Ritual White I

• Water: Spring water or purified water.

• Temperature: Approximately 200°F (93°C).

• Tea-to-Water Ratio: 1 packet of tea per 1/2 cup of water for each infusion.

• Tea Ware: Lidded bowl, small teapot, or water bottle with a removable filter.

• 1 ~ 6: Steep quickly, for about 15 seconds each.

• 7 ~ 9: Steep for about 30 seconds each.

• > 9: Adjust steeping time according to personal preference.

• Servings: For optimal enjoyment, use each packet for 12 infusions throughout the day.

• Duration: Best enjoyed within 2 day.

• When: Avoid on an empty stomach, and if you're sensitive to caffeine, skip it after dinner.

• Frequency: In spring and summer, limit to 3 packets per week. In fall and winter, limit to 1 packet per week.

Light fare such as fresh vegetables, fruits, and sushi perfectly complements this tea. It also pairs elegantly with Asian pastry.

The “Cirrus Cloud” White Tea is primarily grown in Jinggu Town, Yunnan Province, with Yangta Village being the core cultivation area.

THEORÓ Ritual White I is from Yangta Village.

"Cirrus Cloud" White Tea is typically made from Camellia sinensis var. Dabai, with the most authentic varieties grown in their original location, Jinggu, making it Jinggu Camellia sinensis var. Dabai.

THEORÓ Ritual White I is made with Jinggu Camellia sinensis var. Dabai.

In the general market, most "Cirrus Cloud" white teas come from trees that are typically under 150 years old. Trees over 200 years old are rare and renowned for producing tea of exceptional quality.

THEORÓ Ritual White I is harvested from trees that are between 200 to 300 years old.

To produce Cirrus Cloud, the ideal leaves are picked during the first flush of spring, with preference given to plump buds rich in white down. Within this first flush, the very first pluck of the year is considered the best. Towards the end of spring, the tea is mostly harvested from side buds, which are smaller in size. Tea harvested in summer and autumn typically has thinner, smaller buds and is generally considered lower in quality.

In areas with excellent ecological conditions, the temperature decreases by 1.08°F (0.6°C) for every 328 feet (100 meters) of elevation. As a result, the higher the altitude and better the environment, the later the tea harvest begins. Jinggu Town, with its high elevation of 3,104 feet, usually starts the first pluck of the year around the Grain Rain solar term, which typically falls around April 20th each year.

THEORÓ Ritual White I is made from leaves that are part of the very first pluck of the year, harvested right before Grain Rain, on April 19th.

Cirrus Cloud can be enjoyed at its freshest or properly aged. As the tea ages each year, it undergoes a transformation, with the aroma evolving into notes of sweet corn and subtle earthy tones. The flavor becomes more mellow and layered, yet still very enjoyable.

Cirrus Cloud does not have an expiration date. The age of the tea doesn’t determine whether it’s better or worse; it’s simply a matter of personal preference.

THEORÓ Ritual White I is from the year 2024.

On a cool, sunny day, spread the fresh buds thinly on the withering screen and place them under direct sunlight for drying. After sun withering for a period, the leaves are transferred to a shaded area, rested, then returned to sunlight periodically, with intervals in between. It neither promote nor inhibit the activity of polyphenol oxidase, allowing a natural oxidation process of the internal substances.

During sun withering, the breakdown and transformation of chlorophyll give white tea its characteristic gray-green color. The sweetness of white tea comes from the accumulation of amino acids. After 60 hours of withering, the amino acid content significantly increases, reaching its peak after 72 hours.

When the grassy smell fades, there is no bitterness or astringency, the taste becomes mellow, and a fresh or floral aroma develops, the withering is considered optimal. At this point, the withering process should be stopped promptly, and the tea should proceed to the next phase.

Roast-drying is done through charcoal fire, which maintains a lower temperature but requires longer drying times. It halts further oxidation of the tea leaves. This step is critical for shaping the aroma, flavor, color, and overall character of the tea, as well as controlling its moisture content.

Roast drying reduces moisture, eliminates low-boiling-point grassy odors, enhances its fragrance, reduces the bitterness of the tea infusion, and increases its sweetness and smoothness, thereby creating the signature qualities of white tea, such as the white buds, fresh and sweet flavors, and a smooth, refreshing taste.