Location, Cultivation, Processing
The prestigious tea gardens of Darjeeling in the Himalayan highlands have long been known for their exceptional first and second flush black teas. However, these ideal growing conditions also produce unique white teas of the finest quality.
The slopes of the Chongtong Estate in particular benefit from an ideal bracing climate for the tea plants at a high elevation as well as copious sunlight. The slow growth of new buds ensures an especially aromatic and flavourful tea with few bitter substances.
The leaves and buds are all hand-picked during the end of March as a part of the first flush, which is especially aromatic. From the very beginning, the leaves are carefully handled so as to avoid any damage and to retain their typical, aesthetic form for white tea. Oxidation, which is undesirable for this type of tea, is also prevented. Directly after harvest the leaves are slowly withered for up to 18 hours. Withering takes place under ideal conditions indoors in long withering troughs where the tea leaves have ample space and can wither uniformly. This process is supported by regular churning of the leaves.
In the last stage, the leaves are fully dried in an oven for 23 minutes and hand-packed into tea crates.
Single Origin
This tea is exclusively sourced from the above mentioned tea farm in Chongtong, Darjeeling, India. Sourced directly from the tea estate.
