White Tea

This amazing white tea is based on leaves from old tea trees growing in Lincang area of Yunnan province. High elevation (2250 meters above sea level), high rainfall and cold climate year round help to create the classic white tea characteristics: fresh and delicate flavour while keeping its mature complexity. Its name Gu Shu Bai Lu means Old Tree White Dew and some people refer to it as White Pu-erh.

An organically grown white tea from Simao in Yunnan Province in China. It was harvested by hand at an altitude of about 1500-1600 m above sea level,  a bud and one to two leaves plucking style. The fragrance of the dry tea leaves is fresh and the infusion tastes smooth, sweet and soft with nutty tones and a subtle florality. The aroma and texture of this tea reminds one of an aged white tea.

Bai Hao Yin Zhen. Bai Hao, or ‘silver’, refers to the downy white pekoe growing along the buds, while Yin Zhen, ‘needle’, describes the appearance of the thick, straight buds, with tips as fine and sharp as needles. When brewed, the heat of the water arouses and magnifies the delicious fragrance of this tea, with its delicious essence and substance spreading into the light yellow liquid.

The leaves for our old white tea (Lao Bai Cha) originate from the mountainous region around the district town of Fuding, located on the border of the Fujian and Zhejiang provinces. Buds and two to three leaves are always harvested from a large-leaf tea plant, in this case a quality grade corresponding to Silver Peony tea has been used. The resulting pressed tea may be consumed immediately, but may also be exposed to a process of ageing for several years. The oxidation process was halted by hot steam, and the leaves were pressed in a traditional stone press. With age this tea gains refinement, the sharp to piquant flavour attributes have been rounded off over the years.

The leaves for our old white tea (Lao Bai Cha) originate from the mountainous region around the district town of Fuding, located on the border of the Fujian and Zhejiang provinces. Buds and two to three leaves are always harvested from a large-leaf tea plant, in this case a quality grade corresponding to King Peony tea has been used. The resulting pressed tea may be consumed immediately, but may also be exposed to a process of ageing for several years. The oxidation process was halted by hot steam, and the leaves were pressed in a traditional stone press. With age this tea gains refinement, the sharp to piquant flavour attributes have been rounded off over the years.

Our White Peony (Bai Mu Dan) is the earliest harvest of this grade of white tea and possesses a very smooth and fruity flavor with a rich floral aroma. A highly popular and affordable everyday white tea made with both buds and leaves of Fuding Da Bai cultivar.

The white rose of Yunnan is a unique tea, which gains its quality on one of the upland plains of the Yunnan Mountain Range. It is very rich in active substances, and surprises immediately upon first contact with its distinctive fruity aroma. The infusion is coloured a fruity yellow thanks to the length of brewing, the taste is very delicate and slightly spiced. The tea falls within the category of orthodox teas, for which the processes of cultivation and processing have not changed for hundreds of years.