The high altitude tea gardens in Jingmai are lush and forested in the sprawling jungle that borders Burma. Historically wild tigers roamed free. In the pre-dawn morning the clouds have settled low in the valleys and Jingmai sits above the clouds. As the sun rises the clouds rise with the morning. The entire mountain is misted in the clouds. This "White TIger" cake is the essence of that beautiful start to the day. The old tree material used in this white tea cake carries the very essence of the sheng puerh tea that it is traditionally made into. This tea is floral and bright. It fresh and young with a hint of grassiness. There is a warm and floral pollen aroma. The classic Jingmai honey aroma is here of course. The flavor is creamy, light, and smooth. There is a dense orchid perfume coming from the warm gaiwan. Drinking this tea is like walking in a garden of flowers. The sweet aftertaste spreads from your mouth like flowers in the air. The flavor and aroma lasts long. It is gentle and sweet and moves with the grace of a tiger through a cloudy morning jungle. This is a 200g cake of compressed tea. It is a single origin offering that is unique and offers an incredible tea experience. It is are from a single garden and remains unblended and processed individually. Brewing Instructions When we're brewing this tea we more or less brew it that same as we do for sheng puerh. We like to brew it hot and strong. Most people will tell you to brew white tea at lower temps and you're welcome to do that. Find what works for you! This tea also works great brewed grandpa style. Use 5-10 grams of leaves and brew with 75-150ml ( 2.5-5oz ) of water at or near boiling. Rinse once for a few seconds. Start with quick steeps under 10s. With each re-steep adjust the steep time to your taste.
Les recommandations reposent sur les notes, le style et le comportement de la communauté. Elles peuvent évoluer à mesure que les données s'enrichissent.
