This yellow tea comes from the Simao region in Yunnan. Production begins with the so-called “pan-firing”, in which the tea is slightly roasted in a kind of wok so that the enzymes responsible for the fermentation process are destroyed. The still warm leaves are then carefully wrapped in cloths to let the remaining humidity dry naturally and gently for several hours. This step is repeated until the leaves have reached the right degree of maturity. The yellow tips develop a unique spicy sweetness in the cup, accompanied by a fresh, fine resonance. Memories of a mixture of Lung Ching and Kekecha awaken.
The Silver Needle White Tea is originally from the north of the province of Fujian, where white tea was produced for the first time. This exquisite quality is grown at altitudes of between 850 and 1,000 m, and only the budding leaf is plucked. The climate and soil conditions, the early morning fog and a good amount of sunshine in the afternoon are optimal growth conditions for this unique tea. The bright, slightly rose-coloured cup develops a soft, fragrant bouquet and a tender, mild taste on the tongue, which is reminiscent of apricots.
The leaf tips produced in Guangnan County (Yunnan) are carefully humidified before being refined. Then, skilled hands bind them together with two freshly cut marigold and rose blossoms into small pieces of art. Royal Rose unfolds its exceptional splendour in the infusion. A play of colours of red and orange-coloured blossoms, spread in a sea of delicate emerald green leaf tips. Colour nuances of ripe limes surround the flowery, fragrant bouquet.
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