White Tea is minimally processed - generally only air-dried. The highest quality white teas are picked before the leaf buds have opened, while still covered with silky white hairs. Of all teas, whites have the least amount of caffeine. These teas should be steeped in water well below boiling.
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These prized, plump, tapered buds produce a bright green brew with a gentle astringency.
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Unopened, long, silvery buds lightly scented with jasmine. Grown only on a cloud- and mist-covered mountaintop. Exquisite light taste.
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These downy buds and leaves are plucked in early spring to produce a pale infusion with a sweet, mellow taste and a lingering fragrance reminiscent of chestnuts.
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Yellow Tea gets its name from its unique processing. After being roasted mildly, the leaves are wrapped in brown paper and stored in wooden cases for several days so that the leaves turn pale yellow. Yellow tea mainly refers to Yingzhen (Silver Needle), a tea that grows on Mt. Junshan on a peninsula on Dongting Lake in Hunan Province. The beverage of yellow tea is a yellow-orange brew with a soft, mellow flavor without astringency.
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Bright green bud sets produce a golden-green brew with a gentle, sweet finish.
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