Country of Origin: Nepal
Leaf Appearance: jade green, covered in silver hair
Ingredients: white tea
Steep time: 3 minutes
Water Temperature: 175 degrees
Preparation Method: glass teapot
Liquor: very pale
I’ve been diving into Nepalese teas lately thanks to What-Cha. I really flipped for the Monsoon Flush Pearl Oolong that they shared with me so I was eager to try this silver needle. Like most white teas, it started off incredibly delicate. It was vegetal and sweet with delicate notes of hay, florals and cucumber. I was surprised with some delicious fruitiness as I got towards the bottom of my cup. When I brew white tea, I prefer to use a glass teapot. I also leave a bit of water in with the leaves in between infusions. This gives my second round a bit more oomph. White tea (at least a good one) will never go bitter when treated this way. Holy cow was the next pot fruity! Ripe peaches came to mind. Even for those that don’t usually enjoy white tea, this one will be a real treat. What-Cha is a fairly new company but they are quickly becoming known for their Discover Tea Collections. I love that they are exposing to drinkers to a world of tea outside of what is expected. Tea friend +Geoffrey Norman did a story about their Azerbaijan not long ago.