Big Downy buds of white silver needle tea A delightful white tea with captivating aromas of brioche, sweet hay and pine. We love this tea's creamy-soft golden liquor and soothing flavours of melon, cucumber and barley. TEA TYPE White Tea Season First harvest Taste Profile Brioche, honeydew melon, cucumber and fresh barley Origin Fujian, Mainland China Food Pairing Lemon sole, cucumber salad, Roquefort cheese Picked by hand Multi award winning Obal 2021 award x 2 World Packaging awards 2021 Emperor's Peak, Fuding White tea has always had a reputation for being rare and expensive. During the era of China's imperial dynasties, it was strictly for the Emperor and members of his royal court. 'Common people' were not allowed to drink white tea at all. But nowadays, if you know where to look, you can experience the best white teas. We found this wonderful example in Diantou town, Fuding, in the far northeast of Fujian province. White tea is believed to have originated here, among the misty granite peaks of Taimu Mountain. To be classed as a Fujian white, the tea can only be made in specific areas north of the Minjiang River, with buds from cultivars of tea bushes indigenous to this region. What sets white tea apart is that it's made only from the tender, unopened spring leaf buds of the tea bush. It is one of the truly ancient tea classes, made very simply by letting the freshly plucked tea leaf buds gently wither in the sun. For a premium Fuding white tea such as this, only buds of the Fuding Da Bai Hao tea bush cultivar can be used. Known as 'silver needles', the down-covered buds are plucked with great care as they emerge in the spring. The delicate processing continues as the buds are naturally withered in the sun before being dried to retain their subtle complexities. LEAF APPEARANCE: Silvery curled buds with a downy fur AROMA: Fresh-baked brioche, sweet hay and pine needles LIQUOR: Golden with a pinkish hue TASTE: Honeydew melon, cucumber and fresh barley THE ART OF PREPARATION EMPEROR'S PEAK WHITE TEA 3 TPS 85ºC 3-5 MINS THREE STEEPS This is our recommended brewing guide, but by all means adjust to your own taste. Warm your teapot and cups with boiling water. Discard the water and add three level teaspoons of tea to your pot. Add 250ml / 9oz water (i.e. one teacup or small mug) at 85°C / 185°F. If you don't have a thermometer, let the boiled kettle sit for five minutes. Place the lid on the pot and steep for three-to-five minutes. Stir, then strain the tea into your cup. To re-steep the leaves, repeat steps 3–5 (up to three times). Makes one cup. For more, add an extra teaspoon per person and multiply the amount of water accordingly. Always use freshly-drawn and, where possible, filtered water.
