Our 2020 Gu Mo White Tea was made with the same leaves as our 2020 Gu Mo raw puerh. While the leaves are harvested and processed in the same region, how the leaves were processed determines whether the resulting tea is sheng puerh or white tea. 

After picking all the fresh spring leaves, tea farmers spread the leaves thinly on a huge bamboo tray and let it air dry. Once they have wilted, all the leaves will be naturally dried under the sun. Given the advantage of “all spring” weather in Yunnan, the overall high altitude of Yunnan and abundant sunshine helps the tea leaves to dry out in a relatively short amount of time. 

Fuding, Fujian, is much closer to the Pacific Ocean and has more humid weather, so the white tea produced there has to be dried using machines. White tea produced in Yunnan is usually naturally processed (sun-dried) without too much human intervention. We particularly like the cooling aftertaste and long-lasting fragrance of white tea from Yunnan. 

The dry leaves smell of flowers and honeyed sweetness. The wet leaves reveal the more bright, herbal qualities of this tea’s aroma. It has a thick texture and the flavor strikes a balance between the distinct smells of the dry and wet leaves. Our favorite thing about this 2020 Gu Mo white tea is how it combines brighter, greener characteristics of a spring tea with plenty of autumnal warmth and sweetness. We think it is a tea that will be great to drink during every season! 

We highly recommend you to compare the 2020 Gu Mo Sheng Puerh with the white tea version to learn about how processing techniques make them completely different.