Master Zhang’s family has tended a variety of tea cultivars in Daping for generations. His tea is fed by sweet mountain springs and grows on the cloud-enveloped peaks of Anxi.
Bai Mao Hou (白毛猴) refers to the white down on the underside of this varietal’s leaves in early spring. Master Zhang’s 30+ hour processing technique on this traditionally finished tea brings out an overwhelming creamy nutty desert-like flavor, accented by roasted chestnut and white chocolate. This varietal is one of the most creamy, dessert-like teas Master Zhang cultivates.