Emperor Hui Zong wrote: 'White tea is the rarest and most delicate of flavours... the pinnacle of refinement.' Our white pearl is certainly both rare and delicate. Two leaves and a bud are plucked, carefully rolled into a pearl and then left to dry in the open air. The process calls for great skill, as the leaves must be rolled without breaking otherwise the tea will ferment, making a black rather than a white tea. The pearls unfurl while infusing to give a mellow, delicate brew. The cup is a pale gold and possess a slight sweetness. Suitable for multiple infusions.
|Taste||Mellow, Delicate Brew with a Pale Gold Cup and Slight Sweetness|
|Brewing Advice||Handle with care, eight to ten pearls per cup. Add hot but not boiling water (70ºC). Infuse for two minutes.
Suitable for multiple infusions.