In the world of tea, Baihao Yinzhen has long been known as the noble among white teas. Today, Tongxinshe Teahouse is honored to bring the newly launched 2025 Taimu Mountain Baihao Yinzhen to all tea lovers. This is not just the introduction of a tea; it is an ultimate presentation of the flavor and quality of top - notch white tea. Now, you can log on to our website www.txs - tea.com to purchase samples and be one of the first to experience this unique gift from Taimu Mountain.
Taimu Mountain, the core production area of Fuding white tea located on the coast of the East China Sea, faces the sea on three sides and backs onto mountains on one side. The soil here, interspersed with rocks and gravel, is slightly acidic, creating an excellent environment for the growth of tea trees. Throughout the year, it is shrouded in clouds and mist, with gurgling streams, sufficient precipitation, and a moist and clean environment, hence the name "Fairy Capital on the Sea". The unique terroir of this core production area endows this Baihao Yinzhen with rich inner qualities, making its soup taste more sweet, mellow, and full - bodied, with a strong mountain - field aroma. Every sip contains the profound charm of nature.
As the birthplace of Baihao Yinzhen, Taimu Mountain has a mature and outstanding tea - making process, which can be called a representative of white tea craftsmanship. The seemingly simple white tea production process, which only includes withering and drying, is actually filled with the hard work and wisdom of tea makers at every step and allows for no negligence.
This 2025 Taimu Mountain Baihao Yinzhen is carefully made from the first - picked buds of the spring harvest. It adopts the method of solar withering, allowing the tea leaves to fully absorb the breath of the sun and retain their pure natural flavor to the greatest extent, as if sealing the warmth and vitality of spring in the leaves. In the drying stage, it is personally overseen by a master tea maker with more than 30 years of experience. Using the traditional charcoal roasting process, it is roasted twice until the tea leaves are transparent. Only in this way can it achieve the unique flavor of having no raw grassy taste when entering the mouth and a mellow soup taste.
The dry tea buds are plump, uniform, with shiny white needle - like bodies and dense white hairs, fully demonstrating noble quality. The moment boiling water is poured in, a rich and long - lasting毫香 (háo xiāng, the unique aroma of white tea buds) rushes out, as if one is in a spring tea garden, and the fresh feeling refreshes the heart and spleen. Starting from the second infusion, the floral fragrance gradually emerges, followed by the successive blooming of fresh fragrance and sweet fragrance, with a hint of orchid fragrance faintly mixed in. The layers are rich, and the aroma is rich and long - lasting.
The tea soup presents a light apricot yellow color, with white hairs floating in the soup, shining with a flexible light under the sunlight. The毫香 blends into the water, and the tea soup is sweet, fresh, and mellow. The soup taste is full and rich. After swallowing, it becomes even sweeter after five infusions, with a long aftertaste. Even at the end, the soup is still sweet and moist, leaving a lasting aftertaste. Whether you are a tea lover who likes a fresh and refreshing soup taste or a tea enthusiast who is fond of a mellow taste, this tea can meet your ultimate pursuit of white tea. If you can't wait to taste its fresh flavor, it's the perfect time to get it now; if you prefer a more mellow flavor, you might as well store it patiently for a while and wait for it to precipitate a more charming charm in time.
• Teaware: It is recommended to use a 120ml gaiwan, which can better display the aroma and taste of the tea.
• Tea Quantity: Take 5g of tea each time, and it can be adjusted appropriately according to personal taste preferences.
• Water: Pure water or mountain spring water is preferred. The purity of the water can restore the original taste of the tea to the greatest extent.
• Water Temperature: Boiling water at 100℃ is needed to brew and stimulate the deep - seated flavor of the tea.
• Brewing: Use boiling water to moisten the tea in the first infusion. Slowly pour water along the edge of the gaiwan in a fixed - point manner or slowly circle around. There is no need to wash the tea. After that, control the infusion time according to personal taste. The tea soup brewed at a slightly lower water temperature is more sweet and moist, while a higher water temperature makes the soup more mellow.
A so - called good tea is nothing but making the water remember the high hills and deep valleys that each leaf has wandered through, making the lips and teeth the interpreters of the terroir, and making the tea aroma the annotation of time. I am Jon from Tongxinshe Teahouse, a small tea lover who has been perseveringly moving forward on the road of seeking tea. Now, I am sharing this 2025 Taimu Mountain Baihao Yinzhen that I love with everyone, looking forward to savoring the unique charm of this noble white tea with you.