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the freshness of buttermilk with the spiciness of clove
the trade route between China and Tibet that fermented the tea carried upon it for centuries
which can take years and often even decades
Written by Sigi
appropriately
Shou Mei 2000 New teaware the freshness of buttermilk withThis tea is, both materially and proverbially, more than a treasure: finding a white tea as old as this is in itself remarkable, but rarely are 20 year aged white teas so well preserved, with large, whole leaves, pale hairs on the buds, and a lingering freshness in the aroma. Indeed, there is a gentle fruitiness present in the form of tart apple cider and a round, minty herbality, but the connoisseur of aged whites will also be pleased by the time
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