Ilam White Tea | Spring Harvest ‘Silver Needles’
A preserved polyphenolic structure: high-altitude buds from the Himalayan foothills.
Location and Growing Variables
Biotope
Grown on the eastern slopes of Nepal, in the Ilam region, at altitudes between 1,500 and 2,000 metres. The acid soil and intense ultraviolet radiation compel the plant to synthesise protective secondary metabolites, increasing the density of its active compounds.
Harvest
An imperial spring picking limited to unopened buds. The presence of trichomes (white down) attests to an early harvest, protecting the plant tissues against alpine temperature swings.
Technical Data and Processing
Minimal transformation with no mechanical withering, rolling or roasting. Drying takes place in open air and shade, a method that preserves the integrity of heat-sensitive molecules and limits enzymatic oxidation.
A high level of catechins (notably EGCG) and L-theanine. The absence of high temperature during stabilisation ensures the bioavailability of the antioxidants.
An exclusive selection of whole buds; no broken pieces or mature leaves, reducing the concentration of astringent tannins in the final liquor.
Organoleptic Characteristics
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MouthfeelA fluid, limpid texture with a very light viscosity, leaving a sensation of freshness on the palate.
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Aromatic SpectrumAn architecture defined by floral top notes (jasmine, lily) and a heart of dry wood, characteristic of the mineral soils of Nepal.
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Character in the CupA sustained contribution of antioxidants, with caffeine tempered by L-theanine.
Brewing Parameters
Extraction: Water temperature strictly between 70 °C and 75 °C. A higher temperature denatures the amino acids and releases unwanted bitterness.
Protocol: Use 2.5 g of tea for 200 ml of filtered water. Infusion time: 4 to 6 minutes. The vertical rehydration of the buds allows a slow, even diffusion of the solutes.
Result: A crystalline liquor of very bright pale yellow, without turbidity.
