Lai Chau Pivoine Blanche
The young and tender green shoots will become « white » when left to sit and wilt on bamboo screens protected from direct sunlight and extremes of heat, cold, humidity and dryness. The harvest period is short and the treatment skillful. When a delicate balance has been reached, the « white » tea is dried in an oven to stop oxidisation. The result, a bronze green hue with silver tips and buds. Very refreshing with a light and subtle mouth feel, this mild tea develops vegetal, sometimes floral notes.