White Fang

SUMMARY

Type: White Tea
Cultivar: Jinggu Da Bai Cha (景谷大白茶)
Origin: Jinggu Dai and Yi, Pu’er, Yunnan, China

Tropical, toffee, radicchio

A white tea from Yunnan, with a bit of a bite to it. Made from buds of a unique leaf varietal that's only available in the Jinggu Dai and Yi region, its flavour is an interesting mix of fruity, sweet and bitter.

TASTING NOTES

What starts off as a delicate, fruity, tropical-like flavour soon gives way to a pleasant sweetness, before finishing with a slight bitter kick at the end.

PREPARATION NOTES

 Preferred method: Gong-Fu style

  5g per 150ml of water
  90 degrees Celsius
  5 – 10 secs per infusion* (up to 6 infusions)

*First infusion is a quick 3 – 5 sec rinse and isn't drunk.

 Teapot steep

  5g per 300ml of water
  90 degrees Celsius
  3mins

Cold Brew

  8g per 500ml of water
  Cold water
  8hrs in the fridge

STORAGE

Proper tea storage is super important. Improper storage leads to flat, flavourless and potentially weird tasting tea. So as a rule of thumb, keep your tea leaves in an airtight container (the less air inside the better) and away from heat, light, moisture and strong odours.