The Wu Family’s wild arbor tea groves yield nuanced white teas thanks to established root stock, biodiversity, organic techniques, and patient and precise craftsmanship.
cinnamon, cardamom, cedar
brown sugar steam cake
sage, grape leaf
spice - cinnamon, cardamom, cedar
fruit - blackberry jam
savory - brown sugar steam cake
vegetal - sage, grape leaf
floral - marigold
texture - thick, jammy
DATE OF PICKINGSpring 2015
Da BaiTea Varietal
This unique pressing from the Wu Family uses their wild arbor Shou Mei, with a beautiful balance of silvery buds for texture, leaves for flavor and stem for sweet aftertaste. With over five years of age, this tea is already deep, dark, almost black tea like in flavor, and packed with complex aromatics and spice. The unique pressing leaves a thin disk divided into individual portions for style and convenience.
When it comes to white tea cakes, Mr. Wu’s approach is critical to creating teas that will age and get better and better over time. The key is his high airflow low heat technique. Without applying high heat to stop oxidative and enzymatic reactions by fixing the tea, Mr Wu leaves the tea open to slow steady change and growth.
'White tea is one of the easiest ways to discover the effect of buds in the taste of tea. Most teas on the market are made with leaves, which have amore robust intensity to them. Some teas are made entirely or partially from buds which have a very different flavor and texture'
5 g.6-8 oz.use 210° watersteep 20 secondsresteep many times add 10 sec. each infusion
7 g.6 ozuse 210° watersteep 5 seconds add 3 sec. per steepingenjoy many steepings