The taste of this white tea depends on the natural properties of the cultivar and the terroir. It has a crisp citrus flavour profile and aromas of the geranium plant. This high-quality Specialty White Tea is exponentially produced during Spring and Autumn seasons, in Nepal by small tea processors.
Spring White open leaves are delicate and so it is should be handled with utmost care in its shipment, packaging, and overall handling.
This spring White tea was previously known as Open Leaf White Tea – Spring.
This white tea is generally picked from fields above altitude of 1800 meters above the sea level in Nepal. The leaves judged for picking must have presence of lush white hairy coat beneath or underside. Leaves from cultivars of Camellia Sinensis having short internodes and with yellow shades are also selected to make this tea. Precision in picking leaves of same sizes is important to produce this white tea.
The flow and length of process for this tea is short, usually 8-12 hours after harvest of leaves. This tea is subject to a simultaneous cooling and heating process, which accelerates different chemical propositions. Short withering and slow baking are an integral part of processing this tea. The processing also depends on natural properties of the cultivar and the terroir.
UFC Code 29-T1
1 tsp per cup | 70ºC – 80ºC | 2 – 3 minutes
(Cold brew) 2 tsp per cup | Refrigerate | 8 – 12 hours