Production area: Darjeeling, Western Bengal
Harvest season: July
Cultivar: C. s. var assamica hybrid

Black tea is the most famous product of the Darjeeling region and accounts for 99 percent of production. However; over the past few years, some unusual yet noteworthy teas from other families have appeared. That is the case with this delicious white tea from the Avongrove garden. It is produced from fine picking on sections of Assam trees that have been radically pruned. The buds are separated from the leaves, and both are left to wither for about 72 hours. The withering is. done naturally, without the use of hot air Next, the delicate buds are dried at 248°F (120°C). A final manual sorting removes any remaining leaves.

Tasting notes: The long buds covered in fine silvery down look very well cared for Infusion releases a delicate floral bouquet with spicy accents. The pale, shiny liquid has a nose of fresh mushroom, vanilla and white chocolate. In the mouth, the elegant attack combines a「omas of orange blossom and pepper. The complex liquid coats the mouth with a velvety texture and has delicate notes of fresh hay and honey. Beautifully balanced, the finish is distinguished and mild.

Recommended infusion accessory: A glass teapot or zhong.