Special White Grade | TeaFountain Exclusive Crop | Antioxidant-Rich | This new Green Tea with a White Tea character from the Anji County in the Zheijang Province region in Southern China is becoming popular.
The Bamboo-shaped leaves of this tea are picked only a few days a year in April/May. The gentle ‘steaming and drying’ process in the open air allows this ‘Anji Bamboo Needles’ to mold its charming-sweet and exquisite taste.
Only small amounts of this tea are harvested and made available to the market. Extremely careful processed. Light yellow infusion with fresh floral notes.
Theine (caffeine) content: Very low | Gift Tin Packaging (Reusable & Recyclable)
Ingredients: Superb green upper whole leaves and needles with a white tea character from the Zheijang Province in China.
Suggested Water Temperature: 175 F – Suggested Infusion Time: 4 Minutes – One serving makes a couple of infusions.
To sweeten add just a few Rock Candy Crystals. Add more hot water if desired.
Preparation: Bring fresh water to the boil. Let it cool down for a minute. Warm up your tea pot by rinsing it with hot water. Fill two teaspoons per 8 oz cup of this Tea tea into the preheated tea pot or preferred cup. Pour the hot water into the tea. Let infuse 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. Water Temperature: 175 F – Infusion Time: 4 Minutes.
Culinary notes: Because of its fresh and lighter green tea character this White Tea 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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