Xiang Ya

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.

  • ORIGIN:  Mingshan, Ya'an, Sichuan, China
  • MEANING:  Fragrant sprout (xiang ya)
  • HARVEST TIME:  Mid-March 2021
  • TASTE:  Chard, milk, toasted soy
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4 Items left
6.50 € 6.50 €

Preparation

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