flavor notes raisin, dried apricot, floral ... Xin Gong Yi means "new craft". What distinguishes it from traditional white tea crafting techniques is the higher degree of enzymatic oxidation Xin Gong Yi leaves undergo. Traditional white teas are only oxidized to 5%, whereas new craft takes oxidation above 30%. The resulting leaves take on a beautiful mottle of green and autumnal reds and oranges, and the brewed liquor is decidedly more golden than the muted beige of traditional white tea.
What an interesting tea. it's listed as a white tea but it certainly looks like a black tea both dry and in beverage form. Vendor flavor notes have two different dried fruits out of three; I don't necessarily taste both raisins and dried apricots separately, but yes, lots of dried fruit, certainly. There is a kind of astringency there that I would associate more with white tea than black tea, but other than that it does feel much more like a black tea. It's quite good.
I googled for more info on the processing and turned up this detailed post from another vendor that looks interesting.



