2019-09-20
CHINA NEW HARVEST 2019
Many plantations in China are located on the hillside. Regularly covered with morning mists, leaves take advantage of this moisture to develop a beautiful aromatic richness.
The first pickings begin in spring, season during which the finest and most delicate teas are produced. In China the first harvests are named Xincha. Marine Sonié, one of our experts selected during her trip last spring, two batches of green teas that we are pleased to introduce.
XINCHA ANJI BAI CHA
This grand cru is made from the Bai Ye cultivar in The county of Anji (Zhejiang province). Its name literaly means: «White Tea of Anji» due to the very pale colour of its young shoots. Anji Bai Cha is harvested by hand at 800m altitude, very early in the year for a maximum of 30 days. It is then still very cold, and the light is low, which explains the paleness of the young shoots. Its sweetness and its gourmet notes have everything to please. Here you have to take your time to appreciate all the finesse and complexity of the liqueur.
XINCHA LU AN GUA PIAN
Harvested the 25th of April 2019 at 850 m altitude, it is one of the ten most famous teas in China. Lu An Gua Pian literally means "Lu An melon seeds" because of the shape of the infused leaves. This batch is made from a local variety Lao Lu An Qun Ti Zhong (Anhui). To make this peculiar tea, only the second leaves of each shoot are used, making its harvest particularly difficult. Entirely handmade, its artisanal manufacture uses wood fire, giving a fresh and toasted liquor with slightly woody notes.
