Infusion Time 7'
Quantity 6 g / 30 cl
Temperature of infusion 80°C - 175°F
Time of the day All day long
Made up entirely of silky, fine buds, this Grand Cru is the most popular white tea in China. It is also one of the most subtle of its kind. These silver needles are harvested on Mang Bai mountain in Cang Yuan, and are producedproduced from the famous da bai hao cultivar.
A complex, subtle Chinese tea with floral, fruity and vegetal notes, which are mixed in to an oily texture.
This tea is organically grown and has been certified by an approved independent testing center.
Appearance: long fluffy buds
Colour: very light gold
Texture: oily
Notes: wicker, fruity (white peach, nectarine), vanilla,floral (mock orange, jasmine), orange blossom, fresh vegetal
Prepare this tea warm:
With the teapot or the tasting set: 7 minutes in water heated to 175°F.
With the gong fu cha: infusions during 30-40 seconds.
Also delicious iced:
Steep 8 g in 50 cL of water at room temperature 1 hour. Remove the tea leaves and refrigerate.
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.
