A beautiful and unique tea from ancient non-Sinensis varietal tea trees growing wild at altitudes of 2200-2500m in Bát Xát, Lào Cai. 
 
The raw leaves used to make this tea take on shades of red, purple and green with a glossy look and every tree produces leaves with a different appearance. You can also find leaves that look different on individual trees. Picking the leaves to make this tea requires a long walk into the forest and climbing up very tall tea trees. This is only possible on days with good weather.
 
This tea brews up into a rich golden soup. The fragrance and flavor is stone fruit fruity and floral with cane sugar, orchid and mountain forest notes. This tea has a lingering “purple effect” common in many wild varietal white teas like this and a strong but relaxing qi. No bitterness or astringency.
 
I like to brew this one long at 90C for the first few steeps and then gradually increase to 100C during later steeps.
 
This tea goes many rounds and is also a good option for grandpa-style brewing.
 
For people who have tried the loose version of this tea: The profile of this tea changed a bit after pressing which is typical with white teas. Expect less florals/ high notes and more fruity, honey, deeper notes. Imagine you've aged the loose tea for 6 months or so.
 
200g cakes ($0.25/g) 
 
Season: April 2025
Picking Standard: 1 bud, 1-3 leaves
Region: Bát Xát, Lào Cai
Elevation: 2200-2500m