Gaiwan from Lin’s Ceramics | Black Moon
This ceramic gaiwan comes from the famous Lin's Ceramics studio in Taiwan. It is distinguished by its gentle eggshell appearance, a signature of the manufacturer.
White Tea
Pu Er and Aged Tea
China
Bai Mu Dan 2012
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Product code:
CSTVI-259
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
Try this tea first
Teapot method
Quantity / 250ml of water
1.5
Temperature of infusion
85
Rinse leaves
- 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.
Infusion length
4 - 5 min
Gaiwan technique
Quantity / 250ml of water
3
Temperature of infusion
85
Rinse leaves
- 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.
Infusion length 1
30 - 45 sec
Infusion length 2
20 - 35 sec
Infusion length 3
40 - 55 sec
Flavour wheel
To better identify the aromatic notes of each tea
Floral
Fruity
Wooded
Earthy
Spice
Vegetal
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