Dishui Xiang Green Tea — High-Mountain Floral & Chestnut Aroma | Shexian, Huangshan

Dishui Xiang Green Tea · 滴水香

Grown at 500–800m elevation in the cloud-misted tea gardens of Xitou Township, Shexian County, Huangshan — along the famed 30°N golden tea belt — Dishui Xiang is a rare high-aroma green tea unique to this region. Developed in the 1990s using a combined chao qing (pan-fired) and hong qing (baked) process, it delivers an exceptionally fragrant, full-bodied cup that stands apart from conventional Chinese green teas.

Dry Leaf

Tightly coiled, snail-shaped leaves with a smooth, lustrous surface
Deep jade-green with visible silver tips (xian hao)
Uniform, well-sorted grade

Tasting Notes (Fresh Harvest)

Aroma: Intensely fragrant and persistent — elegant orchid florals intertwined with roasted chestnut warmth; bold and expressive
Liquor: Bright yellow-green, crystal-clear and luminous
Palate: Full-bodied and refreshing; a fleeting astringency dissolves instantly into a clean, sweet finish; lingering fragrance in the throat
Endurance: Exceptional — retains character through 8–10 infusions
Leaf base: Tender yellow-green, whole buds and leaves, soft and supple

Origin

Villages of Daguyu, Wangmantian & Songkeng, Xitou Township, Shexian County, Huangshan, Anhui · China
Altitude: 500–800m · Cultivar: Dishui Xiang (local Shexian heritage variety)

Best enjoyed in a glass cup or gaiwan to appreciate the unfurling leaves and luminous liquor.

$29.90 USD

Sale Sold out

Shipping calculated at checkout.

Product Description

Dishui Xiang (滴水香) is a rare high-aroma green tea cultivated exclusively in Xitou Township, Shexian County, Huangshan, Anhui. Grown at 500–800m elevation in cloud-misted mountain gardens along the 30°N golden tea belt, it is crafted using a combined pan-firing and baking process developed in the 1990s. The dry leaves are tightly coiled into snail-like spirals, deep jade-green with silver tips. The brewed liquor is bright yellow-green and crystal-clear. On the nose: an intense, persistent blend of elegant orchid florals and warm roasted chestnut. On the palate: full-bodied and refreshing, with a fleeting astringency that dissolves into a clean, lingering sweetness. Exceptional endurance — 8 to 10 infusions.

Key Features

• Origin: Xitou Township, Shexian County, Huangshan, Anhui, China
• Altitude: 500–800m high-mountain cloud gardens, 30°N golden tea belt
• Cultivar: Dishui Xiang — rare local Shexian heritage variety
• Process: Combined pan-fired (chao qing) + baked (hong qing)
• Aroma: Intense orchid florals intertwined with roasted chestnut
• Liquor: Bright yellow-green, crystal-clear
• Palate: Full-bodied, refreshing, naturally sweet finish
• Endurance: 8–10 infusions

Brewing Guidance

Brewing Guidance:

Vessel: Glass cup or gaiwan
Leaf quantity: 3–4 g per 150 ml
Water temperature: 80–85°C (176–185°F) — do not use boiling water
Steeping time: 30–45 seconds (gongfu) / 2–3 minutes (Western)
Infusions: 8–10

Tip: Use freshly drawn, filtered water. Lower water temperature preserves the delicate orchid aroma and prevents bitterness.