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Snow Bud

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An exquisite Chinese white tea crafted from the youngest leaves.

This dewy white tea from Anhui Province in China owes its youthful taste to the meticulous process of picking a bud and the youngest two leaves from each tea bush. The result is a beautiful silver-green style of leaf, yielding a crystalline sweetness with smooth notes of cantaloupe melon.

To preserve the delicate taste of the young silver buds and downy green leaves, white tea undergoes very little processing. Unlike green teas which are steamed or fired to cut short the oxidation process, the freshly picked leaves are simply left to dry, either under the sun or inside for better control of temperature and humidity. As a result, the leaves experience some light oxidation, highlighting their soft sweetness and muting the greener, grassier flavours you might associate with a green tea.

The minimal processing allows the leaves to retain a large proportion of their natural antioxidants. White tea is known to be high in the antioxidant EGCG, reputed to rejuvenate the skin and relax the body. It's ideal if you're feeling a bit worse for wear.

  • Tea Type

    White Tea

  • Origin


  • Taste Profile

    Sweet, Refreshing

  • Tastes like

    A slice of ripe melon, with a silvery sweetness

  • Food pairing

    Something light so as not to overpower the tea, such as scallops

  • When to drink

    Winter sunrise and spring mornings

Brew the perfect cup

Add two teaspoons (around 4g) of loose leaf tea per cup and use freshly drawn water heated to around 80 degrees. For the ideal temperature either pour the water before it reaches boiling point or allow the water to sit for 3-5 minutes after boiling. Allow to brew for 2-3 minutes according to taste. Best enjoyed without milk.

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The Chinese invented paper, gunpowder and the compass. But their finest innovation has to be tea, reputedly first discovered by the emperor Shen Nong in 2737 BCE. Originally prepared as a medicinal brew, tea became a drink in its own right during the Han Dynasty (206 BCE – 220 CE), and today China produces thousands of different varieties ranging from black, green and white tea to oolong, puerh and yellow tea. If you’re looking for a bit of teatime reading take a look at Lu Yu’s ‘Tea Classic’: first written in 780 CE, it covers everything from cultivation methods to tea etiquette…

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We've chosen the number 51 for this tea, the sum of the numbers in the chemical formula for EGCG.

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