EN
"Wild from the Wasteland" is a white tea from Burma made from raw material of the spring 2024 harvest. The leaves were picked from wild trees right at the border between Burma and China. The harvest comes only once a year, which makes the tea even more interesting.
This tea combines the strength and softness of genuine wild forest raw material. It comes as a neat 200 g cake with moderately dense pressing.
Characteristics
- Type: white tea (bai cha) from wild-growing trees
- Country: Burma, border with China
- Harvest: spring 2024
- Shape and weight: 200 g cake, moderately dense pressing
- Leaf: large, uniform, a few buds and a moderate amount of stems
Aroma and Taste
Dry leaf: soft, bright and juicy: berries and fruit, spices, wood, with light floral and honey shades.
Infusion: multifaceted, balanced and light, fruity-berry and spicy-honeyed, with nuances of jam, citrus and flowers. The taste is clean, rounded, silky and sweet.
Aftertaste: refreshing and long, with an interesting development.
Why You'll Love It
A vivid example of wild-grown white tea for unhurried weekend tea sessions. New facets open from infusion to infusion, so it is a pleasure to drink slowly and attentively, including as a tea ceremony.
How to Brew
Gongfu brewing (porcelain or glass ware):
- 3–4 g of tea per 100 ml of water
- water at 85–90 °C
- short infusions of 5–10 s, then add 5–10 s each time
- the tea holds up to 8–9 infusions
Western-style brewing (glass or porcelain teapot):
- 7–10 g of tea per 1000 ml of water
- water at 85–90 °C; warm the teapot with hot water first
- steep for 4–5 min and pour into cups
Storage
Store the cake in a dry place free of foreign odors, away from light and moisture. To brew, break off the amount you need with a tea knife.