According to Rishi Tea, this tea is sourced from the Fujian Province of China and consists entirely of first flush spring buds. All of the leaves were covered in downy, silvery hair. Curiosity got the best of me and I looked at these leaves under a microscope. Boy were they hairy! I really wish I had the capability to share an image of it. I steeped this tea in a ceramic tea pot with 185 degree water for four minutes. The liquor was pale gold in color.
This tea was delicate but flavorful at the same time. It was surprisingly vegetal but in a pleasant way. There was a subtle vegetal sweetness that almost reminded me of edamame without the salt. This flavor became more pronounced as the tea cooled. The leaves can be left steeping for a long time and they never become bitter, making this a perfect throw leaves in your cup and go tea. I would definitely recommend this tea.