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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5.75 € 5.75 €

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.