Weigh out 2 to 3 grams of white tea leaves. Place the leaves in a teapot or gaiwan and fill with freshly-heated 80ºC water for 2 to 3 minutes. It is important to avoid using water too hot that can burn the leaves and leave a bitter taste. You can then reuse the same leaves to steep many more cups of tea, until the flavour from the leaves has been exhausted. Adjust the weight of tea leaves used, water temperature and steeping time to suit your personal taste.
Our top-grade Fujian white tea material is grown from Fuding Da Bai Cultivar tea bushes at an elevation of 400-500m in the Panxizhen Tea Garden, Fuding County, Fujian Province, China. After harvesting in spring-time, the tea leaves are processed just down the road in Hulin Village, then kept in cold-storage. When late summer comes around, the tea is transported to Hengxian County, Guangxi Province where scenting with Jasmine flowers takes place.