Two leaves and a bud are plucked, withered and dried.
It sounds so simple but it’s notoriously hard to get right.
The leaves are better earlier in our season for making white tea and later, when they seem hardier, the leaves are better suited to making black tea.
By 2021, some of our plants will have been in the ground for four years, and yields will be higher, so we’ll have more opportunity to replicate and refine our process, ultimately increasing availability of this lovely, limited batch tea.