OUR SPECIAL TEA SELECTIONS
A CUP OF TEA, PLEASE!
THE WORLD OF WHITE TEA - 30'000 BUDS PER KG
BEST QUALITY
White tea owes its name to the white, silky down that surrounds the young tea buds.
The white tea achieves its quality above all through the special selection of the leaves: Only the unopened leaf buds of the tea bush are used for the particularly high-quality varieties.
PRODUCTION
Around 30,000 hand-picked buds are needed to produce one kilogram of white tea.
The production of white tea begins with the hand-picking of the tea plant. After the buds have aired for up to three hours, they are then given to wilt at approx. 25 degrees and a humidity of around 60 percent. This takes up to 14 hours. At temperatures between 100 and 130 degrees, the leaves are dried for about a quarter of an hour, then sorted and finally subjected to a second drying process at 130 degrees for twelve minutes. The tea leaves of the white tea are then ready and packaged.
ORIGIN
Cultivated in the Fujian province, in southern China. Harvesting takes place only 2 days a year when conditions are perfect. For this reason, this tea is one of the most exquisite in the world.
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TYPES OF TEA
The two best known white teas are Silver needle or Zen Yin (made exclusively from buds) and White Peony or Bai Mu Dan (made from buds and the first tender leaves).
Their taste is very fine, without the typical herbaceous taste of green tea or the tannic acid of black tea. They usually contain more amino acid and caffeine than green or black tea. Both varieties have an increased teain content and produce a more intense feeling of rest and relaxation than white teas of lower quality.
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LIKE INFUSION
Between 8 and 12 grams of tea leaves are used per litre.
The ideal water temperature is approx. 75 degrees. This is achieved about 3-4 minutes after boiling.
The best taste experience is achieved if you use soft and low chlorine water.
The brewing time can be up to five minutes. By the way, several infusions are possible with white tea, whereby not only the intensity of the tea changes, but each infusion also has a new taste.