Xianfeng Milk White Tea is in fact a green tea produced using the semi-fermented method, categorised as an unfermented tea. The inclusion of ‘white tea’ (bai cha) in its name stems from its manufacture using the special tea plant variety Baiye No. 2. During a roughly one-month period each spring, when the daily average temperature falls below 23 degrees Celsius, the leaves of this variety exhibit a yellowish-white hue due to insufficient chlorophyll content. Tea leaves harvested at this time retain this colouration throughout both the drying and brewing processes, constituting the distinctive characteristic of Xianfeng Milk White Tea.
Harvested before Grain Rain, this tea adheres to the one bud with one or two leaves picking standard. Compared to other green teas, Xianfeng Milk White Tea is rich in amino acids, imparting a mellow flavour and soothing effect.
For brewing, we recommend using a clear glass teapot and cups to observe the leaves unfurling gracefully in the infusion. Use water at approximately 85°C and steep for 3-5 minutes. Once the leaves have fully expanded and the infusion cools to around 50°C, it is ready to drink. At this stage, the liquor is sweet and mellow with a smooth mouthfeel, showcasing a pronounced umami undertone.
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