White teas emit an almost ethereal flavour. Gentle, sweet and fresh, their taste embodies the untouched and unspoilt mountains where they are picked and naturally dried in the clean mountain air.
Silver Needle (Yin Zhen) is considered the rarest and most famous Chinese white tea, composed entirely of individual buds, picked in early Spring; it is also fantastic when scented with fresh jasmine flowers. White Peony has a stronger flavour, being composed of buds and leaves. Indian white teas have hints of malty Assam and Darjeeling muscatel, the well known flavours of these regions.
From £59.74 for Complete Set of Whole Leaf Tea in Tins and JING Glass One Cup Teapot Set
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White teas are determined as white teas by the simple way they are made: picked and allowed to wither for up to four days, then dried over a gentle heat. The tea ferments a little during withering (rarely more than 10%).
White tea was first produced in China in Fuding,Fujian province. White teas are also produced in Yunnan (South-West China), India, Sri Lanka and Africa.
Silver Needle (Yin Zhen) is considered the most rare white tea from China. It's composed entirely of buds (tips) which are individually picked.
White tea like all teas is high in antioxidants. Chinese medicine practitioners recommend it as a cooling treatment for hives.
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White tea is easy to make. it does not get bitter quickly and can tolerate boiling water, although we recommend using 80 degree water if you want to bring out more floral, aromatic qualities. As a general rule, take 1 tablespoon of tea per cup and infuse it for 3 minutes in 80 degree water (but always adjust according to your individual taste).
You can get great results with a variety of teawares both small like our one-cup teapot, infuser mug or gaiwan or a larger teapot like a classical glass teapot. Please visit our Infusion Guide to watch videos on how to use our teawares.