Country of Origin: Malawai
Leaf Appearance: varied greens and browns, somewhat broken
Ingredients: white tea
Steep time: 3 minutes
Water Temperature: 175 degrees
Preparation Method: glass teapot
Liquor: deep brassy gold
The leaves of this were a hodgepodge of greens and browns. Although they were somewhat broken, I still spotted a few scattered needles and whole leaves. The BSP in the name stands for Broken Special Pekoe. It brewed up a gorgeous brassy gold color. When I posted a picture of my pot on Instagram, several people said they though the pot was made out of colored glass because of the beautiful liquor. Enough about the leaves already, what did it taste like? It was sweet and floral with fruity notes. I also started getting a bit of a biscuity aroma that I usually only find in Darjeeling. It’s no surprise that I enjoyed tea because I was quite taken with two of their other white teas, Zomba White Pearls and Satemwa Antlers. My favorite thing about this tea is that it really stands out on its own. Smaller growing regions like this will differentiate themselves over time. From what I’ve seen, Malawai is ahead of the curve.