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This tea is made from a unique Yunnan varietal called "Chang Ye Bai Hao" which is a hybrid of Jinggu Camellia Taliensis and Yunnan large leaf assamica. The tea was plucked and processed in late March and early April from tea bushes growing in the Mangshi region of Dehong prefecture (far southwestern Yunnan). The tea is processed much like a Fujian White Peony white tea (shade withering and air drying) and is also a 1 leaf to 1 bud ratio pluck. The taste is fruity with honey sweetness, with a subtle umami grassiness. The aroma is strong and heady, the mouth-feel is full and thick, with a long-lasting sweetness. We recommend 90C water for this tea with initially short steeps. If over-steeped (or if the water is too hot) in the early steeps it could become somewhat bitter. Late March/April Harvest Region: Mangshi Town, Dehong Prefecture of Yunnan