A clean, light Chinese green tea from the Fujian province. Mao Feng translates as "fur peak" — named for the fine white hairs on the young leaves, which are picked early in the season when the flavour is at its most delicate.

The taste is smooth with a natural sweetness and no bitterness, even if you over-steep it slightly. It's high in L-theanine, an amino acid that promotes calm focus — the same gentle alertness you get from coffee, without the anxiety or the crash.

Brewing: 2–3g per cup. Water at 75–80°C (not boiling — let the kettle sit for 2 minutes after it clicks). Steep for 2–3 minutes. The leaves can be re-steeped 2–3 times.

Why I chose this

This is the tea I drink every weekday morning. It replaced coffee four years ago and I've never gone back. The L-theanine gives me focus for the working day without the jittery edge. Both hands on the cup, five minutes of quiet before the day starts. That's the ritual.