C. sinensis var. dabai; Tea Master Wu Zhijian, Puding Pan Xi, Dayang Shan, Fuding, Fujian, 700m; Spring, 2017, hand plucked, 2 leaves & occasional buds, White Peony Grade 2, white tea process. #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá.

The dry tea consists of light and dark green leaves, many broken, and some stems, with occasional silver grey furry buds, and is resplendent in carob, candy cane, & black cherry scents. The wet leaves are olive green and brown in color, with a vegetal, hard candy & honey aroma.

Flash steeping for 10 sec@90-95deg. C results in pronounced minerality in the lingering, mouthwatering finish. The brewed tea is golden yellow, sparkling, with a chestnut, and broken peach pit aroma. In the mouth there is a creamy texture, mildly stimulating, and is fresh on the tongue, and leaves a lingering sweetness with lasting retronasal carob hints.

For some reason, this tea doesn’t appeal all that well to me. I find, after the second steeping, that my stomach tends to churn and turn in a not entirely pleasant manner, continues for quite some time after accompanied by a sense of bloating and occasional burpage.