This tea was picked in Spring 2011 and aged loose for three years before blending and compressing into a cake for further ageing.

This tea is a blend of Bai Mu Dan and Shou Mei white tea. Yinzhen or Silver Needle tea can be aged but is very expensive and does not tend to change as much through age as Bai Mu Dan and Shou Mei. The Shou Mei is normally considered to be a lower grade white tea but when it is aged it becomes rich and dark and adds a beautiful roundness to the flavour, texture and effect of this tea.
The tea is a pale amber gold, medium bodied and very smooth. Wet forest, moss, nuts and a touch of muscatel fruitiness and fermentation to begin with but then the tea moves into more herbaceous tones like verbena. From there the minerality of the tea takes over with a sweetness reminiscent of rain on hot stone. The tea becomes slightly more quenching though subsequent infusions.

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