White Bunny, the Hopper! 🐇

This white tea is crafted from material harvested in a 1:1 ratio (leaf and bud) from wild purple tea trees (ye sheng cha) growing in the Mangshi County, Dehong Prefecture. The harvest took place in April 2023.

The leaves are processed using the ye guang bai method: the raw material is slightly wilted and then placed in a long tunnel with air circulation, where the oxidation process gradually halts.

What’s this bunny like? 🐰

The dry leaves greet you with sweet notes of green gooseberry, hematogen, and lingonberry. But once steamed, they unveil bright aromas of chocolate candy with hazelnut, white currants, and top notes of birch twigs and cinnamon.

The taste combines the tartness of currant leaves with the tang of pineapple rind and the sweetness of cane juice. In the mouth, the tea feels quenching, mineral, and hydrating, like a sip of coconut water enhanced with the creamy richness of coconut pulp. The aftertaste distinctly reveals marzipan and the sweetness of macadamia nuts. With subsequent infusions, flavors of candied lime zest, Golden Delicious apples, lemongrass, and yellow dandelion flowers emerge.

Tea effect (cha qi):

The experience is meditative yet energizing, inspiring movement and creativity.