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With a finer and earlier picking compared to our standard Wazuka Zairai White, these hand-picked leaves undergo the same arduous sun-withering and charcoal-baking, resulting in a truly exceptional tea.

While out standard Wazuka Zairai White was picked with a bud and 3-4 leaves, this tea was picked with a bud and two leaves. The earlier and finer picking means this tea is more bud heavy, resulting in a somewhat nuttier flavour profile. If produced in China, it would be classified as a Bai mudan or White Peony.

Like all of Morisaki-san's teas, this tea was grown without the use of pesticides and chemical fertilisers.

White tea is a minimally processed tea, made by withering and drying freshly picked tea leaves, preferably under the sun. While there is no ‘fixing’ process, oxidation slows and virtually stops as the leaves dry out. After which, higher-grade white teas will undergo a subtle low temperature charcoal roasting to round out the flavour and texture. Despite this simple processing, good white tea is difficult to make, as the oxidation and flavour of the finished tea is determined only by the rate of the wither and drying. Heat, humidity, sunlight, and the arrangement of the leaves on the drying mats all have an impact on this and knowing how to manipulate them (if possible) is part of the skill of white tea making.

Japanese white tea is an incredibly recent development limited to only a handful of farmers. The labour-intensive manual picking and production mean that very little is made. What Japanese white that does exist varies drastically in taste, some are sweet and fresh, others more nutty and creamy. A few taste similar to Chinese white teas while most taste distinctly Japanese.

Producer: Chaen Morifuku
Region: Wazuka, Kyoto
Elevation: 200m
Cultivar: 80 year-old Zairai
Harvested: April 23, 2022
Picking: Hand-picked (Bud and two leaves)

Chaen Morifuku 茶園森福

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