White Tea
Processing of White tea sounds ridiculously simple - pick leaves, put them out in the sun to dry (or air heaters if it's rainy) and voila you have White tea. But when a process is so simple there is no room for mistakes, no way to fix any shortcomings in extra layers of processing. Any errors will be easy to pick up to the trained palate. This is the Goldilocks of tea - a small aberration makes an obviously poorer quality tea - all conditions have to be 'just right'.
Ye Sheng Ya Bao
The precious lateral buds of wild PuErh trees picked in late winter. Fresh cut wood, dried apricots and marzipan with a ginger spiciness.
test
Beautifying blend of White Peony, Rose and Red Dates. Herbaceous, minty sweet nut milk and warm honey.
Mo Li Yin Zhen
White tea buds scented with fresh Jasmine flowers. Floral sweet with starfruit and apple candy over a slate rockiness.
Bai Hao Yin Zhen
Very early spring picked silver beige buds producing a luscious, thick and soft liquor. Summer meadow flowers and dry grass with sweet, ripe cantaloupe.
Fragrant combination of Jasmine Silver Needle and Chrysanthemum. Wild strawberries, sweet flowers and river pebbles.
Our selection of hand produced blossoming tea created by Chinese artisans. Beautiful floral displays blossom in your glass. Made from white tea buds for a light and elegant flavour.
Bai Mu Dan
Fluffy blend of buds and leaves for a richer flavour. Gold, soft, thick and syrupy liquor. Green chestnuts, vanilla, honey and nut milk.
We think you’ll love:
Bamboo tray designed for preparing and inspecting tea.
