This white tea from Fujian combines orchid, honey and light fruit with a fresh finish. Leafhopper-bitten Qing Xin Da Mao leaves give it an aromatic link to Beauty-style oolongs.
Why this oneOrchid, honey and light fruit with the fresh, pale-gold character of white tea.
Character
Floral · Fruity · Fresh
Tea family
White Tea
Gongfu ratio
7 g / 150 ml
Water
85–90°C
First gongfu steep
10–15 sec
Good for
Gongfu
€18.17
In stock
In the cup
Pale gold, fresh flowers
The clear pale-gold cup is smooth and naturally sweet. Orchid, honey, fresh grass and light fruit make up its profile.
A clean floral character and fresh finish keep it on the lighter side of the selection.
Leaf and craft
Beauty leaf, white-tea handling
One bud with two leaves of Qing Xin Da Mao is hand-picked in Fujian in late June, at around 1,100 metres. Leafhopper interaction contributes to the floral, honeyed character associated with Oriental Beauty.
Here the leaves are made into white tea rather than oolong: gentle sun-withering and low-temperature baking preserve the lighter character of the leaf.
First brew
Gentle water, two useful ratios
For gongfu, use 7 g per 150 ml at 85–90°C. Start at 10–15 seconds and extend later infusions.
For a larger cup, use 3 g per 300 ml at the same temperature for 2–3 minutes.