Any tea grown in the foothills of the Himalayas has to be good and this tea is no exception. Darjeeling has long been famous for its black teas. Now it is forging a bright reputation for excellence in white tea. Like Silver Needles and Kenya White it is made of buds only. Buds are the most valued part of the tea bush. They impart a delicate, clean tea with a hint of sweetness. This tea is best consumed in Darjeeling while admiring the majestic Himalayan Mountains in the distance. However, a kitchen table in your home will do quite well.
Use 2 grams of tea for every 6 ounces of water. Generally this works out to 2 teaspoons per every 6 ounces of water. Steep for 3 minutes with 180-degree water.