Bai Tien Xiang Wu Dong Dan Cong, ААА, 2025

The tea comes from the high-altitude plantations of Wu Dong Peak. This terroir (fogs, temperature fluctuations, and rocky soil) is ideal for the accumulation of aromatic oils in the leaves, imparting a distinctive purity and minerality to the flavor.

Large, dark-colored, longitudinally twisted leaves with a complex spicy, floral, and fruity aroma. The infusion is a beautiful, deep amber color with a sweet, soft, and rich fruity aroma.

We recommend drinking this tea from the first steep. The flavor is delicate, smooth, and soft, with floral-fruity notes. You can taste the sweetness of bamboo, jasmine, hay, spinach, hops, lychee, and raisins, along with the pleasant tartness of basil, bergamot, lily, and orange. As you steep, a mineral salinity and light tobacco notes emerge. A strong brew reveals a grapefruit bitterness.

The aftertaste is long, refreshing, fruity, and slightly drying. Grapefruit and a cool sensation on the tip of the tongue are clearly noticeable.

A complex, deep, multifaceted tea with a delicate flavor and aroma. It's pleasantly intoxicating, refreshing, and brings peace and harmony to the body and mind.

How to brew

Steaming

• Teaware: clay or ceramic teapot, gaiwan
• Water: 85-90°С
• Ratio of dry tea leaves: 4-5 g per 100 ml of water

Brew in short infusions of 5-10 seconds, gradually increasing the time by 10-15 seconds.
The flavor remains consistent over 7-8 infusions.

Infusion method

• Teaware: glass or ceramic teapot
• Water: 85-90°С
• Ratio of dry tea leaves: 4-6 g per 500 ml of water

Infuse for 3-4 minutes