China, Yunnan, Wuliangshan
200-300 year old Big Leaf arbor (Dashu)
小許 (Xiǎo Xǔ) prefers the higher and more inaccessible of Yunnan's mountains. That's why many of his best teas are from Wuliangshan and nearby Ailaoshan. This white tea is made from the first spring harvest at a single Dashu grove.
This is ambrosia. The hallmark semi-oxidized tastes are there: fruit, honey, medicine. However, they are merely ornaments for the main show: the happy Wuliangshan trees bring plenty of their unique forest twang. Despite having a lot going on, the soup is balanced and very mellow. The mouthfeel is absolutely sticky. This is the tea to show your friend who thinks they don't like tea.
Preparation: Gong fu
8g leaf /~150ml pot or gaiwan /100°C water
Very flexible, and will go for many steeps. For the full flavor, try brewing long and strong. Or even better, try a thermos brew.