This tea batch has all gone but its successor is JADE STAR II.
For the ultimate boxset of Jade Star take a peak at our Jade Star Experience.
This is our LAST BATCH of this wildly popular tea. When we first sourced this tea it was 4 years old but today it is stronger than ever and we have not found a match for its flavour and effects!
There is a common misconception that White tea should be drunk fresh. This is not true. White tea can be aged and in fact if it is aged correctly then it is more valuable than fresh. There is an expression in China - One year white tea is tea, three year white tea is medicine, seven year white tea is treasure.
There is a big difference between old tea and aged tea. Old tea is tea that has been sitting in a cupboard in mediocre conditions and it has lost its verve and vibrancy. Aged tea has been meticulously produced and stored to accentuate complexity in flavour and effect.
This tea was picked in Spring 2011 and aged loose for three years before blending and compressing into a cake for further ageing.
This tea is a blend of Bai Mu Dan and Shou Mei white tea. Yinzhen or Silver Needle tea can be aged but is very expensive and does not tend to change as much through age as Bai Mu Dan and Shou Mei. The Shou Mei is normally considered to be a lower grade white tea but when it is aged it becomes rich and dark and adds a beautiful roundness to the flavour, texture and effect of this tea.
This tea will get you tea drunk. A magic happens in the ageing process that increases the psychoactive effects of this tea. The effect is quite energetic, giggly and floaty but a kind of creative reflection is possible too. If you would like to feel this effect then be sure to brew strong and over several infusions. Preferably this tea should be drunk Gong Fu style.
We would not advise drinking this tea before bed. Instead this is a tea for going out, socialising or a reflective and creative day.
The tea is a pale amber gold, medium bodied and very smooth. Wet forest, moss, nuts and a touch of muscatel fruitiness and fermentation to begin with but then the tea moves into more herbaceous tones like verbena. From there the minerality of the tea takes over with a sweetness reminiscent of rain on hot stone. The tea becomes slightly more quenching through subsequent infusions.