Honeysuckle White Tea
2 oz (57g) for $28.00, makes on average 60+ cups
Ingredients: Organic Loose Leaf White Tea leaves, Wild Honeysuckle Flowers
Name: Honeysuckle White Tea (Jin Yin Hua Bai Cha) 本草白茶
Cultivar: Da Bai, Da Hao
Smooth and soothing, this tea creation is a blend of our White Peony King and Wild Honeysuckle Flowers. Highly prized for its medicinal value, honeysuckle is used medicinally in China and other cultures to cool the body, alleviate headaches, soothe sore throats, and help with inflammation.
Deep earthy sweetness.
Distinctively supple mouth-feel.
2 oz (57g) for $28.00, makes on average 60+ cups
Ingredients: Organic Loose Leaf White Tea leaves, Wild Honeysuckle Flowers
Name: Honeysuckle White Tea (Jin Yin Hua Bai Cha) 本草白茶
Cultivar: Da Bai, Da Hao
Smooth and soothing, this tea creation is a blend of our White Peony King and Wild Honeysuckle Flowers. Highly prized for its medicinal value, honeysuckle is used medicinally in China and other cultures to cool the body, alleviate headaches, soothe sore throats, and help with inflammation.
Deep earthy sweetness.
Distinctively supple mouth-feel.
2 oz (57g) for $28.00, makes on average 60+ cups
Ingredients: Organic Loose Leaf White Tea leaves, Wild Honeysuckle Flowers
Name: Honeysuckle White Tea (Jin Yin Hua Bai Cha) 本草白茶
Cultivar: Da Bai, Da Hao
Smooth and soothing, this tea creation is a blend of our White Peony King and Wild Honeysuckle Flowers. Highly prized for its medicinal value, honeysuckle is used medicinally in China and other cultures to cool the body, alleviate headaches, soothe sore throats, and help with inflammation.
Deep earthy sweetness.
Distinctively supple mouth-feel.
Harvest
First and second flush
The honeysuckle flowers are 100% wild harvested from the White Tea Mountain in early summer, just before the blossoms open. The flowers are blended with an aged batch of White Peony King, which is hand-plucked in early spring, when the bud and first leaves of the tea plant are still tender.
Processing
This tea is sun-dried on a bamboo rack for one or two days. As the buds begin to silver, the tea is gently rotated to ensure consistency.
The tea is finished over fir and fruit tree charcoal at a low temperature, which maintains the integrity of the young leaves as the nearly odorless flames from the sweet woods impart a clean aroma. A portion of the finished tea is set aside to age for a year or more. This practice allows the tea to mature and deepen in flavor, and is believed to increase its medicinal potency.
When the honeysuckle flowers are just about to open, they must be harvested immediately. The blossoms are heaped into piles in a process called yang hua, which primes and ripens the flowers. The honeysuckle flowers ripen for a few hours, until they have started to open, then are steamed for a few minutes, and then are air dried on bamboo racks in the shade.
After the delicate drying process is finished (usually in about two days), the flowers are gently roasted, cooled and then packed to age for at least six months. Like aging the tea, aging the dried flowers is believed to increase not only their sweet and earthy flavor, but also their healing properties.
After maturing separately, the tea and honeysuckle flowers are blended.
