Yang Jiao Cha

Named Goat's Horn tea, this intriguing moniker invites interpretation through the senses. The dark, twisted leaves are plucked from tea bushes thriving under the shade of a forest canopy in an ecological tea garden (Sheng Tai Cha Yuan) that eschews fertilizers and pesticides. Releasing a subtle lavender aroma mixed with ripe peaches, the brew offers a full-bodied balance of savory broad beans and honey-like sweetness. With subsequent brews a pleasing astringency emerges, as if to reveal its wild origins, making this tea definitely one for the discerning palate.

  • ORIGIN:  Tianhu Scenic Area, Wenquan, Conghua, Guangzhou, Guangdong, China
  • MEANING:  Goat horn (yang jiao)
  • CULTIVAR:  Da Ye Hong Cha
  • HARVEST TIME:  March 2024
  • TASTE:  Peach, broad beans, lavender


  • 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.