White Teas, Black Teas, Dark Teas, Antiques, Herbal Medicine Shops, Forest Floor.
1tsp/1CUP Classic infusion |98o|3-5 minutes to taste
1g/15ml Gong Fu Cha | 98o|rinse| First 20 Seconds, Second 10 | followed by 15 second steepings adding 10 seconds per infusion as required to taste.
A Note From the Curator:
Anyone who has had a white tea with some significant age to it will tell you, it’s certainly nothing like the poster-child White Peony (Bai Mu Dan). Although, none of us are ever the same with time, and why would we expect the same of our teas?
Change is good, and if the global fascination and obsession with these teas tells us anything, it’s that aged whites are truly a gem worth savoring.
This tea straddles the line, being now 20 years old, the absence of a kill green process has allowed for this teas slow oxidation over the decades, bringing about qualities of red tea(black tea) to intermingle with its younger character that still holds tight.
Two decades of careful storage has allowed for subtle hints of post fermentation that introduces a smoothness nestled into deeper flavours of earth, and antique medicines; typical of fermented teas. These notes are accompanied by various herbals, fruits, and florals that dance about the tea’s incredibly full, soft, and velvety mouthfeel. A Very Complex Tea.
As the session progresses, the fruitiness and tartness dissipates, giving way and transforming to a smooth, dark, herbal, brew that reminds so powerfully of forest floor and undergrowth. The perfect example of how this tea lives neither here nor there, defined by its long, patient life.
Is it a white tea? A black Tea? Or is it a Dark Tea? Why don’t you help us decide?