Nai Bai Cha

From the same plantation as our flavourful and popular Guzhu Zi Sun, this tea is a new cultivar and a favourite of the tea farmer. Yet this "milk white tea" has more in common with Anji Bai Cha, also coming from a cultivar with reduced chlorophyll, and shares its cucumber note, albeit subtler. This is responsible for the bright yellow-green colour of the leaves and pale infusion, where both teas get their "white tea" moniker in Chinese; additionally, Nai Bai Cha's bright second and third leaves are joined to white, downy buds, resulting in an attractive melange.

The resulting infusion combines the sweet and vegetal backbone of other Guzhu teas with the clear aromas of other white varietals, for a scent reminiscent of spring rain on lush greenth. The subtlest whiff of cinnamon is also detectable. One can easily understand the farmer's sentiment.

  • ORIGIN:  Guzhushan, Changxing, Huzhou, Zhejiang, China
  • MEANING:  Milk white tea (nai bai cha)
  • CULTIVAR:  Lin Fong Yi Hao
  • HARVEST TIME:  6 April 2021
  • TASTE:  Rain, cucumber, cinnamon
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15.00 € 15.00 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 3 min
GONGFU CHA METHOD
  • Quantity: 2g / 150ml
  • Water temperature: 80°C
  • 4 infusions: 60, 60, 90, 120 sec

For best results brew in a tall glass and fill with water before adding the leaves. Too high water temperature would burn the leaves, and the tea would taste bitter and sour.