The Ziquezui White Tea, whose name literally means "bird's beak," is a true rarity. This precious white tea is harvested only once a year in the pristine mountains of Yunnan, China, and encapsulates the beauty and elegance of an ancient tradition. Ziquezui buds come in two varieties, white and purple, with the purple buds representing the rarest and most precious form.
A tea unique both for its hue, a magnificent purple-red, and for its special cultivar: the Ziya Wild Tree. This type of plant is particularly rich in anthocyanins, natural pigments responsible for the intense purple hue and delicate muscatel flavor that makes each sip unique. The result? A tea with a slightly sweet flavor and crystal clear liquor, with subtle notes of wood and pine that emerge during infusion, enveloping the senses and offering a truly unique experience.
Location of origin
Yunnan, China
Preparation
We strongly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea.
Heat the water to a temperature of 85°C and proceed to an initial infusion of 40 seconds. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 10 seconds each time (40 - 50 - 60...).
This tea has a longevity of 6-8 infusions.
For a more classic preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 85°C for an infusion time of 3 minutes.
For a better tasting experience, we suggest that you strain the infusion as soon as the infusion time is over. Our suggested infusion times, however, can also be slightly modified to your liking to achieve a more or less intense taste.
We recommend storing in a cool, dry place away from direct sunlight.
