Description
🌿 Green Tea🇨🇳 Chinese Green☕ Light Caffeine🌿 Loose Leaf
The everyday Chinese cup — smooth pan-fired green leaf, naturally sweet, no flavouring required.
Where Japanese sencha is steamed, Chinese greens like Lucky Dragon are pan-fired in heated woks within hours of picking. The wok-fire stops oxidation and adds a soft, lightly toasted edge to the leaf — the cup tastes nuttier and rounder than its Japanese counterpart, less aggressively vegetal.
Brews pale gold with a soft, slightly sweet finish — the kind of cup the Chinese drink all day rather than only at meals. Light caffeine, gentle on the stomach, and well suited to multiple infusions of the same leaf.
♨️
Pan-Fired Leaf
Wok-fired within hours of picking — classic Chinese style
🌿
Whole Leaf
Cut leaves — not dust or fannings
✨
Naturally Sweet
No flavouring required — the leaf carries it
✨The Sampson Promise
We only put ingredients in our products that we would use on our own family. Every ingredient has a purpose. If it doesn’t need to be there, it isn’t.
Type
Green Tea
Caffeine
Light
Origin
China
Format
Loose Leaf
Steep Time
2–3 min
Servings
~25 cups (50g)
Tasting Notes
🌿
Soft Toasted Top
Aroma
Slightly nutty, slightly sweet — the smell of leaves warmed in a clean iron wok. Less grassy than a Japanese green.
🌿
Round Body
Body
Light-bodied but with shape — pan-firing leaves the leaf with more weight than the steaming process does. The cup tastes balanced rather than thin.
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Returning Sweetness
Aftertaste
The cup ends with a slow, lingering sweetness — the same effect prized in Chinese tea ceremony. Builds across multiple infusions rather than fading.
How to Brew
01
Measure
One level teaspoon (about 2g) per 8oz cup.
02
Heat the Water
80–85°C / 175–185°F. Boiling water on Chinese green tea pulls bitterness from the leaf — bring the kettle just shy of a boil.
03
Steep 2–3 Minutes
Two minutes for a lighter, more delicate cup. Three for a fuller body. Strain cleanly to keep the cup’s natural sweetness.
Water
80–85°C
Time
2–3 min
Per Cup
1 tsp
Like all good Chinese greens, this tea rewards multiple infusions: re-steep the same leaves two or three times, adding 30 seconds each round. The third pour often surprises — the leaf still has flavour to give.
About the Tea
🌿
Chinese Green Leaf
The Cut
Whole-leaf grade, hand-rolled into long, slightly twisted shapes. The cut tells you it’s been picked and processed properly — broken leaves and dust would mean a cheaper grade and a more bitter cup.
♨️
The Pan-Firing
The Process
Within hours of picking, the fresh leaf is tossed in a heated wok. The fire stops oxidation and adds a soft, slightly toasted character — the defining difference between a Chinese green and a Japanese one.
✨
Single Ingredient
The Honesty
Just leaf. No flavours, no scenting, no blending. The cup is the leaf — every cup tastes like the harvest it came from.
In the tin
Chinese green tea.
Origin & Sourcing
Pan-fired Chinese green tea — the everyday-cup grade most Chinese households actually drink. Whole-leaf, hand-rolled, single-origin sourcing for the Sampson shelf. Built to brew at 80°C for two minutes, three or four times in a row.
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