- Tea Knowledge
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!
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 will taste bitter and sour.