Meaning “Silver Needles” , this tea is refined with its leaves being covered in what look like silver needles with a silver tip lending to a dignified appearance, yielding a crystalline, pale mandarin liquor, silky and smooth with a subtle, fresh, yet poignant fragrance of fresh buds. Notes of honeysuckle and fresh apricots abound with a long, gentle, grassy finish. It instills in the palate, harmonizing fragrances, freshness and warmth. Yin Zhen requires delicate handling owing to its disposition. It offers its best flavor at 5 grams in 200ml of water at 70 degrees Celsius, steeped for 15 minutes.

Grown on the mountains along the coast of Fujian, this tea is a white tea cultivar that is minimally processed, and it lends a liquor suggesting honey with a smooth, round body. It has a sweet, light aftertaste that goes well with baked goods. Best enjoyed for afternoon tea parties. It is recommended to steep these at 4 grams per 250ml at 85 degrees Celsius for 4-6 minutes.

Also known as “White Peony”, it presents a beautiful blend of unopened buds and young leaves, White Peony tea boasts a mellow flavor with a slightly fruity note, particularly of grapes, with accents of honey and nectar. This classic white tea from Fujian embodies a perfect harmony of sweetness and lightness. Pairs well with food due to its thicker viscosity and fuller body. Its liquor is a very clear liquid akin to water with hints of yellow. The flowery, crystalline liquor of Bai Mu Dan has a lively aroma and smooth taste. Can be enjoyed alone or with meals on auspicious afternoons. It is recommended to use 3 grams with 250ml of water at 85 degrees Celsius for 5-8 minutes.

Produced by the summits of the Tianmu Mountain chain near the western lake of Hangzhou in Zhejiang. It has a delicious aroma that fills the palate with a delicate fragrance. Its taste is ever-so-slightly fruity, nutty, vegetal. Its liquor is green-yellow, almost pale-golden and clean. The tea explodes in the mouth with a vivid yet balanced flavor, accented by notes of sweet apple and chestnut which finish with an admirable buttery aftertaste that lingers long on the palate. It is best enjoyed when steeped with 5 grams for 250ml of water ranging from 75-80 degrees Celsius in temperature. It is best to steep it for 2-3 minutes to enjoy its subtle qualities. It can be steeped thrice at most.

Gyokuro tea, meaning “precious dew, is often hailed as the finest green tea Japan has to offer. Grown in Uji, Kyoto, it differs from regular sencha in that it is placed in the shade after being plucked to increase chlorophyll and reduce tannins which give it a sweeter taste. Its deep jade green leaves yield a smooth, subtle liquor that gives way to a refined, sweet-umami taste with little to no bitterness. Gyokuro is best imbibed in small quantities and drunk from small teacups. Our recommendation is to use 10g of tea, at 50 degrees Celsius in 60ml of water for 2.5 minutes.