Malawi Antlers White Tea

3 reviews
Regular price £13.49
(34p per cup)

-794 in stock

Rather than being made from the leaves of the tea bush, this incredibly rare tea is made from the velvety stem of finely plucked spring shoots. These antlers wonderfully express the unique terroir of this extraordinary tea garden. Only a few kilos can be produced each year.

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Customer Reviews
4.7 Based on 3 Reviews
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Filter Reviews:
CH
18 June 2020
Chris H.
Delicate Flavors That Stomp Around!

Clean and bright, with stone fruit flavors and aromas it's become my new favorite, and I usually prefer stronger black teas, if that makes any sense? A very pleasant surprise!

J
12 April 2020
Jeff
Value for money

First had this for Afternoon Tea at Claridges. Now a present from my mother in law. Beautiful tea - can make several pots from one serving of tea (she also gave me one of your glass pots). My favourite!!

G
26 February 2020
Giuliana
Unique, delicate flavor that can be resteeped several times

So many white teas that I've tasted don't have much flavor. So far, I love all the white teas from Rare Tea that I've tried, and the Malawi Antlers is a favorite. It looks so unique, and the light, floral flavor lasts through several resteeps.

Malawi Antlers White Tea
Malawi Antlers White Tea
Malawi Antlers White Tea
Malawi Antlers White Tea

Tasting Notes

Soft and elegant with remarkable flavours of peach and apricot.

Quantity

Use 3g of tea per 150ml of water.

Temperature

For the optimum infusion use 100°C (212°F) water.

Time

Infuse for 1 - 2 minutes, tasting regularly.

Infusion

You can infuse this tea up to six times.  With each careful infusion, different subtleties of flavour are revealed.

Cost Per Cup

34p per cup based on 3g of tea per 150ml of water and 6 infusions.

One of the most remarkable things about Antlers is that they get better and better with each infusion. The water penetrates deeper into the stems and the flavour changes with each steep. The apricots remain, but a deeper, woody, umami taste gently reveals itself behind the soft, sweet fruit. It truly becomes more and more divine.

For the first infusion, use 3g per cup and add 150ml boiling water to soften the stems and steep for two minutes. But don’t worry if you overdo it. The woody stems take time and don’t contain much tannin, so leaving them for five minutes or longer won’t be at all disastrous.

You don’t need to re-boil the kettle between each infusion. Each cup will be cooler, but the stems will be softer. You may need to lengthen the infusion times as the stems start to exhaust, and reheat the water if it cools too much, but don’t give up on them. I’ve made eleven infusions from the same pot.

The Satemwa Estate

Malawi

Unique

Velvety Stems

Innovation

Malawi to Claridges

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