Silver snails get their name from the way the leaf curls tight after rolling, a shape that only shows itself once the water hits it and it starts to open. This is a Chinese green tea pressed and twisted by hand, sold as competition grade — picked and processed from the new season while the leaf is still young, which is why the flavour stays so light. The floral note comes through clearest right as the aroma rises off the cup, before the first sip. Brew it gently: water at 75–80°C, steeped for one to three minutes, closer to two if you want more body without losing the delicacy. It rewards attention rather than speed — the kind of tea worth sitting with rather than rushing through.
