Imperial White is a calming white tea from Fujian province in China.
Known as 'Bai Cha' in Chinese, white teas are made from the newly sprouted 'buds' of the tea plant. These buds have silvery white hair 'down' that provide a honey texture to the brew. In making white tea, the buds are 'heat braised' in covered pans or dried in direct sun. As a result there is little or no oxidization of the buds.
Varietal & Technique
Original White teas are native to areas of China's Fujian province. Recently, more areas in China and in other tea countries have started to process white tea and each has its distinct flavor profile.
Fujian Province, known as 'Min', is situated along China's southeastern coast. Fujian's mild, humid, subtropical and marine climate is especially conducive to tea cultivation. Fujian tea has a 1,600 year history. The earliest written record of tea production in Fujian is kept on a stone tablet at the 'Lian Hua Feng' (Lotus Peak) in Nan'an County.
The young leaves of Imperial White are best in early spring. If stored well (airtight in dark, low humidity), the leaves retain flavor over time.
Light yellow color brew with vegetal taste and pine aroma.
The Tao of Tea
Like the Tao, the art of tea is universal. We began our work with tea in 1997 to be a connecting thread for tea culture. Practicing the art on a daily basis in our teahouses in Portland, Oregon, we are a group of tea enthusiasts from different backgrounds and cultures. We travel, learn, take delight and seek to offer pure leaf teas with great flavor, artistry and soul. Our reward comes through actions that help people's lives, sustain the art of tea and promise a healthy environment.
Brew two teaspoons of leaf in eight ounces of pure spring or filtered water at 175F for four minutes. Provides at least two infusions.
White tea leaves.