This pure-bud white tea is picked in a few days in mid march. The buds are very beautiful, uniform, fat, and covered with down. There are some very small leaves attached, but the producer says that he prefers this, as the baby leaves lend a sweetness to the soup.
The fragrance off the dry leaves is very heady, like hay in late summer, with the sweet fragrance of something blooming somewhere. When wet, the leaves exude a light and sweet aroma with distinct notes of vanilla and white chocolate. The grassiness and hay comes across in the later infusions and the mouthfeel of the liquid brew. The brews start almost transparent, then settle into a very yellow gold, thick with suspended downy hair. The taste is light, sweet and refreshing, blending well a gram cracker starchiness with a floral sweetness reminiscent of wood sap. The liquor is rich, thick, and maintains its integrity through many steeps.