Deep, fruity flavor with a crisp, bright edge: this is what happens when a white tea varietal is used to make a black tea. The small leaves are allowed to fully oxidize as they’re rolled into elegant twists, turning a rich mahogany color studded with abundant golden buds. Bai lin (”white jade”) references the cultivar, and gongfu (”skill and practice”) the attention required for this type of black tea production—the entire category of which was first created in Fujian Province in the 1600s. Try steeping small servings multiple times, gongfu cha style, and you’ll be greeted with an aroma of melting chocolate; in the cup, toasted bread and woody notes are interwoven with pleasant hints of cranberry, currant and lime zest. The rich cognac color offers comfort from the first sip to the last. Country: ChinaRegion: FujianTasting Notes: dark caramel, elderberry, cedarHarvest Season: Spring 2025 2 oz Click here to order a small sample size of this tea. -- 210º F 3-4 grams, 3 minute steep ⅓ full, 30 second-1 minute steep
