2002 Aged Bai Mu Dan: A Space Odyssey

2002 used to be the future but now it's the past! Taste what this Bai Mu Dan became after 20 years of aging. T

This tea uses the Da Hao or Big Sprout variety of Camellia sinensis. The cultivar grows to an unusually large leaf. The telling difference between this tea and contemporary Bai Mu Dan is the size of the leaves and the fact they have continued to oxidize, slowly building rich flavors of melon and herbs. The leaves show deep brown and muted green colors, and unopened silver buds with a covering of fine, downy white hair. Due to the high degree of oxidization, the appearance of the leaves are shades of deep brown and green. 

The taste of the tea has deepened over the years adding richness to the velvety sweetness. The mouth feel is full yet clean and offers a naturally sweet, herbaceous lingering aftertaste with notes of honey, chestnut and fresh peaches. The liquor color is now deep golden-straw color. 

Brewing Suggestions: One tablespoon (4-5 grams) of leaf to provide plenty of flavor for 6-8 ounces of water. A rinse with water just below boiling is recommended as it will awaken the leaves and begin the steep process. If serving GongFu style, steep it briefly, about .30 - 1.0 minute and enjoy. A great tea for serving Gong Fu style. It can be steeped far longer for more taste with no bitterness. Leaves will steep multiple times.