«Jingpin Bai Cha» was made from the first spring buds in Sichuan Province in March 2020. Despite the name "white", the tea is processed according to the standard of green tea, and it got its name for the natural color of the leaf. Its young shoots are very sensitive to cold: in early spring they are light green, almost white. But when the daytime temperature rises to 23°C, the leaves begin to actively produce chlorophyll and cease to differ from the usual ones.
In appearance: light green, slightly fluffy tea buds. The fragrance is fresh, grassy. The tea soup is transparent, with a light golden-green shade.
The bouquet of the ready-made tea is fresh, grassy with a hint of sweet young peas. The fragrance is light, grassy. The taste is refined and tender, sweetish, with a refreshing finish.
Steep the tea in a hot water (80°С) in a porcelain gaiwan. The proportion is 4-5 g per 100 ml. The time of the first steeping is about 20 seconds. After that do short steeps (for 10 second), increasing steeping time for each subsequent step, if necessary. You can repeat steeping up to 6 times.
«Jingpin Bai Cha» is a lovely first flush tea filled with spring, vitality and optimism.