Thanks to its cultivar and production method, it is an exceptionally fragrant tea— lily, jasmine and a hint of nutmeg. Its dense taste profile is characterised by a lightsome sweetness and an ever so slight spiciness, which later turns into vivid flowery and fruity notes.
What is particularly interesting about this tea is that it was made of a cultivar predominantly used for the legendary Red Jade Black tea, the Taiwanese Hong Yu (红玉), or T-18. This variety is nicely fragrant and can also endure relatively high temperature infusions with superb results. The hand-picked leaves and buds were regularly aired during the withering process so as to stimulate the oxidising process. Subsequently, unlike other white teas, the leaves were carefully rolled to further promote its exquisite fragrance.
Steamed aroma: Summer dried wildflowers and herbs, spicy apple compote, nutmeg.
Taste: subtle flowers, chamomile, jasmine, tiger balm, sweet spices.
Quantity: 5-6 gramm per 150ml
Water temperature: 85ºC. From fresh spring, mineral water or filtered water
Brewing time: 10-15… seconds