Produced mainly in the hilly territories of Fujian province, white tea is one of China’s greatest treasures. White tea is made from the youngest and most tender hand-picked leaves and buds, producing a snowy-coloured brew that is fresh and delicate in flavour. Being only lightly fermented, allows the tea to retain much of its valuable properties, but the processing of white tea is a laborious one, requiring great detail and time. This along with its high nutrient profile makes white tea one of the most expensive teas around today.
White Peony white tea (Bai Mudan), Green teas (Darjeeling, China Fog, Lung Ching, Jasmine Pearls), cherries, coconut chips, flavour, rosebuds.
1-2 tsp 8 oz. cup 195°F 2-3 min.
Tried & Tested Tips
To prevent any bitterness in taste, avoid over-steeping.
So as not to burn the delicate tea leaves, use water that is just below boiling point.
For a more intense flavour (especially for iced teas) use a little more of the tea.
Suitable with white sugar, brown sugar, honey, rock sugar, agave, maple syrup and sweetener.