Rare Selection | Antioxidant-Rich – Originated in the Fujian region, these superb and tender Tea Buds (also known as Silver Needle) covered with tiny silvery-white hair and Jasmine scent make a very fine cup of tea.
The rare and delicate leaf bud is processed by letting it wither and dry in the open air. Sweet and pleasant aroma with a very light infusion. Delicate Jasmine flavor.
Theine (caffeine) content: Very low | Gift Tin Packaging (Reusable & Recyclable)
Ingredients: Fine White Silver Needle Tea from the Fujian Province in Southern China, and jasmine blossoms.
Suggested Water Temperature: 180 F | Suggested Infusion Time: 7 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 Tea 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 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.
To explore other TeaFountain Jasmine tea selections please click here.
General Info: Leaves for green, white 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.