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In the Fudin county, the homeland of the "Chinese whites", tea leaves have been pressed in pancakes quite recently. Nine years ago. No one can say why they started doing that. Someone from the manufacturers tried it, the idea turned out to be cool, it worked.
The structure of each leaf can be seen in the dense pressing. Tea flushes are whole, neat, juicy. In the structure of tea there are both buds, and there are quite a few of them, and large leaves, up to the fourth. All this promises a rich multifaceted aroma.
The aroma of dry leaves is calm, even with floral and honey shades. As soon as the hot water touches the leaf, the aroma begins to feel much brighter! The aroma of autumn leaves, wood, walnut, notes of honey and a little dried fruit wakes up. This is a classic aroma of white tea.
The tea gives a pure golden, light nutty infusion. It is very easy to drink. There is also a soft sweetness and a thin translucent sourness.
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