Kaihua Longding

The relatively recently-developed green tea Kaihua Longding has undergone a still more recent change with this processing as a yellow tea. Spicy and velvety, the pungency of clove and a bit of star anise may recall a rich-brothed pho, while a slowly-developing aftertaste tilts toward fruity cranberry and a touch of cream. The central vegetality of banana leaf and chard, along with its bright, slightly downy leaves, suggest it can largely be treated like its green progenitor, but its particular character will be difficult to find anywhere else.

  • ORIGIN:  Shijingwu, Kaihua, Quzhou, Zhejiang, China
  • MEANING:  Dragon peak from Kaihua (kai hua long ding)
  • CULTIVAR:  Huang Hua Zhong
  • HARVEST TIME:  12 March 2023
  • TASTE:  Chard, clove, cranberry
1
$33.00

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 4–5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 80°C
  • 4 infusions: 60, 75, 90, 120 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.