Made from the Da Bai (Great White) tea bush cultivar that is use to make Silver Needle White tea in Fuding, Fujian province, but transplanted to the mountains of Xingguo in Jiangxi province. Fourth in the series by innovator Xiu Mingyue, the flavor has warming earth tones with hints of baked bread and dried fruit. The bright, honey-gold liquor is smooth and the aroma is gentle with slight floral hints. Brewing: 4 grams, 195 degrees, 4 oz of water, 1 minute, 3 infusions.