Snow Bud is a green tea made from buds and apical leaves collected and processed in the Chinese region of Yunnan. The choice to only treat the leaves of the plant at the tip of each branch aims to enhance the high concentration of flavors found in the youngest and tenderest components of the shoots. Snow Bud, although a green tea, may occasionally remind one of a white tea: on the palate, in fact, besides more typical vegetal notes of green tea, one will perceive a fresh floral scent accompanied by a peculiar nectarine and honey-like sweetness that will accompany you until the end of the tasting. It is a refined and delicate tea, perfect for lovers of fresher and more floral green teas. The Snow Bud green tea leaves are whole, medium-sized, and rolled and slightly curled in shape. The color tones range from forest green to grey-silver, with numerous creamy-white buds covered by an abundant and soft layer of bai hao. On the nose, the wet leaves release sweet aromas of toasted corn, carrots, and fresh peas, in addition to floral notes (yellow flowers, hops) and a hint of honey. The liquor in the cup is pale yellow, clear, and with bright reflections. The first infusion of Snow Bud green tea reveals a very sweet and toasted character reminiscent of caramelized almonds. Then, vegetal notes of buttered carrots, sweet potatoes, and a rather sweetish hay aftertaste begin to appear. The second infusion has more intense vegetal notes of broad beans and peas, along with a background sweetness reminiscent of acacia honey and a finish of wildflowers. With the third infusion, a more pronounced umami appears with notes of steamed zucchini, while at the close, one can again sense a hint of hay and a note of dried flowers. The initial notes of Snow Bud green tea are sweet and starchy, like corn. Toasted notes of dried fruit can also be perceived, and a sugary sensation is felt at the back of the throat and along the sides of the tongue. Notes of carrots and baked pumpkin emerge, along with fresh hints of peas and tips of asparagus. The finish is characterized by an elegant note of wildflowers, which lingers in persistence along with sugary hints. The body of this tea is light and silky; in taste, there is no trace of astringency or bitterness. Snow Bud green tea undergoes a very classic processing method that involves, after an initial withering outdoors, steaming the leaves in large woks heated to around 180°C to halt enzymatic activity and prevent oxidation. After these stages, the leaves are processed to give them the rolled shape and finally dried, in order to lose a bit more of the residual moisture inside and fix the aromas that have developed during the various processing steps. We highly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves, multiple infusions can be made to fully capture all the nuances of the tea's flavor. Heat the water to 80°C and proceed with an initial infusion of 30 seconds. Keeping the water at the same temperature, you can then continue to use the same leaves by adding more water and increasing the infusion time by 10 seconds each time (30 - 40 - 45…). This tea has a longevity of about 6 infusions. For a more classical preparation following the Western style, we recommend 3 grams of leaves in a 200 ml cup with water at 80°C for an infusion time of 3 minutes. For a better tasting experience, we suggest straining the tea just after the infusion time is completed. The infusion times we suggest can be slightly adjusted to your liking to achieve a more or less intense flavor. It is advisable to store in a cool, dry place away from direct sunlight.
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Snow Bud is a green tea made from buds and apical leaves collected and processed in the Chinese region of Yunnan. The choice to only treat the leaves of the plant at the tip of each branch aims to enhance the high concentration of flavors found in the youngest and tenderest components of the shoots. Snow Bud, although a green tea, may occasionally remind one of a white tea: on the palate, in fact, besides more typical vegetal notes of green tea, one will perceive a fresh floral scent accompanied by a peculiar nectarine and honey-like sweetness that will accompany you until the end of the tasting. It is a refined and delicate tea, perfect for lovers of fresher and more floral green teas. The Snow Bud green tea leaves are whole, medium-sized, and rolled and slightly curled in shape. The color tones range from forest green to grey-silver, with numerous creamy-white buds covered by an abundant and soft layer of bai hao. On the nose, the wet leaves release sweet aromas of toasted corn, carrots, and fresh peas, in addition to floral notes (yellow flowers, hops) and a hint of honey. The liquor in the cup is pale yellow, clear, and with bright reflections. The first infusion of Snow Bud green tea reveals a very sweet and toasted character reminiscent of caramelized almonds. Then, vegetal notes of buttered carrots, sweet potatoes, and a rather sweetish hay aftertaste begin to appear. The second infusion has more intense vegetal notes of broad beans and peas, along with a background sweetness reminiscent of acacia honey and a finish of wildflowers. With the third infusion, a more pronounced umami appears with notes of steamed zucchini, while at the close, one can again sense a hint of hay and a note of dried flowers. The initial notes of Snow Bud green tea are sweet and starchy, like corn. Toasted notes of dried fruit can also be perceived, and a sugary sensation is felt at the back of the throat and along the sides of the tongue. Notes of carrots and baked pumpkin emerge, along with fresh hints of peas and tips of asparagus. The finish is characterized by an elegant note of wildflowers, which lingers in persistence along with sugary hints. The body of this tea is light and silky; in taste, there is no trace of astringency or bitterness. Snow Bud green tea undergoes a very classic processing method that involves, after an initial withering outdoors, steaming the leaves in large woks heated to around 180°C to halt enzymatic activity and prevent oxidation. After these stages, the leaves are processed to give them the rolled shape and finally dried, in order to lose a bit more of the residual moisture inside and fix the aromas that have developed during the various processing steps. We highly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan of about 150 ml capacity. Following this preparation, with 5 grams of leaves, multiple infusions can be made to fully capture all the nuances of the tea's flavor. Heat the water to 80°C and proceed with an initial infusion of 30 seconds. Keeping the water at the same temperature, you can then continue to use the same leaves by adding more water and increasing the infusion time by 10 seconds each time (30 - 40 - 45…). This tea has a longevity of about 6 infusions. For a more classical preparation following the Western style, we recommend 3 grams of leaves in a 200 ml cup with water at 80°C for an infusion time of 3 minutes. For a better tasting experience, we suggest straining the tea just after the infusion time is completed. The infusion times we suggest can be slightly adjusted to your liking to achieve a more or less intense flavor. It is advisable to store in a cool, dry place away from direct sunlight.
