High mountain leaves from Yunnan account for the soft, fruity character in the cup here, with a coffee-like note underneath that keeps it from tasting thin. The leaves themselves are large and loosely rolled, pale green with plenty of silvery tips visible once you look closely — a sign of the careful picking that white teas depend on. Grown between 1300 and 2000 metres, the altitude gives the plant slower growth and, by most accounts, more concentrated flavour. To brew it, let boiled water cool to 75-80°C, then steep for one to three minutes; three minutes brings out more of that coffee depth if that's what you're after. It rewards a light hand more than a heavy one.
