Chinese Name: Gao Shan Xue Ya

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Leaf:	Robust, plump silver buds
Infusion:	Transparent, thick and clear
Aroma:	Warm and nutty
Taste:	Silken, honey texture

Harvest Season:	Spring 2007
Origin:	Mannong, Yunnan Province
Processing Method:	Baked
Leaf Form:	Single Bud
Organic Cert:	NOP, EU 2092/91

Description of Tea

Produced from tea trees cultivated at an elevation of over 6000 feet in the Mannong Tea Gardens of southern Yunnan Province, High Elevation Snow Buds are by far the most robust, plump silver needle tea we’ve seen on the market this year.  Unlike Fujian silver needles and even some of the comparable Yunnan varieties, High Elevation Snow Buds present a stronger, stouter single needle appearance and rounder, more full-bodied flavor composition.  From its thick, transparent infusion, emitting a warm nutty aroma, to its rich and soothing textures, this Snow Bud is a wonderfully flavorful, rich single bud white tea.  Its aftertaste is long, smooth and finishes up with a warm, silken honey texture throughout the mouth.

 

Preferred Method:	Glass Teapot 200ml
Acceptable Method:	Gaiwan 200ml
If You Must:	Teapot
Quantity of Tea:	4-5 grams
Water Temp:	160-180°F, 70-80°C
Infusion Time:	1 minute first brew; increase by 1 minute each consecutive brew

How to Brew?

The preferred method of brewing is a gaiwan or a glass tea pot.  Glass in particular makes for a wonderful presentation and greater enjoyment of these spectacular tea leaves. Boil water to 160-180° F or 70-80° C and rinse the teapot or gaiwan once.  By rinsing we ensure the teaware is free of any unwanted matter as well as create optimal heat conditions for brewing.  After a thorough rinsing add tea leaves to teapot.  We suggest 4 to 5 grams of tea per 200 ml of water.  However, these parameters have more to do with personal tastes than any sort of scientific groundings.  The lengths of the infusions are also dependent upon personal preference for either a weaker or stronger infusion.   We suggest starting with shorter infusion times of up to one minute for the first brew while gradually increasing infusion times by one minute for each consecutive brew.