When I first had this, it was brewed for me by Amanda at Song Tea & Ceramics in San Francisco. Since this is a oolong cultivar made in a bai mu dan white tea style, she explained that it could be brewed like a white tea or more like an oolong. For the first infusion she used 180ºF water and a short steeping (maybe 15-20 sec) and from that you get a really nice bai mu dan. Very refreshing, cooling, and mineral tasting. For the second infusion she used hotter water (190ºF) and a longer steep time (30-40 sec maybe) which brings out more floral characters and a thicker mouthfeel. Really fun tea to play with. I’ve brewed it twice at home now and I can say with some confidence that temperature is pretty important with this one. Anything over 190ºF introduces a vegetal flavor that kills the aromatics.

185 °F / 85 °C 0 min, 30 sec 3 tsp 8 OZ / 236 ML

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I’m getting my PhD in biology at Tufts University working on a project that investigates how climate change affects tea chemistry and quality. Doing research in Hangzhou, China and Charleston, South Carolina


Medford, MA



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