This rare hand-rolled leaf tea ‘White Tara’ is an exquisite blend of the finest white teas, complemented by a smooth, mellow green tea from the China highlands. Carefully produced with plenty of Silver Needles for a fresh bouquet, green jade-colored infusion and an exquisite flavor. A sought-after ‘White Tea’ quality with large leaves and tips that is prepared with hot, not boiling water and allows for a couple of infusions with the same leaves. Superior quality. The infusion is pale and mild with a hint of fruity flavor on the palate. Infusion Time: Up to 5 Minutes for the first infusion and a few minutes longer for another infusion.
Serve as afternoon tea or dessert beverage.
To lightly sweeten consider Rock Candy Crystals.
Theine (caffeine) content: Low | Gift Tin Packaging (Reusable & Recyclable)
Ingredients: Whole Leaf White & Green Tea from China.
Suggested Water Temperature: 180 F – Suggested Infusion Time: 5 Minutes.
Preparation: Bring fresh water to the boil. Let it cool down for 2 minutes. Warm up your tea pot by rinsing it with hot water. Fill one teaspoon per 6 oz cup of this White Tara tea into the preheated tea pot or preferred cup. Pour the hot water into the tea. Let infuse up to 5 Minutes and serve. Remove infuser or pour your tea into another tea-pot or thermos carafe. Using an infuser or ‘Permanent Tea Filter’ for your cup or pot makes it easy to separate the leaves from the beverage after steeping. Most customers like to prepare another infusion with the same leaves.
Culinary notes: Because of its fresh and lighter white/green tea character this White Tara is offered as a choice with light foods, vegetarian, macrobiotic or vegetable recipes and special desserts including fruits and lighter French cheese selections.
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General Info: Leaves for green and black Teas are grown and harvested in 14 provinces of Central and Southern China. The Tea Estates are located in the mountain regions. Climate and elevation produce a wide variety of blends and flavors of the Thea sinensis that are lower in tannic acid than the Thea assamica species that is cultivated in India, Sri Lanka and Indonesia. The best known names are China Keemun, Szechwan, Yunnan, Fujian, Jasmine and Rose Tea. The best tea crop quality derives from leaves that are picked during the spring harvest and mostly air-dried.
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