One could be forgiven for mistaking these long, white-downed leaves for a giant kind of Bai Hao Yin Zhen, their appearance both elegant and beautiful. They produce, however, a somewhat more down-to-earth flavor, upping the usual white tea hay to a distinct woodiness and almost rough mouthfeel. The nearly colorless infusion then turns sweet, with the starchy softness of marshmallow complemented by lemon peel acidity and an underlying salinity, a profile as chimerical as it is deeply satisfying. The secret may lie in the use of a local Yunnanese cultivar, in addition to drying by hot air. We humbly suggest it for your next white tea pick—after all, why let Fuding have all the fun?