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

Light and dark green leaves with silver grey furry buds, significant amounts of brown leaf, what a carob, candy cane, black cherry aroma. The wet leaves display olive green and brown colors, and have a vegetal, candy sweet, honey aroma.

3g of dry leaf was steeped in 150ml of water for 20sec@80-85deg. The brewed tea liquor is golden yellow, sparkling color, with a chestnu,t and broken peach pit aroma. In the mouth it has a luscious creamy texture, mildly stimulating and fresh on the tongue, lingering sweetness with lasting retronasal carob hints and refreshing finish on the palate followed by late onset of fish bones in the back of the throat. Flash steep for 10 sec@90-95deg. C more pronounced minerality in the lingering, mouthwatering finish.
Longer infusions give an initial slightly sour impression that mellows into tartnesss and gradually dicipates, giving way to a sharp minerality.