty smell when you open the bag. The tea is super mellow and rich, has a walnut taste and a bit of butter in the finish. I would recommend it without hesitation.

Like a lot of green teas this one is a finicky creature and is easy to ruin if you steep it with water that is too hot or steeping time that is too long. This makes it difficult for me to enjoy at work where I don’t have the benefit of being able to stand around with my timer and thermometer! I was a skeptic but am amazed at how much better my greens are when I keep the water temp. lower & the steeping time short.

I have enjoyed these Laoshan green teas very much, thanks to Verdant for making them available…

160 °F / 71 °C 1 min, 30 sec
Charles Thomas Draper

Once you get the hang of brewing greens you will love them…


you are probably right!


Amy, have you ever tried Tai Ping Hou Kui? It is smooth & delicious…..one of my favorites.

What about you Charles?


Scott -I have not. Where do you get yours from?

Charles Thomas Draper

Yes Scott. I tried Uptons. Very nice


I’ve gotten mine from H & S, and I bought some from Stash.Harney’s was really good, but I haven’t tried Stash’s yet. Haven’t tried Upton’s yet Charles.

Charles Thomas Draper

I am loving everything that I have got from Verdant. Greens, Oolongs, Black or Puerh….


Yeah, I’ll have to check them out!

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