Bored of flat white teas? Looking for something a little unusual?

A lovely light tea, leaves from the lush slopes of mighty Kilimanjaro processed as a white tea. It provides a lovely sweet floral smooth experience.

Beautiful buds, if you look closely you can see the tiny hairs still on them, a sign of excellent quality white tea.
The savanna sweetness envelopes your tastebuds, with a lingering floral finish.
Upon further infusions, a light honey sweetness gives way to the warm florals. Reminiscent of warm sunny mornings, the taste of Africa to start your day!

White tea can be a little delicate, however this tea is quite robust and can even take boiling water, try it for yourself 😉
Please experiment to discover your best version of tea from these amazing leaves.

How do I prepare this tea?

For Western style brewing, use 2g of leaf to 300ml of water (average cup size).
Bring the water to boil, then leave for half a minute, this leaves the water to cool to about 95 degrees.
Then pour over the leaves. Leave for approx 3 minutes.
Leaves used this way can be reused up to 3 times!

For Gong Fu or Chinese style brewing, use 5g of leaf to 150ml of water
Bring the water to the boil and the leave for half a minute, this should ensure you get approximately 95 degree water.
Then pour over the leaves, wait 25 seconds and decant your tea.
Leaves use this way can be reused at least 6 times, please increase steeping time by 20 seconds each subsequent infusion.

As always free from flavourings.

Store in a cool dry place away from sunlight.