Aged Wild White Tea
2 oz (57g) for $50.00, makes approximately 60 cups
Ingredients: Organic Loose Leaf White Tea Leaves
Name: Wild White Tea (Ye Bai Cha) 野生白茶
Cultivar: Da Bai, Da Hao
Our fall-picked Wild White Tea was harvested in 2010 from wild growing tea trees in the hillsides in the Tai Mu Mountains. Untouched by human hands for years before being harvested, these white tea plants have developed a relatively robust character with earthy and honey undertones, a silky finish, and a wonderful aroma, typical of fine white teas. These tea leaves have been compressed into tea cakes and then broken off into 2 oz (57g) increments.
2 oz (57g) for $50.00, makes approximately 60 cups
Ingredients: Organic Loose Leaf White Tea Leaves
Name: Wild White Tea (Ye Bai Cha) 野生白茶
Cultivar: Da Bai, Da Hao
Our fall-picked Wild White Tea was harvested in 2010 from wild growing tea trees in the hillsides in the Tai Mu Mountains. Untouched by human hands for years before being harvested, these white tea plants have developed a relatively robust character with earthy and honey undertones, a silky finish, and a wonderful aroma, typical of fine white teas. These tea leaves have been compressed into tea cakes and then broken off into 2 oz (57g) increments.
2 oz (57g) for $50.00, makes approximately 60 cups
Ingredients: Organic Loose Leaf White Tea Leaves
Name: Wild White Tea (Ye Bai Cha) 野生白茶
Cultivar: Da Bai, Da Hao
Our fall-picked Wild White Tea was harvested in 2010 from wild growing tea trees in the hillsides in the Tai Mu Mountains. Untouched by human hands for years before being harvested, these white tea plants have developed a relatively robust character with earthy and honey undertones, a silky finish, and a wonderful aroma, typical of fine white teas. These tea leaves have been compressed into tea cakes and then broken off into 2 oz (57g) increments.
Harvest
Autumn
The Wild White Tea comes from an uncultivated portion of land on the Tai Mu or White Tea Mountain. Wild teas are very rare since they are often low-yield and difficult to harvest.
From early September to early October, the robust, apricot-gold wild tea is harvested every few days. The bud and a few leaves are plucked carefully. By this time in the season, the tea plants have what is called “autumn golden sun energy." They have enjoyed spring and summer rains, bright sunshine, mist and mountain dew, and the large leaves possess a rich and mature aroma. Teas from this harvest season are referred to as having gao xiang, or “high fragrance."
Processing
The tea buds and leaves are sun-dried on a bamboo rack for one or two days. During the first few hours of drying, the tender buds and leaves are spread thinly to reduce the risk of damage. Once the buds and leaves are silvered and less likely to bruise, the tea is gently rotated to ensure consistency. The weather changes daily during the harvest week and can effect the tea’s condition. Harvests are dried separately and combined later based on their individual qualities.
