Neighbouring Myanmar, the remote Yong De Mountain homes the light, straight pale downy tips. Delicately hand harvested in the Spring of 2012, the porcelain white buds are unconventionally transformed as if to create Sheng Puerh. The fire elements of its creation process reflect through an assertive and refined astringency of sweet, malty aroma and honeyed pale jade hues.
Premium Single Origin White Tea
Spring First Flush 2012
Classic teapot or Yixing in Ceramic or Porcelain.
Learn how to make White Bud to perfection.
Watch our guided video which provides suggestions & best practice or alternatively, read our detailed step by step.
Select your brewing vessel and preheat with hot water. Obtain quality water and fill your kettle, setting it to 90°.
Weigh 2.3g of White Bud, ensuring you add the leaves first, before following with water.
Pour & Time
Upon pouring, set your timer to ensure you steep 3min.
After the timing is finished, separate the infused leaf from the tea liquor by removing the infuser or transferring the tea to a second pot through a strainer.
Your tea should have a strong aroma reflecting it’s flavour. Serve optionally with tray and appropriate teaware.
Having the right equipment is the foundation to making a good brew. We've accumulated a collection which will compliment your serve & ensure you experience full flavours.