EN
Mengsong Bai Cha is a tea from the Mengsong mountains in Yunnan. "Bai Cha" translates as "white tea": the name for teas that undergo minimal processing, withering and drying without rolling. Yunnan teas from the Mengsong mountains are known for their full, thick flavor.
Yunnan is the home of the large-leaf tea plant, and the teas of this region stand out for their rich aroma and many infusions. Mengsong Bai Cha will suit lovers of soft, delicate yet expressive teas.
Characteristics
- Type: white tea (bai cha)
- Region: Mengsong mountains, Yunnan, China
- Form: loose leaf
- Flavor: soft, lightly sweet, floral and honeyed
- Brewing: 90–95 °C
Aroma and Taste
Dry leaf: soft and lightly sweet, with floral and honey notes.
Liquor: a light golden liquor with a soft, rounded taste.
Aftertaste: sweet, unfolding gradually.
Why You'll Love It
This tea suits quiet breaks and tasks that call for concentration: the flavor is soft and unobtrusive, so it does not distract. It can be brewed in a gaiwan as well as in a large teapot.
How to Brew
Gongfu brewing (short infusions, gaiwan or Yixing teapot):
- 100–120 ml gaiwan: 5 g of tea
- Water at 90–95 °C
- Infusions of 10–15 s, then add time
- The tea holds up for 6–8 infusions
Western-style brewing (teapot or thermal tumbler):
- 3 g of tea per 200 ml of water
- Temperature 90–95 °C
- Steep for 3–5 min
- The leaf can be re-steeped 2–3 times
Storage
Store in tightly closed packaging in a cool, dry place, away from direct light and foreign odors.
