- Adam's Peak Background
- White Tea Preparation
Near Adam’s Peak in Sri Lanka, the cloud kissed and mist blown slopes are blessed with some of the finest teas on Earth. This white tea is especially rare as only 30 kilos are made on a weekly basis. The reason for limited production is that only the best fresh shoots are selected and then withered and sun dried.
The tips of our Adam's Peak white tea are silvery and have fresh fuzz similar to that on a peach. This is especially apparent in the close-up photo on the bottom left. The heady aroma is unlike that of any other tea and is somewhat piney. The subtle taste may only be appreciated with an experienced palate, and we encourage tea lovers to initiate themselves to this rare gem.
Origin: Nuwara Eliya, Sri Lanka
Ingredients: Artisan white tea
Adam’s Peak is one the most sacred mountains in the world. Buddhists believe the footprint on the summit is that of Buddha; Hindus hold it to be the mark of Shiva; Muslims are convinced it is that of Adam, who wept after the loss of Eden (whereby the mountain got its name); and some Christians believe the indentations were caused when St.Thomas, Christ’s Apostle who came East, prayed at the peak.
White tea as we know it today was first produced in China's Fuding Province in 1857 and shortly thereafter in Zhenghe Province using a large leaf Dai Bai cultivar. There are two types of white tea: White Peony and Silver Needle. White Peony uses the top two leaves and a bud whereas Silver Needle uses only the bud. Over the years there have been several variations of white tea using similar production methods with different varieties and from different locations within China, but it is only recently that other countries have ventured into the production of white tea with varied success. Our Adam's Peak is of the Silver Needle variety and its success speaks for itself.
White teas are very rare and good quality specimens such as this are seldom found outside of China. The little buds that form on the plant are covered with silver hairs that give the young leaves a white appearance. They are carefully picked by hand, sun dried (some white teas are gently steamed in a pan to evaporate the water content) and then packed in air-tight containers. When brewed, white teas give hardly any color and infuse a very delicate flavor into the water.
In testing by a cancer institute in Massachusetts (Women and Cancer Fund), this particular tea has been found to be very high in polyphenols – the antioxidants found in tea. Antioxidants have been shown to act as inhibitors in the growth of cancer cells.
Water Temperature: 175-195 degrees
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 2 Tbl. (rounded)(2.5 grams)
Steep Time: 2-3 minutes
Number of Infusions: 3-4
Our White Tea can be prepared in a standard teapot, or in your favorite mug or lidded gaiwan. For best results, we recommend that you pre-warm your vessel, and place 2.5-3 grams of leaf per 6 oz of liquid, before infusing with 175-195 degree water for 2-3 minutes. White Tea can be infused at least three times. Increase the time and temperature slightly with each subsequent infusion. Experimenting with your own temperatures and steeping times is encouraged, especially with such a forgiving tea. Cooler temperatures and shorter times yield more mellow, fruity elements, while hotter water and longer times produce more floral and full-bodied complexities. Always use the best-tasting water you can find, and adjust steeping times, quantity of leaves, and water temperature to your personal preferences.
We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their "magic." If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.