Description
Grade: A+++++ (Exhibition Grade)
Origin: Panxi (one of the core tea regions), Fuding, Fujian Province, China
Harvest Date: March, 2026 (Pre-Qingming, First Flush)
Sensory Profile
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Appearance: The dry leaves consist of uniform, stout, and straight singular buds. Each needle is densely cloaked in a thick layer of shimmering silver pekoe (tea hairs), reflecting the meticulous “First Picking” standards. When brewed, the liquor is a brilliant, pale primrose with a radiant clarity and subtle greenish undertones.
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Aroma: A clean, refreshing fragrance of sun-dried hay and fresh soy milk, punctuated by a distinct “wildflower” sweetness that rises with the steam.
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Taste & Palate: The mouthfeel is exceptionally silky and thick. It mirrors the crispness of high-altitude mountain spring water, delivering a natural, honey-like sweetness.
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Finish & Flavor: The finish is defined by a sophisticated, lingering floral essence. Due to the high amino acid content and precise processing, this tea is completely devoid of bitterness or astringency, maintaining a smooth, elegant profile through multiple infusions.
Brewing & Storage
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Brewing: * Water Temperature: 85°C–90°C (185°F–194°F) is ideal to preserve the delicate buds.
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Vessel: A glass pitcher or porcelain Gaiwan is recommended to observe the needles dancing in the water.
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Steeping Time: Start with 20–30 seconds for the first three infusions, gradually increasing the time for subsequent pours.
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Storage: * Store in a cool, dry, and odorless environment.
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Keep the tea in an airtight container, away from direct sunlight. High-quality white tea like this can be enjoyed fresh or aged to develop deeper, medicinal “date” notes over time.
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