Longjing Tea Powder

Unlike Japanese matcha, which is steamed and shaded before milling, Longjing Tea Powder begins with pan-firing. Hand-crafted in hot wok walls over open heat, tender early-spring Longjing leaves absorb a rich, wok-charred warmth before being stone-milled into a velvety dust.

This micro-milling unlocks the entirety of the leaf. In the bowl, it yields a soft olive-jade liquor that bypasses the grassy, maritime notes of traditional matcha—offering instead the comforting warmth of toasted chestnut, roasted hazelnut, and fresh sugarcane.

Details & Provenance

• Origin: Hangzhou, Zhejiang Province, China

• Harvest: First Harvest (Pre-Qingming Spring)

• Craft: Hand Pan-Fired, Granite Stone-Milled

• Key Notes: Toasted chestnut, warm hazelnut, sweet corn, roasted rice

Preparation

Whisk as a concentrated bowl of tea or blend seamlessly into modern beverages.

1. Sift 1.5 to 2 grams (approx. 3/4 tsp) of Longjing powder into a warm bowl or glass.

2. Add 2.5 oz (75ml) of soft water heated to 175°F (80°C).

3. Whisk briskly with a bamboo chasen until a pale, delicate foam coats the surface.

4. Enjoy straight, or pour over iced oat milk for a warm-toasted Longjing latte.

"All the depth of ancient iron-wok firing, captured in a single whisked bowl."