The Xikou Cooperative’s old growth tea on high mountain slopes is cultivated sustainably between groves of original forest cover for biodiversity. Wu Yinsheng uses organic growing techniques and meticulous finishing to bring out his region’s unique terroir.
fruit - lemongrass, monkfruit
spice - licorice, clove
vegetal - grape leaf
floral - wildflower honey
Xikou Jiang Yancun
Almost three years of age give this naturally-complex Shou Mei a deep sweet honey and licorice quality, and unique hints of dark clove. Shou Mei a later harvest of mixed bud and large leaf that has a much fuller body and bigger flavor than Bai Mudan or Silver Needle. The cool slow growing season, biodiverse mountainsides, and Wu Yinsheng’s masterful delicate finishing bring layers of crisp texture and luscious sweetness to this beautiful Dragon Pearl pressing, finished in convenient 5g balls for accurate steeping.
'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 to be aware of'
5 g.6-8 oz.use
205° watersteep 40 secondsresteep many times add 10 sec. each infusion
5 g.6 ozuse 205° watersteep 10 seconds add 3 sec. per steepingenjoy many steepings