Tea Details
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Tea Details
Harvest: Spring 2025 (Pre-Qingming)
Region: Huluzhen, Baojing County, Xiangxi Prefecture, Hunan, China
Elevation: 600–800 meters above sea level
Cultivar: Huangjincha No. 1
Grades:
Classic — picked slightly later within the pre-Qingming harvest
Premium — picked earlier with smaller, more tender buds
Crafting Highlight: Semi-mechanized processing with hand-finished shaping
Storage Tips: Store in an airtight container away from heat and light
Shelf Life: 12 months at room temperature; 2 years refrigerated
Brewing Guide
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Brewing Guide
Why Baojing Golden Green?
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Why Baojing Golden Green?
This tea is made from Huangjincha No. 1, an early-sprouting cultivar developed from native Baojing tea plants.
It is valued for its tender spear-like buds and naturally high amino-acid potential, which helps create the tea’s fresh sweetness, soft umami, and smooth finish.
Because it sprouts early, the leaves can be picked during the cool pre-Qingming season, before warmer weather brings stronger bitterness and astringency.
Hot or Cold? Two Sides of Baojing Golden Green
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Hot or Cold? Two Sides of Baojing Golden Green
Baojing Golden Green shines both hot and cold.
Cold brewed, it becomes extra smooth and refreshing. Notes of sweet pea and sweet creamed corn come forward, with soft umami and almost no bitterness — perfect for summer sipping.
Hot brewed, the tea feels brighter and more layered, with gentle florals, fresh vegetal sweetness, and a fuller savory finish.
Unlike many pan-fired greens that lean roasty, Baojing Golden Green is all about fresh sweetness, tender greens, and soft umami.
Cold brew it for easy summer drinking. Brew it hot when you want to slow down and explore the details.
Classic or Premium?
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Classic or Premium?
Premium comes from the earliest harvest in early March, when the shoots are mostly unopened buds with only a small amount of tender leaf. The cup feels finer and lighter, with a more delicate aroma and a clean, refined finish.
Classic is picked later in March, after March 20 but still before Qingming. The leaf proportion is slightly higher, giving the tea a fuller body and a more rounded expression of fresh sweetness and soft umami.
Both grades remain exceptionally tender—an important character of the Huangjincha No. 1 cultivar. Choose Premium for the most delicate early-spring expression, or Classic for a fuller, more everyday cup.
From the Mountains of Baojing
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From the Mountains of Baojing
This tea comes from Huluzhen in Baojing County, western Hunan, where tea gardens grow between 600 and 800 meters above sea level.
Cool mountain air, frequent mist, and the early spring harvest help the buds develop slowly, preserving fresh aroma, sweetness, and a softer level of bitterness.
Tea in this region is still closely connected to local communities, including generations of Miao tea growers and pickers. Every batch reflects not only the landscape, but the people who continue to care for it.
Sourcing Note
From the First Leaf
10 years ago, a cup of cold-brewed Baojing Golden Green changed the way I thought about Chinese green tea.
This spring, I finally came back to the place where it began.
Returning to Baojing this spring, I wasn’t looking for a beautiful tea garden. I wanted to understand what makes this tea consistently exceptional.
What stayed with me wasn’t a single moment, but the care behind every step. Farmers discussed picking standards leaf by leaf. Fresh leaves were checked again before processing. Every stage of production was carefully monitored, and every batch was tasted, compared, and discussed before anyone considered it finished.
That experience reminded me that great tea isn’t defined by one person or one craft. It’s the result of many small decisions, made with patience and intention, long before the tea reaches your cup.
This is the Baojing I wanted to share with you.
— Shirley
