2013 Aged Wild White Peony | White Tea


2013头春荒野大白: warm, green apple, rice grains, plum, date, resin, bamboo leaves

Tea farm location: Jingping, Fujian

Cultivar: Zhenghe Dabai

The tea trees used to produce this 2013 Wild Dabai are grown in the wild tea gardens of Jinping, deep in the mountain valleys above 1000 meters. Here the soil and ecology have been left untouched for many years, allowing them to naturally coexist with weeds and trees. The high-altitude terrain is surrounded by majestic mountains and rugged peaks, untouched and uninhabited. The tea trees in this ancient garden are old and vibrant, while the pristine forests are densely scattered, exuding an air of natural beauty. The soil is derived from the weathering and erosion of volcanic rocks and shale, forming a rich and fertile ground with high organic and mineral content.

The tea liquor exudes a distinct mountainous aroma, with a rich and slightly resinous flavor. Over the past decade, the aging process has transformed the tea, increasing the presence of flavonoids as storage time accumulates. The interplay between these flavonoids and other aromatic and flavorful substances creates a pleasant and unique fragrance in this aged white tea, featuring notes of incense, jujube, and more.

Visually: The buds and leaves are closely connected, with evenly shaped edges and plump, robust appearance. The back of the leaves is covered with fine hairs. The tea has a warm yellow color and clarity. The taste is mellow, smooth, full-bodied, and leaves a lingering impression.

Top notes: Refreshing sensation like the warmth of late winter sun, with a hint of green apple fragrance.
Middle notes: Clear aroma of rice grains, plum, jujube, and a gradually emerging resinous note.
Base notes: Fragrance of bamboo leaves, carrying the refreshing essence of the mountains and wilderness.

suggested teaware: teapot / gaiwan,
method: 5g tea in 150ml/95°C water (could be brewed for up to 13 times)
brewing time:
the 1st-2rd time: immediately
3rd-4th: 10-30s
5t-7th: 40s
8th-9th: 1min
10-13: 2min

The production process of Oolong tea is usually considered the most complicated among all tea types. After harvest, the tea is withered in the sun to start oxidation. The next step in the process involves ‘bruising’, a process that is aimed at the further reduction of its moisture and grassiness. Once this process is finished, the tea farmers shake the leaves in a rattan basket and pressure the leaves with their hands to spread out and accelerate the oxidation. After this shaking step, tea leaves show green in the centre and red at the edge. At the penultimate stage, the Oolong tea is heated to reduce the enzymes in the leaves and to stop the oxidation. Finally, the leaves are rolled into a desired shape and baked slowly into finished tea.

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