Jingning Yin Zhen
Worthy of the expertise of Mr. He, this superb white tea is of uniform, smooth and fine buds.
White Tea
India
Tea Studio | Nilgiri Bai Mu Dan
Product code:
CSTB-18
This Bai Mu Dan style white tea is composed of beautifully dried large leaves in hues of yellow and soft green.
The liquor, smooth and silky, gives frank aromas of herbs, fruits and flowers. Its zesty finish is most refreshing.
Dynamic and passionate, the Camellia Sinensis team is proud to take on a new role in the industry (producer), with the Tea Studio.
The Tea Studio is a factory in the Nilgiris in India, created in collaboration with a group of Indian partners.
We joined forces with our respective expertise to propel this innovative project managed entirely by a local team of women.
An inspiring project instilled with the same values as our tea houses.
- Altitude: 1550m
Teapot method
Quantity / 250ml of water
2
Temperature of infusion
75
Infusion length
5 - 7 min
Gaiwan technique
Quantity / 250ml of water
3
Temperature of infusion
75
Infusion length 1
30 - 45 sec
Infusion length 2
20 - 35 sec
Infusion length 3
40 - 55 sec
Concentration of antioxydants
1090 μmolConcentration in μmol / cup* of tea, on a four-grade scale
1090 μmol
1090 μmol
Flavour wheel
To better identify the aromatic notes of each tea
Floral
Fruity
Wooded
Earthy
Spice
Vegetal
* 250ml loose teas, 100ml for matchas
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Tea Studio | Nilgiri Mao Feng
Here is a green tea produced in the Chinese style of Maofeng teas with its leaves rolled in curly twists. Its liquor is lively and astringent, with notes of artichokes, apricot and warm honey. A vigorously tonic green tea for your everyday consumption.
Glass Gaiwan
This glass gaiwan enables the appreciation of the hidden side of of infusing tea. Its smooth sides ensure a comfortable grip and a neutral infusion; it can accommodate all families of tea. This small, covered cup and saucer, is an instrument of choice especially for infusing teas with large leaves. The tea leaves are infused directly in the cup and the lid is used to hold back the leaves when it is time to stop the infusion. The gaiwan is very good for multiple infusions, concentrating their aromas and flavours in each cup.
