Yue Guang Bai White Tea
This beautiful white tea shakes off most notions of white tea. Instead of light and simple, this tea offers much more. Right away the appearance of the leaves sets it apart- there are buds that look like a typical silver needle, but many leaves are flat and dark. This is due to the processing, wherein the tea is picked and dried overnight, giving it slightly more time to oxidize. The dry leaf brings up notes of corn husk, then once steeped the aroma is predominantly sweet alfalfa with a bit of earthiness due to the higher level of oxidation.
Gongfu style: 85°C water, 5g leaves per 100ml of water. 1st steep: 20 seconds, then add 10 seconds for each subsequent steep.
Western style: 85°C water, >1g per 100ml of water (since these leaves don't really fit in a spoon, this is about a three-finger pinch of tea for a large mug). 1st steep: 2 minutes, then add 30 seconds for each subsequent steep