This tea uses different tea bushes rather than normal white tea bushes, and also requires the leaves to be hand-picked (mainly 1bud+1leaf) in Autumn, not in Spring like usual. This results in a richer after taste compared to the Spring white tea.
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|Origin||Fujian Province, China|
|Making Process||Withering, baked, cooling, re-baked until dry|
|Health Benefits||10-20% oxidation; as an antioxidant, it cools the blood's flame better than others.|
|Remarks||It is a good tea to drink for in seasons and for all people.|
Colour: It has light dark green leaves and a thin white tip.
Shape: Resembles a flat glove (small white bud--thumb, bigger green leaf--palm)
Size: Bud: 15mm, Leaf: 25mm, Stem: 10mm
Smell: Fruit wood when dry, Plum wood when wet (cold leaves smell)
Taste: Plum, dried fruits
Teaware: Gaiwan (porcelain, bone china or glass), tall glass
MY Teahouse suggests using 85ºC on top of the tea leaves, brewing for about 45 sec-1 minute for the 1st infusion, 30-45 sec for the 2nd , 3rd and 4th infusions, and 45 sec-1 minute for the 5th and more infusions.
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