White tea produced from gushu material harvested on Yibang mountain, normally destined for Raw/Sheng Pu'erh. This comes from both wild and cultivated trees that can be up to several hundred years old! Bringing a distinctly matured flavor and aroma to the tea leaves they provide.

Greatly respected and rarely produced, as you will see from the sparsity of even finding this cultivar as a white tea. We are super excited to get share this tea, and personally have enjoyed it so much we haven't been able to keep away!

Sweet honeydew melon notes, with a strong and creamy mouth feel. The leaves are a blend of pickings that is best described as Bai Mu Dan, or White Peony grade. The liquor brews to an almost chartreuse color with further steeps, and the flavor becomes slightly vegetal as the leaves come to life. The qi, or energy the tea gives you, is very heady and friendly, getting my wife and I in a giggly mood every time.

Recommended to brew at slightly lower temps. 190F/85-90C. Gongfu brewing with up to 10 grams (may need to crush the leaf slightly) or western style brewing with up to 2g/100ml, thought we find it is best at around 1g/100ml to enjoy the subtle flavor. This tea is perfect for grandpa brewing with little to no dust.