This is a rare white tea made from wild Camellia taliensis collected at Da Xue Shan in the Lincang, Yunnan Province of China.
This year in spring there was more rain and the humidity was higher and it was a difficult situation for white tea, but it was surprisingly delicious.
Tea gives a sweet fruity note like peaches, apricots and green mangoes.
White tea is produced only by the withering process, and no heating and no rolling of tea leaves was involved.
In making white tea, the withering is the slow-drying process of freshly-plucked tea leaf under the shade to promote fine fermentation by enzymes and eventually it brings out a sweet aroma like flowers and fruits.
This year, due to the relatively high humidity during the production of white tea, the withering process took a longer time to complete, and the fermentation of tea might have progressed further. It's reflected in a darker tone of the compressed tea cake.
Certainly, due to the long withering period, this year's tea has a milder top note during first sipping. Instead, the middle notes are well-developed, with a hint of sweet fruity aroma like grapes and peaches.
White tea is suitable to brew with cold water too.
White tea is a tea in which enzymes are alive. Therefore, when brewed in hot water, the enzyme is activated and fermentation proceeds subtly.
On the other hand, if you brew it in cold water, the enzyme cannot be activated, so you can bring out a fresher scent.
The important point is not to use lukewarm water, but to brew in cold water. By using cold water, the activation of the enzyme is completely suppressed.
In addition, we recommend that you use "cold-boiled-water", which means to use the water that has been boiled once and cooled down.
When water is boiled, carbonic acid calcium is formed, which makes it easier to extract the flavor and taste of tea.
To prepare the cold-brew tea: put 5g of tea leaves in 1 liter of cold water and keep in the refrigerator for more than half a day. It is also recommended to prepare at night and start drinking in the morning.
Of course, white tea is always nice to enjoy when brew in hot water.
When brewing with hot water: pour the boiling hot water to preheat the tea ware, and then preheat the tea leaves and raise the temperature by rinsing the tea leaf with boiling hot water.
By raising the temperature instantly, you can inactivate the enzyme and suppress further fermentation during brewing.
With this brewing method, we can enjoy a more refreshing aroma that lasts for many brewing.