About Jingmai White:
One of the original sources of tea in Yunnan is between Jingmai (Dai) village and Mangjing (Bulang) village of Lancang county, covering several hundred sloping, mountainous acres. The area is well-suited for tea as the climate is warm and humid, and the history with the leaf stretches back at least 800 years.
Unlike the small tea bushes that exist in most tea growing regions, the tea plants (mostly those growing wild) in Jingmai Manjing have matured into trees of six to ten feet in height and pickers have to climb these trees to harvest the leaves. The branches of these old tea trees are at least 30 cm or bigger and the newly sprouted leaves are almost twice as large than those from other regions. Each tree provides only 40 to 50 pounds of tea per year.
The Dai ethnic people of this area are rich in their indigenous knowledge of plants, herbs, and the importance of bio-diverse agriculture. Many tea trees have other species of useful plants and flowers growing on their branches.
Known as “Bai Cha,” white teas are made from newly sprouted buds with a silvery white down that provides a honey texture to the brew. In making white tea, the buds are heat braised in covered pans or dried in direct sun. As a result there is little or no oxidation of the buds.
Ingredients: 100% Organic White Tea Leaves.
Slightly fruity and mildly sweet with a honey-like texture and smooth flavor.
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
|Water Temp °F (°C)||Steep Time (minutes)||Number of Infusions||Quantity of Leaf (tsp / 8oz water)|