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Get to know the origin and production of White tea with rose petals

White tea is made from plucks each with one leaf shoot and two immediate young leaves. It is sometimes preferred by white tea drinkers for its fuller flavor and greater potency than the other major type of tea. The latter is made purely with leaf shoots, and so it is comparatively softer and more subtle. The typical taste of white tea is a result of both the processing and the tea plant cultivars employed in the production.

Plus the Rose petals, the tea is totally upgrated.

Grades of Rose White Tea

In China, the highest grades of white tea offer you leaves covered with a fine, silvery white down, a sweet taste and a light color.

High grades tend to be hard to find, but lower grades are likely to be more common, offering you a nutty and smoky flavor, as well as having a darker color when infused.

So if you happen to come across a higher grade, do not miss the opportunity to taste it.

High grade white tea just as the below picture shows.

How to Store Rose White Tea

The best way to store your white tea is in a low temperature, shady and dry area where there are no strong odors or other possible pollutants that could alter or degrade the tea. In China, it is a lot like Pu-erh teas, where aged white teas are better than newly processed white teas, and 3 year old White Peony tea is more expensive than white tea newly processed this year. Aged Bai Mu Dan has a slightly different taste, with a more mellow and deep flavor to it. However, you should be sure to store your Pai Mu dan properly if you want it to age well and not degrade.

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