The tea is grown at an altitude of 2400-2700 meters above sea level. Going almost full-blown leaves, 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 collect only the first 2 leaves. The main difference between white tea is that it leaves no twist, and look like a gently dried leaves. However, experts prefer this tea. This tea has a yellowish-white color when brewed, sweet, floral-fruity and floral aftertaste. The tea has a cooling effect on the body. Can be brewed several times to obtain a light straw flavor with hints of herbal aromas. Try this tea!

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 food with a strong smell.

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