Description

This white tea, pressed into the shape of zongzi, features very large leaves that make it similar to a shoumei, but rich in flavor and personality. While you steep the tea, you can also use the bamboo leaf that wraps the tea to add more sweetness and softness. Perfect for winter and fabulous boiled in summer for those seeking refreshment. Each piece contains 20 to 28 grams of tea.
We recommend infusion in a 120 ml gaiwan, boiling water, 4-5 grams, and 30-40 seconds of infusion, but this type of white tea is suitable for infusion in large teapots, 1 liter for 20 grams and a few minutes of infusion.
The best results, however, are obtained with boiling; choose an uncoated cast iron kettle, heat-resistant glass, clay or enameled copper, use 15 grams of tea for a liter, and simmer on low heat for 5-10 minutes. Drink as soon as the liquor cools, and you can add more water and continue to boil the decoction.