Golden Snail Bud Wholesale

$ 8.00
Shipping calculated at checkout.
Size: 1 oz. sample

Pickup available at Blue Willow Teaspot

Usually ready in 24 hours

Size: 1 oz. sample

These young buds are perfectly plucked and rolled. Each curled pearl is comprised of one tip with one bud and two young leaves. This year's tea is made of small leaves and has a decidedly juicier flavor. The aroma makes your mouth water with rich with dark chocolate and sweet grapes. Each steep brings our new flavors ranging from cocoa and cured tobacco to malt and tart cherries.



Harvest: 2024

Origin: Fengqing, Yunnan



Packaging info:



All bulk orders will be packed in the heat-sealed resealable zipper packages. Bulk teas will be packed in the largest size bag (1lb, 2lb, or 5lb. bags) depending on your purchase quantity. Orders 10+ lbs. will be packed in 5lb. bags Orders 20+ lbs. will be packed in a chest. Include a note with your order if you have specific packaging needs.



Retail Canisters:

Retail canisters are all packed in biodegradable packaging. Each canister is date stamped to easily comply with FIFO measures. SRP is double the wholesale cost.

Origin: Yunnan, China

Harvest: 2024

• Named because leaves look like curly snails

• Spring harvest

• 2 leaf, 1 bud tips

• Notes of cured, chocolate and caramel

• Forgiving to steep and won't get bitter

• 6g tea per 8oz. water

• Rinse optional

• Steep 15-25 seconds in boiling water

• Re-steep for 10-15 seconds for 3-4 re-steeps, then lengthen steeps to extract all the flavor

This tea does best when steeped in a gaiwan, or clay pot seasoned for red teas

Use these recommendations for steeping in a western teapot, or when only 1 steep is desired.

• 2g tea per 6oz. water

• Steep 3-4 minutes in boiling water

• Re-steep one more time for 2-3 minutes (if desired)

Pouring Roasted Dong Ding Oolong (Competition Grade) from dark brown gaiwan into clear double-walled glass cup, blurred pothos leaf background Pouring Roasted Dong Ding Oolong (Competition Grade) from dark brown gaiwan into clear double-walled glass cup, blurred pothos leaf background

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Gongfu Steeping

Gaiwan Method Yixing Method