Green Tea – fresh, clear, and natural
Green tea does not undergo oxidation, thus preserving its natural color and freshness. Immediately after harvest, the leaves are heated—in China by pan-roasting, in Japan by steaming.
The result is lively and transparent teas, with herbaceous, hazelnut and young vegetation notes.
Green tea is also produced in India today, especially in Darjeeling, where the mountain climate produces teas that combine the freshness of green tea with the floral finesse of classic Darjeeling.
Darjeeling green tea is elegant, light and fragrant, with a subtle sweetness – an example of high-quality modern cultivation.
White tea – delicate, pure and refined
White tea traditionally comes from Fujian Province in southeastern China—the birthplace of white tea. Here, sun, fog, and a balanced climate create ideal conditions for this prized variety.
The production of white tea requires very clean air, plenty of sunlight, and a perfect balance of humidity and temperature – conditions that are ideally found in Fujian.
For Pai Mu Tan, one of the most renowned varieties, only the youngest shoots and first leaves are harvested, then slowly dried in the sun, without rolling or heating. This way, the tea preserves its delicate, natural aroma. The infusion has a light golden color and a scent of honey and flowers—a symbol of purity, balance, and harmony.
