This delicate white tea has a clean taste faintly reminiscent of fresh apples. Refreshing with a lovely, lingering flavour. The ideal is a leaf or two being wrapped around a newly developing shoot. These shoots are plucked and segregated from the rest of the leaf being plucked. These leaves are then naturally withered and the painstaking process manual sorting to select the long ‘furry’ white tip occurs Story: On a clear morning in late March to early April, after the mornings dew has dried but befor before the sun is too high the new shoots of the Narcissus tea tree are hand-picked, just as they have been for hundreds of years, by experienced tea . The selection process involves ensuring only the best leaves are chosen; only the newest one or two letwo leaves coupled with a fresh bud are chosen if they possess a pale green almost silver hue and covered with a velvet-like layer of soft fuzz. Once selected the leaves are allowed to wither and dry out naturally in the sun before being gently hand rollerolled and finally baked in a low temperature oven to stop oxidation from occurring.