Orgin: Linjie Village, Jingdong Country, East Wuliang Mountain, Yunnan province
use covered tea bowl or glass to brew 10 rounds and above, 100 ℃
- dry tea shape is strong, long and fat, full with silver glittering hair and beautiful appearance
- tea soup is light apricot yellow and clear
- the taste is mellow and sweet, tasty and refreshing with strong sweet aftertaste
- high aroma is rich and fresh, enduring hair fragrance
- wet tea is fat and tender, even
White Tea 白茶 [bái chá] of the Yunnan Province is famous of high and pure fragrances, Yinsheng Tea 银生茶 is considered to be the best white tea in the Yunnan province, only tender shoots are harvested from Pu’er tea trees in earlier springs – before the Qing Ming festival. The name of Yinsheng, it comes from the ancient name of Pu’er tea in the Tang Daynasty, which had been earliest cultivated in Wuliang 无量 and Ailao 哀牢 mountian areas. The Tang government official, Fan Chuo had wrriten Yinsheng Tea in his book <Man Shi 蛮史 – Barbarian History>. In general, white tea could be perserved for many years (5,10 and 15 years).
The kind of teas could be called High Mountain Tea 高山茶, the tea fields’ height above sea level must be higher than 800 meters. Comparing with other teas growing at lower see levels, high mountian teas are much more special: first, high mountian tea’s tastes are more clear and sweet, because of strong root systems, high mountain tea plants could absorb more mineral substances and nutrients; Second, high mountian tea’s textures are more smooth and soft, since high mountains surround all the year round with cloud and mist, high humidities, rich diffusion lights and big differences in temperature between the day and the night are optimal for tea plants to produce some desirable compounds; Third, high mountian tea’s liquid is more clear and bright, because lights on high mountains are mainly blue-purple lights, which could restrain undesirable compounds to produce; Fourth, high mountian green tea‘s fragrances are much higher, longer daylight hours and relative lower temperatures are good for fresh leaves to produce aromatic compounds.