White Tea (Fall Harvest)

-Origin: Ilam, Nepal
-Ingredients: Camilia Senensis
-Type: White Tea; This tea is harvested before the tea leaves are fully open, when the young buds are still covered by fine white hairs, hence the name White Tea. Tea buds and unfurled leaves are handpicked and quickly and meticulously dried, allowing minimal oxidation. This minimal processing and low oxidation results in some of the most delicate and freshest tea available; infusion of this tea is light, pale-colored and has mellow floral-fruity flavors, definitively long lasting.
-Character: Subtle and delicate aroma, Smooth, Refreshing, Floral and fruity notes, Slightly malty finish, Subtle astringency when the infusion time is prolonged
-Suggested food pairing: Lightly flavored seafood or fish, Cucumber salad, Mild cheese (e.g. Camembert)
-Harvest Season: Fall

These tea leaves are picked from late July to October, after careful weeding of the tea garden after the Summer Harvest. Monsoon or rainy season, lasts in Nepal from June to September, the tea plants resume growth until October. Some call this the “Autumn Flush” or “Third Flush”. The rains stop and growth slows down for Third Flush teas. Terroir is strongest during this stage. Tea connoisseurs like Third Flush teas as tea made from this flush pickings tastes earthy and robust.