Using traditional methods grown from the original producers of white tea, at an altitude of 1,000metres only "two leaves and a bud" are carefully selected and picked from mid March to early April. Once picked, this tea is fermented for a very short time in order to preserve the appearance and flavour. The leaf is a light green colour where the back of the leaf is a shimmering silver, the cup colour is light green and the taste is spicy with a mild, slightly fruity note.
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