DETAILED TASTING NOTES

Dry leaf aroma: loquat, savory miso, and a light smoky note like a sausage
Wet leaf aroma: cultured butter, bamboo shoots
Texture: medium-thick, milky, coating
Taste: white asparagus, wisteria, fresh wood, raspberry leaf, wild thyme. Sweetens with subsequent infusions
Finish: soft and satisfying development, dry then juicy, refreshing
Empty cup aroma: herbal syrup
Aftertaste: sweet wilted lettuce and herbs
Body sensation: light, relaxed, clear-minded

Category: White Tea
Original Name: 景迈白茶
Harvest: April 2025
Origin: Ancient forests of Nuogang and Baixiang, JingMai Mountain, Lancang Lahu Autonomous County, Pu'er (Simao) City, Yunnan Province, China
Cultivar: Da Ya Zhong (Large Leaf)
Altitude: 1,300–1,550m

This one gradually won me over. Sausage Party initially intrigued me, but I kept coming back to it until we decided to take it. It opens with a savory and funky note, and transforms over infusions into something herbal and sweet. Give it time in the session—it rewards patience.

GongFu Infusion:
95°C
5g /100ml
1st infusion: 15sec, subsequent: +5sec/infusion
12 infusions

Feel free to start at a lower temperature and gradually increase to boiling over the course of the infusions.

JingMai Mountain in Yunnan is home to some of the world's largest ancient tea forests — five of them, covering about 1,180 hectares. These are not monocultures, but true living ecosystems, with about 1,500 native seed plant species and 253 species of terrestrial vertebrates, within which tea trees have grown for centuries. We visited producers in many villages on the mountain and sourced two that stood out, both in Nuogang, JingMai's best-preserved Dai ethical village.

This tea comes from the first producer we found there: a charismatic young man who crafts tea with artistry and whose trees range from a hundred to truly ancient ages, so we call it for what it is: old and ancient trees (Da/GuShu). His teas always have an unusual character and never cease to surprise us.