
Bai Mu Dan 2012

Here is an aged white tea pressed into a cake from the Fujian province in eastern China. The enthusiasm for this product since the early 2000s has gradually given rise to an expertise among tea craftsmen who wish to distinguish themselves. Mr. Wang's skilful processing of buds and leaves caught our attention.
The Zhenghe Da Bai cultivar, having more body than its cousin Fuding Da Bai, allows for a better maturation of the tea as the years go by and gives a light and refreshing liquor typical of white teas. This is sustained by the marked expression of stewed fruit flavours (apple and pear), harmonised with subtle woody notes (empyreumatic), resulting in a pleasant finish that only this type of tea can achieve.
Ready to drink to everyone's delight.
- Cultivar: Zhenghe Da Bai
- Producer: M. Yang
- Altitude: 900m
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
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