The white tea ancient trees spring 2020 is part of a curated selection of products made for showing the great care and tradition linked to the camelia tree in the Autonomous Prefecture of Xishuangbanna. Tea soul, in particular, wants to enhance the producers who still pick and process the material by hand in order to communicate the value of craftsmanship in the tea.
The ancient trees spring comes form a garden of secular plants located on the Lunan mountain. The thick and big leaves from the camelia’s varietal in this plantation have a nice conformation to undergo the white tea processing style. Furthermore, the careful care of the dehydrating and oxidation speed after the harvest give to this product a pleasant aesthetic aspect made by the contrast between the light and dark colors in the buds and the leaves.
The infuse of this white tea shows an intense taste and a well structured body in the cup. The flavors profile is mostly dominated by the sweet features. In the sipping time there are mostly floral flavors while, in the aftertaste, there is an intense honey-like feeling at the back of the tongue. About the body of the infuse it’s possible to appreciate its great structure thanks to the smoothness and the chewable features in the liquor. This feeling is provided by an high concentration of mineral in the leaves inherited from the secular roots of the camelia’s plants.
Place of origin
Lunan – Yunnan, China
The leaves of this tea are usually picked late in the day so they can whiter during the night in the establishment of production. After this phase the leaves are put into some heated chambers where the temperature around 40 degrees allow an intense oxidation while the material continue to lose humidity. This kind of tea is relatively new so there are different technical and experimenting around its processing which can may vary a bit instead of the method we shared with you.
We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 4.5 grams of leaves (about 2 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 90°C water you can go with a first infusion of 20 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (20 – 25 – 30…)
These leaves could be steep about 10 times.
To prepare the tea in the western style we suggest 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with 90°C water for a steeping time of one minute and a half.
The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.
We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.