White Tea

White Tea 

Lightly oxidized. Harvested leaves are placed in the sun to wither on round bamboo trays. The fresh leaves are dried and hand sorted for stalks and impurities.

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Prices range from 5.50 – 7.75

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Bai Mu Dan – White Peony

We offer you the highest quality Bai Mu Dan, a beloved white tea which gives several infusions. A yellowish liqueur smiles up from the cup, with a honeyed aroma and an earthy finish. Wild and sweet, the captivatingly subtle flavor hides the great strength of this tea. Broad, sun-dried leaves with brownish edges have an abundance of silver downy tips from the ends of the shoots. Bai Mu Dan is a modern style of white tea and was introduced in the 1960s in response to the high demand for white tea.  Bai Mu Dan tea is a leaf pluck resulting in a fuller bodied tea than Yin Zhen (Silver Needles) which is a bud-only pluck.  An excellent tea to calm the body and bring clarity of mind.

 

Yin Zhen – Silver Needles

Yin Zhen is a classic and famous white tea from Fujian Province, consisting solely of tips. Only the freshest and best-shaped buds of early spring are used which mark this tea’s particular rarity and intrigue. We are proud to offer a Silver Needle tea with beautiful, silvery white buds of uniform, full-leaf quality. Its flavor is very subtle, velvety and earthy with a slight hint of smoke and flowers. Suitable for slowing down or just relaxing into the moment.

 

Dhara White Tea

In the wild jungles of northern Thailand, Assamica tea plants grow naturally among other wild vegetation. Tea farmers from the mountainous tribal villages carefully harvest the large tea leaves. This tea has a lightly sweet fruit flavor with some woodiness.

 

Ya Bao – Wild Tea Buds

A varietal of Camellia that sprouts from the small twigs of Wild Tea Trees grown in western Yunnan. The large pine-cone shaped buds are picked in late March and sun dried. Similar to white tea, Ya Bao is distinguished by a sweet and fresh flavor that stands alone in the world of tea. The brewed liqueur is pale white and clear. A hint of fresh pine needles gives its aroma a musky hue.

 

Yellow Tea

Light-late oxidation. Harvested leaves are quickly steamed to denature their enzymes, then covered to allow the aromas of the heated leaves to be re-absorbed into the leaves themselves.

 

Meng Ding Huang Ya – Yellow Tips from the Meng Ding Mountain

The father of tea-growing, the monk Wu Li Zhen, oversees the quality of this legendary tea from his misty pedestal in the monastery on the slopes of Meng Mountains on the Tibetan plateau in Sichuan Province. This dancing leaf variety (bud-only pluck) offers a smooth taste with a slight smokey grassiness.