A minimalist’s prayer, where sunlight and silence are the only artisans, preserving the ethereal sweetness of the bud.
Serene and grounding
White tea is poetry untouched by fire. It earns its name from the radiant, silvery-white down that blankets the tender buds from the moment they are plucked to their final awakening in your cup.
Serene, sweet, and grounding, this tea can be savored through all the seasons of the year. Its alchemy lies in restraint; it is traditionally crafted without roasting or rolling, simply basking in the sun and wind to preserve the highest expression of its active enzymes and natural polyphenols. The primary expressions of this delicate craft include the revered Baihao Yinzhen (Silver Needle), Baimudan (White Peony), Gongmei, and Shoumei.
We currently offer a rare, small-batch harvest from the high, mist-shrouded elevations of Fujian. Rooted in soft, mineral-rich soil between 680 and 700 meters above the sea, these vibrant yellow-green leaves are gently polished by local artisans. The resulting infusion is profoundly quenching, offering a delicate sweetness without a trace of bitterness.
Brewing Red Tea
Amount: 4g of tea leaves per 200ml vessel
Temperature: 85°C to 95°C water
Time: 3 to 5 seconds for the first 7 steeps, increasing the time gracefully for subsequent infusions
Technique: Pour the water gently in a slow circle, aiming for the inner wall of your teapot to avoid bruising the leaves
Vessel: Clay Teapots, Gaiwan, Glass Teapots, or a Gongbei
The mountain buds are plucked while yet the dew remains, emerald-green, unfurling in the bowl like a forest reborn in the steam.
