Special Floral Grade Silver Needle / TeaFountain Exclusive Designer Blend / Antioxidant-Rich / China White Tea from the famous Fujian Region.
The leaves are picked only a few days a year. Steaming & drying in the open air and the touch of blossoms give these tea balls its charming and exquisite taste. Pale-green infusion.
This luxuriously designed medley of blooming White Tea balls display a delicious elegance during infusion. The tea balls unfold beautiful jasmine & amaranth blossoms with a delicate MAGNOLIA & JASMINE flavor profile and a refreshing bouquet.
To sweeten your beverage consider our Rock Candy Crystals.
Theine (caffeine) content: Low | Gift Tin Packaging (Reusable & Recyclable)
Suggested Water Temperature: 170 F – Suggested Infusion Time: up to 7 Minutes.
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Tea Station & Tea Fountain Custom Designer Tea. Mature Estate Quality.
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. Place one blooming tea ball per 8 oz cup of this White Tea into the preheated tea pot or preferred cup. Pour the hot water into the tea. Let infuse up to 7 Minutes and serve. Remove infuser or pour your tea into another tea-pot or thermos carafe. Most customers like to prepare another infusion with the same tea. May be served hot or cold.
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.
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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