Tasting Notes
A gentle, sweet start leads to a savoury green middle with a deep peachy note and precise tannins. Clean and fresh with a lovely minerality, drinking this elegant tea is like cupping your hands in a bubbling stream passing through a stone fruit orchard. The wet leaf has an entrancing aroma of petrichor.
Quantity
Use 2g of tea per 150ml of water.
Temperature
For the optimum infusion use 75°C (167°F) water.
Time
Infuse for 1 - 2 minutes, tasting regularly
Infusions
You can infuse this tea at least three times. With each careful infusion, different subtleties of flavour are revealed.
Cost Per Cup
31p per cup based on 2g of tea per 150ml of water and 3 infusions.
Alex and his late father Chip began experimenting with loose, whole leaf white teas in the early 2000s after three generations of making purely black tea.
They found that the best flavours came from using fast oxidising varietals usually used to make black teas. This was a revelation, and brings very unique flavours not found in white teas from anywhere else in the world.
They are only able to produce tiny amounts of white silver tip buds, and only when conditions are exactly right. A good winter rain, just at the crucial moment before the spring flush, is critical to produce the best silver tips.
Crafted only from delicate leaf buds before they unfold into the new flush (fresh set of leaves). The hand harvesting is meticulous - to catch the best tea leaf buds, just at the point of maturity but before it bursts open.
Whilst holding all the soft, sweetness you’d expect from a silver tip tea, these buds have remarkable complexity and depth - testament to the nutrient-rich soil and the remarkable terroir where the tea bushes flourish on Satemwa.
