Spring 2016 Pekoe White Shan Bai Cha Premium Selected Taiwanese White Tea
Pekoe White Hand-plucked Sha Bai Cha Taiwanese Premium Selected White Tea
Item: Pekoe White Sha Bai Cha 20g
Pack size: 20g +/- 5% (0.7 oz) loose leaves in a tea tin
Cultivar: Wild Camellia Sinensis
Pekoe White, Shan Bai Cha, plucked from Taiwan’s wild camellia hybrids at the elevation of 1800 m, these young silver buds promise an amazing experience for all white tea enthusiasts.
What makes Pekoe White so unique is where it grew, when it was harvested, how it was processed and who made it. While the leaves and buds were plucked, they were taken to dry for at least 72 hours and the oxidation process was halted. Because of the minimal processing of white tea, it retains a high amount of antioxidants with umami and sweet which makes it with extremely high value. This Pekoe White special edition is presented by the tea master Mister Hsieh.
Compared to the other types of tea, white tea has been said to contain the least amount of caffeine. This is because the young leaves have not been able to mature and when brewing using less than boiling water of only 80 degrees Celsius for only 3 minutes don’t allow the caffeine to be pulled out of the leaves.
The leaves themselves have silvery-white hairs on the unopened buds that give the dried tea its whitish appearance. The brewed tea liquor itself takes on a pale yellow hue. It specifically has an extraordinary floral aroma, a delicate honey-sweet taste, and a fruity fragrance, soothing and inspiring a sense of calm when you sip it, smooth and refreshing makes you relax, recalls you the refreshing in a sunny spring morning.
The water initially used to steep this tea is about 70-80 degrees Celsius for Pekoe White. Use the ratio of 1g to 25cc. A steeping time of about 1 minute is recommended with more or less time depending on the desired concentration, 10 seconds increased for every subsequent steeping. Temperature ups as steepings increase. The leaves may be brewed several times.
For people who enjoy the high fragrance, boiling water is perfect to bring out the fruity, honey aroma and its complexity. A steeping time of about 30 seconds is recommended with more or less time depending on the desired concentration,10 seconds increased for every subsequent steeping.
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