Made only from the newly sprouted buds of the tea plant. These buds have a silvery white down that provides a smooth, honey texture to the brew. In making white tea, the buds are dried in direct sun with minimal oxidation to maintain a high level of anti-oxidants, known to strengthen the immune system.

High Grade Organic White Tea
Although, there are several types of white teas, we choose only the highest grade of Silver Needles, a fine tea from China, for this blend.

Calabria Bergamot
Reggio di Calabria in Southern Italy is the native growing area for 'Citrus bergamia' bergamot. Its arrival in Calabria is shrouded in mystery, and even though it grows elsewhere, only in this area does it give us the essential oil popularily used to make Earl Grey tea. The oil is also widely used for aromatherapy treatments and is known to have antiseptic and anti-bacterial properties.

Small Batch Blending
We use a small batch process to blend the steam distilled organic Bergamot essential oil and organic white tea. This helps maintain an even flavor profile, often ignored by large mechanical processes.

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
170°F (77°C)	Best with Spring water	1	4	2

The young tip bud and first leaf sets used to make this tea are very tender. As such, we recommend using mineral or spring water at a lower temperature (160-180 F) to avoid ‘stewing’ the leaves and to bring out a more balanced flavor. This tea is much lighter in weight and requires a little more leaf to make a full flavored cup. Around two level teaspoons per 8 oz of water is a good place to start. Steeping time can range between 2 to 4 minutes. Although the amount of re-infusions possible can vary to taste, the above guidelines usually provide 2 to 3. As a general rule of thumb – the longer the steeping time and/or the higher the water temperature, the less leaf needed and fewer re-infusions possible.

Although white teas can be brewed in any vessel, teapots and gaiwans made from porcelain, glass, delicate ceramics, and other materials that release heat quickly work best. If you wish to use a yixing, cast iron, or any vessel made from a heavy material, it is a good idea to tilt open or remove the lid so that some heat is released and the leaf is not stewed.

Traditionally, white teas are enjoyed from porcelain gaiwans. Not only does a gaiwan make it easy to stir the leaf and control the temperature, but also to view the leaf as it is steeping, an important aesthetic in drinking these beautiful teas. Another common method for brewing and drinking white teas is to just place a few of the leaves in a clear glass, add heated water, and wait for the leaf to infuse and submerge. The beverage can then be enjoyed directly with the leaves and more water added as needed.