Our Xin Gong Yi white tea was harvested early April 2011 from Fuding County, Fujian Province. The hand-picked leaves consist of a bud and single leaf combination. The buds contribute florals and texture to the tea, while the leaves give it complexity.
Xin Gong Yi means "new craft". What distinguishes it from traditional white tea crafting techniques is the higher degree of enzymatic oxidation Xin Gong Yi leaves undergo. Traditional white teas are only oxidized to 5%, whereas new craft takes oxidation above 30%. The resulting leaves take on a beautiful mottle of green and autumnal reds and oranges, and the brewed liquor is decidedly more golden than the muted beige of traditional white tea.
The higher oxidation also creates bioflavonoids and aromatic compounds. The nose is reminiscent of rose water, raisins, and dried apricots. The taste is sweet without being cloying, and distinct without sacrificing roundness. This tea is one of the best examples of new tea craftsmanship that we have come across in recent years.
SIMILAR TEAS
BREWING GUIDE
Infuser Cup
Water Temp 195 ° F
Steep Time 2 min 30 sec
Tea Bowl
Water Temp 195 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 195 ° F
Steep Time 2 min 30 sec
Teapot (12 oz.)
Water Temp 195 ° F
Steep Time 3 min
Xin Gong Yi takes well to longer steeping at higher temperatures. We found that the color, aroma and flavor is better extracted if the tea is left to brew over two minutes. At the same time, the tea buds prevent bitterness or astringency from developing.
As is the case with all white teas, a quick pre-steep rinse is important to ensure that the leaves infuse evenly.
