Unique, elegant white tea made from a the Ruby cultivar commonly used in black teas.
Notes of cherry, fresh leaf, delicate mint.
Taiwan is not particularly known for producing white teas, so I was very surprised to find this one. Taiwan tea producers are master innovators, and this tea is a testament to that. One of the most famous black tea cultivars in Taiwan is Ruby #18. In black tea form, this tea is very assertive and rich, with strong notes of mint and vine. As a white tea, it is much more subdued, and elegant. I enjoy both, but this white tea is a gem.
I've found that I can brew this tea in many ways. If I brew it lightly, it comes out like a more traditional white, but with the earthy notes of Ruby #18. If I brew it longer, it comes out more like a black tea. Incredible.
Brewing: This tea can handle longer infusions and high heat. 200ml 195'F water with 5g of tea for 2 minutes for the first infusion. I encourage you to experiment with this one.
This dazzling white tea brews with a sweet finish, and has lovely melon and snap pea notes.
Notes of melon rind, sugar snap peas, incense cedar.
It's so incredible to drink very fresh teas, and this bai mu dan white tea from Zhenghe county, near Wuyishan, China is so incredibly fresh. It was harvested April 4th, 2018 and then sun-dried for 36 hours before traditional white-tea minimal processing. This tea brews beautifully with a fragrant aroma of fresh snap peas and melon rind.
Brewing: I've enjoyed brewing this tea with 195'F water for 90sec, but it can handle longer infusion times without astringency.