The cultivar of this tea yields four to six flushes each year and  each and every of the harvest is so fresh and good, just like the first spring harvest, hence its name. Leaves are hand plucked, ball-rolled in traditional Taiwanese oolong style and then left to dry in the sun for some hours before  the light fermentation and roasting.

On brewing, the tea leaves unwind gorgeously into a cup of light golden  with sweet, aromatic and distinctive gardenia note without any bitterness.