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 Cha

An obscure green tea from the east of China, the thin curls of these dark leaves open to expose a distinctly savoury character. With a slight grassiness and juicy mouthfeel, it begins to resemble a sencha before a walnut note confirms its roasting, exploding in a wave of spinach and bouillon umami. This is a tea that could not only accompany but even replace your favourite hearty soup. Its relatively affordable price tag means that's a flavourful bang for the proverbial buck.

  • ORIGIN:  Songyang, Lishui, Zhejiang, China
  • MEANING:  Fragrant tea (xiang cha)
  • CULTIVAR:  Zhe Nong
  • HARVEST TIME:  12 April 2021
  • TASTE:  Spinach, bouillon, walnut
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$7.00 $7.00

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 3–4 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.