Additional information
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Size | 8g, 25g, 50g, 100g, 200g |
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From 298 UAH
Master Xiang made this white tea from ancient wild trees in the Da Ya Kou tea garden in Madeng. Part of this garden was planted about 150 years ago but was abandoned before World War II. During all that time, except for the past few years, the trees growing there were left untended and unharvested. Such plants become semi-wild, and tea made from this raw material combines the flavor and aromatic base of cultivated trees C. Sinensis var. Assamica With nuances and tones characteristic of wild Camellia taliensis, Master Xiang, as always, pays the utmost attention to the drying stage — the most important step in white tea production. Everything is done by hand and without air conditioning: either in the yard of her home or under a special shelter during rainy or excessively sunny weather.
The unique terroir of this tea flows as a single thread throughout the entire session, reflected in its flavor, aroma, and aftertaste. The aroma of the warmed leaves reveals linden, wheat field, and lemon balm. The infusion is clear, golden, and bright.
The flavor combines acacia, citrus, cherry plum, and the buttery richness of wild raw material, balanced with the astringency of the body and peachy notes from cultivated trees. The empty cup carries scents of Iceland moss, cream soda, and honey. The aftertaste is very long and deep.
Cha Qi is vibrant and intense
Master Xiang earned two degrees and dedicated her life to reviving traditional techniques, settling in a remote mountainous region of Yunnan. Talented and attentive, Xiang is very meticulous when selecting tea raw materials. She is not afraid to experiment and inspires us every year with new fantastic teas.
By infusions, water temperature 95-100°C
Proportion: 1 gram of tea / 20 ml of water