Special features in location, cultivation and processing
The prestigious tea gardens of Darjeeling, located in the Himalayan highlands, have long been renowned for their fine First and Second Flush black teas. The fact that this terroir is being used to grow a white tea is remarkable in itself, a rarity that is reflected in the tea’s exceptional quality.
The buds are all carefully handpicked from the particularly aromatic first harvest of the year in late March. From the outset, the buds are handled with the utmost care to avoid any damage. This allows them to retain their natural, elegant shape and prevents the unwanted oxidation typical of white teas. After harvesting, the buds undergo an especially long withering phase, which can last up to 18 hours. This process takes place indoors, under optimal climatic conditions, in long withering troughs. The buds are given ample space in order to ensure uniform, consistent withering. The maturation is further supported by regular turning of the buds. Finally, the tea is fully dried in an oven using hot air.
Single Origin
This tea comes 100% from the above mentioned tea estate in Kurseong, Darjeeling, India, directly sourced.
