Bamboo leaves Fuding White Tea 2012
It refers to a style of Fuding White Tea (a highly sought-after white tea from Fuding City in Fujian Province, China) that is either packaged in, infused with, or naturally scented by the herbal, grassy aroma of bamboo leaves (typically used to wrap zongzi, or sticky rice dumplings)
粽叶 (Zòngyè): Bamboo leaves (or reed leaves) used to wrap sticky rice dumplings during the Dragon Boat Festival.
福鼎白茶 (Fúdǐng Báichá): Fuding White Tea, which is the origin-protected geographic region famous for premium white tea varieties like Silver Needle (Baihao Yinzhen) and White Peony (Baimudan)
The tea often features a soft, comforting fragrance reminiscent of freshly unwrapped sticky rice dumplings, offering a smooth, sweet, and vegetal note to the natural flavor of the white tea.
Best for a straightforward, everyday brew:
Unwrap the label and open the bamboo leaf. (Keep the leaf with the tea in the pot)
Ratio: 1 bamboo white tea 14-16 oz of water.
Temperature: 195°F - 202°F (90°C to 100°C). Let the boiling water sit for about 1–2 minutes before pouring.
Steep Time: 4–6 minutes depending on your preference for strength.
