Jinggu's unique Da Bai cultivar, furry white buds on large-leaf trees, produces a sheng with a sweetness and delicacy that bridges the worlds of puer and white tea. A terroir unlike any other mountain.
Tasting Notes
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Origin
Plant
Jinggu Da Bai (local large white-bud cultivar with heavy trichomes)
Land
1,400-1,800m
Craft
Spring (March-April) harvest. Hand-picked, wok-fired, sun-dried, stone-mold pressed.
From the tea table
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