Product Overview Harvested in the mist-covered mountains of Jinggu during the 2025 Pre-Qingming window, this "Da Bai Ya" (Giant White Bud) is a showcase of Yunnan’s unique large-leaf white tea heritage. Unlike traditional Fujian white teas, these buds are remarkably plump and robust, hand-picked from the Jinggu Da Bai cultivar. Processed using the Moonlight (Yue Guang Bai) method—a slow, natural withering process—the tea retains its "living" enzymes, resulting in a brew that is far thicker and more nectar-like than standard white teas.
Sensory Profile
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Appearance: Majestic, upright single buds heavily cloaked in shimmering silver down. The buds are thick and "fleshy," a testament to the nutrient-dense large-leaf variety.
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Aroma: A delicate yet persistent fragrance of wild magnolia and sun-dried honey. As the tea ages into its second year, a subtle "mill" scent (reminiscent of sweet grain) begins to emerge.
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Palate: The liquor is bright and viscous. Upon the first sip, a burst of spring freshness is followed by a heavy, syrupy mouthfeel. It is entirely free of bitterness, offering a "thick" sweetness that coats the throat.
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Finish: A cooling, elegant aftertaste. The silver hairs (Hao) create a lively texture in the mouth, leaving a lingering floral sweetness on the breath.
Technical Specifications
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Origin: Jinggu, Yunnan Province.
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Grade: A++ Special Grade (Pure Bud).
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Harvest: 2025 Early Spring (Pre-Qingming).
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Cultivar: Jinggu Large-Leaf (Da Bai Cha).
Brewing Recommendations
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Water Temp: 90°C (194°F). The thick buds of Jinggu tea require slightly higher temperatures than Fujian white tea to fully extract their rich oils and pectins.
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Vessel: Porcelain Gaiwan is preferred to observe the "dance of the silver hairs."
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Ratio: 5g of tea per 110–130ml of water.
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Steeping: * 1st–4th Infusions: 10–15 seconds.
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Later Infusions: Increase time significantly. This tea is famous for its "endurance," often maintaining its floral sweetness for over 10 infusions.
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