THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1. THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1.

Xiang Ya

A green tea of unusual character, its yellow-green liquor yields the softness of a vegetable soufflé. Though a little-known style from Sichuan, Xiang Ya surprises with a viscous, milky mouthfeel, which coats the mouth with a smooth vegetality while remaining refreshing. A sweet nuttiness evokes toasted soybeans, while its bitterer side suggests chard; it will be to the brewer's advantage, however, to steep it mildly so as to experience its most gentle aspect.

  • ORIGIN:  Mingshan, Ya'an, Sichuan, China
  • MEANING:  Fragrant sprout (xiang ya)
  • HARVEST TIME:  Mid-March 2021
  • TASTE:  Chard, milk, toasted soy
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 3 min
GONGFU CHA METHOD
  • Quantity: 2g / 150ml
  • Water temperature: 80°C
  • 3 infusions: 60, 60, 90 sec

For best results brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, and the tea would taste bitter and sour.