$13.5$27
並非所有銀尖茶都生而平等。我們的錫蘭復古銀尖茶是從人工栽培的茶樹上以精準手法採摘，而手工錫蘭銀毫則完全來自更野生的環境——斯里蘭卡的高地森林，那裡的茶樹高聳參天，可達40英尺。
這款茶由我們的朋友Buddika在拉特納普勒的小型工廠製作。Buddika在斯里蘭卡康提出生長大，在自行創業手工製作工藝茶之前，曾擔任茶園見習管理員17年。他技藝精湛的工匠仔細手工採摘並處理每一顆茶芽，您能看出其中的差異：這些是質樸、碩大的銀色茶芽，具有任何機器都無法複製的特性。在杯中，差異同樣明顯。傳統銀尖茶低語輕訴，而這款茶則訴說著豐富的楓糖漿甜味，其複雜度在口中縈繞，喚起茶葉生長森林的野性本質。當茶樹、風土與製茶師皆非凡出眾時，這便是茶所能呈現的最純粹表現之一。
The wild-grown silver tips really do taste different from the cultivated ones I've had — softer, almost sweet, with none of the sharpness. I've been brewing it in a glass pot just to watch the buds unfurl.
Steeping this at 175°F for three minutes gives a cup that's almost sweet, with none of the grassy bite I get from other white teas. You can tell the wild-plucked leaves were handled gently, since even the second infusion stays smooth.
The dry leaves are huge and downy, nothing like the uniform silver tips I've bought before, and they unfurl into a pale, honeyed cup that stays sweet through at least four steeps. Steeping it at a lower temp kept the astringency away completely.
