Harvested from ancient tea trees that have stood for over three centuries, this white tea is a reflection of time, strength, and quiet resilience. Season after season, the trees have shaped a personality that now pours into every cup.
The 2025 spring harvest brings a tea of remarkable depth and clarity, with a long-lasting, nectar-like sweetness that evokes notes of ripe papaya and stone fruit. Its creamy texture and gentle floral undertones make each sip round and comforting, while the natural freshness lingers gracefully on the palate.
The local cultivar, Menghai Dayezhong 勐海大叶种, famous for the strength it brings to pu’er, here shows its softer side. That power hasn’t disappeared; it’s transformed into a lingering sweetness, and a subtle aftertaste of agarwood and lilies, that stays with you long after drinking the golden liquor.
This is a tea that shines in any season, vibrant enough to be enjoyed young, or it can be aged, allowing time to create an even richer and more complex treasure.
Farmed, harvested, processed, and distributed by Eastern Leaves.
Brewing guide
EASTERN BREWING
Quantity: 1 gr. of tea for every 30 ml of water
Rinse: before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with warm water and pour it after a few seconds.
Brewing time: Begin with a 30/40 seconds brew. Increase by 10 seconds with each successive brew.
Water temperature: 85-90°C
Number of brews: 10
WESTERN BREWING
Quantity: 1 gr. of tea every 100 ml of water
Brewing time: 2-3 minutes
Water temperature: 85-90°C
COLD BREW
Quantity: 1 gr. of tea every 100 ml of water
Brewing: put the tea leaves in room temperature water and steep for 4-5 hours, or in the fridge for 8-9 hours. Filter the liquor and drink within 24 hours.
