Named for the 绿雪芽 mother tree still growing at Hongxue Cave on Taimu Mountain, the tree Fuding credits as the origin of all white tea. This is a spring 2020 White Peony made to the old Taimu standard and then left alone for six years.
Origin:
Taimu Mountain, Fuding, Fujian. Coastal high-mountain gardens under sea fog, Fuding Da Bai / Da Hao cultivar, picked in spring at one bud to two leaves.
Why "Recreated"
The name refers to the craft, not the leaf: long natural withering and gentle drying rather than heat-forced processing, the way Taimu families made White Peony before mechanisation. Six years of dry storage has done the rest. Fuding puts it plainly: one year tea, three years medicine, seven years treasure (一年茶，三年药，七年宝). This one is nearly there.
Taste:
Amber-apricot liquor. Dried longan and red date, wildflower honey, a trace of hay and cool camphor underneath. Thick and soft across the tongue, no astringency at all, and a returning sweetness (回甘) that sits with you long after the cup is empty.
Brewing:
Gongfu: 5g per 110ml gaiwan, boiling water. Quick rinse, then 10s / 12s / 15s, extending. 10+ infusions.
Grandpa: 2g per 250ml, boiling, 2–3 minutes. Good for two or three steeps.
Simmered (do this) after gongfu, drop the spent leaf into 600ml of water, bring to a boil, simmer 2–3 minutes. This is where aged White Peony gives up its deepest jujube sweetness.
Specs: 250g · Spring 2020 · Fuding, Fujian · Dry-stored. Keep sealed, away from light, moisture and strong odours; it will continue to improve.
