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This tea was super fun to create with our partner in Pu'er, Yunnan. It is a blend of Baimudan white tea with Jinxuan red tea, pressed into nifty 100g cakes. Blending white and red teas offers a unique flavor profile that is surprisingly fruity. The vegetal and melon-like sweetness of the white tea offers a sturdy base which is accented by the caramel-like high notes and robust depth of the red tea. It hints at an oolong-like profile, but with a separation of flavors that bloom on the palate.
We have been offering this tea in the shop for a year and waiting for the flavors to settle into their pressing before releasing it here. I hope you will enjoy it as much as we do!
PS- Ali drew the wrapper art!
Harvest: 2024
Origin: Simao, China
Origin: Yunnan, China
Harvest: 2024
• Blend of white and black teas
• Fruit-like flavor with lots of nuance
• 100g cakes
• White tea is Baimudan
• Red tea is Jinxuan
• Limited amount made just for us
• 5g tea per 8oz. water
• Steep 45 seconds in 170°-190°F water
• Re-steep for 20-30 seconds, up to 3 times, then lengthen steeps
This tea is best steeped in a gaiwan, glass or glazed pot
Use these recommendations for steeping in a western teapot, or when only 1 steep is desired.
• 2g tea per 8oz. water
• Steep 3-4 minutes in 160°-170° water
• Re-steep one more time for 3-4 minutes (if desired)
