The Wu Family's oldest prized tea bushes growing among wild trees, flowers and bamboo are picked once in the extreme early spring for a bud-only harvest, and then allowed to build up nutrients until they are picked a second time when delicate leaves begin to unfurl. This second harvest of buds and leaves is what makes their fine Bai Mudan - full of the complexity that later season sunlight brings but the sweetness and texture of the early cold-weather buds.

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This is the Dongsa Cooperative's first ever white tea, wild-picked from ancient tea trees in the world's oldest tea forest, deep in the mountains of the Ailaoshan National Forest Preserve. Inspired by the famous Yunnan Yue Guang Bai or Moonlight White style white tea, this mix of buds and leaves is dried without heat in bamboo baskets outdoors on breezy days fro quickly lock in teh deep complexity of the tea as it tastes picked fresh from the tree. This first batch was rested for a year before gentle steaming and pressing into 100g cakes, and then aged for several more years before release for deep complexity.

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The Wu Family’s Shou Mei is deep, rich and bold - a flavorful expression of white tea, picked from later season larger leaves that are packed with the complexity that a wild, biodiverse landscape brings to the Wu Family’s old-growth Da Bai varietal bushes. The Shou Mei grows even deeper, sweeter and darker with age like pu’er, and this year, the Wu Family pressed their Shou Mei in individual single session dragon pearls to protect them for transit and long term aging.

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This spring harvest pre-Qing Ming white tea is traditionally scented and made with Da Bai varietal white tea. This white tea is not sprayed with artificial oils or aromas. Instead, it is dried together with fresh jasmine blossoms scattered among the buds, allowing the natural aroma of the jasmine to absorb over several days into the tea itself. The process of adding fresh wild Yunnan jasmine blossoms is repeated six times over six days to get a full rich and creamy infusion that holds its intense sweetness and natural potency over many steepings. The creamy dessert-like Yunnan silver needle white tea is the perfect delicate pairing with Lincang's local luscious jasmine.

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The years-long search is over! With help from Wang Yanxin, we've finally found a blooming tea flower that tastes as beautiful as it looks.

These pearls are made from traditionally-scented spring Fuding Silver Needle White tea buds, spread in bamboo baskets with fresh-picked jasmine to slowly absorb the rich aromatics. After scenting, the buds are carefully gathered with colorful aromatic flower blossoms and tied together in a way that allows them to unfold dramatically in a teapot like peonies blooming in early summer.

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