Popcorn AKA Huang Xiao Cha
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SUMMARY
Type: Yellow Tea
Origin: Huoshan, Anhui Province, China
Net Wt. 50g
Mung bean, unsalted popcorn, steamed greens
A traditionally made yellow tea that consists of younger leaves and no buds. The tea undergoes a total of five rounds of piling and roasting, with the whole production process lasting about a month, making it quite a labour intensive tea to produce.
TASTING NOTES
A smooth, mellow, bean-like flavour that's at the forefront, with a light, delicate grassiness in the background. It has a great mouth-fill with a sweet, mellow aftertaste.
PREPARATION NOTES
Teapot steep
5g per 300ml of water
85ºC
2mins per infusion
Gong-Fu style
5g per 120 – 150ml of water 85ºC 10 secs per infusion* (up to 6 infusions)
*First infusion is a quick 3 – 5 sec rinse and isn't drunk.
Cold Brew
10g per 500ml of water Cold water 12hrs in the fridge
STORAGE
Proper tea storage is super important. Improper storage leads to flat, flavourless and potentially weird tasting tea. So as a rule of thumb, keep your tea leaves in an airtight container (the less air inside the better) and away from heat, light, moisture and strong odours.
