Zhenghe high mountain at 1,000 metres. Pronounced aroma — flowers first, fruit behind — and a clean sweetness through the middle. This was the factory manager's own reserve; two years passed without a lot he thought good enough to release.
90°C W A T E R
5g L E A F
110ml V E S S E L
Warm the vessel with hot water and discard it.
No rinse — nothing here needs washing, and the first pour is already worth drinking.
Steep to this schedule — 30 s · 10 s · 15 s · 20s, lengthening from the fifth.
Young white tea scalds easily. If the liquor tastes flat and hay-like, your water was too hot — drop to 85 °C and pour down the wall of the gaiwan, not onto the buds.
Cold brew: 5 g in a 500 ml bottle, 6–8 hours in the fridge. The sweetness comes forward and the down turns silky. Yields 7–8 infusions.
