# Notes 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. [More info on this style of tea from a different vendor](https://spirittea.co/blogs/news/the-curious-heart-of-xin-gong-yi-new-craft-ruby-white-from-mr-lin) # Vendor Copy > _flavor notes_ raisin, dried apricot, floral > > Our Xin Gong Yi white tea was harvested early April from Fuding County, Fujian Province. The hand-picked leaves consist of a bud and single leaf combination. The buds contribute florals and texture to the tea, while the leaves give it complexity. > > 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. > > The higher oxidation also creates bioflavonoids and aromatic compounds. The nose is reminiscent of rose water, raisins, and dried apricots. The taste is sweet without being cloying, and distinct without sacrificing roundness. The combination of flavors is remarkably similar to an early flush of Darjeeling. This tea is one of the best examples of new tea craftsmanship that we have come across in recent years. >