From the finest vintage, only the tenderest buds (Pekoe in Chinise) are harvested in spring and only for several weeks, from the 15th March to 10th April, in the best climatic conditions.
Not fermented, the white tea just needs simple preparation, only by hand. After picking, the leaves are gently dried.
In your cup, you can see a bright yellow infusion, crystalline and subtle.
With not much théine, you can drink it all day long.
In summer the Chinese favour this tea, thanks to its refreshing and thirst-quenching properties, and they drink it to reduce obesity.
From the finest vintage, only the tenderest buds (Pekoe in Chinise) are harvested in spring and only for several weeks, from the 15th March to 10th April, in the best climatic conditions.
Not fermented, the white tea just needs simple preparation, only by hand. After picking, the leaves are gently dried.
In your cup, you can see a bright yellow infusion, crystalline and subtle.
With not much théine, you can drink it all day long.
In summer the Chinese favour this tea, thanks to its refreshing and thirst-quenching properties, and they drink it to reduce obesity. 
