Da Bai Cha (Yunnan Jinggu)

Yunnan Jinggu Bai Cha is a distinctive white tea made from Da Bai Cha, a large-leaf tea variety grown in Jinggu County, Yunnan. Unlike classic white teas from Fujian, this tea shows more body, depth, and strong aging potential, shaped by Yunnan’s long-standing tea-growing environment.

Origin & Environment

* Region: Jinggu County (景谷), Pu’er area, Yunnan
* Harvest: Spring 2024
* Cultivar: Da Bai Cha (large-leaf variety)
* Growing conditions: High altitude, strong sunlight, large day–night temperature difference

Jinggu is known for its clean, high-altitude tea gardens and natural growing conditions. The strong sunlight and temperature variation help the leaves develop a thicker texture, richer aroma, and a natural, lasting sweetness.

Ideal For:
* White tea drinkers seeking more body and complexity
* Sheng pu-erh lovers looking for a gentler profile
* Tea collectors interested in aging potential
* Those who appreciate natural sweetness and long finish

Taste Profile

Spring harvest 2024:
* Aroma: Wildflowers, fresh hay, light honey
* Taste: Soft sweetness with a gentle herbal bitterness
* Mouthfeel: Smooth, full-bodied, and rounded
* Finish: Long, clean aftertaste with a light cooling sensation

Aging Potential

Thanks to its Da Bai Cha large-leaf material and sun-dried processing, this white tea is well suited for aging.
* Enjoyable when fresh or aged for many years
* Can be stored loose or lightly compressed
* Becomes smoother, sweeter, and more complex over time

This makes Jinggu Bai Cha a great choice both for everyday drinking and long-term aging



Brewing Suggestions:

Gongfu style (recommended):
* 5–6 g / 100 ml
* 90–95°C water
* Short infusions (5–10 seconds), multiple steeps

Western style:
* 3 g / 300 ml
* 85–90°C water
* 2–3 minutes

The tea is forgiving and maintains balance even with longer infusions.