The Lotus Organic White Tea differs from classic white tea in its final high-temperature heat treatment: the Nepalese process involves first rolling and immediate cooking of the leaf, and then allowing it to dry naturally in the open air under the sun. Thanks to this process, the tea has a very fresh bouquet of floral herbs, underscored by minerality with a slightly refreshing aftertaste.
Location of Origin
Nepal
Preparation
We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to fully appreciate the complexity of these leaves. We recommend using 5 grams of leaves (about 4 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 75-85°C, an initial infusion of 5 seconds can be made, increasing the time by 10 seconds with each subsequent infusion, keeping the water at the same temperature.
For a more classic preparation, according to the Western style, 3 grams of leaves (about 2 teaspoons) in a 150-mL cup with water at 75-85°C is recommended, with an infusion time of one and a half minutes. The tea can be filtered for ease during tasting. The infusion times are for guidance only and can be adjusted according to personal taste.
Storage
We recommend storing the tea in a cool, dry place, away from direct sunlight, to keep its aromatic and taste qualities intact.
