From the traditional Fuding Dai Bai cultivar in Fujian Province, China. Hand-plucked bud and two leaves, withered, semi-oxidized, expertly aged from spring 2005. Normally we equate old white tea with stale white tea, but this one surprised us. It has the goodness of Bai Mudan that we are used to, with an extra flavor element that comes from the age. Sweet but not too sweet, floral notes, peach crisp, all with a buttery aged flavor tying it together. As lovers of aged tea, we are thrilled to bring this limited quantity Bai Mudan into our collection.
Tasting notes: honeysuckle, sweet grass, peach crisp, buttered toast.
Brewing Guidelines: Gaiwan/Yixing: fill 1/3-1/2 full with dry leaf. 195° water, 25-30 seconds for first three infusions. Add 10 seconds for each additional infusion. Teapot/mug: 2 tablespoons of leaf per 8oz of 195° water. Steep 3 minutes for first 2 infusions, 5 minutes each additional infusion.
