Cai Cha

Made with Ying Shuang, an early budding cultivar, this green tea is one of the first harvests of the year, yet its mood is mellow and unhurried. "Cai cha" is a loose term for a local landrace variety of tea, more formally known as "Qun Ti Zhong," a "community cultivar" and quotidian tea for the locals. The first whiff of the wetted leaves transports one to the aromas of strawberry crème tart wafting out of a gold-lit pâtisserie. While the brew is clean and sweet, a milky softness reminiscent of a particularly popular oolong strokes the palate and infuses the drinker with its baked-aroma goodness.

  • ORIGIN:  Guzhushan, Changxing, Huzhou, Zhejiang, China
  • MEANING:  Vegetable tea (cai cha)
  • CULTIVAR:  Ying Shuang
  • HARVEST TIME:  25 March 2024
  • TASTE:  Strawberry, pastry, rose water


  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 4 min
  • Quantity: 3g / 100ml
  • Water temperature: 80°C
  • 3 infusions: 60, 60, 90 sec

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