Description
Harvested from the first flush of spring in Yang Ta village, Jing Gu County, this exquisite white pu-erh is crafted from the Camellia taliensis varietal, renowned for its large, downy buds. Only the tender buds are picked, then sun-dried in the traditional pu-erh fashion rather than processed as a standard white tea.
The result is a delicate, lightly compressed cake of shimmering silver buds that separate easily with a pu-erh pick. In its youth, this tea offers a sweet, ethereal liquor with notes of honeyed fruit, wildflowers, and a hint of fresh hay. As it ages, the flavor deepens into smooth honey sweetness with soft, mellow earthiness; an elegant evolution prized by connoisseurs of aged white teas.
Origin: Yang Ta Village, Jing Gu County, Yunnan, China
Harvest: Spring 2025
Varietal: Camellia taliensis
Weight: 100g cake
Steeping Instructions
Western Method
Tea Amount: 3g (about 1 heaping teaspoon) per 8 oz water
Water Temperature: 185°F / 85°C
Steeping Time: 3–4 minutes
Gongfu Method
Tea Amount: 5g per 100ml gaiwan or teapot
Water Temperature: 190°F / 88°C
Steeping Time: Start with 10 seconds; increase gradually with each infusion
