Remarkably delicate, with the sweetness of spring long stored over winter.
Use 2g of tea per 150ml of water.
For the optimum infusion use 70°C (158°F) water.
Infuse for 1 - 2 minutes, tasting regularly.
You can infuse this tea at least twice. With each careful infusion, different subtleties of flavour are revealed.
Cost Per Cup
33p per cup based on 2g of tea per 150ml of water and 2 infusions.
The most prized of all white China tea, silver tips are delicate leaf-buds at the point of unfurling. Exceptionally pure and natural, white silver tips undergo the least processing retaining higher levels of antioxidants than other teas.
This is not mass produced tea from large industrial gardens but lovingly crafted and you can taste the difference.
Our white silver tip is sourced from a farm high in the Fujian mountains near the village of Fuding. This is the 'champagne' of white tea regions. Everything from picking to sorting is done by hand to exacting traditional methods. Tea may have the same name and come from the same area, but like wine, not all tea is equal.
The taste of spring
The finest silver tips can only be plucked for a few weeks in late March/early April and only on days when there is no rain or cloud so that they can be carefully dried in the high mountain sunshine. Hand processing allows the tips to retain their exquisitely delicate flavour.
When infused white silver tip tea brews to a pale golden cup.