Zheng He
Pai Mu Tan Pest.Free

Imperial Grade 99 P.

SKU
5334
1st harvest pai mu tan tea directly sourced from the award-winning tea farm of Li Guangfa, renowned for high quality and sustainable cultivation. Hand-picked in the top terroir for white tea in Fujian. Exceptionally aromatic zheng he da bai cultivar. High proportion of hand-selected buds, gently air-dried. 50g
  • Top-quality pai mu tan tea from the acclaimed white tea province of Fujian
  • Many leaf buds, a marker of high-quality mai pu tan
  • Especially elegant and balanced flavour with notes of vanilla
  • Special white tea cultivar (zheng he da bai) renowned for natural, mountain-fresh aromas
  • Award-winning tea farm and regional leader in sustainable, pesticide-free tea cultivation
  • Exceptionally high in-house production standards
 
Character Natural and mineral base tones with notes of vanilla; elegant and balanced
Tea Farm Highly recognised, award-winning tea farm. Renowned regionally and beyond for high quality tea and as pioneers in sustainable, pesticide-free cultivation
Terroir Zheng He, Fujian, China
Harvest 1st harvest (Ming Qian), 2020, end of March to beginning of April, hand-picked
Cultivar Zheng He Da Bai
Selection Young buds and leaves
Elevation 800-1,000m above sea level
Withering and Oxidation Gentle withering for several days. Dependent on weather, outdoor sun-drying and mostly indoor air-drying on bamboo baskets at room temperature. Breathable layering of leaves. Degree of oxidation: approximately 5%
Drying Traditional oven drying at 70-85°C
Organic Pesticide-free cultivation
Grading Imperial Grade (99/100 P.)
€10.90
50g

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
5334
€21.80 / 100g
In stock

Tea Farm

The tea farm is known regionally and beyond as a pioneer for natural, pesticide-free cultivation. They have won numerous tea awards without the use of synthetic fertilisers. The founder of the tea farm company, Li Guangfa, has published many works on cultivating tea without the use of pesticides. He has also advocated for the sustained protection of old tea plants, including the alleged originator plant of the endemic jiulong dabai cultivar, for more than 20 years.

Character

Flavour

This first-class silver needle tea originated from the Zheng He region in the province of Fujian. Fujian is considered the birthplace of white teas, and the city of Fuding a place of pilgrimage for connoisseurs of this tea variety. The nearby region of Zheng He, however, possesses a reputation for white tea to rival that of Fuding even if the types of white tea that these regions produce are essentially quite different from one another. Notably, the endemic jiulong dabai white tea cultivar from Zheng He is the basis for the award-winning Fuding cultivar. Zheng He white tea is praised for its natural, mineral taste as well as its full-bodied character and floral aroma. This first-rate pai mu tan is comprised of a high proportion of small white buds and boasts an especially elegant and balanced flavour bouquet. The taste is refreshingly clear with a touch of sweetness and hints of bourbon vanilla.

Leaf

Many bright white and velvety buds; young grass-green leaves

Cup

Bright and clear pour

Awards

  • 2020 4th Tea King Competition: Silver Needle - Golden Award
  • Fujian Province Excellent Jiulong Dabai Protection Unit
  • The 9th International Tea Competition in Fujian - Golden Award in the White Tea Group
  • The 3rd Songxi County Tea King Competition Jiulong Dabai Tea Golden Award
  • “Excellent Chinese Tea Cup” awarded by the Nanping Tea Industry Exchange Association

White Tea

White tea is typically obtained from special cultivars and is the least processed tea (Camellia sinensis), with the lowest degree of oxidation. Due to the minimal yet highly demanding production process of pre-drying and withering in the air, it has a very high content of natural tea compounds. Markers of quality in high-grade white tea include a high proportion of aromatic leaf buds and a bright cup. White teas can impress with their elegant flavours that are typically delicately sweet with nuances of vanilla and a smooth texture.

Cultivation

Location, Cultivation, Processing

The geographic conditions in Zheng He could not be better for the cultivation of first-rate teas. This natural region is bordered by mountainous landscapes and rivers, and is far removed from any major metropoles. The elevation of roughly 800-1,000m is also even a touch higher than in Fuding. Copious rainfall as well as slightly reduced direct sunlight contribute positively to the flourishing of the tea plants, which grow rather slowly, but therefore also have the time to absorb plentiful amounts of minerals from the soil. The tea of these plants is as a result both nutritious as well as particularly intense in taste.

The tea farm for this tea is located not far from the town of Sonxi and is protected from the wind by the Wu Yi Mountains. Sonxi has a tradition of tea dating back over 1,000 years, and the local culture is intertwined with the cultivation and consumption of tea. This tea farm operates without the use of pesticides or artificial fertiliser. To loosen as well as naturally fertilise the soil, a neighbouring herd of cattle is regularly led through the tea fields.

The hand-selected silver needles for this tea are exclusively sourced from the first harvest of the year, which typically begins at the end of March or early April. Due to the unpredictable weather and the intermittent rain, the tea leaves are withered in a so-called mixed withering process (Fùshì wēidiāo 複式萎凋), whereby the leaves are, in constant alternation, brought inside and then outside again. Typically the buds and leaves are kept indoors the first night and exposed to the fresh air the following day. The tea is laid out on bamboo withering trays stacked up over one another to prevent too much exposure to direct sunlight and to promote uniform withering. This process can last several days until the desired degree of maturation is reached. In the last stage, residual moisture is removed via gentle oven roasting.

Preparation

Preparation

Steep 3 heaped tsp in 100-300ml 70°C water for 3 minutes. Suitable for several infusions.

Packaging

High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Accessories

For an especially aromatic infusion, we recommend a yixing teapot made from clay, or a black tokoname kyusu with a fine ceramic strainer. Alternatively, a tall glass teapot with an integrated strainer can be used for a more neutral taste.

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