Xiang Shui Bai Cha

Perhaps it is an alchemy of the upper sea range, 3000m high on Daxue mountain in Yunnan, that a cultivar so rare would produce these intricate buds of magenta stained-tips, each one fanning out from the core as if promising never to stop. The fragrant tea imparts an aroma bouquet of wild-flowers, broad and brimming, and gives endlessly in flavor too: a clear and brightly-colored liquor initially surprises with a mouthful of ripe and juicy stonefruits, mango, passionfruit, and freshly cut wood that tips towards a dry white wine at the later brews.