White Peony Bai Mudan
This white tea is grown in northern Fujian Province of China and is traditionally known as Bai Mudan. This lot was picked in early April and was grown right on the coast, on terraced hills completely covered with tea plants. The traditional varietal “fuding da hao” shows off the down-covered buds and young leaves. The farmer used to work for a large company but is now making smaller amounts on land shared with two partners. The resulting tea is very voluminous; you may need a full two tablespoons for a serving.
Drum Mountain White Cloud
Drum Mountain White Cloud, known as Gushan Baiyun, is grown on a mountain top in northern Fujian where, traditionally, the monks at the historic Buddhist Drum Mountain Monastery grew it. Sir Robert Fortune, the eccentric English tea explorer, visited in the mid-19th century and drank this white tea. Easy to drink, mild, sweet, and fragrant, with a soft coconut flavor. Low in caffeine. It’s a very lightweight tea - be sure to use enough..
Sencha Green Tea
This is a traditional Japanese steamed green tea with tightly rolled, needle-shaped leaves. It’s an early spring pick with a bright color, a clean finish, and a grassy taste reminiscent of a fresh sea breeze. Sencha is stronger than most Chinese-style green teas. It goes well with seafood and is brilliant with chocolate. Steep briefly at a water temperature between 160 and 170. Good for several infusions. |
