Pre Qing Ming Red Jade White Tea

Red Jade White Tea

White tea from the bushes of the cultivar Hong Yu TTES 18 from the early spring harvest, harvested by hand on March 4 in the Ming Jian area in Nantou County at an altitude of 350-400 m in the gardens of tea master Mr. Yu. He grows his bushes in harmony with nature and without the use of any chemicals.
Larger leaves with a lighter, but regular stripe, very dark, as if velvety in appearance, given by lighter oxidation (10 %) and subsequent baking. A radiant golden-orange infusion full of intense, yet soft taste full of heavier honey, exotic flowers, and spices flavors, so typical of the TTES 18 cultivar.

How to brew Red Jade White Tea

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 20 seconds and in the following three infusions, you steep the leaves for 30, 40, and 60 seconds, respectively.

Pre Qing Ming

teas harvested before the spring Qing Ming holiday are traditionally considered to be more delicate, finer, better profile, and of course, more valuable.