A calm afternoon, a porcelain teapot, and time to wait: White Himalaya asks for exactly these conditions. It is a plain white tea from the foothills of the Himalayas, in Nepal, where high-altitude gardens produce teas with a delicacy close to that of their neighbours in Darjeeling.

White tea is the least worked family: buds and young leaves are withered then dried, without rolling, which preserves their silvery down and lightness. This one contains no additives, and our sheet confirms the absence of the fourteen allergens that must be declared.

The liquor is clear, pale, and velvety on the palate. The profile is one of light sweetness, with delicate floral and fruity notes that unfold gradually, without astringency. Caffeine is low. It is a tea that forces nothing, and it rewards those who take the time to listen to it.

It is drunk plain, alone or with a very discreet accompaniment: fresh fruit, a fruit jelly, a plain biscuit. The leaves withstand several successive infusions; the second is often the most expressive. Avoid anything sweet or perfumed, which would cover it.

Allow 5 g per 200 ml of water at 80 °C and five minutes of steeping; white tea, bulky and light, is dosed more generously than the others. White Himalaya is sold loose leaf, weighed and packed to order in our shops in Bordeaux and Nice, from the 5 g sample to the kilo, in a pouch that protects it from light and odours.