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This splendid piece of beauty is cultivated at altitudes of 1,200 to 2,100 metres and is produced by hand. As opposed to the many other, very “light” white teas, this tea will surprise you with some body and exceptional flavour nuances in the infusion. Subtle hints of elegant, floral aromas interact with smooth, fruity citrus textures. Superb! The leaf is very expressive, anthracite-coloured with many plushy, silvery leaf tips. Only recommended for tea gourmets!
This exceptional quality is picked in the winter months in the plains of Yunnan from wild growing tea shrubs. Depending on the climatic conditions, the colour range of the pure blossoms changes between cream-white and moss green. The production is quite purist: the blossoms are dried in the sun after the plucking. They are also called “white pu-erh” because a relatively long storage time, so-called “aging”, can achieve further grades of ripeness. A mellow scent is crowned by a bouquet and flavour with a hint of tangy, floral freshness; the cup is a white-golden colour. Too pretty to be Ya Bao.
A further version of the “White tea”, this time from Yunnan! This quality is grown at altitudes of between 1,300 and 2,000 m with average temperatures varying between 12 to 23°C. The large, open, light green leaf with its high portions of silvery-coloured tips leaves a soft, mild and, at the same time, delicately fruity bouquet in the cup. The infusion has a flowery scent and the colour reminds of sunrise.
Pai Mu Tan is the best-known specialty within the category "White Tea" and is finding more and more friends all over the world. A tea plant called Chaicha or Narcissus grows in the province of Fujian and is also known as "White Peony" After plucking, the tea is dried in the sun or in closed rooms without further technical aid. The leaf shows many shades of green, is very voluminous with different structures and a nice portion of longish, silvery-white leaf tips. The cup colour is a shimmering amber tone, and the taste is elegantly spicy.
We are now glad to be able to offer you this tea also from controlled organic cultivation. For more than 100 years, this tea has been produced in the southeast of the Chinese mountains at an altitude of about 1,000 m. After the traditional hand plucking, this tea is only fermented for a very short time, in order to save the tea‘s “green soul”. The very homogeneous leaf of a light green colour offers a further particularity in the silvery, shimmering back of the leaf. The thorough “two leaves and a bud” plucking is clearly visible. The cup shimmers light green with a slight shade of champagne. The taste is spicy with a mild, slightly fruity note. A treat of the special kind.
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