Cultivar: Jinggu Da Bai
Harvest: March 20-30, 2020
Snow Buds, or Xue Ya in Chinese, is a unique and more recent style of green tea which typically uses a white tea cultivar and employs a process that is a combination of white and Chinese green tea, revealing delicate floral nuance. Many Chinese green teas use pan-frying alone to halt the oxidation process, which imparts more flavor into the finished product of the tea. The process used for this Xue Ya combines tumble drum roasting and oven drying to coax out sweetness and concentrated umami. The dual process allows the subtle florality to take center stage and creates a tea with fewer vegetal notes. The Jinggu Da Bai, or literally "Big White," with Jinggu being an autonomous county in Yunnan, is renowned for its downy, fuzz and delicate flavor. The trichomes are left intact on this tea, so take note of the silver down present on the leaf. This spring harvest offering from the Mingqian Season has a delicate savoriness, a sweetness reminiscent of corn silk and is balanced with medium tannins.
Delicate savoriness, a sweetness reminiscent of corn silk and is balanced with medium tannins.
Organic Green Tea
Add 1 tbsp (4g) of tea per 12oz of water (350-400ml) into a glass teapot, like our Ming Cha Teapot or Simple Brew.
Use water cooled to 185°F water.
Add water and infuse for 3 minutes.
Repeat for another 3+ infusions. Increase the steeping time by 30 seconds with each additional infusion.