OXALIS 2023 / 2024

24 CHINA China produces white tea only in a limited quantity, namely in the south-eastern coastal Province of Fujian. In fact, such delicate white tea was the sole preserve of the emperor for many years. Its subtle aroma was highly prized and the infusion used to be considered a miraculous beverage. (9)21202 Pai Mu Tan 'White Peony' 30 0.5 3 White tea from Fujian Province, a coastal region in the south-east of China. The flat, irregular, green-brown leaves form a yellow-brown infusion with an aroma and taste that hint at young hazelnut and chestnut. (9)21217 Shou Mei 'Eyebrows of Longevity' 30 0.5 3 Due to its russet coloured tea leaves and buds it has been named 'Eyebrows of Longevity'. The infusion is rich with a hint of vanilla and bamboo and is great for drinking every day. (9)21210 Snow Buds 30 0.5 3 A rare white tea processed in fairly limited quantities. The tea leaves and buds are hand-picked in the mountainous parts of Fujian Province and are covered in the silvery white downs typical for rare white teas. The long, wire-like leaves with an abundance of white tips create a pale yellow infusion. The aroma and taste convey tones of apricot and mirabelle. PURE WHITE TEAS YELLOW TEAS Yellow teas are China’s rarest and originate from the Provinces of Anhui, Sichuan and Hunan. They are made from skilfully picked new buds, which are then piled and left so that the heat generated from the natural oxidation stage dries them out and prevents any further decomposition. Yellow tea is yellow to golden in colour, which is true for both the leaves and the infusion. Like green tea, it has a beneficial effect on health as it contains a wealth of antioxidants. These, for instance, fight the aging process and help prevent cardiovascular diseases, diabetes and cancer. CHINA In ancient China, yellow teas were produced purely for the emperor and his court. They originate from the Provinces of Anhui, Sichuan and Hunan. (9)21283 Yellow Tea Huang Xiao Tea 40 1 3 A rare yellow tea, which was much sought after in the Ming and Qing dynasties. It is said that the production method was long lost but rediscovered again in the 1970s. The many awards it has received, e.g. the China Tea Cup in 1999, are testament to its premium quality. WHITE TEAS The cradle of white tea is Fujian Province, China. Only recently has it been produced elsewhere in the world, for example, in other parts of China, Darjeeling, Sri Lanka, Africa and Hawaii. White teas can only be gathered for a limited period of time, this being the start of spring and merely in favourable weather conditions. The process involves very careful picking so as not to bruise the buds and leaves, which would cause oxidation, and sometimes pickers wear gloves and snip the buds off with little scissors. Combine this with the time-consuming method of production required, and it is no surprise that this delicate tea ranks amongst the rarest of all. The slow withering or drying process in the open air and then indoors can take 3-4 days. White tea is named after the tiny white or silvery hairs that cover the bud as it develops at the tip of each tea shoot. The teas are usually made from just the unopened bud, gathered before it can start to unfurl. Once the fresh buds have been carefully gathered, the enzymes are removed from them via steaming and then they are sometimes shaped by hand before being dried. When brewed they give a pale, champagne-coloured liquor that has a very light, mild, sweet and velvety flavour. standard packaging g kg standard packaging g kg