Place of origin: Mount Taimu (太姥山), Fu Ding (福鼎), Fujian, China
Harvest season: Cold Dew (October), 2014
Compressed in: September, 2017
Flavour: The tea has a rich herbal and honey aroma, with very smooth and rich texture.
 
Mount Taimu is a region renowned for its production of high quality white tea, sometimes called the ‘birthplace of white tea’. 
 
This tea was harvested in the days around Cold Dew (寒露) – the period in the Chinese calendar when the weather transitions from cool to cold. Low temperature stimulates the protection mechanism of tea trees at this time of year, slowing down the growth of young shoots. Tea that is made from leaves picked on these days tends to have more nutrients and a more complex flavour.
 
Before it’s been compressed into cakes, the tea has been kept as loose leaf for nearly 3 years for better ageing. With its floral and honey-like aromas, alongside a sweet and nutty mouthfeel, this tea is love at first sip.
 
Brewing suggestions:
Gongfu Brewing (工夫泡法):
Utensil: Gaiwan/Zisha clay teapot (110ml)
Amount: 5g
Water temp: 100℃
First infusion: no rinse required, steeping 15 seconds for the first infusion.
Following infusions: increase brew time by around 5-10 seconds each time, can be steeped over 10 times.
 
Simmer Brewing (煮茶法):
1. Boil water (300ml) in a glass or a clay kettle;
2. Place the tea leaves (4g) into the kettle and brew over low heat for around 2 minutes.
3. Pour out half of the tea and enjoy. Leave the rest in the kettle for further simmering (so the flavour of the next kettle won't drop in concentration);
4. Top up the kettle and continue boiling. This step can be repeated until no more flavour is coming out from the leaves. Normally, this will be after around 4 times.