Western Style (for everyday)

Tea: 2–3g (≈1–1.5 tsp)

Water: 250ml

Temp: 75–80 °C

Steeping: 1.5–2 min (increase by 20–30 sec)

Lasts for: 3–4 infusions

Gongfu Style (concentrated, small-cup)

Tea: 5–7g (≈2–2.5 tsp)

Water: 100ml

Temp: 95 °C

Rinse: 3–5 sec

Steeping (increase by 5–10 sec):

– first 5–8 sec;

– second 10–20 sec;

– third 15–30 sec;

Lasts for: 6–8 infusions

Notes

Pouring technique:

– rinse or preheat your vessel gently;

– pour a little water, add leaves, let them unfurl (“monkey dance”);

– fill with remaining water and steep briefly.

Rich in antioxidants and amino acids, helping protect cells from oxidative damage and supporting cardiovascular and metabolic health.

Its low caffeine and high L-theanine promote calm focus and gentle alertness.

The tea’s chlorophyll and polyphenols may also aid digestion, detoxification, and skin vitality.

Active Chemicals

• Catechins (EGCG, EGC, ECG) — antioxidants that reduce oxidative stress and support heart and liver health.
• Amino acids (L-theanine) — promote relaxation and focus, balancing caffeine’s stimulation.
• Caffeine (low to moderate) — gives gentle energy and alertness.
• Chlorophyll — detoxifying and anti-inflammatory.
• Polyphenols & flavonoids — support circulation, reduce inflammation.
• Vitamins (C, B1, B2, E) — aid immunity and metabolism.

Story

First created in the early 20th century, once a well-known local tea, it faded from prominence due to war and social upheaval, but in recent years has reemerged with the revival of traditional Chinese tea culture.

Production

This tea is hand-picked in early April at altitudes between 300 and 800 meters in Nanping, focusing on one bud with one or two leaves. It is made from the Dabai tea cultivar, known for its abundant silver-white hairs. The processing includes withering, pan-firing (kill-green), rolling, and baking. The result is a curled, full-leaf tea covered in downy white hairs with a fresh, floral fragrance.