White tea from Zhenghe County, Fujian Province. using Da Bai Cha spring shoots spring shoots of Da Bai Cha variety, harvest 2021 were used as raw materials.
In appearance: brown-green leaves with thin cuttings and silvery buds. The aroma is restrained, with notes of hay and meadow flowers. The infusion is transparent, with a shade of white grapes.
The bouquet of the ready-made tea is fresh and multifaceted, floral-herbaceous, with hints of mint, flaxseed, raspberry leaves and gooseberries. The aroma is delicate, floral-and-berry. The taste is dense, juicy and sweet, slightly spicy, with berry sourness, chill of mint and a long, refreshing finish.
Steep the tea in a hot water (85-90°C) in a gaiwan or a teapot made of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 10-15 seconds. After that do short steeps (just for 3-5 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
In the morning or afternoon, whatever the weather, to drink “Zhenghe Da Bai” is a pure joy.