- Tea Knowledge
The Hakka are a prominent Chinese minority, both on the mainland and around the world, whose longstanding relationship with tea extends even into performance (the ‘tea-picking opera’ from Jiangxi) and cuisine (in the form of lei cha, a mélange of ground tea, grain, and spices served over rice or with other accompaniments). Rather than being consumed as fresh as possible, the style of wok-roasted green tea they produce is usually left to age and develop a characteristic toasted rice aroma. This tea, produced from a local variety of Shui Xian, has already been stored for one year, and could certainly develop further. The infusion is fairly clear and clean, with a hint of minerality and a pineapple astringency that together suggest lavender. Enjoy right away, or take advantage of our larger pouches and continue ageing on your own!
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.