One of spring's visual and taste delights has been "rested" or aged. In the intervening period, the tea has developed a deeper, rounder taste and a darker appearance more to the traditional style Bai Mu Dan. Now, 9 years aged, tea is showing darker shades of green, brown leaves and silvery buds. Lot is made to EU Standards (comparable to USDA organic standards). Lot# EU-5.
Lot Notes. We purchased this lot in 2015 and stored in our warehouse. Tea was grown in the mountains of Fuding County, in Fujian Province. With aging, oxidization has changed the once bright-green leaves to a more brown-side coloration. Oxidizing the leaves has yielded deeper, richer Bai Mu Dan flavors. As well, this lot has a high percentage of silver buds which contribute a honey-like sweetness to the cup.
Tea Facts. Tea is made from the Fuding Da Hao cultivar. Grown at an elevation of approximately 800 meters. Perhaps the most natural of teas, the leaves are plucked, withered and machine air dried.
Tasting Notes. Steeped, the cup liquor is straw-like in color. Offers a smooth, sweet flavor with hints of melon and honeysuckle with a round "mouth feel". Flavor is soothing. An excellent tea to be enjoyed Gong Fu style.
Brewing Suggestions. As this is a lightweight leaf, use a well-rounded tablespoon for 6-8 ounces of water. Temperature between 185-195 degrees F. Steep for 2 minutes and taste. Flavor should be full and clean. Leaves will yield multiple steeps.
WHITE TEA
3 grams/1 tablespoon per 6 ounces of water
165° - 195° F
2 Minutes
White teas are produced in a brief window of time in the spring. The best whites are prized as they consist entirely of sweet buds. These teas are minimally processed in two steps – withering and drying.
Steeped white tea is delicate, extremely refreshing, and considered to contain less caffeine. The leaves will open to fresh floral, herbaceous, naturally sweet, and honey-like flavors. A stronger cup can be attained by extending the steep time.