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Description
Da Bai Cha (Yunnan Jinggu)Yunnan Jinggu Bai Cha is a distinctive white tea made from Da Bai Cha, a large leaf tea variety grown in Jinggu County, Yunnan. Unlike classic white teas from Fujian, this tea shows more body, depth, and strong aging potential, shaped by Yunnans long standing tea growing environment. Origin & Environment * Region: Jinggu County (), Puer area, Yunnan * Harvest: Spring 2024 * Cultivar: Da Bai Cha (large leaf variety) * Growing conditions: High altitude,
Yunnan Jinggu Bai Cha is a distinctive white tea made from Da Bai Cha, a large-leaf tea variety grown in Jinggu County, Yunnan. Unlike classic white teas from Fujian, this tea shows more body, depth, and strong aging potential, shaped by Yunnan’s long-standing tea-growing environment.
Origin & Environment
* Region: Jinggu County (景谷), Pu’er area, Yunnan
* Harvest: Spring 2024
* Cultivar: Da Bai Cha (large-leaf variety)
* Growing conditions: High altitude, strong sunlight, large day–night temperature difference
Jinggu is known for its clean, high-altitude tea gardens and natural growing conditions. The strong sunlight and temperature variation help the leaves develop a thicker texture, richer aroma, and a natural, lasting sweetness.
Ideal For:
* White tea drinkers seeking more body and complexity
* Sheng pu-erh lovers looking for a gentler profile
* Tea collectors interested in aging potential
* Those who appreciate natural sweetness and long finish
Taste Profile
Spring harvest 2024:
* Aroma: Wildflowers, fresh hay, light honey
* Taste: Soft sweetness with a gentle herbal bitterness
* Mouthfeel: Smooth, full-bodied, and rounded
* Finish: Long, clean aftertaste with a light cooling sensation
Aging Potential
Thanks to its Da Bai Cha large-leaf material and sun-dried processing, this white tea is well suited for aging.
* Enjoyable when fresh or aged for many years
* Can be stored loose or lightly compressed
* Becomes smoother, sweeter, and more complex over time
This makes Jinggu Bai Cha a great choice both for everyday drinking and long-term aging
Brewing Suggestions:
Gongfu style (recommended):
* 5–6 g / 100 ml
* 90–95°C water
* Short infusions (5–10 seconds), multiple steeps
Western style:
* 3 g / 300 ml
* 85–90°C water
* 2–3 minutes
The tea is forgiving and maintains balance even with longer infusions.
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