Arbor Buds - White Tea

Very delicate White Puerh Tea from the Nature Reserve of Mount Ailao in Yunnan. In these forests live the oldest Tea trees in the world. It is simply harvested by hand from wild trees exclusively by neighboring villagers, the only ones to have permission to harvest. The variety of Camellia is the Assamic variety native to these forests, the same one that is used for the production of classic Puerh Tea. At the end of winter at an altitude of over 2000 meters, only the shoots still to be opened, without the leaves are collected. This is the first Tea to be harvested in China and for this reason it is also called "spring messenger". After harvesting the tender shoots are made to wither in the sun for a few hours, then they are left to dry away from light at room temperature. That is why it has a very low oxidative level and maintains the organoleptic properties and antioxidants of which it is very rich. At the end of the processing the shoots are completely covered with a thick clear and soft fluff.

The taste is unique, slightly sour, sweet, a bit fruity with hints of cedar/eucalyptus and fresh on the palate.

It can be infused with the Gong Fu Cha method using a 200ml Gaiwan and about 4g of shoots. With water at 85°C we proceed to the first quick wash and then with the infusions, the first of about 1 minute, the next ones longer by a few seconds. With this method you can taste the different aromas that are released in each infusion.

for western infusion, use a 500ml teapot with about 3g of shoots, water at 85° and infusion times of 2 minutes the first and then stretch by a few seconds the next.

Category: White Puerh Tea

Origin: China, Yunnan

Taste: slightly sour, sweet, a bit fruity with hints of cedar/eucalyptus and fresh on the palate.

Color: the first infusion is light and almost transparent, the next are light golden yellow.

Ingredients: Tea sprouts

Preparation: it is recommended to use spring water and to use glass or porcelain teapots.

Temperature: 80C - 85°C.

Infusion time: 60 seconds, the first infusion, increase subsequent infusions by a few seconds.

Number of infusions: multiple infusions 8/10

Quantity: 2 teaspoons of leaves per cup.

Tips: fabulous afternoon tea. In order not to alter the beneficial properties and the original flavor it is recommended not to add milk, lemon, sugar or honey.