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white tea ~ cupping table
about white tea

While white teas are "less processed" than greens, they are usually somewhat more oxidized. Mild oxidation occurs during the "wilting" stage, when white tea is air-dried after it is first picked. White tea is then baked and dried further, and it may be very lightly rolled, but little is done to change what was picked from the plant. One way to tell that white tea is slightly oxidized is that white teas don't usually need to be steeped as carefully as greens. Steeping white tea with boiling water or for longer time periods can still produce good results.

featured blend
White Cinnamon Sage
This refined organic rare white tea is heightened with the zing of cassia cinnamon and an undertone of wispy sage. Balanced with the roasted taste of South African Cape honeybush for an exceptionally crafted cup. White Cinnamon Sage White Cinnamon Sage
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Iced Lavender Citrus
A crisp blend of delicate lavender and citrusy lemon.
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Iced White Ginger Pear
Pai Mu Tan white tea with sweet pear and ginger.
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Lavender Citrus
with grapefruit, bergamot & violet
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Lychee Coconut
Tropical notes of sweet lychee and fresh cut coconut.
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Peach Rhubarb Preserve
White tea with savory rhubarb and the sweet taste of peaches.
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Silver Needles
Classic fine white tea from China
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Tangerine Rosemary
A fruit garden cup of rare white tea and fragrant rosemary.
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Tupelo Honey Fig
A summer medley of sweet figs and the taste of honey.
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White Ambrosia
White tea with sweet notes of vanilla and island coconut.
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White Ginger Pear
Pai MuTan white tea with sweet pear and the zing of ginger.
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White Cinnamon Sage
White tea with the zing of cinnamon and a wisp of sage.
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Wild Apple Ginger
White tea with spicy ginger and the sweet taste of apple.
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