This silver bud heavy picking highlights the texture and minerality of white tea, the crispness and subtle spice that only bud material can bring, while bolstering that textural edge with notes of sweet sesame, foresty juniper, and lingering tangerine peel. As the tea steeps out, note the hint of sea salt- a nod to the minerality and deep roots of the Wu family’s da bai tea bushes.

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.