White Tea from Fujian is defined by its picking standard—the bud-to-leaf ratio of a harvest. The most exclusive grade is Bai Hao Yin Zhen, aka Silver Needle, which is just the youngest, budding leaf of the plant. The next grade is Bai Mudan, aka White Peony, which has a bud and the next two young leaves. The origin of its name has long been lost to time, and very few White Peony teas actually smell like peony flowers.This tea definitely changes over the course of infusions. In early infusions, or in a western-style cup, it reminds us of an early spring morning, bright and refreshing, and the aroma of fresh-cut hay. The aroma of the wet leaves is a little salty and bready, almost like a sourdough. Later infusions lead further into dried hay and persimmon, and a slight hint of fig.
Temperature: 185° F
Amount: 3 grams
Steeping Time: 2 minutes
The dry leaf aroma is sweet with notes of dried wood and pepper.
Steeping Time: 2 minutes
The dry leaf aroma is sweet with notes of dried wood and pepper.
The golden peach infusion has a sweet and savory aroma with notes of fruit and vine beans. The taste is almost juicy with sunflower seed-like notes and something that reminds me of stone fruit just before it ripens.
This was a lovely white tea with a light flavor and aroma that changed noticeably with each infusion. By the third infusion, I was tasting dried fig. The mouthfeel of the first sip was like biting into a juicy piece of fruit.
This tea review was purchased by me.
This tea review was purchased by me.
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