Jingshan Cha, also known as Jingshan Xiang Ming, is a historically famous tea. Jingshan Cha has a strict plucking standard and production procedure. One of the features of Jingshan Cha is to pluck early while the tea is very tender. The best quality ones are made before Guyu. Usually, the plucking standard is one bud with one or two leaves. 1 kg of top-grade Jingshan chan consists of about 62,000 buds and leaves.
Shape: tight with fuzz
Color: bright green
Taste: fresh chestnut
Brewed Leaves: tender, cluster shaped.
Guzhu Zi Sun – Ming Qian
$31.00 – $120.00
Dry: sweet matcha, soy nut
Liquor Colour: light green
Aroma: light bean and floral (orchid)
Flavour: sweet snow pea, powerful return sweet
Mouth Feel: smooth, refreshing, and complex
Bottom Cup: dried apricot
We specially commission this wild handmade Guzhu Zi Sun from a lost imperial tea garden. In Jianli’s 20 year experience visiting tea farms all over China, this is her favorite place, a Changxing ancient tea garden. It’s the best tea-growing environment she’s ever seen. To match the excellent material, we insisted on making the tea purely by hand. The producer is our close friend and has decades of experience. He definitely delivered!
The dry leaf smells like fresh air with a subtle sweetness hiding beneath. Once placed in a warmed gaiwan, some roastiness is revealed, mingled with vanilla sweetness and the elusive smell of fresh tea fuzz. The liquor is a light yellow-green and the brothy richness is immediately apparent on the nose. A light, but full-bodied aroma! The flavor is clean, bright, and fresh with just the right balance of that thick amino acid brothiness that we could smell gently asserting itself over a delicate, difficult to describe fresh green-ness that has no hints of rawness, bitterness, or astringency. The mouthfeel is supremely thick, and don’t forget to give the brewed leaf a smell. They have a thick fresh soupy aroma that will make you weep!
Mingyue Xia, Chang Xing, Zhejiang Province.
March 26, 2021.
3g/150ml at 95°C for 1 ½ min. 3 – 4 infusions.
Sealed well. Keep refrigerated.
Anji Bai Cha
Compared with other green teas, Anji Bai Cha is significantly higher in amino acid and richer in nutrition. So it not only has great taste and mouthfeel but also benefits our health. In recent years, Anji Bai Cha has been popular among the ladies as a “beauty tea”.
Shape: flat, stream
Color: bright green
Taste: long lasting aroma
Brewed Leaves: soft and juicy
Guzhu Zi Sun
Guzhu Zi Sun is a famous historical tea, a “senior” among royal tribute teas. It was considered the best tea by Lu Yu (Tang dynasty). The fresh leaves have a slight purple tinge and the young leaves are curled up like bamboo shoots. That’s why it’s called Zi (purple) Sun (bamboo shoots).
Shape: bud and leaves hugged together like an orchid flower
Color: bright green with fuzz
Liquor: bright and clear
Taste: rich and uplifting
Brewed Leaves: tender, light green.
Laozhu Da Fang
Laozhu Da Fang was created by monk Da Fang on the Dafang Mountain in Laozhu Ling, Shenan, Huizhou, Anhui Province. It has over 400 years of history. There are 3 types of Da Fang Cha, Laozhu Da Fang, Ding Gu Da Fang, and Su Pei Da Fang. Laozhu Da Fang, also known as Zhu Ye Da Fang, has a flat shape, smooth and uniform. It looks like Long Jing, but sturdier.
Shape: straight and smooth
Color: deep green
Liquor: light yellow
Brewed Leaves: tender, even, yellowish-green.