Hand made from the tenderest tips of the tea plant harvested in the Sri-Antu Illam area, Nepal; with 50-60 kgs of fresh leaf needed to obtain 1kg of dry tea….! The tea is hand sorted with the greatest care then processed in the Yin Zhen (silver needles) style. Being a Himalayan Tea however it differs from the classic silver needle style by retaining many of the high mountain Himalayan Tea characteristics including a brightness and sharpness (briskness), with a crystalline purity.
As a white style tea it is 100% withered with many silver hairs on the long curled leaf and zero fermentation.
This exceptional tea has a wonderful bright, light, yellow green colour in the brew, with an extremely pleasant flowery aroma, and herbal notes to taste, with a fine and noble aftertaste.
1.as black tea- 2g per 100ml, 100 deg. C for 3-5 minutes.
2.gonfucha style-4-5 g per 200ml, 85 deg.C for 2 minutes increasing temperature each successive brew (90 deg, 2 min, 95…etc this method will produce more of the deeper notes to be released.) up to 4-5 brews possible.
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