White tea is one of the most expensive teas in the tea world – the saffron of tea, if you will. White tea is composed of only the youngest buds from a tea plant and each of these buds must be picked by hand. The leaves are then withered and air-dried. No roasting or further oxidation takes place so that the delicate flavor is preserved.
The aroma of the dried tea is rich of apricots and cranberries. The pour is a lemon juice color and you’ll find the aroma softened. The flavor is akin to wind blowing through an apricot orchard; the air picking up a whispered conversation you can’t quite make out. Are they sweet words or astringent ones? Only another sip will tell.
|Ingredients||White tea (Camellia sinensis)|
|Botanical Name||Camellia Sinensis|
|Basic Preparation||Caffeinated; 3 grams of tea per six ounces of water yields approximately 150 cups per lb. of tea.|
|Recommended Applications||Start with cold, fresh water. Preheat tea pot, use approximately 3 grams of tea leaves for 6 oz of water. For tea, steep 4 minutes. For Herbal Teas/Tisanes brew as black teas, with water to rolling boil. Pour over tea or herbal, do not boil botanicals when making tea.|
|Handling / Storage||To be stored in a cool, dry area out of direct light.|
|Country of Origin||United States|
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