HIMALI WHITE  (White Tea)

Tea is grown around the mountain of Mai Pokharee, at an altitude of 2500 m. height above the sea level. Barely blooming sheets covered with soft white hairs. White teas have a very strict procedure for the collection and processing. It is believed that white tea can be collected only in the morning, from 5 to 9 hours. At the same time tea pickers have no right to eat spices, garlic, onions and alcohol, as well as other strong-smelling compounds, not to spoil the flavor of the tea leaves. Tea collects only the top 1 or 2 leaves. The main difference between white teas is that it leaves twist, because of what the tea looks a little sloppy. However, experts prefer this tea. Fermentation of white tea is held in a natural way without the use of special technological innovations. This tea has a yellowish-white color when brewed, light aroma, sweet, floral-fruity and floral aftertaste. Has a cooling effect on the body. White tea can be brewed several times to obtain a light straw flavor with hints of herbal aromas. Not without reason in the "World Tea and Coffee Festival" in 2011 in Moscow, this is the tea was awarded the Gold Award, received the highest rating of experts and connoisseurs of tea! Studies show that white tea due to saturation of antioxidants can prevent cancer and heart disease. There is very little caffeine and antioxidants in 3 times more than green or black tea. Tea collected by hand and dried in the sun.


Method of preparation:

1. If it is possible, use spring water or well filtered water, because teast of tea depend upon quality of water.
2. Rinse the teapot with hot water
3. Pour one teaspoon (2 – 3 gm) of tea per 200 ml of water (for 1 person)
4. First, you boil water and let it cools up to 70 - 75 C0, then pour the water in kettle.
5. If you use the brewing water temperature over 85 C0 - tea becomes strong, shows little bitterness.
6. Brew for 1 – 2  minutes.
7. Then pour in a cup and enjoy the great taste of the Himalayan tea.
8. It can be brewed several times, gradually increasing the time of infusion.
9. Keep the tea in a dry, protected from light and away from a strong smell.


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