Xiang Shui Bai Cha

An unusual find, these precious buds impart not only a bouquet of wild aromas but the intricate language of fractals so rarely exposed, one cannot help but wonder how the mountains murmur at 3000m above the sea. Perhaps it is an alchemy of its origins, Daxueshan in Yunnan, as it is a rare cultivar unique for the magenta edge staining the tips of the leaves, each one fanning out from the core as if promising never to stop. The fragrant buds seem to give endlessly too: a clear and brightly-colored liquor initially surprises with a woody fragrance like sawdust that balances well with the juicy aromas of fruit nectar, red berries, and ripe stone fruits, entwined between a broad florality that reminds one of wild and colourful meadow flowers.
  • ORIGIN:  Daxueshan, Bangdong, Lincang, Yunnan, China
  • ALTITUDE:  3000 m
  • MEANING:  Perfume white tea (xiang shui bai cha)
  • CULTIVAR:  Zi Se Ye Cha Ya Bao
  • HARVEST TIME:  First half of March 2023
  • TASTE:  Sawdust, fruit nectar, meadow flowers


  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 4-5 min
  • Quantity: 3g / 100ml
  • Water temperature: 100°C
  • 5 infusions: 60, 60, 60, 90, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot.