Aroma of dry leaves: woody, vanilla, plum, anise spice Aroma of wet leaves: honey, woody, plum Taste: clear, light and sweet attack, followed by a rich woody and spicy aroma reminiscent of aniseed and fennel, with a fruitiness reminiscent of dried plums and berries. The aftertaste in the throat is even sweeter than in the mouth. It's a type of sweetness found in aniseed and fennel tea, it also resembles the sweetness of rock candy but in a much lighter form.
Preparation of an aged white tea
Traditional Chinese Method (Kungfucha / Gongfucha)
Of course you can also drink this white tea after the Gongfu Methode prepare:
Use when water is 90°C.
Use enough tea and brew it in a gaiwan or small teapot (we recommend 5g for 100ml of water).
Let the tea steep for about 30 seconds.
You can prepare this tea at least 8 times.
If you prepare the tea in a large teapot, also take 5g of tea and let it steep in boiled water for 3 minutes. The tea can be prepared about 3 times in a large pot.