The prestigious tea gardens of Darjeeling in the highlands of the Himalayas have always been known for their fine first and second flush black teas. The fact that the special, first-class conditions of this terroir are used here for the production of a white tea is therefore unique in every respect and is reflected in the outstanding quality of this tea.
The leaves and buds of the tea are all handpicked and come from the particularly aromatic first harvest of the year at the end of March. From the beginning, the leaves are handled with great care and attention to avoid any form of damage. The leaves thus retain their natural, shapely aesthetics and the oxidation that is undesirable for white tea is prevented.
Harvesting is followed by a particularly extended withering phase, which can last up to 18 hours. Withering always takes place under the best indoor climatic conditions in long withering containers. The leaves are given a large surface area and sufficient free space to ensure uniform, consistent wilting. The ripening process is supported by regular, controlled turning of the leaves.
Finally, the tea is completely dried under hot air in the oven (23min) and filled by hand into tea boxes.
This tea is sourced exclusively from the above-mentioned tea estate in West Bengal, Darjeeling, India. Purchased directly from the estate.