Hakka Lü Cha

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!

  • ORIGIN:  Meizhou, Guangdong, China
  • ALTITUDE:  600–800 m
  • MEANING:  Local variety old tree shui xian (Dāngdì qúntǐ lǎo shù shuǐxiān)
  • HARVEST TIME:  Spring 2021
  • TASTE:  Pineapple, toasted rice, lavender
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 3 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 80°C
  • 3 infusions: 60, 60, 90 sec

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.