“I drank several steepings of this during my morning teaching sessions. It’s a pleasant creamy cereal kind of tasting tea, with a vanilla mouthfeel (not taste). There is more subtleties to it than...” Read full tasting note
“Oops, I didn’t add my sample of this to my cupboard, well I did now! I have been making this in my gaiwan all morning for myself and the boy, it snowed here for the first time this season! A nice...” Read full tasting note
“I’m going to have to give this one another try later since pretty much my feeling on drinking this yesterday was YAWN That’s right…I picked this one up to see if it was something i could offer my...” Read full tasting note
“What a visually beautiful tea—lots of long green buds of course, but also dark, almost purple leaves. I neglect my whites something awful because something about them makes me want to pause and...” Read full tasting note
This Bai Mudan is a fresh pre-Qing Ming Spring 2013 harvest from Fuding, the most famous white tea growing region in China. Hand picked and quickly processed to lock in the “fresh from the field” taste that fine white tea preserves, this beautiful tea is one of the most complex and nuanced white teas we have ever tried. Made from a mixture of silver needle white buds and young green leaves, this tea achieves a balance and fully engages the palate in a way that traditional silver needle often struggles to provide.
This spring harvest is extremely sweet like cane sugar and crisp like fresh greens, with intriguing spicy ginger notes in the background and a lychee citrus aftertaste. The body grows creamier and creamier as it steeps out. Astoundingly, we’ve steeped this tea about thirty times and it has continued to yield flavor. These leaves are also extremely forgiving for very long steepings or cold brewed summer iced tea.
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