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Despite its geographical location between Darjeeling and Assam, Dooars does not yet have the reputation of India's two best-known tea-growing regions. Wrongly so, in our opinion, because some really fine quality teas are now being produced there. This Imperial White from the Putharjhora garden is no exception. The rather open, green-patched leaf with silver tips already testifies to the special quality of this tea. The taste is reminiscent of the first Darjeelings of the season with its fresh, flowery, slightly citrusy effervescence - but it also retains its own character.
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!
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.
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 “ageing”, 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.
In versione convenzionale già presente da tempo nel nostro assortimento ed ora siamo lieti di poter offrirne la versione biologica. Abbiamo scelto una qualità proveniente dalla provincia di Guangxi, coltivata ad un'altitudine di circa 1.000 m e raccolta a mano tra la fine di marzo e l'inizio di aprile. Dopo l'appassimento, il tè viene essiccato con molta cura a basse temperature, se necessario più volte, ottenendo un tè estremamente delicato con deliziose note floreali e leggermente fruttate.
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