Bai Ni Shui is a tea with multiple personalities. Initially, I get a fruity apricot aroma, but after the rinse various hints of mushrooms, forest floor, sea buckthorn juice, pickles, green bell pepper, and citrus skin emerge.
The taste is fruity and musty at first with notes butter and sea buckthorn juice again. The mouthfeel is colloidal and cooling. One of the residual flavours is that of apples.
Around third steep the tea gets more grainy. I can taste rye, sweet grass, and slightly unripe green grapes. Afterwards, it gets more sweet and mineral as the flavours gradually peter out.
Cha qi is not overly strong, but I like its heady and spine tingling nature.
Flavors: Apple, Apricot, Butter, Citrus Zest, Cucumber, Forest Floor, Fruity, Grain, Green Bell Peppers, Mineral, Mushrooms, Musty, Rye, Sweet, Vegetal, White Grapes