- Tea Knowledge
A green tea of unusual character, its yellow-green liquor yields the softness of a vegetable soufflé. Though a little-known style from Sichuan, Xiang Ya surprises with a viscous, milky mouthfeel, which coats the mouth with a smooth vegetality while remaining refreshing. A sweet nuttiness evokes toasted soybeans, while its bitterer side suggests chard; it will be to the brewer's advantage, however, to steep it mildly so as to experience its most gentle aspect.
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.