Made from the plucking of spring tip buds, or from the harvesting of the buds and the top two tender leaves, it is subjected simply to a process of drying in the open air, or to a brief steam processing. This is followed by a second drying in ventilated ovens. It is known as white on account of the downy buds and the very pale colour of the infusion. It is undoubtedly one of the most prized varieties of tea (in the past it was reserved for the Emperor alone) and the harvest is very limited.
RECOMMENDATION: drink pure without sugar or honey. PREPARATION: 4 g in 150 cc of mineral water at a temperature of 80° C. Leave in infusion for 4-6 minutes.
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