Jingmai Bai Cha is a white tea produced in the spring of 2020 at a small tea plantation in the Jingmai Mountains (Puer County, Yunnan Province).
Tea cake of 357 g, medium density, easily divided into brown and greenish leaves with thin saplings and silver buds. The aroma is intense, berry and floral. The infusion is clear, with a yellowish hue.
The bouquet of the finished tea is fresh and distinctive, spicy and floral with fruity, berry, woody and grassy notes. The aroma is fresh and delicate, fruity and floral. The taste is full and silky, slightly spicy, with sweet and sour nuances of dried fruits and fresh berries.
Brew the tea with hot water (80°C) in a gaiwan or teapot made of porous clay. The proportion is 5 g per 100 ml. The first steeping time is about 5-7 seconds. After that, make short steeps (for only 1 second), increasing the steeping time at each successive step, if necessary. You can steep the tea up to 9-10 times.