Originating from Hunan Province, Xiangbo Green is a green tea whose name is inspired by the poem to the tune of “Bodhisattva Barbarians” by the Northern Song dynasty poet Zhang Xian: “A fading zither plays a tune of the Xiang River, note by note capturing the vibrant green of the Xiang’s ripples.” Created in 1961, it is widely popular for its soaring aroma and prominent white pekoe hairs.
Xiangbo Green is harvested when the tea shoots consist of one bud and two newly unfolded leaves, with spring harvests yielding the best quality. Although established less than 50 years ago, thanks to its exceptional quality, it is now extensively cultivated and widely distributed, enjoying tremendous popularity. Its characteristics include tightly knotted and curved strips, a vibrant emerald green color, prominent white pekoe hairs, a fresh and brisk aroma, and a bright liquor color.
Production Method
Crafted using spring buds with one bud and two leaves, with tea harvested before the Qingming Festival considered the finest. Cultivars include Xiangbo Green, Zibaihaozao, Fuding Dabaicha, and others. Harvesting is done exclusively on sunny days and is suspended during rainy or overcast weather.
After harvesting, the leaves undergo sorting, followed by fixation (shaqing), initial rolling in a gentle breeze, primary drying, re-rolling and secondary drying, strip shaping, pekoe enhancement, cooling, and final baking. The most unique step is shaking apart the clumped tea leaves after re-rolling before proceeding with secondary drying and strip shaping, which results in tighter and more aesthetically pleasing tea strips. High-quality Xiangbo Green is characterized by slender, tightly bound strips.
Due to its intricate and labor-intensive craftsmanship, Xiangbo Green is generally priced on the higher side. Top-tier Xiangbo Green can cost upwards of RMB 1,500 per 500 g.
Brewing Guide
Let spring water sit overnight, bring it to a boil, and allow it to cool for about 5 minutes until the temperature reaches 85°C before use. Transparent, lidless glassware is recommended so you can appreciate the tea’s color while preventing excessive heat from damaging the leaves. Use about 3 parts of tea leaves, steep for 2 minutes, and enjoy up to 3 infusions.