Great, Taste, and flavor that is so special
Grown at the higher elevations of the Guo Shan Mountains along the coast of Fujian Province, this tea was made popular by Buddhist monks who cultivated fields surrounding their monastery. In time, the tea became a source of revenue to support the monastery as well as providing stimulation for the monks during sessions of meditation. A white tea cultivar minimally processed and using the full leaf, this tea is one of China's most natural teas. Note the slight yellow leaf coloration. This results from the leaves absorbing moisture in the days leading to harvest. Harvest date: April 2020.
We purchased this year's lot in the first week of April. By then, the weather had warmed following the rainy season and, with tasting, we found the tea was offered the classic "sweet" note enjoyed by many along with delicious, fresh flavors of spring. The leaves are a bright color and aroma is crisp. Note the lack of broken leaf and its consistent coloration.
With minimal processing, the result is a mix of light-to-dark green leaves that are delicate, quite fragrant, offering a liquor suggestive of honey with a smooth, round mouth feel. White tea offers a lingering sweet aftertaste. This tea is refreshing, light in beverage coloration and it goes well with baked goods and foods in general.
A rounded tablespoon or 3-4 grams per 8-12 ounces of water will yield a full-bodied cup. Use water in temperature range of 185-205 F and steep for 2 to 2.5 minutes. If you drain the water from the leaves between steeps, you will get additional steeps.