"Nepali White" Organic White Tea

Organic White Tea Leaves

Cultivar: Camellia sinesis (used for Orthodox Tea like this)

Region: Ilam, Nepal

White tea contains between 5-50mg of caffeine, depending on a few factors. A tea using just the tips/youngest leaves (like Silver Needle) will contain the most caffeine (because caffeine is a natural pesticide that protects young, vulnerable leaves). Also, caffeine levels decline over time because oxidation and light decay caffeine. Within the first three years, the caffeine levels in white tea start to drop. An aged white tea has caffeine levels that are half that of it's younger counterpart. Thus, an aged white tea that is decades old may not contain much caffeine at all.

Apricot notes, light honeydew

Serving Size: 4-6g of tea per 100ml purified water

Ideal Brewing Vessel: Porcelain or glass tea pot or gaiwan. Because the leaves need space to unfurl, we do not recommend brewing with a tea sachet.

Gong Fu Style Steeping: Boil water to 185-195F/85-91C and then wait for the water to stop bubbling before pouring the water down the inside of the brewing vessel, not directly on the leaves. Brew for 30 seconds, then replace the lid and pour the liquor into a gong dao bei (fairness pitcher) before apportioning into tea cups.  Add 15 seconds for each subsequent brew. Remove the lid of the brewing vessel to allow the leaves to cool between steepings. Flash brewing in this manner ensures this tea can be brewed up to 5+ times and brewed again the following morning if left overnight.

Western Style Brewing: Steep 3g tea in a mug with a steeping basket, or tea pot with strainer, for 2 minutes. Water temperature should be 195F/91C.

Cold Brew: Place 4g of tea in an Ethoz Tea Brewer or other tea brewer. Fill with 450ml purified water and refrigerator overnight.